Seared Salmon Roll
It is very common to consume raw fish daily in Japan, but not in other countries. That is why the Japanese technique aburi (searing) started to be used in sushi. When a sushi chef uses a kitchen torch to sear the raw fish, people unaccustomed to raw food feel more compelled to eat it. This is still a new generation food overseas. By understanding the cultural differences, sushi chefs create and use other techniques, such as searing, to make our customers more comfortable. Since most people enjoy salmon, this roll was created so anybody could enjoy it. It is warm and hearty while still providing that sushi experience.
Makes1 Roll
Ingredients
- 1 California Roll, uncut
- 6 slices salmon
- Spicy mayo
- 8 capers, rinsed and drained
- Red onion, sliced thinly and washed (See note)
- 1 teaspoon wasabi paste, for serving
- 1 tablespoon (15 g) pickled sushi ginger, for serving
DIRECTIONS
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Place the California roll horizontally on a cutting board. Starting from the left, lay the salmon on top of the roll at an angle. Cover with plastic wrap and shape with a makisu (bamboo mat). Cut the roll into eight pieces. Shape again with the makisu. Remove the plastic wrap and place your roll on a heat-resistant tray. Using a kitchen torch, gently sear the salmon for 20 to 30 seconds, moving your torch throughout the roll. Searing times are subjective to your taste so you can always sear to your likeness.
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Transfer the roll to the serving plate and place a small dot of spicy mayo on top of each piece. Place a caper on top of the mayo and top the entire roll with the washed red onion. Add the wasabi and pickled sushi ginger to the plate.
Chef Andy’s Note:
Washing onions in water will mellow the onion flavor but keep the crunchy texture, making them an ideal garnish. To wash the onions, slice them as thinly as possible. Place them in a strainer and place the strainer in a bowl. Run fresh water over the onions for a few minutes to mellow the flavor.
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