Sushi Secrets - Learn About Sushi

Beginning as a method of preserving fish centuries ago, sushi has evolved into an artful, unique dining experience. In its earliest form, dried fish was placed between two wads of vinegared rice as a way of making it last. The nori (seaweed) was added later, I have been told, as a way to keep one's fingers from getting sticky.

Technically, the word "sushi" refers to vinegared rice, but generally, the term is used to describe a finger-sized piece of raw or cooked fish on a small amount of seasoned rice. This style of sushi is called Nigiri. Sushi also refers to cut rolls and handrolls. All of these types of sushi can be eaten as is, or you can dip the fish-side down into shoyu (Japanese soy sauce) first.

Rule #1 - If it smells fishy, it will taste fishy! Now, some fish, especially shellfish, may have a slight fishy odor that is normal, but I'm talking about fillets and such... Salmon, Yellowtail, Halibut, Albacore, Scallops, Tuna, etc... should never smell fishy. Ask to smell the fish! If they give you a hard time, move on.

Rule #2 - The fish should have a sheen to it; it should not look dull or dried out.

Rule #3 - Buy from a reputable source and buy the correct type. When choosing a fillet, you should buy Sashimi Grade fish. I am fortunate enough to have a Whole Foods Market in the area and their quality is excellent (but I still ask to smell the fish first). Mrs. Gooches or Gelsons are other good sources, and some regular markets are starting to carry Sashimi Grade fish, too. If you are unable to find a local source for your fish, go to Catalina Offshore Products and order it online. Their list of exotic fish is growing.

To learn about all the different Fish, Sauces, Vegetables, Rice and Noodles used in Sushi and Japanese Cooking, please go down this page to All That Other Stuff. You can click on the names to go to Recipes for that item, or go to Instructions to learn how to make Nigiri, Maki and Sashimi. And remember, many of the items listed here are available for purchase at the Marketplace. If you can't find something, just send me an email and I'll see if I can find it for you :-)

If you're looking for the colorful Soy Wraps used in the special rolls, click here.

Nigiri-sushi - The little fingers of rice topped with wasabi and a filet of raw or cooked fish, shellfish, or vegetable. Generally the most common form of sushi you will see.

Chirashi-sushi - (Scattered Sushi) A bowl or bento box filled with sushi rice topped with a variety of fish and vegetables.

Maki-sushi - Seaweed filled with fish and/or vegetables rolled up with rice on the outside. There are also more specific terms for the rolls depending on the style. They are:

     Chakin-sushi - rice on the inside wrapped in a thin egg crepe
     Futomaki - thick rolls
     Hosomaki - thin rolls
     Uramaki - inside-out rolls (rice on the inside)
     Tazunamaki - (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top.

Temaki-sushi - Also called a handroll. Rice, fish and vegetables wrapped in seaweed shaped as a cone. The handroll has the same ingredients as Maki, the only difference is in how it is wrapped.

Sushi Rice: Roll 29 grams; Nigiri (2 pcs) 14.5 grams
Crab 0; Tuna 0; Salmon 0; Avocado 1.5 grams; Cream Cheese .4 grams; Kewpie Mayo 0;
Sriracha 0; Cucumber .5 grams; California Roll: appox. 31.5 grams

Sashimi is raw fish served sliced, but as is. Sashimi also refers to anything "sushi" that is served without the rice, for example, Tamago Sashimi is the egg omelette cut a little thicker and served without rice. Whatever is served as sashimi or sashimi style is often served with daikon and/or shiso on the side. Some sashimi is seared and this will usually be indicated on the menu. If you're still a little hungry, but don't want any more rice to fill you up, this is a great choice!

Sashimi is cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard rectangular-shaped cut that is usually about 1/4 to 1/2 inch thick. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The thinnest cut, called Kaku zukuri, is paper-thin and is often presented in a pattern. Click here for detailed instructions on how to choose the right fish and how to cut it properly.

