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Fantastic served individually as a canapé or scaled up to form an exquisite seafood starter, Hideki Hiwatashi's salmon nigiri recipe is seared using a blowtorch before serving leaving each piece with a beautiful, lightly charred finish. As with all sushi, make sure you buy the best quality fish available and use a very (very) sharp knife when slicing the salmon to ensure a clean cut. The sushi rice should be cooled to room temperature before using, so be sure to begin preparations in plenty of time.
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