Aburi

Aburi means “torching” in Japanese and it is done with a kitchen torch. It is a technique only applied to oily fish, to coax out more flavor and add a touch of sweetness. The goal is to sear the outside of the sashimi piece, leaving the inside raw. To enjoy this sushi at its best, eat immediately after searing. There are sushi bars in Japan where most of their sushi are aburi versions of familiar sushi fishes.