Seared Salmon Sushi – Aburi Nigiri
This Seared Salmon Aburi Nigiri brings those fusion Japanese restaurant vibes right into your dining room! For my mom’s birthday, we’re making a big Japanese food feast – Shrimp and Vegetable Tempura, Karaage, and this deliciously seared Salmon Sushi! With caramelized mayo and spicy jalapeno on top, and rich salmon sashimi on the bottom, this is a beautiful Japanese fusion party dish that’s packed with fun flavors!
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Mom’s Birthday Seared Salmon Sushi and Tempura Feast
We’re celebrating my Mom this week with a TEMPURA FEAST! Tempura is one of her favorite foods, so we decided to make her a birthday meal of vegetable tempura, cold soba with shrimp tempura, and chicken karaage.
We’re adding some Salmon Nigiri into our party spread, but we’re making it a little more fun by making it an ‘Aburi’ or seared Salmon nigiri! This method is one of my favorite ways to eat salmon nigiri, because it adds an extra toastiness and creaminess to the whole bite with the mayo and charring!
Torch Your Salmon Sushi For Yummy Caramelizing
With some sauces and a simple hand torch, you can make a simple sushi SO MUCH FUN. The Aburi searing method is a more modern fusion way of enjoying sushi, and it’s so good! The sugars from the takoyaki sauce and mayo really caramelizes from the torching, and leaves a yummy, light crust at the surface of the sauce drizzles.
I got salmon sashimi to make my sushi today, but you can also make this seared sushi recipe with pre-made salmon sushi from the store. You can also get a full sashimi-grade filet at the supermarket and slice it yourself at home.
Salmon Aburi Sushi Ingredients
- 340g of salmon sashimi (or sashimi-grade salmon filet, sliced)
- 1/4 cup Takoyaki sauce
- 1/4 cup Japanese Mayo
- 1 cup alfalfa sprouts (for garnish)
- 2 jalapenos, sliced
Sushi Rice
- 2 cups cooked sushi rice (about 1/2 cup uncooked rice before cooking)
- 1 tbsp rice vinegar
- 1 tsp sugar
- A pinch of salt
- Assemble the salmon nigiri by forming a small ball of sushi rice, and cover with a slice of salmon sashimi.
- Drizzle mayo and takoyaki sauce over the salmon sushi.
- Hover a torch over the sushi in order to caramelize the sauces.
- Cover the top of each sushi with a bit of alfalfa sprouts and a slice of jalapeno.
Make Authentic Japanese Cuisine Right At Home!
Seared Salmon Sushi – Aburi Nigiri
By Tiffy Cooks
Equipment
Ingredients
- 340 g salmon sashimi or sashimi-grade salmon filet, sliced
- 1/4 cup Takoyaki sauce
- 1/4 cup Japanese Mayo
- 1 cup alfalfa sprouts for garnish
- 2 jalapenos sliced
Sushi Rice
- 2 cups cooked sushi rice about 1/2 cup uncooked rice before cooking
- 1 tbsp rice vinegar
- 1 tsp sugar
- A pinch of salt
Instructions
- Assemble the salmon nigiri by forming a small ball of sushi rice, and cover with a slice of salmon sashimi.
- Drizzle mayo and takoyaki sauce over the salmon sushi.
- Hover a torch over the sushi in order to caramelize the sauces.
- Garnish the top of each sushi with a bit of alfalfa sprouts and a slice of jalapeno.
