SHUSH! IT’S SIMPLE
Temaki, nigiri, uramaki—have you ever felt intimidated by these Japanese terms? Get familiar with these sushis you’re likely to find on a menu
This is raw fish! Kaun khata hai yeh (who eats this)?” This is the response you got a few years back, when anyone mentioned sushi. But that’s not the case anymore. Sushi seems to be the new pizza for Delhities. People are not hesitant to try sushi now. However, with so many varieties available, it can be a little tough to differentiate between them. This sushi chart makes it simple for you to learn about various types. Master chef Tetsu Akahira from Sakura, Metropolitan Hotel and Spa helps us decode the common type of sushis that you will find on a menu. Next time when you go to that swanky Japanese eatery, order in style!
TEMAKI For this sushi, the nori sheet is rolled into a cone, and stuffed with rice and variety of other fillings such as shrimp, crab meat, shredded cucumber and avocado, and flying fish roe.
HO SO MAKI This is made from vinegared rice and raw fish, seafood or vegetables, usually (but not always) wrapped in Nori, a paper-like, dried-androasted Japanese seaweed.
NIGIRI This sushi is made of vinegared rice dabbed with wasabi paste. It is then topped with fillets of raw fish such as salmon, tuna and sea bass. You don’t need a bamboo mat or a nori sheet to make this.
URAMAKI This inside-out sushi is made with vinegared rice. The rice is rolled around a seaweed or nori sheet. It is then laced with flying fish roe or toasted sesame seeds to give the sushi mild crunchiness.
SASHIMI Sashimi means sliced raw fish. Although this is a simple dish to prepare since it needs no cooking, you need to take great care when selecting the fresh fish. Fillets of tuna, sea bass and salmon are placed on a tray. The sashimi is served with soy sauce and wasabi.