Salmon Shioyaki
- 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)
- This recipe is gluten-free
- Produce
- Lemon, wedges (1)
- Nori (4 sheets)
- Seafood
- Sockeye salmon, fillets (4)
- Cooking & Baking
- Sea salt, fine (1 1/2 teaspoons)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Furikake (1)
- Sushi rice, Hot cooked (1)
Preparation
Read recipe preparation on foodrepublic.com
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Published January 28, 2013 (2 weeks ago).
29 people saved this recipe.
