This video shows a step-by-step guide on how to make Blow Torch Salmon Nigiri, the Chino Latino way.


Serves 4

60gr salmon (15g x 4)

10ml soy

20ml mirin

120gr rice (30g x 4)

Sushi vinegar

90ml rice wine vinegar

20g salt

50g sugar

10ml sake

10g wasabi

1pc spring onion

5g salmon roe




Cook the rice for 20 mins and then leave it off the heat covered for 20 min and transfer into hangiri or a wooden/plastic bowl to cool rice. Add vinegar, sugar and salt mixture to the rice and mix.

To prepare the salmon – take off the skin and slice into thin strips. Marinade for 4 hours in 1 part soy and 2 parts mirin.

Combine the rice and salmon – take out the rice and shape into an oblong – place the marinated salmon on top.

Blowtorch the salmon until slightly charred - add spring onion and salmon roe.