【Reading】あぶり

【English Name】Grilled

Sushi aburi refers to a technique of momentarily searing only the outer surface of the neta (topping) with a gas torch or the like. The essence of this technique is to leave the center uncooked, imparting a sear and a rich aroma only to the very outermost layer.

The Maillard reaction—a chemical change that occurs in the high-temperature range above 155°C—holds the key to producing the flavor characteristic of grilled foods. In aburi sushi, this reaction is confined to an extremely thin surface layer, with the aim of layering a toasty aroma over the freshness of sashimi.

Fatty toppings such as salmon, engawa (fin muscle of flounder), toro (fatty tuna), anago (conger eel), and shrimp are representative of aburi; as heat is applied, the fat melts out and the way it dissolves in the mouth becomes smooth.

At sushi restaurants, a handheld torch using a gas canister is mainly used, which—unlike charcoal or grilling over a net—has the strength of being able to apply heat only to the targeted spot. Adoption at conveyor-belt sushi chains has also spread, and it enjoys strong support from people who tend to shy away from raw fish.