Description
A delightful fusion of flavors featuring torched salmon belly served on sushi rice.
Ingredients
Scale
- 200 grams salmon belly
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 sheet nori, cut into strips
- wasabi (to taste)
- soy sauce (for serving)
Instructions
- Cook the sushi rice according to package instructions.
- In a small saucepan, combine rice vinegar, sugar, and salt, and heat until dissolved.
- Mix the vinegar mixture into the cooked rice and let it cool.
- Slice the salmon belly into thin pieces.
- Shape a small amount of sushi rice into an oval.
- Top the rice with a slice of salmon belly.
- Using a kitchen torch, lightly sear the salmon for a few seconds.
- Garnish with a strip of nori and a dab of wasabi.
- Serve with soy sauce on the side.
Notes
- For best flavor, use high-quality sushi-grade salmon.
- Adjust the amount of wasabi to your spice preference.
- Practice torching for even cooking of the salmon.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sushi
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg