Miso-Glazed Aburi Salmon Nigiri

Ingredients

• 500 grams Fresh Sashimi-Grade Salmon Fillet
• 800 grams Daikon Radish
• 2 tablespoons White Miso Paste
• 3 tablespoons Rice Vinegar
• 1 teaspoon Liquid Stevia or Monkfruit Sweetener
• 1 tablespoon Tamari or Soy Sauce
• 1 teaspoon Ginger Juice
• 2 stalks Green Onions, finely sliced(optional)

Instructions

1. 1

   Peel the daikon radish and process it through a ricer or grate it coarsely. Place the riced daikon in a clean kitchen towel and squeeze out as much moisture as possible until it reaches a rice-like consistency. Season with 2 tablespoons of rice vinegar and a pinch of salt.

2. 2

   Slice the salmon fillet into 12-16 uniform nigiri-sized rectangular slices, approximately 1/4 inch thick. Keep chilled until ready to assemble.

3. 3

   Prepare the glaze by whisking together the white miso paste, remaining rice vinegar, liquid sweetener, tamari, and ginger juice in a small bowl until smooth and emulsified.

4. 4

   Form the riced daikon into small, compact oval mounds (nigiri bases) using your hands. Place one slice of salmon over each mound, pressing gently to adhere.

5. 5

   Brush a thin, even layer of the miso glaze over the top of each salmon slice.

6. 6

   Using a kitchen blowtorch, sear the top of the salmon (Aburi style) for 5-10 seconds per piece until the glaze bubbles and the salmon fat just begins to render and char slightly.

7. 7

   Garnish with sliced green onions and serve immediately while the salmon is warm and the daikon is cool.