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In this Japanese preparation sushi grade salmon is thinly sliced and quickly seared using a kitchen torch until the top is just cooked. I top it off with a splash of ponzu sauce, a sprinkle of green onions and toasted sesame seeds.
This seared salmon sushi recipe also known as salmon aburi is one of my most popular dishes on social media. When I would visit my uncle he would make this for us as a snack and I’ve been making it ever since. It’s always a hit whether I’m serving it as a first course appetizer or as a quick, simple entrée. While it is often served as seared salmon nigiri – a slice of fish over sushi rice – instead I opt to lay the fish out on a plate like sashimi or a crudo. I like to serve it with a side of rice, avocado or cucumber salad. Some of my other favorite ways to enjoy raw salmon are as salmon poké with creamy togarashi sauce or salmon tartare.
Aburi is a Japanese preparation of fish sushi quickly broiled using a blow torch/ kitchen torch. The word “aburi” means “flame seared” in Japanese. The technique is used to gently sear the surface of the fish to create a contrast in texture of a grilled surface and creamy, raw underside of the fish.
I recommend using this kitchen torch found here. I have tried several and this is my favorite since it is more powerful than others (which can be about as weak as a lighter) making it easy to quickly sear the top of the salmon.
The kitchen torch is filled with butane which you can buy at most hardware or home goods stores. Because it is seared quickly (think like tuxedo creme brûlée), the fish does not take on the flavor of the butane.
When torching the fish, be sure to do it on a heatproof plate or surface. If your torch is not very strong (meaning it will take longer to cook the fish), I recommend placing the fish over ice before touching it so it doesn’t overcook or overheat.
A full ingredient list with exact amounts can be found in the recipe card below.
While it can seem intimidating since you are working with raw fish (as long as you buy fresh high-quality ingredients) there is no reason for it to be daunting.
Ask your fishmonger for sushi grade fish, they should be able to provide much more information about whether their fish can be eaten raw. Also, if they don’t know then that is a red flag within itself.
It is important to make note of how long the store or fishmonger has had the fish. I buy the sushi-grade fish from my local seafood market the day of, or day before, making dinner as fresh as possible. All fish that is going to be eaten raw should be previously frozen. This kills any harmful parasites.
Try making aburi sushi with other types of fish. “Aburi” simply refers to the technique of flame-searing the top of the fish, which can be applied to a variety of sushi-grade seafood. Try this technique with other fish like:
While it’s great as an appetizer on it’s own, you can also serve seared salmon (aburi) over packed sushi rice as nigiri (most common preparation). I also love to serve it with a side of rice, avocado or cucumber salad for an easy and almost no-cook dinner.
A kitchen torch is the best tool for achieving the signature seared finish without over-cooking it. In a pinch, you could briefly place the salmon under a pre-heated broiler – just note the effect may be less precise.
Yes! As long as you’re using sushi-grade salmon that has been properly stored and handled, seared (aburi) salmon sushi is considered safe.
Aburi sushi is best enjoyed fresh. You can prep and cook rice (if serving with it) in advance and slice the salmon in advance, but sear and assemble just before serving.
Yes, but I prefer the lighter finish of the citrusy ponzu sauce.
Yes! You can absolutely make aburi sushi with other types of fish, not just salmon. “Aburi” simply refers to the technique of flame-searing the top of the fish, which can be applied to a variety of sushi-grade seafood. Try this technique with other fish like tuna (especially great with fattier cuts if you can find them!), yellowtail (hamachi) or scallops.
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
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This was a hit for dinner last night with the fam. So easy and that char on the fish was so good. Restaurant quality at home is a plus for me. Thanks for sharing this yummy recipe.
So happy to hear it Lena! Thank you for sharing!!
This seared salmon sushi recipe looks absolutely delicious! I love the idea of using the torch for that perfect char. Can’t wait to try this at home – any tips on how to get the best results? Thanks for sharing!