Sake Toro Aburi ‡ Recipe

Rinse and soak rice

Place the 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain and transfer to a rice cooker or a small heavy saucepan. Add 360 ml water. Let rice soak for 30 minutes if you have time (helps texture).

Cook rice

If using a rice cooker, cook according to the manufacturer's instructions. If using a saucepan, bring rice and water to a boil over medium-high heat, then reduce to low, cover tightly, and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, combine 3 tbsp rice vinegar, 1.5 tbsp sugar, and 3/4 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a shallow bowl or wooden hangiri if available. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, cutting and fanning to cool rice to near room temperature (about 5–8 minutes). Keep rice covered with a damp towel until ready to form.

Prepare salmon

Trim any connective tissue from the 250 g salmon belly and slice into pieces sized for nigiri: about 12–14 slices, each ~3–4 g thick and 6–7 cm long. Pat pieces dry with paper towel to remove surface moisture (this helps torching and prevents steaming).

Marinade/brush

Mix 1 tbsp light soy sauce, 1 tsp mirin and 1 tsp sake (optional) in a small bowl. Lightly brush both sides of each salmon slice with a thin coat of the mixture. Brush a tiny amount (1/2 tsp) neutral oil on the surface to encourage even browning when torched.

Torch the salmon

Arrange the salmon slices on a plate. Using a handheld culinary torch, hold the flame about 5–7 cm from the fish and move continuously to avoid burning. Torch until the surface is lightly charred and slightly opaque while the interior remains silky — about 10–20 seconds per piece depending on flame strength. If you prefer more sear, give a slightly longer pass but avoid overcooking. Set aside on a cool plate.

Toast sesame seeds in a dry skillet over medium heat, stirring, until aromatic and lightly browned, about 1–2 minutes. Finely slice chives. Prepare pickled ginger and yuzu kosho/wasabi nearby for plating.

Form nigiri

Wet your hands with the 50 ml water (keep a small bowl beside you). Take ~30 g of seasoned sushi rice (about a heaping tablespoon) and form into an oblong rice mound with gentle pressure — compact but not crushed. If using wasabi, place a thin smear (1/2 tsp distributed across several pieces) on top of the rice mound.

Top with salmon

Place a torched salmon belly slice over each rice mound, pressing gently to adhere. If desired, reheat the torch briefly and give a quick final pass across the top of the assembled nigiri to meld fish and rice (optional).

Finish and serve

Garnish each piece with a pinch of toasted sesame seeds and a few sliced chives. Serve immediately with pickled ginger on the side and additional soy sauce or yuzu kosho/wasabi for dipping.