Aburi is a Japanese culinary technique that involves partially grilling or searing sushi or sashimi over an open flame. This method enhances the flavor and texture of the fish, creating a unique taste experience. The technique is often used with various types of fish, such as salmon and tuna, and is popular in many sushi restaurants. The term "aburi" translates to "flame-seared" in English. This style of preparation not only adds a smoky aroma but also helps to release the natural oils in the fish, making it more flavorful. Aburi sushi is typically served with a light drizzle of soy sauce or ponzu for added taste.