What Is Cooked Sushi Called? Aburi, Inari & More Explained

Cooked sushi is primarily called aburi sushi when referring to lightly seared fish over rice, while inari sushi (sweet fried tofu pockets filled with rice) and certain nigiri varieties with cooked seafood like eel (unagi) are other common cooked options. These preparations offer delicious alternatives for those who prefer non-raw sushi.

Many people mistakenly believe all sushi contains raw fish, but Japanese culinary tradition actually includes numerous cooked variations. Understanding these options opens up a world of flavors for sushi lovers who avoid raw seafood or simply want to explore beyond traditional nigiri and sashimi.

The Evolution of Cooked Sushi: From Preservation to Culinary Art

Sushi's origins trace back to Southeast Asia where fish was preserved by fermenting with rice and salt—a process that often involved cooking elements. When this technique reached Japan around the 8th century, cooks began experimenting with different preparation methods. The Edo period (1603-1868) marked a turning point when street vendors in Tokyo (then Edo) started serving nigiri with fresh fish, but many traditional preparations remained cooked.

Cooked Sushi Type	Preparation Method	Common Ingredients	Flavor Profile
Aburi Sushi	Lightly torched	Salmon, mackerel, scallops	Smoky exterior, tender interior
Inari Sushi	Fried tofu pockets	Sweetened fried tofu, sushi rice	Sweet, savory, umami-rich
Unagi Nigiri	Grilled eel with sauce	Freshwater eel, sweet soy glaze	Sweet, smoky, tender
Anago Nigiri	Simmered saltwater eel	Saltwater eel, light broth	Delicate, subtle sweetness

Aburi Sushi: The Modern Art of Lightly Seared Fish

Aburi sushi ("aburi" meaning "flame-seared" in Japanese) has gained popularity as a creative preparation that transforms traditional raw fish sushi. Chefs carefully torch the surface of fish like salmon or mackerel using a culinary torch, creating a delicate char that enhances flavor while keeping the interior cool and tender. This technique developed in the late 20th century as chefs sought to expand sushi's flavor profile while maintaining its essence.

The searing process triggers the Maillard reaction, developing complex umami compounds that complement the fish's natural sweetness. Unlike fully cooked fish preparations, aburi maintains the delicate texture sushi connoisseurs appreciate while offering a warm contrast to the cool rice beneath.

Traditional Cooked Sushi Varieties You Should Know

Beyond aburi, Japanese cuisine features several cooked sushi preparations that have been enjoyed for generations:

• Inari sushi - Sweet fried tofu pockets filled with sushi rice, named after the Shinto god Inari. The tofu is simmered in a sweet broth of soy sauce, sugar, and mirin before being stuffed with vinegared rice.
• Unagi (freshwater eel) - Always grilled and basted with a sweet soy-based sauce, unagi nigiri offers a rich, buttery texture that melts in your mouth.
• Anago (saltwater eel) - Simmered rather than grilled, anago has a more delicate flavor and softer texture than unagi.
• Kani (crab) - Most sushi restaurants use cooked crab or imitation crab in rolls like California rolls.
• Tamago (sweet egg omelet) - A slightly sweet, layered egg preparation that's cooked on a special rectangular pan.

Where to Find Authentic Cooked Sushi

When seeking cooked sushi options, look for specialized terms on menus or ask servers about preparation methods. Reputable sushi restaurants often indicate cooking methods—"aburi" for seared, "yaki" for grilled, or "nimono" for simmered preparations. High-end establishments might offer seasonal cooked specials featuring local ingredients prepared with traditional Japanese techniques.

According to the Japan External Trade Organization's culinary documentation, cooked sushi preparations account for approximately 30% of all sushi consumed in Japan, reflecting their deep integration into the culinary tradition. This statistic often surprises Western diners who associate sushi exclusively with raw fish.

Common Misconceptions About Cooked Sushi

Many believe cooked sushi is somehow "less authentic" than raw preparations, but this overlooks sushi's historical evolution. Early forms of sushi involved fermented fish that was often cooked, and many traditional preparations remain cooked today. The misconception likely stems from Western exposure to sushi during the 1980s when raw fish presentations became popular exports.

Another common misunderstanding is that all cooked sushi is suitable for pregnancy or immunocompromised individuals. While cooked options eliminate raw fish concerns, proper food handling remains essential. The FDA's Food Code guidelines emphasize that cooked seafood must reach specific internal temperatures to ensure safety.

Exploring Cooked Sushi at Home

Creating cooked sushi at home offers a great entry point for beginners. Start with simple preparations like tamago (sweet egg omelet) or inari pockets, which require no special equipment. For aburi-style sushi, a small culinary torch (available at kitchen supply stores) can transform store-bought sushi-grade fish with minimal effort. Remember that authentic sushi rice preparation—using the proper rice-to-vinegar ratio and cooling technique—remains essential regardless of your topping choices.

Is all sushi made with raw fish?

No, many traditional sushi preparations use cooked ingredients. Inari (tofu pockets), unagi (grilled eel), tamago (sweet egg omelet), and aburi (seared fish) are all popular cooked sushi varieties that have been part of Japanese cuisine for generations.

What's the difference between aburi and regular sushi?

Aburi sushi features fish that's lightly seared with a torch, creating a warm, smoky exterior while keeping the interior cool and tender. Regular sushi typically uses raw fish. The searing enhances flavor through the Maillard reaction while maintaining the delicate texture associated with quality sushi.

Can I find cooked sushi options at most Japanese restaurants?

Yes, most authentic Japanese restaurants offer cooked sushi options. Look for terms like 'aburi' (seared), 'yaki' (grilled), or specific items like unagi (eel), inari, or tamago. If unsure, ask your server about cooked preparations—they'll often highlight seasonal specialties that feature cooked ingredients.

Is cooked sushi healthier than raw sushi?

Nutritionally, both cooked and raw sushi can be healthy options. Cooking can make certain nutrients more bioavailable, while raw preparations preserve heat-sensitive vitamins. The healthiest choice depends more on ingredients and preparation methods than whether fish is cooked or raw.