Aburi (Flame-Seared) Sushi

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Aburi sushi — lightly torched so the fish just melts — found a home in Canada on the West Coast, where Vancouver’s sushi scene helped popularize the style. It’s elegant yet unfussy: warm, smoky top; cool, seasoned rice beneath. Perfect for a dinner party starter or a hands-on night at home.

Prep Time:

  • Classic version: 25 minutes

  • Cheat version: 10 minutes (buy rice from your local grocer or sushi shop!)

Total Time:

  • Classic version: 45 minutes (including rice resting)

  • Cheat version: 15 minutes

Serves: 4 (about 16–20 pieces)

Ingredients

Sushi rice

  • 2 cups sushi/short-grain rice, rinsed

  • 2½ cups water

  • ¼ cup rice vinegar

  • 2 tbsp sugar

  • 1 tsp fine salt

Toppings

  • 400 g sashimi-grade salmon or tuna, thinly sliced

  • 1 sheet nori, thin strips (optional)

Aburi mayo

  • ¼ cup Kewpie or regular mayo

  • 1–2 tsp lemon juice or rice vinegar

  • 1–2 tsp sriracha or pinch of chili flakes

  • ½ tsp soy sauce (optional)

Vegan Aburi mayo

  • ¼ cup vegan mayo (or DIY below)

  • 1–2 tsp lemon juice

  • 1 tsp soy sauce or tamari

  • Pinch chili flakes or drop of sriracha

DIY Fail-Proof Vegan Mayo

  • ⅓ cup aquafaba (liquid from a can of chick peas)

  • 2 tsp Dijon mustard

  • 1½ tbsp apple cider vinegar or rice vinegar

  • ½ tsp fine salt

  • 1 tsp sugar

  • 1 cup neutral oil

To finish

  • Chives or spring onion, thinly sliced

  • Toasted sesame seeds; tobiko (skip for vegan)

  • Thin jalapeño slices (optional)

  • Soy sauce & pickled ginger

Method

Cook rice (or try the CHEAT version and buy rice from your local grocer or sushi shop)

  • Cook the rinsed rice; let stand 10 minutes.

Season

  • Warm vinegar, sugar, salt to dissolve.

  • Fold gently through rice; fan until just warm and glossy.

Shape (loaf-tin method)

  • Line loaf tin with plastic.

  • Press rice 2–3 cm thick, chill 10 minutes, cut into rectangles.

Mix sauces

  • Whisk aburi mayo ingredients.

  • For vegan mayo: Whisk or blend aquafaba, mustard, vinegar, sugar, and salt while slowly streaming in oil until thick.

Top

  • Lay fish slices on rice.

  • Pipe a thin stripe of mayo on each.

Torch

  • Torch lightly until golden and bubbly (10–20 seconds).

  • Avoid heating rice.

Serve

  • Garnish with chives, sesame, tobiko, jalapeño.

  • Serve with soy sauce and pickled ginger.

Variations

  • Salmon Oshi (Pressed Aburi)
    Press rice, top with salmon + jalapeño, mayo, torch, tobiko.

  • Sweet Potato & Avocado (Vegan Aburi)
    Thin roasted sweet potato + avocado, dot vegan mayo, torch lightly, sesame + chives.

  • Aburi Ebi & Scallop
    Cooked shrimp or scallops, miso-mayo, torch, finish with lemon zest.

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