Description
A delicious and unique twist on traditional nigiri, featuring torched salmon belly.
Ingredients
Scale
- 200 grams salmon belly
- 2 cups sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 sheet nori
- wasabi to taste
- soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- While the rice is cooking, mix the rice vinegar, sugar, and salt in a bowl.
- Once the rice is cooked, mix in the vinegar mixture and let it cool.
- Slice the salmon belly into pieces suitable for nigiri.
- Shape a small amount of sushi rice into an oblong ball.
- Top the rice with a slice of salmon belly and gently press to adhere.
- Using a kitchen torch, briefly torch the salmon belly until it is slightly charred.
- Serve with a slice of nori, wasabi, and soy sauce.
Notes
- For best flavor, use high-quality salmon belly.
- Adjust the level of wasabi to your preference.
- Practice forming the nigiri for a perfect shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Sushi
- Method: Torched
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: salmon, nigiri, sushi, torched, belly