Torched Salmon with homemade teriyaki sauce and sushi rice


Asian flavours on point! A quick weeknight dinner that your family will crave at least once a week! Why not pair this dish with a light white wine and your set all through summer!


For 2 people


  • 300 gr Sushi rice
  • 300 ml water
  • salt


  • 2 Salmon fillets á 130 gr
  • 30 ml soy sauce

Teriyaki Sauce:

  • 100 ml soy sauce
  • 50 ml Mirin
  • 30 gr sugar
  • 15 gr ginger
  • 1 Tbsp water
  • 3 Tbsp Sake


  • 4 brown mushrooms or shiitake
  • 1 red chili
  • 1 spring onion
  • 1 courgette
  • black and white sesame


  1.  Pour the sushi rice into a sieve and wash until the water that comes out at the bottom is clean. Add the rice and the water and 2 tsp. salt into a rice cooker/pot and cook the rice.
  2. For the sauce cut the ginger into small pieces, add them with all the other ingredients into a pot and bring to a simmer. Let the sauce reduce and add sugar if necessary.
  3. Clean the mushrooms and add them into the sauce when the sauce has reached the right consistency and let them cook by just using the residual heat.
  4. Brush the salmon with soy sauce and flame it with a blowtorch until you see the soy sauce caramelizing around the edges.
    The salmon is supposed to be raw in the middle, so just use the freshest salmon you can find!
  5. Cut up the red chili, spring onion and courgette to decorate the dish!
  6. Plate the dish by putting the rice in a bowl, placing the fish on top, decorating with the vegetables, sprinkling the sesame on top and pouring the sauce that should have a syrup-like consistency over the top.

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