Aburi Sushi Combo Recipe

Rinse and cook rice

Rinse 2 cups Japanese short-grain rice under cold water until the water runs almost clear (about 6–8 rinses) to remove excess starch. Drain and combine with 480 ml water in a rice cooker or heavy pot. Let sit 30 minutes if using a 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 steam, covered, 10 minutes.

Season rice

While rice cooks, mix 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small bowl until dissolved. Transfer hot cooked rice to a wide wooden or plastic bowl (avoid metal). Gently fold seasoning into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly to body temperature (about 5–8 minutes). Cover with a damp towel until assembly to prevent drying.

Prepare proteins

Pat salmon and tuna dry with paper towels. Slice salmon and tuna against the grain into thin pieces for nigiri or into 1/3-inch slices for aburi topping (about 12–14 slices total). If using eel (unagi) or cooked shrimp, ensure they are warmed slightly and patted dry. Cut shrimp in half lengthwise if making pressed toppings.

Make spicy mayo

In a small bowl combine 4 tbs Japanese mayonnaise with 1 tsp sriracha (adjust heat to taste). Transfer to a squeeze bottle or small piping bag for finishing.

Assemble basic nigiri and aburi pieces

Wet your hands with a mixture of water and a tiny splash of rice vinegar to prevent sticking. Take about 2 tbs (roughly 20–25 g) of seasoned sushi rice and form an oblong nigiri mound. Lightly brush the top of the rice with a smear of neutral oil to help the fish glide and to aid torching. Place a slice of salmon, tuna or shrimp atop each rice mound—reserve several pieces of salmon and tuna specifically for aburi (torched) finishing. Place eel pieces atop rice and brush with unagi sauce.

Finish & garnish nigiri

For un-torched nigiri: lightly sprinkle toasted sesame seeds or microgreens and serve. For pieces to be torched (aburi): add a small dot or streak of spicy mayo and a light brush of unagi sauce on top of the fish. Zest half a lemon over a few salmon pieces for brightness. Add a small dab of wasabi between rice and fish if desired before placing fish.

Pickled ginger and soy

Place pickled ginger and a small dish of soy sauce on the serving platter. Put wasabi on the side for guests to mix or use directly.

Torching (aburi) the fish

Arrange the prepared nigiri pieces that you want aburi-style on a heatproof platter. Lightly brush the fish surface with a thin film of neutral oil to help caramelize and protect the rice. Using a handheld butane torch, hold the flame 6–8 cm from the fish and move steadily across the surface to lightly sear and slightly char the fish. Aim for quick passes to get a caramelized top while keeping the interior raw and silky (about 8–15 seconds per piece depending on torch intensity). Rotate pieces as needed to achieve even browning. If using eel/teriyaki pieces, torch just to warm and glaze the sauce.

Final touches

Immediately after torching, finish with a small drizzle of unagi sauce on the torched pieces and a squeeze or zest of lemon over selected salmon pieces. Add a final scatter of microgreens or scallion and a pinch of toasted sesame seeds. For an alternate finish, you may torch the mayo swirl on top of some pieces to create a crisped topping.