Ingredients
Scale
- 8 ounces salmon belly
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon wasabi
- 1 tablespoon soy sauce
- 1 tablespoon scallions, chopped
- 1 sheet nori, cut into strips
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir into the cooked rice.
- Shape the sushi rice into small, oval molds.
- Slice the salmon belly into thin pieces.
- Top each rice mold with a slice of salmon belly and a small dab of wasabi.
- Using a kitchen torch, lightly sear the top of the salmon belly until it begins to caramelize.
- Drizzle with soy sauce and garnish with scallions and nori.
Notes
- For the best flavor, use fresh, high-quality salmon belly.
- You can adjust the amount of wasabi to your taste.
- Make sure to torch the salmon just enough to enhance the flavor without overcooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sushi
- Method: Torching
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 2 pieces
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg