Salmon Aburi Nigiri is a delightful twist on traditional nigiri sushi, featuring lightly torched salmon slices with a savory soy sauce glaze and a hint of spice from sriracha mayo. It's a perfect balance of flavors and textures that will delight sushi lovers.
Ingredients: 200g fresh salmon fillet, thinly sliced. 2 cups sushi rice. 4 tablespoons sushi vinegar. 2 tablespoons soy sauce. 1 tablespoon mirin. 1 tablespoon sugar. 1 tablespoon mayonnaise. 1 teaspoon sriracha sauce. 1 tablespoon sesame seeds. 4 nori seaweed sheets.
Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine soy sauce, mirin, and sugar. Heat until sugar dissolves to make the sauce for the aburi topping. Heat a non-stick pan over medium-high heat. Place salmon slices on the pan and sear for 1-2 minutes until lightly torched. Mix mayonnaise and sriracha sauce in a small bowl. Shape cooked sushi rice into small oblong shapes, moistening your hands with water to prevent sticking. Wrap each rice ball with a strip of nori seaweed. Place a slice of seared salmon on top of each rice ball. Brush the torched salmon with the prepared soy sauce mixture. Drizzle spicy mayo on top of each nigiri. Sprinkle sesame seeds over the nigiri. Serve immediately and enjoy!
Prep Time: 30 minutes
Cook Time: 5 minutes
Kennel Jikino Kensha Finland
