Aburi Salmon Sushi

Experience the perfect fusion of flavor and technique with Aburi Salmon Sushi, a showstopping dish that combines the elegance of sushi with the bold flair of flame-seared salmon. This Japanese-inspired recipe starts with perfectly seasoned, glossy sushi rice as its foundation, carefully shaped into bite-sized mounds. Each piece is topped with velvety slices of fresh salmon that are delicately seared with a kitchen blowtorch, creating a tantalizing contrast between the buttery texture and smoky char. Finished with a drizzle of creamy, spicy Sriracha mayo, a brush of soy sauce, and a sprinkle of vibrant green onions, this sushi is as visually appealing as it is delicious. Ready in under an hour and ideal for entertaining, Aburi Salmon Sushi promises to elevate your dining experience with its restaurant-quality taste and melt-in-your-mouth texture, all from the comfort of your kitchen.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, mix the Japanese mayonnaise and Sriracha until well combined. Set aside.

Step 6

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.

Step 7

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.

Step 8

Brush each piece with a small amount of soy sauce and top with a dollop of the spicy mayonnaise mixture.

Step 9

Garnish with a few slices of green onion. Serve immediately with pickled ginger, additional soy sauce, and wasabi on the side.

Nutrition Facts

Serving size	1527.3 grams (1527.3g)

Amount per serving	% Daily Value*
Calories	1499

Total Fat 45.00g	58%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 0.10g
Cholesterol 202mg	67%
Sodium 4899mg	213%
Total Carbohydrate 162.00g	59%
Dietary Fiber 6.30g	23%
Total Sugars 29.10g
Protein 95.10g	190%

Vitamin D 1110IU	5552%
Calcium 194mg	15%
Iron 6mg	35%
Potassium 2124mg	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.

Source of Calories

Fat: 28.3%

Protein: 26.5%

Carbs: 45.2%