aburi sushi

Ingredients

• 380 g (2 cups)sushi rice
• 590 ml (2½ cups)water
• 80 ml (⅓ cup)rice vinegar
• 25 g (2 tablespoons)sugar
• 5 g (1 teaspoon)salt
• 60 ml (¼ cup)soy sauce
• 30 ml (2 tablespoons)mirin (sweet rice wine)
• 15 ml (1 tablespoon)sake
• 4 g (1 teaspoon)sugar
• To tasteassorted fresh fish slices, such as salmon, tuna, yellowtail or white fish
• To tastenori (seaweed) sheets, cut into strips
• To tastesoy sauce, for dipping
• To tastewasabi and pickled ginger, for serving
• Optional, to tastethinly sliced green onions, sesame seeds, tobiko (fish roe) or microgreens

Instructions

1. 1

   Rinse the rice

   Rinse the sushi rice until the water runs clear.

2. 2

   Cook the rice

   Cook the rice according to the package instructions.

3. 3

   Mix the seasoning

   Combine the rice vinegar, 25 g sugar and salt in a bowl. Microwave briefly to dissolve the sugar.

4. 4

   Season the rice

   Gently fold the vinegar mixture into the cooked rice. Fan the rice as it cools to room temperature.

5. 5

   Mix the sauce

   Combine the soy sauce, mirin, sake and 4 g sugar in a small saucepan.

6. 6

   Warm the sauce

   Heat over medium-low heat until the sugar dissolves, then leave the sauce to cool.

7. 7

   Slice the fish

   Cut the fish into thin pieces sized to fit on the rice.

8. 8

   Shape the rice

   With damp hands, shape small portions of rice into bite-sized pieces.

9. 9

   Assemble the sushi

   Place a strip of nori on each piece of rice, then add a slice of fish.

10. 10

    Torch the fish

    Using a kitchen torch, quickly and carefully sear the top of the fish until lightly browned, with charred edges.

11. 11

    Add the sauce

    Drizzle a little of the cooled nikiri sauce over the seared fish.

12. 12

    Finish with toppings

    Add any optional green onions, sesame seeds or tobiko.

13. 13

    Arrange the sushi

    Arrange the aburi sushi on a platter.

14. 14

    Serve with sides

    Serve with soy sauce, wasabi and pickled ginger on the side.

What is aburi sushi?

Aburi means flame-seared: the fish is briefly torched after it is placed on seasoned sushi rice. The style is associated with Japanese sushi, where the quick sear adds a toasted surface while leaving the fish mostly uncooked.

This version combines the torch finish with nori, a simple sweet-savoury sauce and optional toppings. Each piece is small enough to eat in a bite, making the contrast of warm fish and cool rice part of the appeal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 28g protein, 82g carbs, 8g fat.

The rice and its sugar provide most of the carbohydrate, while the fish supplies protein and some of the fat; salmon will contribute more fat than lean white fish. Soy sauce is the main source of sodium. Balance the plate with cucumber or other fresh vegetables and use dipping sauce sparingly.

Get the rice ready

Rinse well: washing the rice until the water runs clear removes loose surface starch and helps the cooked grains stay distinct rather than overly sticky.

Season gently: fold the vinegar mixture through the cooked rice rather than stirring hard, which can mash the grains. Fanning as it cools helps the rice reach room temperature without becoming wet or claggy.

Choose and slice the fish

Fish choice: salmon, tuna, yellowtail and white fish are all listed options; use fresh fish suitable for serving raw. Keep it chilled until you are ready to assemble.

Even slices: cut the fish thinly and to a size that fits the rice. Similar-sized pieces are easier to torch evenly and make neat bites.

Torch with care

Quick sear: the aim is a lightly seared surface and some char at the edges, not to cook the fish through. Keep the flame moving and work carefully with the assembled pieces on a heat-safe surface.

Watch the texture: the fish should still look tender beneath its browned top. Torching too long can dry it out and soften the rice with excess heat.

Make the sauce

Dissolve the sugar: warm the soy sauce, mirin, sake and sugar over medium-low heat just until the sugar disappears. Let it cool before drizzling so it does not warm the fish and rice further.

Use a light hand: a little sauce adds savoury sweetness without covering the flavour of the fish. Keep extra soy sauce on the side for dipping.

Shape and finish each bite

Damp hands: wet your hands lightly before shaping the rice so it is less likely to stick. Press just enough to hold each bite together without compacting it.

Nori and toppings: use a strip of nori to secure the fish to the rice, then add optional green onions, sesame seeds, tobiko or microgreens. Wasabi and pickled ginger go alongside rather than being mixed into the rice.

Serve it fresh

Serve soon after torching, while the fish still has a warm, lightly seared surface and the rice is at room temperature. Arrange the pieces on a platter with dipping soy sauce, wasabi and pickled ginger.

A simple cucumber salad or steamed greens make a fresh accompaniment without competing with the sushi. Keep the platter modestly sized so the pieces can be eaten shortly after assembly.

Recipe notes & tips

• Keep the fish chilled until just before slicing and assembling.
• Fan the seasoned rice as it cools, but fold it gently to keep the grains intact.
• Dampen your hands before shaping each rice portion.
• Make sure the sauce has cooled before drizzling it over the fish.
• Use a heat-safe surface and keep the torch moving over the fish.
• Set out the toppings and sides before you begin torching.

Variations

• Salmon choice: use salmon for a richer, more buttery-tasting topping.
• Lean fish: choose white fish for a milder and leaner-tasting bite.
• Sesame finish: sprinkle sesame seeds over the seared fish for a nutty note.
• Tobiko topping: add a little tobiko for a briny pop of texture.
• Fresh garnish: finish with green onions or microgreens for a crisp, fresh contrast.

Common mistakes to avoid

• Skipping the rinse: the rice may turn overly sticky; rinse until the water runs clear.
• Roughly mixing the rice: hard stirring can break the grains; fold the seasoning through gently.
• Overheating the sauce: it only needs warming until the sugar dissolves; then let it cool.
• Torching too long: the fish can dry out; sear briefly and keep the flame moving.
• Using wet hands: rice can cling to your fingers; dampen your hands lightly before shaping.
• Adding too much sauce: it can overwhelm the fish; drizzle sparingly and serve extra soy sauce on the side.

How to store

For best texture, serve aburi sushi soon after assembling and torching. Refrigerate any leftovers promptly in a covered container and eat within 1 day; the rice will firm up, and reheating is not recommended because it can alter the fish and rice texture.

Frequently asked questions