Seared Largehead Hairtail Sushi [Tachiuo no Aburi]

Japanese Name and Pronunciation:

[tachiuo no aburi]

In Japan, “Tachiuo Aburi Sushi” is a delightful sushi preparation featuring the Largehead hairtail, also known as Tachiuo. This sushi is made by lightly searing fresh Tachiuo to enhance its natural flavors and add a subtle smoky taste.

Tachiuo Aburi Sushi is made by lightly exposing the skin side of fresh Tachiuo to a burner or flame, creating a subtle char and infusing the fish with a smoky aroma. It’s essential not to over-sear the fish during this process. Afterwards, the fish is skillfully sliced into sushi-sized pieces with great care.

This results in mouthwatering sushi that perfectly balances the fish’s tender and flaky texture with the added crispness and smokiness from the grilling process.

Tachiuo is a relatively affordable fish, but once it exceeds one kilogram in size, the flesh becomes thicker, and it develops more fat content, making it significantly more expensive. It suddenly transforms into a high-end fish. In recent years, Tachiuo weighing over one kilogram has gained popularity as a sought-after sushi ingredient.

Largehead Hairtail [Tachiuo]

White Rice

Wasabi

Pure Rice Vinegar [Junmai-su]

Soy Sauce [Shoyu]

Sugar

Salt

Water