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Sushi of seared salmon belly

 
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Sushi of seared salmon belly

Serving size: Serves 4
Cuisine type: Japanese
Cooking time: Less than 15 minutes
Course: Finger food

INGREDIENTS

1 cup sushi rice
8 x 20g pieces of salmon belly
2 teaspoons lemon juice
sea salt
METHOD

Form sushi rice into 8 uniform pieces of sushi (about 2 inches long and less than an inch high).

Over a naked flame, place a cake rack and once hot, lay your salmon belly on the rack until it gets that lovely char mark and lightly burnt smell — only cook one side. Place the raw side of the fish down on the rice

Squeeze some lemon juice over the fish and season with sea salt.

No soy sauce required.
 
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