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Aburi-Style Smoked Salmon Oshi Sushi
5 from 30 votes

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.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 24 pcs
Calories: 86 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Japanese

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:
    Cup of Yum
  1. Place the washed and drained sushi rice into a rice cooker.
  2. 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:
  1. When the button on the rice cooker has popped up, in a small saucepan, add in the sushi rice vinegar and sugar.
  2. Heat over medium heat until the sugar has dissolved. Remove from heat.
  3. 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:
  1. 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).
  2. Place the thinly sliced avocado on top of the rice.
  3. Next, layer the smoked salmon on top of the avocado.
  4. Cut into small pieces with a sharp serrated knife. (Tip: Dip the knife in warm water in between cuts to help with stickiness).
  5. Add the mayonnaise on top of each piece with an offset spatula or spoon.
  6. 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.
  7. Top with jalapenos (if using) on each piece of sushi and repeat with the remainder.
  8. Serve immediately with soy, wasabi and/or pickled ginger.

Nutrition Information

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: 24 pcs

Amount Per Serving

Calories 86

% 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.