Aburi Sushi (Torched Salmon and Scallop Nigiri)

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Aburi sushi is a Japanese style of nigiri where the fish topping is briefly flame-seared with a kitchen torch, leaving a smoky, melt-in-your-mouth finish while the center stays cool and silky. This home version pairs buttery torched salmon with sweet scallop, finished with a brush of kewpie mayo and soy. It's a striking appetizer that feels restaurant-worthy yet comes together in under an hour.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 50 gCarbs
• 1 gFiber
• 3 gSugar
• 24 gProtein
• 580 mgSodium
• 420 mgPotassium
• 40 mgCalcium
• 1.8 mgIron
• 2 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the sushi rice

• 1.5 cups short-grain Japanese sushi rice
• 1.75 cups cold water
• 3 tablespoons rice vinegar
• 1.5 tablespoons granulated sugar
• 1 teaspoon fine sea salt

For the toppings

• 8 ounces sashimi-grade salmon fillet, skin removed
• 4 large sashimi-grade sea scallops (about 4 ounces total)
• 2 tablespoons kewpie mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon lemon juice
• Wasabi paste, for brushing
• Thinly sliced scallion, toasted sesame seeds, and shredded nori, to garnish

Directions

1. Rinse the rice in cold water until the water runs nearly clear, then drain. Combine with 1.75 cups water in a heavy pot, cover, and bring to a boil. Reduce to the lowest heat and cook 18 minutes without lifting the lid. Remove from heat and rest, covered, 10 minutes.
2. Meanwhile, whisk the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the seasoning into the warm rice with a cutting motion using a rice paddle; do not mash. Fan the rice briefly to cool it to body temperature and cover with a damp cloth.
3. Slice the salmon across the grain into 8 thin, even pieces about 2 inches long and 1/4 inch thick. Pat the scallops dry and slice each into 2 thin rounds. Arrange the fish on a chilled plate and brush lightly with the soy sauce, sesame oil, and lemon juice.
4. Lightly wet your hands with water and sprinkle a pinch of salt on your palms. Grab about 2 tablespoons of rice and gently shape it into an oval nigiri base, pressing just enough to hold together without crushing the grains. Repeat to make 16 bases and cover with a damp cloth.
5. Place a slice of salmon on each of 8 nigiri and a scallop round on the remaining 8. Dab a tiny smear of wasabi onto the rice under the fish if desired, then brush the tops with a thin layer of kewpie mayonnaise.
6. Ignite a kitchen butane torch and hold the flame 2 to 3 inches above the fish. Sweep the torch in quick, even passes until the surface just turns opaque and lightly caramelized, about 5 to 8 seconds per piece. The fish should be seared on top but still raw in the center.
7. Transfer the aburi nigiri to a serving platter. Spoon a few drops of soy sauce over each piece and sprinkle with scallion, sesame seeds, and a few strands of nori. Serve immediately with extra soy sauce, pickled ginger, and fresh wasabi on the side.

Cook’s Notes

• Always use sashimi- or sushi-grade fish from a trusted fishmonger; never substitute regular raw fish from the seafood counter.
• Keep your hands, knife, and cutting board very cold when handling the fish, and serve the nigiri promptly after torching for the best texture.
• If you don't own a kitchen torch, preheat a small cast-iron skillet until smoking hot, briefly sear the fish tops for 2 to 3 seconds, and immediately transfer to the rice.
• Cover shaped rice bases with a damp kitchen towel so they stay moist and pliable while you finish torching.
• Leftover seasoned rice can be refrigerated up to 24 hours for sushi bowls, but torched fish is best eaten the day it is made.

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