The Sushi
I love sushi but I always had a hard time knowing what their different names were. Here is a small summary of what can be found on a menu of Japanese restaurant or sushi bar in case you want to taste some of them:
Le Maki
It is also sometimes called Nori Maki because the surrounding seaweed leaf is Nori leaf. It is a small roll that is consumed in one bite. It usually contains, in addition to rice of course, a single ingredient, it can be avocado, raw tuna, cucumber, raw salmon, ...
The Temaki
It is a cone-shaped Maki or cone, it contains him rice plus two other ingredients such as avocado and salmon or two vegetables, or chicken and peanuts or shrimps and crabs, ... Generally, not sprinkle over sesame seeds .
The Sashimi
These are slices of raw fish deposited on a bed of Daikon which is a Japanese radish.
The Egg Roll
The Egg Roll is perfect for people who do not like Nori seaweed leaves. This is the same principle as Maki except that a thin layer of omelette replaces Nori seaweed leaf.
The Oshi
It is a sushi made of 3 layers, two layers of rice and in the middle, a layer of fish. It is sometimes replaced by another version where then, the fish is deposited above the rice. Once prepared, it is pressed in a wooden mold and then cut into individual portions.
The California Roll
It is the most consumed sushi in Europe. This sushi is native to Los Angeles California, hence its name. It was created by a Japanese chef to get closer to the tastes of Westerners. It is composed of 2 or 3 ingredients, such as avocado, salmon, crab, chicken, ... and is in the form of an inverted Maki, indeed, Nori seaweed leaf is placed at inside and the Sumeshi rice that surrounds the preparation unlike the Maki is often coated with sesame or sometimes with fish eggs.
This is my favorite sushi 🤗
The Nigiri
It is a sushi that consists of a thin slice of raw fish (or sometimes avocado) placed on shaped rice shaped cylinder.
The Gunkan
It is a sushi without rice, it is composed of a sheet of seaweed Nori placed in the form of a circle and inside which, one places an ingredient like salmon eggs, one also finds coral of sea \u200b\u200burchin, salmon tartar, etc.
The Futo Maki
It is also sometimes called Sumo Maki because it is a big Maki o) It contains a lot of ingredients and is very colorful. It's also not easy to gobble up given its size.
The Temari
It is quite close to Nigiri, it is the same principle except for the Temari, the rice is modeled in the shape of a ball.
The sweet sushi
They can adopt all kinds of forms but generally it is rice with above or inside fruits, dried fruits, very small pieces of chocolate. Sometimes they are made like Makis and instead of seaweed Nori, we put a thin sweet crepe or thin slices of fruit like thin slices of strawberries for example.
All these sushi (salted) are accompanied by soy sauce, sweet or salty, ginger confit (beware it stings !!) and wasabi. The ideal is to mix a little wasabi in the soy sauce and then soak your sushi before enjoying it with chopsticks of course; o)
Before tasting sushi, it is in my habits to drink a good Miso soup. Miso soup is almost a broth, it is a very light soup without too much salt, at the base the custom is to rinse its mouth with this soup between the different foods presented on the table so that we can taste the flavors of each dish without mixing tastes. A bit like when you taste different kinds of wine, you rinse your mouth between each vintage. It is usually made of small Shiitake mushrooms, some herbs and diced tofu.