Xtra Hot Aburi Salmon – FLY BY JING
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Xtra Hot Aburi Salmon
10 pieces
30 min
Recipe By Cheska Mae Perez (@nomswithmae)
Ingredients
- 0.3 lb sushi grade salmon
- 1 cup uncooked Japanese short-grain rice
- 1 cup water
- 1/8 cup unseasoned rice vinegar
- 2 tsp sugar
- 1/2 tsp fine sea salt
- 1 small sheet of kombu (optional)
- Xtra Spicy Chili Crisp
\ \ Xtra Spicy Sichuan Chili Crisp\ \ Regular price\ $30.00+\ \ \ Regular price~~~~Sale price\ $30.00+\ \ \ Unit price/ per](/content/products/xtra-spicy-chili-crisp/index.html)
Regular price
, Xtra Spicy Sichuan Chili Crisp
Amp up your next at-home sushi night with this hot and tingly aburi salmon recipe from Cheska Mae Perez (@nomswithmae). A tasty and simple dish dressed with a fiery kick c/o of Xtra Spicy Chili Crisp.
INSTRUCTIONS
- Rinse and wash rice, then drain extra water.
- Cook rice in a rice cooker or stove top. Optional: add a sheet of kombu when cooking rice.
- As the rice cooks, make sushi vinegar by combining sugar, salt, and vinegar in a saucepan on medium heat. Once sugar completely dissolves, remove and let cool.
- When rice is done cooking, season by folding rice into a bowl and with sushi vinegar evenly distributed. Fold several times then set aside to cool.
- Meanwhile, slice the salmon diagonally into ⅛ inch pieces.
- Sear the top of the salmon with a blow torch or briefly on a pan.
- Take spoonfuls of rice and shape into balls.
- Put together by pressing the small ball of rice to the unseared side of each salmon slice.
- Drizzle or top with a dollop of Fly By Jing Xtra Spicy Chili Crisp. Enjoy!
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Xtra Hot Aburi Salmon
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