Seared Salmon Sushi (Aburi)

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.

Course Appetizer, Dessert, Main Course

Cuisine Asian, Japanese

Prep Time 5

Cook Time 5

Servings

Calories 74kcal

Author Kylie Mazon-Chambers

Equipment

Kitchen torch

Ingredients

½ sushi grade salmon, thinly sliced into ¼” slices
3 tablespoons ponzu
2 medium green onions, thinly sliced
½ teaspoon toasted sesame seeds

Instructions

Arrange the salmon on a large platter or serving plate so the pieces are touching.
Use the kitchen torch on high to quickly sear the salmon so just the top is cooked and lightly browned.
Sprinkle with the ponzu, then top with the green onions and sesame seeds. Serve immediately on its own or with rice with avocado and cucumber salad.

Video

Notes

While it's great as an appetizer on it's own, you can also serve the 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.

Nutrition