History

Aburi-style flame-seared pressed sushi was popularised by chef Seigo Nakamura at Miku Vancouver, which opened on Granville Street in 2008. The Aburi salmon oshi sushi takes pressed Osaka-style box sushi and flame-sears the salmon top, finished with miso. The dish became Vancouver's most-photographed sushi format. Sister Minami opened in Yaletown the same year.

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Common allergens: Fish, Gluten, Soy

Make it at home

Yield Makes 8 pieces, serves 2Hands-on 30 minTotal 45 minDifficulty Intermediate

Ingredients

  • 300g cooked sushi rice, seasoned with rice vinegar
  • 200g BC sockeye salmon fillet, skin off
  • 2 tablespoons white miso paste
  • 1 tablespoon Kewpie mayonnaise
  • 1 teaspoon yuzu juice or lemon juice
  • 1 tablespoon furikake seasoning
  • Soy sauce to serve
  • Pickled ginger to serve

Method

  1. Line a small rectangular box mould (8cm x 15cm) with plastic film.
  2. Slice the salmon fillet thinly across the grain into 3mm-thick pieces.
  3. Mix white miso with Kewpie mayonnaise and yuzu juice in a small bowl. Set aside.
  4. Press warm seasoned sushi rice evenly into the mould, about 2cm thick. Layer the sliced salmon across the rice surface.
  5. Spread the miso mayo evenly over the salmon. Sprinkle furikake across the top.
  6. Unmould onto a cutting board. Use a kitchen torch to sear the miso mayo until golden and bubbling. Cut into 8 pieces with a wet sharp knife.

Tip from the editors. BC sockeye salmon is the canonical pick; wild Pacific over farmed Atlantic. Quick-search torch sear, do not burn through the miso.

Where to eat aburi salmon oshi sushi

Aburi salmon oshi sushi in Vancouver

Miku ★ 4.5

$$$$ Japanese sushiDowntown

Miku on Granville with a Coal Harbour patio has popularised flame-seared aburi sushi in Vancouver since 2008, sister to Minami room in Yaletown.

OrderThe Aburi salmon oshi sushi, the dish that defined Miku and aburi-style sushi in Vancouver.

TipPatio bookings on OpenTable need a month for summer Saturdays; lunch walks in. Try Minami in Yaletown if Miku is full.

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