Flaming Salmon Sushi (Torched Sushi Recipe)
- Gluten-Free
- Dairy-Free
- Pescatarian
This flaming salmon sushi recipe is simple to make, full of fresh, flavorful ingredients, and sure to impress for a fun date night at home or your next dinner party with friends! Torch it right at the table for an impressive presentation!
Torched sushi rolls are so fun for dinner parties or date night!
This recipe is gluten free, dairy free, and sugar free! And with it’s fresh ingredients, it’s sure to please everyone on your guest list.
For this recipe I use my favorite kitchen torch by Rosle. You can find it here!
Some of my other Japanese-inspired dishes you might love!
- CUCUMBER DILL SALAD
- EASY SUSHI BAKE RECIPE (WITH SALMON AND SHRIMP)
- LOADED SUSHI BOWLS WITH GINGER WASABI DRESSING
- WHOLE30 SHRIMP SUSHI BOWLS
- BLACK RICE SUSHI
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Flaming Salmon Sushi
- Gluten-Free
- Dairy-Free
- Pescatarian
Ingredients
- 2 cups sushi rice rinsed well and drained
- 1/2 cup unseasoned rice vinegar
- 1/4 tsp SweetLeaf liquid stevia 40 drops
- 3 teaspoons fine sea salt
- 8 ounces sushi grade salmon
- 1 avocado thinly sliced
- ½ japanese cucumber sliced long strips with ¼ inch thickness
- 2 green onions thinly sliced
- 6 sheets nori seaweed
- 2 Tablespoon avocado oil mayonnaise
- 2 teaspoon sriracha
- 1/8 teaspoon garlic powder
- ½ teaspoon toasted black sesame seeds
Instructions
- Add sushi rice and 2 cups water to a rice cooker or electric pressure cooker. Cook according to manufacturer’s instructions. For the Instant Pot, use the “Rice” function and it should cook on low pressure for 12 minutes. At the end of the cook time, do a quick release and remove the lid.
- Prepare sushi vinegar seasoning and sriracha mayonnaise while the rice cooks. To make the sushi seasoning, combine rice vinegar, stevia, and salt in a small bowl. Stir until salt dissolves completely. To make sriracha mayonnaise, combine mayonnaise, sriracha, and garlic powder in a small bowl.
- When the rice is done cooking, transfer to a large glass or wooden mixing bowl. Pour sushi vinegar mixture over the top. Very gently mix/fold with a rice paddle while fanning to cool. Take care not to break apart rice grains. Cool to room temperature before using. If not using right away, drape damp cloth over the top after it’s done cooling until ready to use.
- Lay nori sheet across the sushi roller with the shiny side down. Take ½ cup of the rice and spread to create a thin, even layer of rice across the nori sheet. Leave about 1.5 inch of nori at the top to help seal the roll.
- Layer on salmon, avocado slices, cucumber slices, and green onion slices.
- Carefully roll up the sushi, starting with the side closest to you and rolling away from you. Use firm pressure to roll a tight roll, tucking and pressing as you go. Once you get to the last 1.5 inch of nori, stop rolling, dip finger in water and swipe along the edge. Finish rolling and press/squeeze the roll firmly. Place seam-side down and slice into 8 pieces with a very sharp knife, wiping and wetting the knife as necessary between cuts.
- Repeat steps 4 through 6 to make the remaining sushi rolls.
- Top each piece with a square of salmon, drizzle on the sriracha mayo, then torch with a kitchen torch. Top with extra green onion slices and sesame seeds.
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Delish! We loved this recipe!!
I’m so happy to hear that! Thanks so much for leaving a review!