Torched Salmon Volcano Rice Bowl

Experience the ultimate savory indulgence with this torched salmon volcano rice bowl. Featuring caramelized mayo, sweet eel sauce, and a wobbly hot spring egg.

Ingredients

• 200 g sashimi-grade salmon fillet
• 1 bowl cooked short-grain sushi rice
• 2 tbsp mayonnaise
• 1 tbsp egg yolk sauce
• 2 tbsp eel sauce (unagi sauce)
• 1 whole hot spring egg (onsen tamago)
• 1 tbsp chopped green onions
• 1 tbsp fish roe
• 1 tsp sesame seeds
• 1/2 tsp seaweed powder

Instructions

1. 1Slice the salmon

   

   Take fresh salmon fillets and use a sharp kitchen knife to carefully cut them into thin, even slices on a checkered cutting board. Ensure the slices are uniform in thickness so they cook evenly when torched later.

   Tip: Keep your knife blade wet or wiped clean to prevent the salmon flesh from sticking while slicing.
2. 2Arrange the salmon ring

   

   Take a white plate featuring a pre-molded ring-shaped mound of cooked rice. Carefully pick up the thinly sliced salmon pieces one by one and overlap them neatly in a circle around the outer perimeter of the rice ring.

   Tip: Overlap each slice slightly to ensure complete coverage of the rice ring without any gaps.
3. 3Torch the salmon

   

   Ignite a culinary blowtorch and gently pass the flame back and forth over the salmon slices arranged on the rice ring. Continue torching until the exterior of the salmon changes color and achieves a lightly seared appearance.

   Tip: Keep the torch moving constantly to avoid burning any single spot on the delicate fish.
4. 4Add sauces

   

   Take a piping bag filled with mayonnaise and egg yolk sauce, then squeeze neat diagonal lines across the torched salmon ring. Follow up by drizzling sweet eel sauce across the top in a matching pattern to create a rich flavor base.

   Tip: Pipe the sauces in a consistent back-and-forth motion to cover every section evenly.
5. 5Torch the sauces

   

   Hold the culinary blowtorch close to the layered sauces and salmon toppings, moving the flame smoothly across the entire ring. Heat the surface until the mayonnaise and eel sauce bubble and develop a slightly charred, glossy finish.

   Tip: Watch closely while torching the sauces as they can caramelize and burn very quickly.
6. 6Add the egg

   

   Take a soft-cooked hot spring egg and gently crack it open directly into the hollow center of the torched salmon rice ring. The soft egg will provide a rich, creamy texture when mixed into the dish.

   Tip: Crack the egg gently to keep the yolk intact until it is ready to be broken by the diner.
7. 7Add garnishes

   

   Sprinkle the chopped green onions, fish roe sauce, and sesame seeds evenly over the hot spring egg and the torched salmon ring to enhance both the flavor profile and the visual presentation.

   Tip: Add the fish roe sauce gently to maintain a balanced presentation around the egg.
8. 8Dust with seaweed powder

   

   Gently dust seaweed powder over the entire completed dish as the final garnish to complete the wobbly grilled salmon lava rice bowl.

   Tip: Dust lightly and evenly to ensure a balanced flavor without overpowering the other sauces.

Burn It Off

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