Smoked Salmon Sushi With Wasabi Dipping Sauces Recipes
ABURI-STYLE SMOKED SALMON OSHI SUSHI
A homemade recipe for Aburi-Style Smoked Salmon Oshi Sushi: creamy, smoky torched salmon on top of pressed sushi rice with avocado.
Provided by Michelle
Categories Appetizer Main Course Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Place the washed and drained sushi rice into a rice cooker.
- Add sufficient water to cover, up to the 2 cup line. Cover with the lid and press the button to cook.
- When the button on the rice cooker has popped up, in a small saucepan, add in the sushi rice vinegar and sugar.
- Heat over medium heat until the sugar has dissolved. Remove from heat.
- Once the rice has fully cooked and is still hot, carefully drizzle and fan in the sushi vinegar. Mix with a rice paddle until the rice is combined with the vinegar.
- Carefully remove about 1 cup of hot rice, place onto a clean work surface and shape into a rectangle. Work quickly and carefully to form the shape. (If you don't have a proper oshi box to press the sushi in [like me], just press it against a flat long surface, such as a baking sheet).
- Place the thinly sliced avocado on top of the rice.
- Next, layer the smoked salmon on top of the avocado.
- Cut into small pieces with a sharp serrated knife. (Tip: Dip the knife in warm water in between cuts to help with stickiness).
- Add the mayonnaise on top of each piece with an offset spatula or spoon.
- CAREFULLY turn on a kitchen blowtorch and quickly sear the top of the smoked salmon until slightly charred. Turn off the blowtorch and set aside.
- Top with jalapenos (if using) on each piece of sushi and repeat with the remainder.
- Serve immediately with soy, wasabi and/or pickled ginger.
Nutrition Facts : Calories 86 kcal, Carbohydrate 14 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 55 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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