Seared Salmon Nigiri (Aburi Salmon)

Step 1

Put all the Tare ingredients in a small saucepan and bring it to a boil. Bring the heat down and simmer gently until the liquid reduces to about half of the original quantity.

Step 2

Put the Sushi Rice Vinegar ingredients in a bowl and mix well until the sugar is dissolved.

Step 3

Sprinkle the Sushi Rice Vinegar over the hot rice in a bowl and mix using a spatula. Move the spatula in a cutting motion so that you don’t break the rice grains. Cover the bowl with a wet kitchen towel/kitchen paper.

Step 4

Slice the salmon fillets into 3-5mm / ⅛-3⁄16" thick pieces using the sogi-giri (slant cutting) method. Each slice should be about 3cm / 1¼" wide, 8cm / 3⅛" long (note 4).

Step 5

Mix the Tezu ingredients in a small bowl.

Step 6

Wet both palms with the tezu, massage hands ensuring that all fingers including between the fingers are wet (note 5). Then clap your hands once so that the excess liquid will be splashed and eliminated.

Step 7

Take 1/12 of the rice (about 15g / 0.5oz) in your right hand and squeeze the rice gently to make a ball (about 3-3.5cm / 1¼-1⅜" in diameter).

Step 8

Place a salmon piece across the proximal phalanx (base section of the fingers) of your left hand (for the right hander).

Step 9

Place the rice ball on the centre of the salmon piece, then make a dent in the centre of the rice with your right index finger (to air the rice).

Step 10

Turn the sushi over by rolling it towards the tips of your fingers and move it to where the salmon piece was placed initially.

Step 11

Place your right index finger on the salmon, place the left thumb on the edge of the rice and squeeze the left hand gently while pressing the index finger slightly (to firm up the entire sushi piece).

Step 12

Turn it around 180 degrees and do the same so that the shape of the sushi becomes a rounded rectangle.

Step 13

With your right thumb and the index finger, hold the sides of the sushi including the edge of the salmon piece, and squeeze very gently (to shape and wrap the sushi with the salmon).

Step 14

Repeat for the remaining salmon pieces.

Step 15

Place the salmon nigiri pieces on a heat resistant plate or a tray. Using a blowtorch, sear the surface of the salmon until it begins to lightly char.

Step 16

Brush the tare over the salmon a couple of times, then place a small amount of sliced red onion topped with a tiny sprig of parsley if using.