Torched Salmon Topped Maki
Crab and cucumber maki slices crowned with thin salmon, flame-torched until caramelized and glazed with a sweet soy sauce and sesame.
Topping sliced maki with salmon and a quick pass of the torch gives you the smoky, melty bite of aburi sushi without shaping nigiri by hand. Roll the maki first, slice it, then lay the salmon over each piece so it drapes and softens under the flame. Brush on the glaze while the fish is still warm.
Prep
40 min
Cook
20 min
Total
1 hr
Serves
4
Level
Hard
Calories
360 / serving
Ingredients
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