Aburi-Style Smoked Salmon Oshi Sushi
User Reviews
5
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
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Servings
24 pcs
-
Calories
86 kcal
-
Course
Side Dish, Main Course, Appetizer
-
Cuisine
Japanese
Aburi-Style Smoked Salmon Oshi Sushi
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A homemade recipe for Aburi-Style Smoked Salmon Oshi Sushi: creamy, smoky torched salmon on top of pressed sushi rice with avocado.
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Ingredients
- 2 C sushi rice short-grained Japanese rice, washed well (to remove any excess starch) and drained
- 20 ml rice vinegar sushi type
- ½ tablespoon granulated sugar
- 150 g smoked salmon
- 1 jalapeño thinly sliced (optional)
- 1 avocado thinly sliced
- 1 tablespoon mayonnaise kewpie or regular
Variation:
- 1 Eel BBQ, also known as unagi
Condiments:
- wasabi
- soy sauce
- pickled ginger
Instructions
Make the rice:
- 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.
Make the rice vinegar/sugar solution:
- 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.
Assemble:
- 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 Information
Show Details
Calories
86kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
2mg
(1%)
Sodium
55mg
(2%)
Potassium
66mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
24IU
(0%)
Vitamin C
2mg
(2%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pcs
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 55mg | 2% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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