Recipe
Seared Aburi Salmon Nigiri
20 min
Calories 257 kcal
*Calories are for one serving.
Ingredients (Servings: 2)
| 【Nigiri 】 | |
|---|---|
| sushi-grade salmon, skinless | 115 g |
| prepared sushi rice | 140 g |
| 【Dark Roasted Sesame Sauce】 | |
| Kadoya roasted sesame oil | 2.5 mL |
| ponzu | 15 mL |
| soy sauce | 7.5 mL |
| mirin | 7.5 mL |
| honey | 1.25 mL |
| 【Garnish 】 | |
| Kadoya roasted sesame oil for garnish | |
| white and black sesame seeds | 3 g |
| microgreens | >1 g |
| radishes, thinly sliced | 2 |
Directions (20 min)
-
In a small bowl, whisk together the ponzu, soy sauce, mirin, Kadoya roasted sesame oil, and honey until well combined. Set aside.
-
Using a sharp knife, slice the salmon against the grain into 6 pieces, about ¼-inch thick. Each piece should be large enough to cover the top of the rice.
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Divide the prepared sushi rice into 6 portions. With slightly damp hands, gently shape each portion into a small, rounded rectangle. Place a slice of salmon over each portion and gently press to secure.
-
Arrange the nigiri on a heat-resistant plate or tray. Using a kitchen torch on high, quickly sear the surface of the salmon until lightly browned and just beginning to char. Keep the torch moving to avoid overcooking the salmon.
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Arrange the seared salmon nigiri on the serving plate. Drizzle the sesame sauce over and around the nigiri, allowing it to pool slightly on the plate.
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Sprinkle the black and white sesame seeds over the salmon while the sauce is still fresh so they stick. Top with microgreens and arrange the thin radish slices around the nigiri. Drizzle more Kadoya roasted sesame oil for garnish. Serve immediately.
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