![]() The eggs are often used as a garnish on ornate sushi rolls. It can mean the seafood inside the roll is battered and fried, or that the entire roll is fried to crispy perfection. While you can often order a miscellaneous mix of fried goodies to nosh on at a Japanese restaurant (you may find it included in a bento box meal), tempura sushi is different. TempuraĪ Japanese dish made up of battered, deep-fried seafood, meat or veggies. It’s slightly sweet and often saved for the end of the meal. It’s also wise to always dip your sushi fish-side in, since the rice can soak up a ton in an instant and make the sushi too salty. Pour just a little into the dish and use it sparingly. Etiquette tip: Never fill your soy sauce dish to the brim, as it’s insulting to the chef. Sake is also the word for salmon (though sake and salmon are pronounced differently in Japanese). Traditionally, sake is only sipped before the meal and not with rice but plenty of sushi lovers pair them nowadays. It’s often served warm but can also be enjoyed chilled. SakeĪn alcoholic beverage made from fermented rice. Chidui stresses that high-quality nori can make sushi that much more delicious. It adds saltiness and natural umami to the overall flavor of the sushi. Hamachiĭried seaweed sheets used to roll or hold sushi fillings. It’s not meant to be eaten with the sushi, but rather between different types of fish as a refreshing palate cleanser. Saltwater eel (typically boiled or fried) Ebi This hot beverage is prime for pairing with sushi because it cleanses the palate, though it’s traditionally consumed after a meal since it’s great for digestion. It’s often garnished with sesame seeds or roe for crunch. This style is typical in America because the seaweed is somewhat “ hidden” under the rice. Just like maki, but with rice on the outside of the seaweed instead of inside. Also called hand rolls, temaki don’t require chopsticks to be consumed. Rice and filling wrapped in seaweed, but in a cone-shaped roll. Each piece of sashimi should be eaten in one bite with chopsticks. The fish is sushi-grade, meaning it’s high-quality enough to be eaten raw. ![]() Sashimi technically isn’t sushi at all, since it isn’t made with seasoned rice, but it’s nearly always on the menu at sushi restaurants. If you want to dip it in soy sauce first, avoid dunking the rice and dip the fish side instead. It’s typically eaten in one bite with chopsticks. It’s the most traditional style and is served in twos. ![]() “Nigiri” translates to “grip,” which reflects how the rice mounds are measured and shaped by hand. Small mounds of rice topped with a dab of wasabi and various ingredients (usually raw fish). Either method is acceptable at a restaurant. Traditionally, it’s eaten by hand, but most Americans eat it with chopsticks. Popular fillings include raw fish, cooked shellfish, avocado, cucumber and roe (fish eggs). There are different types of maki based on how many ingredients are in the roll or the roll’s size, like hosomaki (one-ingredient maki) and futomaki (thick maki). Rice and filling wrapped in seaweed, aka the rolls you’re likely most familiar with. Sushi Terminology The five main types of sushi: Maki ![]()
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