What is aburi?
Aburi, or flame seared sushi, is one of my sushi favourites and a big crowd pleaser at dinner parties.
First, follow my guide to making nigiri. Next add a little teriyaki sauce and kewpie mayonnaise to the top of the fish and flame it using a kitchen torch. Salmon, tuna, kingfish, any fish, wagyu, scallop – you can turn any of these into a delicious torched aburi.
Aburi are such a crowd pleaser – your friends will be impressed as you flame up their fish and be tempted to film the process. The best part? You aren’t really doing anything special at all. But that addition of fire really improves the flavour – they are delicious!
I generally make at least a few aburi every time I make sushi. It’s a great way to use slightly less desirable sections of your fish. Save the best slices for sashimi and nigiri. The addition of kewpie, teriyaki and fire hide any slight imperfections.
It’s a cheap and easy trick that restaurants charge a premium for this. So save your money and make your own at home.
You can read my full guide on sushi rice here with tips and techniques, and the recipe is also below.
Sushi rice
Materials
Rice seasoning
- 4 tbsp Rice vinegar
- 2 tbsp Sugar
- 1 tsp Salt
Rice
- 2 cups Japanese short grain rice
- 2 cups Water (purified if possible)
- 2 tbsp Sake
- 1 piece Kombu (approximately 10cm x 15cm)
Instructions
Rice seasoning
- Mix all the ingredients together until the sugar and salt are dissolved. Mix it periodically as you wash, cook and steam the rice.
Wash the rice
- Add your rice to a medium saucepan or rice cooker insert and cover it with cold tap water. Swirl the rice around with your hand to release starches. The water will become milky white. Tip the water off, using your hand or a strainer, add more water and repeat the process 4-8 times until the water is pretty clear.
- Add 2 cups of water, preferably filtered, and 2 tbsp of sake (optional). Add a piece of kombu (also optional) and let the rice soak for 30 minutes. You will notice that the rice looks whiter at the end of the 30 minutes.
Cook the rice
Stove top:
- Take out the kombu and put the saucepan on the stove on medium high. Once the water comes to a boil, put the lid on, lower the heat to low and cook for 15 minutes. Do not open or stir the rice during this step.After 15 minutes, take the saucepan off the heat and let it sit with the lid still on for 20 minutes.
- Using a rice paddle or wooden spoon, gently mix your rice. Put the lid back on and let the rice steam for an additional 5 minutes.
Rice cooker
- Take out the kombu and put the insert into your rice cooker. Turn it on and let the rice cook.
- Using a rice paddle or wooden spoon, gently mix your rice. Close your rice cooker and let the rice steam for an additional 5 minutes.
Mix seasoning with rice
- Tip the rice into your hangiri, a large flat bottomed bowl or roasting pan and spread it out. Pour over the rice seasoning and gently stir it through the rice using a slicing gesture. Your aim is to cool down the rice as quickly as possible without breaking up or mashing the grains.
- Stand in front a fan, AC unit or use a hand fan as you stir the rice. This will help it cool down as quickly as possible. Keep mixing until the seasoning is mixed through and the rice looks shiny.
- Wait until the rice is cooled to room temperature before using it. You can cover the hangiri / bowl with a damp towel so it doesn't dry out.
