Aburi Salmon Nigiri
Creamy seared salmon over pillowy sushi rice, torched until caramelized and smoky. A restaurant-quality Japanese classic that's achievable at home with a kitchen torch.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 1.5 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- 8 oz fresh sashimi-grade salmon fillet, skin-on
- 1 tablespoon mayonnaise
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon fresh lime juice
- ¼ sheet nori (seaweed sheet)
- ½ teaspoon sriracha
- ½ teaspoon sesame seeds
Instructions
- 1
If your sushi rice is still warm, season it now. In a small bowl, combine 1 tablespoon rice vinegar, 0.5 teaspoon sugar, and 0.25 teaspoon salt. Gently fold this mixture into 1.5 cups of cooked sushi rice using a wooden spoon or rice paddle, turning it carefully to avoid crushing the grains — this seasoning adds subtle sweetness and tang that defines proper sushi rice.
- 2
Lightly wet your hands with water to prevent sticking, then form the seasoned sushi rice into 8 small ovals, each about 1.5 inches long and 1 inch wide. Press firmly but gently so each piece holds together without being dense. Set them on a cutting board or plate lined with parchment paper.
- 3
Pat the 8 oz salmon fillet dry with paper towels and cut it into 8 thin slices, each about 0.25-inch thick and roughly 2 inches long. If your knife sticks, dip it in water between cuts — wet metal slides cleanly through raw fish. Arrange the salmon slices on a clean plate.
- 4
In a small bowl, whisk together 1 tablespoon mayonnaise, 2 teaspoons soy sauce, and 1 teaspoon fresh lime juice until smooth — this will be your topping sauce.
- 5
Tear a small piece of nori (about 0.5-inch wide and 1.5 inches long) from a whole sheet and set aside — this will wrap around the base of each nigiri to hold the salmon in place.
- 6
Working with one rice oval at a time, gently press one slice of salmon onto the top of each rice base, draping it slightly over the edges — the salmon should partially mold to the rice shape. Wrap a thin strip of nori around the widest part of each nigiri, pressing lightly so it adheres to both rice and salmon.
- 7
Arrange all 8 assembled nigiri on a clean plate or wooden board, salmon-side facing up. This is where the torch comes in — you're about to apply high, direct heat to caramelize the surface.
- 8
Hold your kitchen torch about 2 inches away from the salmon surface and move the flame slowly and continuously across each piece in a side-to-side motion for 8-12 seconds per nigiri. You're looking for the salmon to develop golden-brown, lightly charred patches that smell sweet and smoky — this caramelization creates a crispy exterior that contrasts beautifully with the creamy, buttery interior of the fish.
- 9
Let each nigiri cool for 10 seconds after torching — the residual heat will finish cooking the surface while the interior stays raw and buttery. The seared exterior should feel firm when you tap it gently.
- 10
Drizzle a thin line of the prepared mayo-soy sauce across the top of each torched nigiri. Sprinkle a tiny pinch of sesame seeds (about 0.5 teaspoon total across all 8 pieces) and a micro-drop of sriracha for subtle heat. Serve immediately while the salmon is still warm from the torch — aburi nigiri is best enjoyed within minutes of torching.
Tools you’ll need
- wooden spoon or rice paddle
- small bowl
- cutting board
- sharp sushi or sashimi knife
- parchment paper
- kitchen torch
- wooden serving board or plate
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