Seared Salmon 3 Ways | SUSHI Training vol.5 | Takoshiho Cook Japan

salmon fillet

🥗Healthier: trout fillet

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides good flavor.

Chop the green onion, discarding the stem.

Soak the chopped green onion in water for about 5 minutes, then drain excess water.

Mix white miso with mayonnaise in a bowl.

Sear the salmon using a blow torch or a pan for a short amount of time, being careful not to overcook it.

Line up the salmon slices and keep some aside for the white miso mayo topping.

Before making nigiri, add the white miso mayo to the salmon slices, as mayonnaise can get watery if left too long.

Prepare a vinegar and water mixture (Ted zu) and have wasabi and rice ready with a wet cloth.

Wet your hands with the vinegar mixture, grab some rice, and form it into a nigiri shape, being careful with the salmon as it is delicate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens