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.

Course Appetizer, Main Course, Side Dish

Cuisine Japanese

Prep Time 20

Cook Time 25

Total Time 45

Servings pcs

Calories 86kcal

2 C sushi rice short-grained Japanese rice, washed well (to remove any excess starch) and drained
20 ml sushi rice vinegar
½ tablespoon granulated sugar
150 g smoked salmon
1 jalapeno thinly sliced (optional)
1 avocado thinly sliced
1 tablespoon mayonnaise kewpie or regular

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.

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.

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.