Description
A delicious and unique way to enjoy fresh salmon with tender sushi rice and a rich, creamy mayonnaise glaze.
Ingredients
Scale
- 2 tablespoons rice vinegar
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- 4 cups cooked sushi rice
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- ½ cup Japanese mayonnaise
- 1 teaspoon miso paste (white miso works well)
- ½ teaspoon sugar
- ¼ teaspoon salt
- ½ pound thinly sliced salmon sashimi
- 1 jalapeno (thinly sliced)
Instructions
- In a small pot, add the rice vinegar, sugar, and salt. Put it over medium heat and stir until the sugar and salt dissolve. Fold this into the cooked sushi rice.
- In a small pot, add the soy sauce, mirin, and sugar. Bring to a boil, then reduce to medium heat. Let this cook for 2–3 minutes until it reduces in volume by half.
- Combine the mayo sauce ingredients in a small bowl. Transfer the mayo sauce to a piping bag or a plastic bag with a small hole in the corner.
- Wet your hands under some running tap water. Scoop about 2 tablespoons of rice and squeeze it between the palms of your hands into a football shape.
- To assemble, add a piece of sliced salmon on top of the rice. Brush the salmon with the soy glaze. Pipe on a thin layer of mayo sauce and torch the mayo until it’s charred. Finally, add a slice of jalapeno on top.
Notes
For best results, use high-quality, fresh salmon sashimi. You can personalize the toppings by adding fresh herbs or a sprinkle of sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg