RECIPE: XTRA HOT ABURI SALMON

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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

Ingredients
  • 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

Instructions
  1. Rinse and wash rice, then drain extra water.

  2. Cook rice in a rice cooker or stove top.

    1. Optional: add a sheet of kombu when cooking rice.

  3. 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.

  4. 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.

  5. Meanwhile, slice the salmon diagonally into ⅛ inch pieces.

  6. Sear the top of the salmon with a blow torch or briefly on a pan.

  7. Take spoonfuls of rice and shape into balls.

  8. Put together by pressing the small ball of rice to the unseared side of each salmon slice.

  9. Drizzle or top with a dollop of Fly By Jing Xtra Spicy Chili Crisp.

  10. Enjoy!

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