Aburi Sushi (10pcs) Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently swishing until the water runs mostly clear (about 6–8 rinses). Drain 10 minutes. Transfer rice to a pot or rice cooker with 2.2 cups water. If using a pot, bring to a boil, reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, combine 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small bowl; stir until sugar dissolves. Transfer hot rice to a wooden or nonreactive bowl. Gently fold in the vinegar mixture with a cutting motion using a rice paddle or spatula to coat grains without smashing. Fan the rice as you fold to cool to near room temperature (about 10 minutes). Keep covered with a damp towel until assembling.

Slice fish: Pat sashimi-grade salmon and tuna dry with paper towel. Slice thinly across the grain into 10 pieces roughly 2.5–3 inches long and about 1/8–1/4 inch thick. Reserve on a chilled plate.

Make spicy mayo: In a small bowl combine 3 tbsp mayonnaise, 1 tsp sriracha, and 0.5 tsp sesame oil. Adjust heat to taste. This will be mixed with some fish for a seared topping and used as a sauce drizzle.

Prepare nori: Cut the single nori sheet into 10 thin strips about 0.5–0.75 inch wide (long enough to wrap around nigiri). You can also omit nori strips and form standard nigiri if preferred.

Form rice balls: Wet your hands with a mixture of water and a tiny pinch of rice vinegar to prevent sticking. Take about 2 tbsp of seasoned rice (approximately 18–20 g) and form an oblong nigiri rice ball with gentle but firm pressure. Repeat to make 10 rice pieces.

Wrap with nori (optional): If using nori strips, wrap a strip around the middle of each rice ball, overlap slightly and press to seal.

Top with fish: Place one slice of salmon or tuna on each rice piece, smoothing so it drapes over the rice evenly. For variety, make 6 salmon-topped and 4 tuna-topped pieces (or as preferred). For a seared-style topping mix, brush roughly 1 tsp of the spicy mayo onto 4–6 of the fish slices that you plan to aburi (torch-sear).

Make glaze: In a small saucepan, combine 1 tbsp soy sauce (reduced), 1 tbsp mirin and 1 tsp sugar. Warm over low heat, stir until sugar dissolves and the liquid slightly reduces (1–2 minutes). Remove from heat and let cool. Stir in 0.25 tsp yuzu kosho if using.

Apply mayo and glaze: Lightly brush a thin layer of mayonnaise (from the 2 tbsp reserved) on top of the fish slices you want to aburi (this helps achieve caramelization). Then lightly brush the cooled glaze over all 10 pieces for flavor.

Torch the fish: Using a kitchen blow torch, hold the flame 2–3 inches away and move steadily across each piece’s top until the mayonnaise and glaze bubble and develop light char marks, about 10–20 seconds per piece depending on flame strength. For safety, torch in a well-ventilated area and avoid prolonged heating of the rice. The goal is to slightly sear and caramelize the topping without fully cooking the fish.

Final touches: After torching, immediately sprinkle each piece with a pinch of toasted sesame seeds, 1/4 tsp sliced scallions, and a small dot (about 1/4 tsp) of masago or tobiko. Optionally add a tiny smear of wasabi between rice and fish before topping if you like heat.

Plate 10 aburi nigiri on a serving platter. Serve immediately with pickled ginger, additional soy sauce for dipping, and wasabi on the side. Aburi is best enjoyed right after torching while warm on top and cool beneath.