You sit down at a sushi restaurant on a Sunday night, fill your soy sauce dish to the top and mix in a chunk of wasabi, then order a few rolls stuffed with cream cheese and fried bananas. You've just broken four of the 12 sushi commandments! Here's a rundown, as well as some advice on how to eat sushi without making the chef want to commit Hara-kiri. 1. Thou Shalt Not Drown Thy Sushi  You ordered sushi because you like the delicate and diverse flavors of raw fish, right? Submerging a piece of sushi in soy sauce kills the very taste of the fish that you have ordered — and in essence renders the differences between the $15 budget plate and the $150 omakase moot. While we’re on the subject, it is customary to fill the small soy sauce dish up only partially, and refill if needed — rather than filling it to the brim at first. Also, the rice side of sushi should never touch the soy sauce. 2. Thou Shalt Use Chopsticks Those wooden sticks that you probably think are impossible to use?

Yeah, those are for eating the fish that you order. Try eating with your fingers at the next upscale restaurant that you go to and see the looks that you get. Same principle with eating sushi and sashimi. 3. Honor Thy Ginger The fresh or pickled ginger that is provided with virtually every sushi dish is to cleanse the palate between different cuts of fish, or at the end of the meal. Heaping it on top of a slab of fresh tuna or yellowtail makes it impossible to taste the actual fish. 4. Thou Shalt Not Take More Than One Bite This is a common mistake, as a piece of sushi can be too large for one bite for some people. But not only can breaking up a piece of sushi cause a great mess, it is also considered bad etiquette. This belief stems from the principle that good sushi will be small enough to finish in one bite. That Monster Roll you picked up from Duane Reade yesterday sadly cannot be considered quality sushi. 5. Diversify Your Order Beginner sushi eaters will often order rolls, which many consider a tasty, and safe, bet. 

Experienced sushi eaters like sushi for the distinct tastes of each type of fish, and not for the disproportionate amounts of rice and seaweed you tend to get in a roll. jogo sushi bar 2We're not against ordering rolls. how to roll sushi fashion sandwichesJust why not branch out next time?proper order to eat sushi 6. Avoid the Insane Green Racoon Roll You’re not going to find any top quality sushi restaurants serving “Spicy Mexican” or “Crazy Dragon” rolls. order sushi bramptonThat goes for any rolls named after American states, too. sushi grade tuna near me

Not sure if an ingredient is unorthodox? 7. If You Order Rolls, Eat Them First This is without a doubt the most nitpicky commandment, and serves instead as a piece of advice. how much sushi fish per personHand rolls and gunkan maki — "battleship sushi" — are generally constructed by wrapping a large sheet of seaweed around the fish and rice, as if enclosing the ingredients in a blanket. order sushi ottawaThis seaweed is often crisp, and hand rolls should be eaten first — not saved for last — to ensure that the seaweed does not become soggy, and to preserve maximum freshness. 8. And On The 7th Day, He Did Not Eat Sushi Try to avoid eating sushi on Sundays since Japanese restaurants do not typically get fresh fish delivered (and sometimes not even on Saturdays). Quality sushi restaurants are also usually closed on Mondays.

9. Beware Of Freshwater Fish (Maybe) Preliminary research points to raw freshwater fish potentially being unsafe for human consumption due to the presence of parasites. This topic remains open for debate, however, as more studies are conducted. But it's good to know regardless. 10. Thou Shalt Avoid All-You-Can-Eat Sushi There’s a reason you are getting a “bargain” for $12.95. Don’t even think of setting foot in an all-you-can-eat or buffet sushi establishment. 11. Thou Shalt Not Covet Wasabi Contrary to popular belief, it is not recommended to add wasabi to your dish of soy sauce. If you require a little extra kick to your sushi, administer the wasabi directly onto your cut of fish (there will likely already be a thin coating), rather than mixing more flavors. 12. Ordering Take-Out Sushi Is A Sin As a rule of thumb, delivery sushi will always be of lower quality than that eaten at the restaurant. It's worth noting that the majority of top-notch sushi restaurants may not even offer a delivery option.

The cuts of fish brought to your front door will be less fresh and thus less satisfying than those at the restaurant. More about sushi on Food Republic: We appreciate your comments. Please contact us at: Fried Tofu / Inari Egg Omelet / Tamago sushi Roll 1 order 6pcs Serving only on Saturday & Sunday BIG Maki sushi Roll 1 order 4pcs• 10 Sheets Per Package • High in Protein, Fiber, and Trace Minerals Nori is dried toasted seaweed formed into paper thin sheets. Nori has traditionally been paired with raw fish, like maguro or hamachi, in Japan for good reason. Marine foods contain microbes that produce enzymes which aid seaweed digestion. In addition to sushi wrappers, toasted seaweed sheets can be added to soups and seafood dishes for a salty topping. Use sparingly, as hydrated nori expands to 10 times its dry size! Our nori is high in protein, trace minerals, and fiber, and is essential in the sushi kitchen. Use nori to wrap sushi fish rolls, eel sushi, add to Japanese soups, and toast for a snack.

Try seasoning nori with soy sauce or sesame oil and toasting for a snack. Ten roasted sheets of seaweed are contained in each package of nori sheets. Order with your sushi fish and use with a sushi making kit to make rolls. Seal tightly to increase shelf life. Superior quality nori has a shiny green color and smooth surface. As nori ages, the green color darkens. Japanese farmers harvest a fast growing red algae called Porphyra to make nori. Porphyra grows from seed to full height in less than 2 months and is collected every 10 days from mature Porphyra plants to make nori. Using the ancient Japanese tradition of paper making, this seaweed is shredded, processed, and formed into very thin 8 inch square nori sheets. Nori is then processed into toasted seaweed sheets. Over 200 square miles of inland sea are dedicated to growing seaweed for nori in Japan. A billion dollar industry, Japan leads the world in nori cultivation, followed by China and Korea. Nori is rarely eaten by itself, so adjust the calorie count accordingly.