Skip to Recipe

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.

Cook time: 25 min Prep time: 5 min Serving size: 10 pieces
Xtra Aburi Salmon plated
  • 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.

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.