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Ingredients
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Sushi Rice & Seasoning
Fish / Toppings (for 6 pcs per person — recipe sized for 2 people = 12 pcs)
Aburi Sauces & Finishes
Tools & Misc
Method
Sushi Rice & Seasoning
Rinse the short-grain sushi rice under cold water until the rinse runs clear (about 3–4 washes) to remove excess starch.
Combine rinsed rice and 1.1 cups water in a rice cooker or small saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let rest 10 minutes off heat with lid on.
While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave briefly just to dissolve sugar and salt. Do not boil.
Transfer cooked rice to a wide shallow bowl. Fold in the vinegar mixture gently with a wooden paddle or spatula using cutting and folding motions to season and cool the rice to near room temperature (fan if available to achieve glossy rice).
Keep the rice covered with a damp towel until forming nigiri so it doesn’t dry out.
Forming Nigiri & Preparing Toppings
Divide seasoned rice into 12 equal portions (about 20–25 g per piece). Wet your palms with the rice vinegar spray or lightly wet water to prevent sticking. Gently shape each portion into an oblong nigiri mound using light pressure—compress enough to hold shape but keep rice airy.
If using nori strips for grip, cut full sheets into 12 thin strips (~1 cm wide). Optionally wrap a strip around the middle of the rice mound to secure topping after torching.
Slice fish thinly (sashimi style) into pieces about 6–7 cm long and 2–3 mm thick, sized to drape over the nigiri. For scallops, slice or keep small whole as appropriate.
Place a small dab of wasabi (a light smear, to taste) on the top center of each rice mound (or on the underside of each fish slice). Then drape a slice of fish over each rice mound and gently press to adhere.
Aburi Sauces & Torching
Prepare the aburi sauce blends: Mix 2 tbs mayonnaise with 1 tsp soy sauce (blend A). Mix remaining mayonnaise with 2 tbs unagi sauce for a sweeter glaze (blend B). Optionally add 1 tsp yuzu kosho or ponzu to a small portion for citrus heat, and 1 tsp chili oil to another portion for spice.
Using a small spoon or squeeze bottle, lightly dot or brush a thin layer of the desired sauce blend on top of each fish-topped nigiri. Do not over-saturate — just enough to coat the surface.
Light each piece with a culinary blowtorch: hold the torch 6–8 cm away and move across the fish surface in slow passes until the top is lightly charred and caramelized (about 4–8 seconds per pass). Rotate to evenly aburi (torch) the surface. Be careful not to overcook; goal is a lightly seared exterior while raw inside remains.
For scallop pieces, torch slightly longer until edges turn opaque and light golden (additional 2–4 seconds).
If using nori strips, wrap them around the nigiri before torching so heat slightly to adhere (nori will crisp slightly).
After torching, brush or drizzle a small amount of unagi (sweet soy) glaze on top of relevant pieces for shine and extra flavor. Sprinkle thinly sliced scallions and toasted sesame seeds over finished aburi.
Plating & Serving
Arrange 6 pieces per person on a serving plate. Garnish with pickled ginger and place a small dish of soy sauce for dipping. Provide additional wasabi and citrus ponzu on the side if desired.
Serve immediately while the tops are warm from torching. Aburi sushi is best eaten the same day prepared.