Vancouver-style Salmon Aburi
This style of salmon aburi was popularized by Miku in Vancouver. There are a few different components to prepare but overall it's very easy. My wife and I actually had a blast making this together. The assembling part is much faster with two people. We made about 24 pieces of aburi.
Ingredients
For the sushi rice
- 2 tablespoons rice vinegar
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- 4 cups cooked sushi rice
For the mayo sauce
- ½ cup Japanese mayonnaise
- 1 teaspoon miso paste (I'm using white miso but color does not really matter)
- ½ teaspoon sugar
- ¼ teaspoon salt
For the rest
- ½ pound thinly sliced salmon sashimi
- 1 jalapeno (thinly slices)
Instructions
- In a small pot, add the rice vinegar, sugar, and salt. Put it over medium heat and stir until the sugar and salt dissolve. Fold this into the cooked sushi rice.
- In a small pot, add the soy sauce, mirin, and sugar. Bring to a boil then reduce to medium heat. Let this cook for 2-3 minutes until it reduces in volume by half.
- Combine the mayo sauce ingredients in a small bowl. Transfer the mayo sauce to a piping bag or plastic bag with a small hole in the corner.
- Wet your hands under some running tap water. Scoop about 2 tablespoons of rice and squeeze it between the palm of your hands into an football shape.
- To assemble (see pictures in blog post), add a piece of sliced salmon on top. Brush the salmon with the soy glaze. Pipe on a thin layer of mayo sauce and torch the mayo until it's charred. Finally, add a slice of jalapeno on top.