Utah Sushi Roll

Utah Sushi Roll | Guide | Sashimi

Sashimi: Sashimi is the granddaddy of all sushi. While nigiri has the 'safety net' of providing you with rice in addition to the fish, sashimi is just cut pieces of raw fish. It is eaten plain or with soy sauce and is usually served in a small or large order. A small order is usually 12 - 15 pieces of fish, and a large order is usually more than 20 pieces. While sashimi can be more expensive costing over $20 per plate in most cases, it is a wonderful way to experience the flavors of many types of fish in their pure, raw form. This is a personal favorite of many more experienced sushi lovers, and is a good dish to work up to-but not a great dish for beginners!

Sushi rank: advanced

Meat Description
Amberjack Sashimi by http://www.flickr.com/photos/travelstar/

Amber Jack / Amberjack

Amberjack is a shusse uo , or “promoting fish”, which is a fish that changes its name according to its age. Also known as Kappacachi.

Fatty Tuna Sashimi by http://www.flickr.com/photos/jetalone/

Fatty Tuna – Toro

Toro (Fatty Tuna). There are three kinds of tuna commonly used for sushi and sashimi, bluefin tuna (hon maguro), southern bluefin tuna (minami maguro) and bigeye tuna (mebachi).

Hamachi Sashimi

Hamachi

Japanese Amberjack when it is 3 kilograms is called Hamachi.

Horse Mackerel by http://www.flickr.com/photos/dakiny/

Horse Mackerel

Horse mackerel is a vague vernacular term for a range of species of fish throughout the English-speaking world. It is commonly applied to pelagic fishes, especially of the Carangidae (jack mackerels and scads) family.

Mackerel Sashimi by http://www.flickr.com/photos/yuiberry/

Mackerel

Mackerel is an oily fish, it is a rich source of omega-3 fatty acids.

Octopus Sashimi

Octopus

Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki, and akashiyaki.

Fugu/Puffer Fish Sashimi

Puffer Fish – Fugu

Fugu is served as sashimi and chirinabe Some consider the liver the tastiest part but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.

Salmon Sashimi by http://www.flickr.com/photos/capturinggeek/

Salmon

Salmon is considered to be healthful due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content.

Scallop Sashimi

Scallop

A scallop is a marine bivalve mollusk.

Sea Urchin Sashimi

Sea Urchin

Sea urchins or urchins are small, spiny, globular animals which, with their close kin, such as sand dollars, constitute the class Echinoidea of the echinoderm phylum.

Shrimp Sashimi by http://www.flickr.com/photos/stuart_spivack/

Shrimp

Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed.

Squid Sashimi by http://www.flickr.com/photos/leeks/

Squid

The body can be stuffed whole, cut into flat pieces, or sliced into rings.

Fatty Tuna Sashimi by http://www.flickr.com/photos/jetalone/

Tuna

Tuna can be a good source of omega-3 fatty acids but you have to be careful and watch for Mercury levels.

Whale Meat Sashimi

Whale Meat

The tail meat is regarded as being marbled, and eaten as sashimi or tataki.

Yellowtail Nigiri

Yellowtail

A yellowtail may be any of several different species of fish. For sushi, yellowtail usually refers to the Japanese amberjack, Seriola quinqueradiata.