Did you know it’s not all just rice and fish?

There are three (3) main types:

Maki – this is what most of us think of what sushi is. Fish, or seafood, rolled in rice, with or without seaweed paper (called nori). The simple A.A.C. roll to Futo-Maki (big roll), to o-toro (fatty tuna belly) and umi (sea urchin). What you see at our local Publix supermarket with white or brown rice, or Aldi and sometimes even Wal-Mart!
Most popular maki – A.A.C. roll, Kalifornia (or California) Roll, futo-maki, tuna (yellow, blue or black fin), and/or salmon roll.

 

Sashimi – most would probably think this has just an ingredient in maki or nigiri. The cut is different, but sashimi is just the meat/flesh of sea animal; cooked or uncooked.
Most popular sashimi – tuna (yellow, blue or black fin), salmon, “white fish” (a variety of fish from cod, to haddock, to trout).

Nigiri – Nigiri makes some of the most beautiful of sushi. The cut of the flesh and skin, colors of the animal, and arrangement of them on a plate. Nigiri is the flesh of the animal, on a pat or pad of rice. Nigiri and maki are the two most popular sushi types in America, while all three appear on family “boats”.
Most popular nigiri – tuna (yellow, blue, or black fin), salmon, “white fish”, conch, shrimp, egg

What’s that on my plate?
When you get your plate, there will be two (2) things on the plate that may confuse you:

Ginger – sliced white pickled ginger. This is not a garnish or a topping! Though you can put it on top of the sushi (but that’s rude!) Ginger is used to cleanse your palette between different types of sushi. It is available canned or in jars at Asian markets, and Publix. Fresh ginger does not work, must be pickled first.

Wasabi – Traditional wasabi grows in rivers in Japan and is VERY expensive! Almost all restaurants use a horseradish mixture to simulate the taste. Many maki rolls have wasabi in them to some degree. Like ginger, it can be used to cleanse your palette between types of sushi. The horseradish mixture is not as smooth as the tradition wasabi. Wasabi itself has a hot spice feel that doesn’t last more than a couple seconds, than a sweet flavor. If the restaurant offers traditional wasabi – get it! And always ask!

 

 

 

31st July, 2018. M. Barker. Images (c) Copyright respective owners, collected from Google Images.