This torched sushi recipe is surprisingly easy to make and so fun for a date night or dinner party! This recipe is gluten free, dairy free, and sugar free.
Prep Time: 5 minutesmins
Cook Time: 25 minutesmins
Total Time: 30 minutesmins
Servings: 6rolls
Ingredients
2cupssushi ricerinsed well and drained
1/2cupunseasoned rice vinegar
1/4tspSweetLeaf liquid stevia40 drops
3teaspoonsfine sea salt
8ouncessushi grade salmon
1avocadothinly sliced
½japanese cucumbersliced long strips with ¼ inch thickness
2green onionsthinly sliced
6sheets nori seaweed
2Tablespoonavocado oil mayonnaise
2teaspoonsriracha
1/8teaspoongarlic powder
½teaspoontoasted 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.