Sushi Savvy in 5 minutes
Don’t worry we’ve all been there! The last minute panic order…
“Uhhh, Uhhh, Uhhh I’ll have a California Roll”
It’s Quick, It’s Easy, and it’s a one way ticket to Subpar Sushi Town.
Never fear, it's not ENTIRELY your fault. I mean half of the menu is literally in Japanese.
Here are some quick vocab tips so you can look like a sushi god in front of your friends.
The Fish Basics
Ahi Tuna: In Japanese- Maguro (ma-goo-roh)
Ahi tuna, known for its vibrant red color and meaty texture, is a sushi staple with a mild flavor that pairs well with soy sauce and wasabi, making it a favorite among both sushi novices and connoisseurs.
Atlantic Salmon: In Japanese- Sake (sak-A)
Atlantic salmon boasts a rich, buttery flavor and delicate, melt-in-your-mouth texture, often enjoyed as sashimi or nigiri for its fresh, clean taste and high-fat content.
Yellowtail Tuna: In Japanese- Hamachi (ha-ma-chi)
Hamachi, or yellowtail, offers a firm texture and a subtly sweet, slightly tangy flavor, making it a popular choice for sushi enthusiasts seeking a balance of richness and freshness.
Shrimp: In Japanese- Ebi (eb-E)
Ebi, or shrimp, typically served cooked, provides a sweet, tender bite with a pleasingly firm texture, often enjoyed in nigiri or rolls for its mild and approachable taste.
Every self respecting sushi restaurant will have these 4. They are your bread and butter fish, and comprise most of the sushi we eat in the United States.
The Basic Styles
Sashimi: In Japanese- (Sash-E-mi) Pure, unadulterated slices of raw fish or seafood. No rice here, just the freshest fish you can imagine.
Nigiri: In Japanese- (nee-gee-dee) it is acceptable to also pronounce it (nee-gee-ree). This is a hand-pressed mound of sushi rice topped with a slice of fish or other seafood.
Maki: In Japanese- (mah-key) Means “rolled” Japanese. There are many different styles but here are the basics.
Hosomaki: In Japanese- (ho-so-mah-key)Traditional Rolls with nori on the outside. Usually composed of very few ingredients, they are about accenting the flavors of the fish.
To order, ask for “(type of fish) maki” .
Uramaki: In Japanese- (oo-ra-mah-key) Specialty Rolls with the rice on the outside. Also known as Americanized sushi, it is the primary style of sushi that we eat here in the united states.
No Special ordering required as most of these rolls have names.
Temaki: In Japanese- (teh-mah-key) Temaki are hand-rolled cones of seaweed filled with sushi rice, fish, and veggies. Perfect for those who want their sushi on the go. Imagine a sushi ice cream cone.
Ask for a hand roll, Most chefs can take any roll on the menu and make it into a handroll style. Will they like doing it? Probably not. Will it be delicious? Absolutely.
Omakase: In Japanese- (Oh-ma-ka-say). Trust your chef! Omakase means "I'll leave it up to you." It’s the ultimate dining adventure where the chef selects your dishes. Sit back, relax, and enjoy the surprise.
Word of advice: this isn't for the faint of heart, If you let a chef do what they want they are probably going to make something wild. Trust the process, this will be how you have the best sushi of your life.
A Final Word of Advice
Relax and have fun! Sushi dining is as much about the experience as it is about the food. Engage with the chef, ask questions, and enjoy the artistry that goes into each piece. With this guide, you're ready to order sushi like a pro and impress your friends with your newfound sushi savvy. Happy eating, or as they say in Japan, itadakimasu!
