Torched sushi. It sounds like a torture device, but it’s really just a method of cooking. Just like how créme brûlée has a layer of burnt sugar on top, torched sushi also has a slight sear on top. Both are from using a blow torch. I’ve been meaning to try torched sushi for a while and recently I got to see what the craze was about.
As shown above, the sushi is slightly browned around the edges. Visually, it looks very appealing and torching the sashimi brings out another dimension of flavours.
In fact, the fish seemed sweeter with a bit of a smokey flavour. The simplicity of the blow torch magically enhanced the flavours of the fish by bringing out the oils, which is why it’s different from eating fully cooked fish or completely raw fish. To make torched sushi, you literally just need a raw piece of sushi grade fish and a blow torch but you have to remember to only lightly sear the top of you’ll fully cook it. I’m a huge fan of eating sashimi as is, but the slight charring of the fish does wonders. As the Japanese say, oiishi!