100 Kinds of Sushi

#6 Ebi (Shrimp)

Ebi means shrimp in Japanese. It is simple but nice. Shrimp can be served raw or cooked in nigiri sushi. The cooked ones are more chewy in texture and the raw ones taste a bit more watery (should not be be too slimy if the shrimp is fresh enough or big enough). Bigger shrimp has a better texture and usually is me pricey. As some people are not very used to eating meat raw, it might be a good idea to eat these crustacean cooked because they might contain quite a lot of bacterias if uncooked. A...

#5 Tako (Octopus)

When used in sushi, octopus meat is poached slightly before being used. (You have to because octopus skin is full of bacterias and possibly parasites) Before it is cooked, octopus skin is semi-transparent and it will turn into a solid white colour after being cooked briefly. The cut of octopus meat is especially important because if you made too thick a cut, the sliced octopus will be too thick to chew on. It takes a sushi master to do the job well, because the octopus meat is so slippery an...

#4 Saba (Mackerel)

Mackerel(Saba) is a very fishy fish. It has a very strong aroma when you sniff it and iit has a strong smell to begin with. For me it is just right. I think some Japanese restaurant would marinate this fish with some vinear before it is served (if the fish is not freshest I think, as to get rid of some of the unpleasant stale feeling of the mackerel). Due to its pungent flavor, it sells pretty well in the US and it is seen in a lot of the restaurants(good or bad). It made a good addition to ...

#3 Hamachi (Yellowtail)

Yellowtail is the English translation for “hamachi “in the Japanese restaurants.   However the Japanese have tons of names for fish, and “hamachi” only means the young yellow tail. Variants of Yellowtails incluide: Hiramasa: Yellowtail amberjack Inada (very young yellowtail) Buri(old yellowtail) Yellowtail is a kind of shiromi(white meat fish) and is one of the milder tasting fish among all sashimi fish and you should probably eat it first in a sushi or sashimi ...

#2 Maguro – Tuna

Tuna is the twin brother of salmon in US at the very least.   In fact, US restaurants like to “abuse” salmon and tuna in my opinion.  Their creation rolls are mainly made from salmon and tuna. Regular tuna has a much milder taste, since it does not have a high level of fat like salmon does, however it’s taste is pungent and sharp in a mild way.    Since tuna has a high level of iron, you can really feel the iron in the fish. Once again, tuna in the US might look bright red and that mig...