Salmon Aburi

Seared salmon sushi that’s been given a blowtorch treatment, creating a beautifully charred exterior while keeping the inside tender and melt-in-your-mouth delicious.

Start by sourcing the freshest, highest-quality salmon you can find – trust me, it makes all the difference. Look for sushi-grade salmon that’s been properly handled and stored to ensure its safety and flavour. Then, slice it into thin, uniform pieces that are just the right size to sit atop your sushi rice. You can also get pre-cut sushi/sashimi salmon from seafood market.

Making Salmon Aburi might sound fancy, but trust me, it’s easier than you think. Start by slicing your salmon into thin strips, then giving them a quick sear with a blowtorch until they’re beautifully charred on the outside. Don’t worry, you don’t need any fancy equipment – a kitchen blowtorch will do the trick just fine!

Serve up your Salmon Aburi with a side of soy sauce, pickled ginger, and wasabi for dipping, and you’ve got yourself a restaurant-quality sushi experience right in the comfort of your own home.

Salmon Aburi

Recipe by Maliha KhanCourse: MainCuisine: JapaneseDifficulty: Medium

Servings

20

servings

Prep time

30

minutes

Cooking time

00

minutes

Total time

30

minutes

Ingredients

• 1 cup cooked sushi rice

• 2 tbsp vinegar

• 1 tbsp white sugar

• 1 tsp salt

• 2 fillet sashimi-grade salmon

Directions

• Prepare the Sushi Rice and set it aside to cool.
• Prepare the Sushi Vinegar
• Put all the ingredients in a bowl and microwave at 40% for 1½-2 mins. Warm enough to dissolve the sugar.
• Prepare the Salmon
• Rinse the salmon and pat dry with kitchen paper towels.
• Using a sharp knife, slice the salmon at a 45-degree angle into thin ⅛-inch slices. Alternatively, you could just buy pre-sliced salmon from the fresh fish shop. 
• Prep your working space: Place the rice, sushi vinegar, and salmon nearby. 
• Assemble
• Wet your hands with the sushi vinegar, this helps keep the rice from sticking to your hands.
• Place about 1 tablespoon of rice into your palm. Shape into a log by gently pressing it together, careful not to mash/squash the rice. 
• Drape a slice of salmon on top of the rice. Blowtorch the surface of the salmon pieces until the surface begins to char a bit. Ensure that you sear the entire surface of the salmon pieces and do not burn the rice.
• Repeat this with the rest of the rice and salmon.
• Serve with soy sauce and pickled ginger.