If you're like me, you've eaten your share of sushi: sashimi, nigiri, and various kinds of fancy rolls. Today I want to introduce you to my absolute favorite kind of sushi -- something you may not have tried. Salmon Oshi Aburi.
What is Aburi?
Unlike most sushi, which is eaten raw (or in modern cases, baked), Aburi is fish that has been flame-seared. Essentially a hand-held blowtorch is fired through a piece of bamboo charcoal and passed quickly over the piece of fish, searing the outside, much like a creme brulee is seared to caramelize the sugars. This imparts a slightly smoky, somewhat nutty flavor to fatty fish.
What is Oshi?
Oshi-zushi means "pressed sushi". It's sushi that's pressed tightly into a container to impart a contoured (often rectangular) shape. Oshi is typically made up-side down. First, the container is lined with plastic wrap (if it isn't a plastic container). Then thin slices of fish are put into the bottom. The rice goes on top of that. Then pressure is applied so the rice is squished into the shape of the container. This can then be popped out of the container and sliced into pieces. The end result looks like this:
Putting Oshi and Aburi together into Oshi Aburi
The above two techniques can be combined to produce various kinds of Oshi Aburi. Salmon Oshi Aburi is typically made using salmon and rice, topped with a small amount of soy and a japanese mayo based sauce to provide savoriness. This is sometimes additionally topped with a thin slice of jalapeno to provide a spicy kick at the end.
The result is decadent: almost a desert sushi that can be eaten without additional soy. It practically melts in your mouth, flooding your taste buds with the flavors of seared fish and savory mayo.
Where can you find Salmon Oshi Aburi?
I've only been able to find this delicacy in downtown Vancouver, where quite a few restaurants now serve it. The best rendition of the dish I've had is at Miku, where Salmon Oshi is their signature dish. Salmon Oshi aburi can also be found at sister restaurant Minami, located in Vancouver's Yaletown. Other Vancouver restaurants have started copying the dish, owing to it's local popularity: I've had a less expensive and good version at Tsuki. I've yet to make it to the other restaurants that serve it.
Miku has also opened a restaurant of the same name in Toronto, and Salmon Oshi Aburi can be found there.
Unfortunately, although Aburi-style sushi has made its way to the states, I've yet to find any trace of Salmon Oshi making it's way south. For now, it appears to be a Canada-only treat.
If you love sushi, next time you're in Vancouver or Toronto, definitely make a point of trying the Salmon Oshi at any of the restaurants that serve it. If you're anything like me, it will change the way you view sushi.