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Salmon Shioyaki
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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)
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Published 2014-09-09 11:34:33 (6 years ago).0 people like this recipe.
