Directions

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  1. Prepare the Sushi Rice and set it aside to cool.
  2. Prepare the Sushi Vinegar: Put all the ingredients in a bowl and microwave at 40% for 1½-2 mins. Warm enough to dissolve the sugar.
  3. Rinse the salmon and pat dry with kitchen paper towels.
  4. Using a sharp knife, slice the salmon at a 45-degree angle into thin ⅛-inch slices. Alternatively, you could just buy pre-sliced salmon from the fresh fish shop. 
  5. Prep your working space: Place the rice, sushi vinegar, and salmon nearby. 
  6. Wet your hands with the sushi vinegar, this helps keep the rice from sticking to your hands.
  7. Place about 1 tablespoon of rice into your palm. Shape into a log by gently pressing it together, careful not to mash/squash the rice. 
  8. Drape a slice of salmon on top of the rice. Blowtorch the surface of the salmon pieces until the surface begins to char a bit. Ensure that you sear the entire surface of the salmon pieces and do not burn the rice.
  9. Repeat this with the rest of the rice and salmon.
  10. Serve with soy sauce.