Salmon Rice Bowl (10-minute seared salmon sushi recipe)
If you like seared salmon sushi (aburi salmon) at sushi bar, you are going to love this easy and fancy 10 minute salmon rice bowl. Sear the fresh salmon slices with a blowtorch, enjoy the sizzling sound, the lightly caramelized sauce, the custard like hot spring egg, and the just-right cooked salmon that melt in your mouth.
Equipment
- 1 Kitchen torch with butane
Ingredients
- 1 cup cooked rice - warm
- 1½ tbsp sushi vinegar (You can DIY sushi vinegar by boiling 60g rice vinegar/apple cider vinegar + 40g sugar + 8g salt in a saucepan. Let it cool once all the ingredients are melt.)
- 4 oz skinless fresh salmon filet
- mayonnaise
- okonomi sauce (or spicy mayonnaise, teriyaki sushi sauce, eel sauce...)
- ½ avocado - cut into ½ cubes (optional)
- 1 egg (optional)
- 1 tsp light soy sauce
Instructions
To make the soft cooked egg
- In a medium pot, bring 3 cups of water to a boil, turn off the heat, remove the pot from the burner.
- Add 1 cup of tap cold water and 1 large egg to the pot, cover the lid, set a timer of 10 minutes.
- Prepare iced water in a bowl. 10 minutes later, quickly transfer the egg to the iced water, so that the egg won't be cooked through by the remaining heat. Once the egg is completely cooled, get it out from the iced water. Set aside.
To make the salmon rice bowl
- Add 1 cup of warm cooked rice and 1 ½ tbsp of sushi vinegar (You can DIY sushi vinegar by yourself by boiling 60g rice vinegar/apple cider vinegar + 40g sugar + 8g salt in a saucepan) to a large bowl. Mix well, transfer the rice to a serving plate.
- Shape the rice into a donut shape.
- Hold a knife at a 45° angle to the cutting board, slice a 4oz salmon filet into 10 to 12 thin slices. Arrange the salmon slices in a single layer on top of the rice.
- Use a kitchen torch to sear each slice of the salmon for about 3 seconds, until the salmon slice is sizzling with oil releasing from the surface.
- Drizzle sauce of your choice over the seared salmon. I used mayonnaise and okonomi sauce. You may want to use one light color sauce, and one dark color sauce for the best looking and taste.
- Put avocado cubes in the center of the rice. Use a kitchen torch to sear the sauce for about 15 seconds until it's sizzling and slightly caramelized.
- Crack the soft cooked egg on the top of avocado cubes. Drizzle 1 tsp of light soy sauce on the egg.
- Serve immediately. Use a spoon to get some rice, a slice of salmon, a piece of avocado, dip some egg yolk, then enjoy how every ingredient melts in your mouth.