SEARED SALMON WITH YUZU PONZU & SUSHI RICE

For two servings

INGREDIENTS:

• 1/3 lb salmon - sushi grade

• 1 cup sushi rice

• 2 cups water

• Salt - just a pinch

• 1 tbsp furikake

• 1 tsp yuzo paste

• 2 tbsp ponzu sauce

• 2 tbsp green onion - finely chopped

• 1/2 tsp black sesame seeds

• Sliced avocado - optional

UTENSILS NEEDED:

• Butane cooking torch

• Rice cooker

• Very sharp knife

DIRECTIONS:

1. Rinse sushi rice in a colander with cold water until the water runs clear. Place the rinsed water into a rice cooker with water and a pinch of salt. Stir and cover with a lid to cook - about 15 minutes.

2. Meanwhile, using a very sharp knife, slice the raw salmon about 1/3 inch thick and set aside.

3. When rice is done cooking, distribute amongst two shallow bowls or plates. Season with furikake and lay the raw salmon slices over the top. Using your butane cooking torch, begin to sear the salmon slices. Sear to your liking- I suggest until salmon begins to turn slightly pink. Pour ponzu sauce over the seared salmon, season with chopped green onion, black sesame seeds and a dollop of yuzo paste for a little zingy spice!

4. Enjoy!