Aburi Maki Platter Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the rinse runs nearly clear (about 4–6 rinses). Drain and let sit 30 minutes if possible. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy-bottomed pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over low heat. Stir until sugar dissolves; do not boil. Remove from heat and let cool to warm.

Season rice

Transfer hot rice to a wooden or wide shallow bowl (hangiri or large bowl). Pour the sushi vinegar evenly over rice and gently cut-and-fold with a rice paddle or spatula to combine while fanning to cool to room temperature (this gives shiny, slightly sticky rice). Cover with a damp towel until ready to assemble.

Prepare fillings

Slice salmon and tuna into thin strips (about 1/4 inch thick) sized to lay across maki. Slice avocado thinly and julienne cucumber into long thin sticks. Shred imitation crab and toss with 1 tbsp Japanese mayo for a lightly sauced crab filling. Pat cooked shrimp dry and cut in half lengthwise if large.

Prepare sauce blends

Mix 3 tbsp Japanese mayonnaise with 1 tsp sriracha for a spicy mayo. In a small bowl, stir together 3 tbsp unagi sauce with 1 tsp yuzu or lemon juice and 1 tsp sesame oil for a glaze. Keep extra unagi sauce for drizzling.

Assemble rolls (4–6 rolls)

Place a plastic-wrapped bamboo mat on your work surface. Put a nori sheet shiny-side down on the mat. Wet your fingers with water to prevent sticking and spread ~3/4 cup of seasoned sushi rice evenly over the nori leaving a 1/2-inch border at the top. Sprinkle a pinch of furikake and toasted sesame seeds across the rice if desired. Flip the nori so rice is facing down (for uramaki) or leave rice on outside depending on preference. Arrange fillings (crab mix, cucumber, avocado, shrimp/tuna) in a line across the center. Using the mat, roll firmly but gently to form a tight cylinder, sealing the top border with a little water. Repeat to make 4–6 rolls, varying fillings so you have salmon aburi, tuna aburi, shrimp aburi, and a crab/avocado roll.

Top rolls for aburi

Place assembled rolls seam-side down. For each roll to be aburi-style, thinly slice additional salmon and tuna and lay 3–4 overlapping slices along the top of the roll covering the rice edge. For shrimp aburi, place halved shrimp on top. Brush the tops lightly with the unagi-yuzu glaze (about 1 tsp per roll). If you want a spicy torch finish, dab a thin line of spicy mayo atop the fish (reserve extra for drizzling).

Torch the toppings (aburi)

Using a handheld chef's torch, hold the flame 3–4 inches from the fish and move evenly across the surface until the fish develops small browned spots and the glaze slightly caramelizes, about 30–45 seconds per roll depending on flame intensity. Torch in short bursts to avoid overcooking. If you do not have a torch, place the rolls under a very hot broiler for 30–60 seconds, watching closely.

Finish and slice

Lightly oil a sharp knife (neutral oil or wet towel) and slice each roll into 8 pieces by cutting in half, then each half into quarters; wipe the blade between cuts for clean slices. Arrange pieces on a platter separated by type so guests can identify the varieties.

Garnish and serve

Drizzle remaining unagi sauce and spicy mayo over pieces as desired. Sprinkle toasted sesame seeds and a small pinch of furikake on top. Serve with pickled ginger, wasabi, and soy sauce on the side. Recommend serving immediately so the torched topping remains warm and slightly smoky.

When using a blow torch, work in a well-ventilated area clear of flammable materials. Keep a damp towel nearby. Ensure fish is sushi-grade and very fresh if you will consume raw interior portions. Keep hands and knife wet between cuts to prevent sticking; clean the knife between slices for neat presentation.