How to make Blow Torch Salmon Nigiri
Step-by-step guide for sushi lovers to make at home
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Your support makes all the difference.This video shows a step-by-step guide on how to make Blow Torch Salmon Nigiri, the Chino Latino way.
Ingredients
Serves 4
60gr salmon (15g x 4)
10ml soy
20ml mirin
120gr rice (30g x 4)
Sushi vinegar
90ml rice wine vinegar
20g salt
50g sugar
10ml sake
10g wasabi
1pc spring onion
5g salmon roe
Method
Cook the rice for 20 mins and then leave it off the heat covered for 20 min and transfer into hangiri or a wooden/plastic bowl to cool rice. Add vinegar, sugar and salt mixture to the rice and mix.
To prepare the salmon – take off the skin and slice into thin strips. Marinade for 4 hours in 1 part soy and 2 parts mirin.
Combine the rice and salmon – take out the rice and shape into an oblong – place the marinated salmon on top.
Blowtorch the salmon until slightly charred - add spring onion and salmon roe.