Blowtorched salmon nigiri sushi

• Gluten free

• Seafood

  • 220 g Salmon, fresh

• Produce

  • 20 g Ginger, fresh
  • 1/2 Peel of

• Condiments

  • 2 tbsp Mayonnaise
  • 1/4 cup Mirin
  • 1/4 cup Soy sauce
  • 1/2 tsp Wasabi paste

• Pasta & Grains

  • 2 Rice cooker cups sushi rice

• Baking & Spices

  • 1 tsp Salt
  • 1/4 cup Sugar
  • 2 tbsp White sugar

• Oils & Vinegars

  • 4 tbsp Rice vinegar

Found on danceofsaucepans.com

Ingredients

• 220g (7 oz) fresh salmon, skinless, pin bones removed, cut into 6mm - 1/4 in rectangular slices
• 2 rice cooker cups sushi rice
• 4 tablespoons rice vinegar (or white vinegar)
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/4 cup mirin (sweet Japanese rice wine)
• 20g (1/2 oz) fresh ginger, peeled & sliced
• Peel of 1/2 a lime
• 2 tablespoons mayonnaise
• 1/2 teaspoon wasabi paste (or to taste)

Directions

• To prepare the sushi vinegar, place all ingredients in a microwave-safe container; cook in the microwave for a few seconds until sugar & salt have dissolved. Set aside
• Place rice in a strainer and rinse under running cold water until water runs clear. Let rice stand in the strainer for 15 minutes
• Put rice in the rice cooker and cover with cold water until you reach the 2 cup mark, cover with lid and switch on cooker
• Once rice is cooked, tip it on a baking tray, spread it and season with the sushi vinegar. The rice needs to be cooled as quickly as possible, in order to achieve this, flip it carefully with evolving movements (you dont want to break the rice!) until it cools down enough to handle. Set rice aside and prepare all the rest of your ingredients. Get a little bowl of cold water handy
• To make the nigiri sushi, wet your hands with a little water, get one tablespoon of rice at the time and form an elongated rice ball, pressing slightly so it holds its shape, set aside. Repeat this process until you finish all the rice
• Place a piece of salmon on top of each rice ball (you can put a dot of wasabi mayo on top of the rice before you top it with the salmon, or serve it on the side) place sushi pieces in a big wooden board, away from anything flammable
• Now the fun part begins, get your blowtorch going and zap the salmon until starts turning pink and looks like it has been grilled (shouldnt take more than a few seconds per piece) And they are ready to eat!
• Serve sushi with a drizzle of the caramel sauce, wasabi mayonnaise, some soy sauce for dipping and a sprinkle of sesame seeds