Sushi & Aburi Combo Recipe

Rinse and cook rice

Place 2 cups Japanese short-grain rice in a fine mesh strainer and rinse under cold water, swirling with your hand, until the water runs mostly clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 440 ml water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–14 minutes. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl or hangiri if available. Gently fold in the vinegar mixture with a wooden paddle or spatula while fanning the rice to cool and give it a glossy finish. Aim for slightly sticky, body-holding sushi rice. Cover with a damp towel to keep warm and slightly tacky until assembly.

Prepare proteins

Using a very sharp knife, slice the salmon and tuna into 8–10 thin sashimi slices each (approx. 2–3 mm thick) suitable for nigiri and aburi. Pat shrimp dry and, if not already butterflied, slice along the belly and press to flatten for nigiri. Keep fish chilled until ready to assemble.

Shape nigiri

Wet hands lightly with water mixed with a pinch of salt to prevent sticking. For each serving you will shape 4 pieces of sushi: select 2 pieces of salmon, 1 piece of tuna and 1 shrimp per person (adjust per taste). Take about 20–25 g (roughly 1.5 tbsp) of sushi rice, form into an oblong bite-sized ball by gently pressing and cupping with fingers without compacting too much. Place a small dab of wasabi on the underside of the fish slice (to taste), then drape fish over rice and gently press to adhere. Repeat to make 4 nigiri per person.

Plate with condiments

Arrange nigiri on a serving plate. Add pickled ginger and a small dish of soy sauce. Keep the prepared nigiri chilled if not serving immediately (no longer than 30 minutes).

Make aburi sauce

In a small bowl, combine 3 tbs mayonnaise, 1 tsp sriracha, 1 tsp sesame oil and 2 tbs unagi sauce. Mix until smooth. Taste and adjust spiciness or sweetness as desired. Fold in 1 tbsp finely sliced scallions and reserve a pinch of scallion for garnish.

Assemble aburi pieces

Choose 3 pieces to aburi per person (for example: 1 salmon, 1 tuna, 1 shrimp or additional salmon pieces). Place a thin layer (about 1/2 tsp) of the aburi sauce on top of each fish slice that sits on the rice. Sprinkle a few toasted sesame seeds and a few slices of scallion on the sauce layer. If using lemon, zest or a tiny squeeze (just a drop) can be used after searing.

Torch-sear (aburi)

Working one or two pieces at a time, use a kitchen blowtorch held 6–8 cm from the topping. Move the flame side-to-side to evenly char the sauce and edges of the fish until lightly blistered and aromatic (about 10–20 seconds per piece depending on flame). Do not linger in one spot to avoid overcooking. The goal is a slightly smoky, caramelized surface while the interior remains raw-tender.

Finish and serve

After searing, finish each aburi piece with a small drizzle (about 1/4 tsp) of unagi/sweet soy sauce if desired and a final pinch of scallion and toasted sesame. Plate alongside the 4 nigiri so each person has 4 pcs sushi and 3 pcs aburi. Serve immediately with soy sauce, wasabi and pickled ginger.

Ensure your blowtorch is filled and used according to manufacturer instructions. Keep a damp towel nearby to wipe the knife clean between cuts for tidy slices. Serve promptly—sushi is best within 30 minutes of assembly for optimal texture and temperature.