Amp up your next at-home sushi night with this hot and tingly aburi salmon recipe from Cheska Mae Perez (@nomswithmae). A tasty and simple dish dressed with a fiery kick c/o of Xtra Spicy Chili Crisp.
XTRA HOT ABURI SALMON
Prep time: 5 min
Cook time: 25 min
Serving size: 10 pieces
0.3 lb sushi grade salmon
1 cup uncooked Japanese short-grain rice
1 cup water
1/8 cup unseasoned rice vinegar
2 tsp sugar
1/2 tsp fine sea salt
1 small sheet of kombu (optional)
Fly By Jing Xtra Spicy Chili Crisp
Rinse and wash rice, then drain extra water.
Cook rice in a rice cooker or stove top.
Optional: add a sheet of kombu when cooking rice.
As the rice cooks, make sushi vinegar by combining sugar, salt, and vinegar in a saucepan on medium heat. Once sugar completely dissolves, remove and let cool.
When rice is done cooking, season by folding rice into a bowl and with sushi vinegar evenly distributed. Fold several times then set aside to cool.
Meanwhile, slice the salmon diagonally into ⅛ inch pieces.
Sear the top of the salmon with a blow torch or briefly on a pan.
Take spoonfuls of rice and shape into balls.
Put together by pressing the small ball of rice to the unseared side of each salmon slice.
Drizzle or top with a dollop of Fly By Jing Xtra Spicy Chili Crisp.