Torched Salmon Nigiri with Caviar

Method 6 steps

1. 01

   Cook the rice with 1 1/4 cups water, rest 10 minutes, then fold in the vinegar, sugar and salt and cool to body temperature.

2. 02

   Slice the salmon against the grain into 3-inch by 1-inch pieces about 1/4 inch thick.

3. 03

   Wet your hands, press 1 1/2 tablespoons of rice into a firm oval, dab the top with wasabi and lay a salmon slice over it, pressing gently to shape.

4. 04

   Set 3 or 4 nigiri on a heatproof tray and pass a kitchen torch 2 inches above the salmon in slow sweeps until the surface turns opaque and the edges brown, about 10 seconds each.

5. 05

   Brush lightly with soy sauce and top the torched pieces with a small mound of caviar.

6. 06

   Leave one piece untorched and top it with chili and red onion, then arrange everything on a wooden tray over a leaf.

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