Aburi Salmon Sushi
Elevate your sushi game with Aburi Salmon Sushi, a delightfully indulgent Japanese dish that blends fresh, buttery salmon with the smoky allure of a kitchen blowtorch. This recipe features perfectly seasoned sushi rice, artfully shaped into bite-sized mounds and crowned with tender salmon slices lightly seared for a mouthwatering charred finish. A drizzle of soy sauce and a dollop of creamy, spicy mayonnaise add layers of rich, bold flavor, while garnishes of thinly sliced green onions bring a pop of color and freshness. Ready in under an hour, this sushi creation is best served alongside pickled ginger and wasabi for a complete umami-packed experience. Perfect for sushi enthusiasts, this recipe offers an effortlessly stunning and flavorful dish that’s sure to impress at your next dinner party or casual gathering.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 300 grams fresh salmon fillet
- 2 tablespoons soy sauce
- 1 teaspoon wasabi
- 50 grams pickled ginger
- 4 sheets sushi nori sheets
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon Sriracha
- 2 tablespoons green onions, thinly sliced
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain the rice and add to a rice cooker with 2.5 cups of water. Cook according to the rice cooker's instructions.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve. Remove from heat and set aside.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Gradually fold in the vinegar mixture using a wooden spatula. Use a fan to help cool down the rice as it absorbs the vinegar, making it shiny and sticky. Cover the rice with a damp cloth to keep it moist.
Slice the salmon fillet into thin slices, approximately 1/4 inch thick. Ensure the slices are wide enough to cover the top of a rice ball.
In a small bowl, mix the Japanese mayonnaise and Sriracha until well combined. Set aside.
Shape the cooled sushi rice into small, bite-sized mounds using wet hands to prevent sticking. Each mound should be about 1 inch wide and 2 inches long.
Place a slice of salmon over each rice mound. Use a kitchen blowtorch to gently sear the salmon until the surface is slightly charred but still tender.
Brush each piece with a small amount of soy sauce and top with a dollop of the spicy mayonnaise mixture.
Garnish with a few slices of green onion. Serve immediately with pickled ginger, additional soy sauce, and wasabi on the side.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 29.1 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 27.8 mcg | 139% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
