Seared salmon is my favorite type of nigiri to order. It has a creamy texture that practically melts in your mouth. To introduce some contrasting texture, I decided to pair the salmon with crispy rice. They compliment each other really well!
I have never fried anything using sesame oil before and I must say, I was pleasantly surprised! The sesame oil gave the sushi rice an extra layer of rich flavor. Just keep in mind, the rice does absorb the oil, so make sure you are keeping an eye on how much oil is left in your pan or else you might end up burning your rice.
When searing the salmon, be sure to set your kitchen torch to high. You want to get a quick sear on the outside of your salmon, without having to hold the flame over the salmon for too long. If your flame is too low, you may end up over cooking your salmon. The goal is to get a nice pink sear on the outside, while the center remains raw.
Keep your salmon on your rice, not the floor,
Your favorite alternative chefs, K & T
Crispy Rice Seared Salmon Nigiri
Ingredients
- ½ lb salmon sliced sashimi style
- Japanese mayonnaise
- Sesame oil
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1
batch of
sushi rice
Instructions
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Heat up sesame oil in a shallow pan over medium heat. There should be enough sesame oil to cover the bottom of the pan to shallow fry the rice.
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Add rice blocks to the pan and fry each side for 2 minutes.
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Once the rice block is golden on all sides, remove rice from the pan and place on a paper towel lined plate. Repeat until there are 16 golden rice blocks.
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Place a piece of salmon sashimi on top of each rice block.
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Squeeze Japanese mayo on each slice of salmon.
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Using a kitchen torch on high, quickly sear the outside of the salmon.
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Serve while the salmon is still warm!