Torched Sushi

A simple little twist on sushi using my favorite cut of raw fish, Toro (Fatty tuna). I love making sushi at home even though I’m can’t cut raw fish professionally (sushi chefs make it look easy but it’s really not!). Today you can forget about using the stove, or utensils. Who likes doing dishes?


Some ingredients required for this; chili peppers, lime, and ginger..


There’s a special marinade to go with this torched toro, and it includes a mixture of lime juice, honey, soy sauce, olive oil, and salt. I also added hot chili peppers to make it a little spicy.



Shake it and add the lime that you used for juice, this adds a little bitter flavor and the oils from the lime skin adds some essence to the soy sauce.


Slice the fish at a 45 degree angle, and cut it on the opposite direction of the grain.



With a very very very sharp knife, score each piece of fish with a criss cross pattern so you get little diamond shapes.


Using the same technique applied to burn Creme Brulee, use a torch to lightly sear the tuna just until you see faint grill marks. Before doing this you can place the fish on top of a small handful of rice that’s been molded into an ovular shape. Sushi rice is easy to make, cook 3 cups japanese sushi rice and while it’s still hot mix 1/3 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt.



Now shake up that marinade from before, right after you are done scorching.



The reason why I scored the sushi was to let this glaze or marinade seep into the sushi as much as possible.



Garnish with freshly grated ginger and a slice of a red chili pepper. Lose the chopsticks, sushi is actually meant to be eaten with your hands.