Seared Salmon Nigiri
Here is an easy way to create a delicious sushi dish, without the hassle of rolling. Serve as an appetizer at a dinner party, or as a main course for date night!
Ingredients
- 4 oz salmon
- calrose rice
- ½ tbsp neutral oil (corn, vegetable or peanut)
- 1 large sheet nori
- pickled ginger garnish
- 1-2 tsp teriyaki sauce
- 1 bunch green onions thinly sliced
Rice Seasoning
- 3 tbsp rice wine vinegar
- 1 tbsp sugar
- ½ tsp salt
Instructions
- Rinse rice 3-5 times with fresh water, until the water runs clear and is no longer cloudy. Preheat oven to 400°F. Add 1¼ cups water and 1 cup of rice to an oven-safe pot. Bring to a boil on the stove. Once the water has reached boiling, transfer the pot into the oven for 10-12 minutes.
- In a small pan heat rice wine vinegar, sugar and salt until the sugar and salt have dissolved. Pour over cooked rice. Stir to coat.
- Season salmon with salt on all sides. Pat dry with a paper. In a hot pan add neutral oil. Place salmon into the hot pan cooking for only 10 seconds on each side. Remove from pan. Allow it to sit for 5 minutes. At a 45° angle cut salmon into half inch pieces.
- With the nori create a thin rectangle that will form a bed for the rice. Shape rice into a rectangle or log on top of the nori. Place salmon on top of the rice.
- Garnish the plate with a small pile of pickled ginger. Drizzle teriyaki and sprinkle green onions around the plate. Enjoy!