Save this Food RepublicSee original recipe on www.foodrepublic.com

Salmon Shioyaki

advertise
Salmon Shioyaki

Ingredients

  • 4 sockeye salmon fillets, (5 to 6 ounces. each, 1/2 to 1 in. thick), with skin
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon vegetable oil
  • hot cooked sushi rice, such as nishiki or other short- to medium-grain rice
  • 4 sheets nori (about 8 square inches), each cut into 6 pieces
  • lemon wedges
  • furikake (japanese rice seasoning)
advertise

Social Stats

0Rating
0-5
715Pinterest
Pins
20Facebook
Shares
7Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:34:33 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×