If you didn't grow up eating sushi, you may be confused when looking at a sushi roll menu if the restaurant chooses to leave out the descriptions. This guide will break down every common sushi recipe so you know what you are eating when visiting a sushi bar or restaurant. Here's a brief run-down on what's what. For pictures and more information about each type, you can scroll to the sections below. What's the Difference Between Sushi and Sashimi? Sashimi is just the meat, served without other ingredients. Sushi also uses rice and other ingredients, such as vegetables, which are all rolled up in a sheet or nori (seaweed) and sliced into pieces. There is also a dish that's halfway in between—nigiri. Nigiri is sashimi that's served on a molded rectangle of rice. Lastly, while most sashimi is raw fish, some sashimi is not raw and sashimi is not fish. For example, unagi is cooked saltwater eel, and sashimi also encompasses other types of seafood, which you will see below.

Sashimi is to sushi as a fillet is to a taco. Any sashimi meat can be made into a sushi roll. And any chef can get creative and create specialty sushi rolls by combining multiple meats and vegetables. However, there are a few specialty sushi rolls that can be found at most restaurants. There are also vegetarian sushi ingredients that have the added bonus of being on the cheaper side. Common Sides and Condiments Before we begin, you must know what to eat with sushi. I usually start my meal with miso soup and possibly some tempura—fried vegetables in a crunchy batter. With your sushi, you will probably get wasabi (green paste made from Japanese horseradish) and ginger (pink pickled slices). The Japanese use ginger to clear their palettes between courses. The wasabi should be mixed with shoyu (soy sauce) as a dipping sauce for your sushi. Sashimi is raw fish. When placed on rice (sometimes with nori, or sheets of seaweed), it is sushi. The following raw toppings can be found on sushi menus:

Unagi/anago (eel—unagi refers to freshwater and anago to saltwater) Sushi Japanese Cuisine Vocabulary Quiz Ahi (tuna) rolls usually have a dark pink layer of raw tuna in them. However, spicy tuna (or spicy ahi) usually includes diced or shredded tuna with hot peppers. The spicy sauce that sushi chefs use is usually orange and is about as hot as a banana pepper or sandwich jalapeño.sushi delivery ottawa downtown Tempura is a Japanese style of deep frying that uses a light batter. how to keep sushi rolls fresh overnightTempura rolls can be made in two ways.sushi in leeds delivery As shown in the photo above, the contents can be prepared tempera. sushi grade salmon boston

For those rolls, shrimp tempura or some other kind of vegetable tempura is put inside the nori (seaweed paper). Another way to make this crunchy delight is to make the entire roll tempura. In the photo below, the chef created sashimi rolls, covered it in tempura batter, and deep-fried the whole thing.jiro dreams sushi youtube Unagi is a salt-water eel. sushi online bremenSushi usually uses a grilled slab of unagi coated or marinated in either oyster sauce, teriyaki sauce, or some other sweet-and-salty glaze. sushi rakyat onlineUnagi tastes like tender steak. A California roll is usually made with crab and avocado. If you purchase a California roll in a supermarket, you may get one with mayonnaise in it. In the California roll above, there is crab, ahi (tuna), and avocado.

Sometimes it will be served with a slab of ahi on top. Inari is breaded-rice sushi. The bread is thin and sweet and sometimes filled with vegetables such as carrot strips or cucumber. A rainbow roll is a sushi roll topped with many different types of sashimi. The sushi roll underneath the sashimi is usually a California roll (avocado and crab). To make this type of sushi, the chef prepares a California roll and adds the toppings afterwards. Dragon rolls are usually unique to the chef, and many get creative with the appearance of the dragon roll—some making them look like dragons. So there is some variation as to the ingredients chosen by different chefs, but dragon rolls are usually filled with eel and cucumber and topped with thinly-sliced avocado, producing a scale effect.The fish market at Burritt's Fresh Markets offers a wide selection of premium quality fresh, frozen, and ready-made fish and seafood choices. Fresh fish is delivered to our doors every morning--from as close as Leland, MI, or as distant as Honolulu.

As a customer of the fish market, you'll experience selection and service unsurpassed in Northern Michigan. Whether it's Alaskan Sockeye Salmon, Fresh Jumbo Sea Scallops, or one of our hand made crab cakes, you'll find it at Burritt's. Please contact Jake Erway, our fishmonger, if you have any special requests. Recent special orders included live lobsters and fresh uni! Cooked shrimp- Peeled and deveined or EZ-peel Crab Cakes — Made with pureed Sea Scallops — Popular choice! Salmon Patties — With a hint of smoked salmon Alaskan King Crab — Different sizes available Lobster Tails — North Atlantic, from four ounces to a whole pound Alaskan Sockeye (Copper River) Salmon — Seasonal, starting late May Atlantic Salmon — Farm-raised in the North Atlantic (Canada, Scotland, Norway) Columbia River King Salmon-- seasonal Halibut — Fresh when in season Lake Michigan Whitefish — Supplied locally from Leland and St. Ignace