Daikon - Japanese radish which is quite larger and sweeter than the American round radish, usually served grated.

Dynamite Sauce - The "Spicy Sauce" used in most sushi recipes; A combination of Sriracha Chili Sauce and Kewpie (QP) Mayo.

Edamame - Soy bean pod steamed and served as an appetizer; Remove the peas inside - do not eat the pod. Pronounced [ed ah mah may]

Gari - Sliced pickled ginger (pink or tan in color) used to cleanse the palate.

Kewpie Mayo (QP) - Japanese mayonnaise that is lighter in taste but thicker in consistancy than the American version; Used in Dynamite and other creamy sauces.

Nori - Seaweed that is toasted and processed into sheets to wrap rolls and shred into other dishes.

Ponzu - Citrus-based sauce used for dipping similar to soy sauce, but lighter in flavor and more citrus than soy (my favorite!). Ponzu sauce is commonly made in house so it can vary from place to place.

Shiso - Japanese mint that tastes similar to basil; used as added flavor within rolls and/or decoration.

Wasabi (little green mound of stuff) - Japanese root similar in taste to horseradish. Use sparingly if you're not used to the "bite" this ground-up root has to offer! Some Nigiri sushi is prepared with a dab hiding under the fish. It's ok to mix a little in with your shoyu.

These are the different types of Fish, Roe, Tamago, & Inari commonly used in sushi and Japanese cooking. For a more complete definition, please refer to the Glossary:

akagai, pepitona clam	ama ebi, raw shrimp	anago, sea eel	aoyagi, red clam	awabi, abalone	ebi, cooked shrimp
hamachi, yellowtail	hirame, halibut	ika, squid	ikura, salmon roe	inari, tofu pockets	kaibashira, large scallops
kani, crab	katsuo, bonito	kobashira, small scallops	kohada, Japanese shad	maguro, tuna	masago, capelin roe
mirugai, geoduck clam	saba, mackerel	shake, salmon	shiro maguro, albacore	suzuki, sea bass	tai, red snapper
tako, octopus	tamago, egg omelette	tobiko, flying-fish roe	torigai, Japanese cockle	toro, fatty tuna belly	unagi, freshwater eel
uni, sea urchin roe

These are the different types of Sauces and Seasonings used in Sushi and Japanese Cooking:

dashi soup base	dynamite sauce mayo-based	fumi furikake seasoning	goma-dare tsuyu soup base	katsuobushi dried bonito flakes	kewpie mayo; QP
mirin cooking wine	ponzu sauce	sesame seeds	shichimi togarashi seasoning	shiso leaf japanese basil	shoyu; soy sauce
soba tsuyu soup base	spicy sauce non-mayo	sriracha; hot chili sauce	su vinegar	tamari sauce	ten tsuyu tempura sauce
teriyaki sauce	tsume sweet eel sauce	wasabi

These are the different types of Rice and Noodles commonly used in Sushi and Japanese Cooking:

shari; white rice	cellophane; mung bean noodle	harusame; thin yam noodle	hiyamugi; thin udon noodle	ramen; med. wheat/egg	rice sheet; thick/flat noodle
rice stick; very thin noodle	shirataki; thin gelatin noodle	soba; thin buckwheat noodle	somen; very thin wheat noodle	udon; thick wheat noodle

These are the different types of Vegetables commonly used in Sushi and Japanese Cooking:

bamboo shoots	burdock, Japanese carrot	daikon, radish	gari, pickled ginger	hijiki, black seaweed	kanpyo, dried gourd
kappa, cucumber	kombu, kelp (type of seaweed)	kewpie or QP, Japanese mayonnaise	miso, processed soy	moyashi, bean sprouts	negi, Japanese green onion
nori, seaweed sheets	shiso, Japanese basil leaf	shiitake, mushroom	shoga, ginger root	tofu, soybean curd	wakame, seaweed
wasabi, similar to horseradish	kaiware radish sprouts