Sushi Basics

Sushi: Sushi is a Japanese style of cuisine which refers to rice, formed into various shapes, with seafoodAC W_pref_A_hor_4CPor vegetables. The (hor_t worldwideag) popularity of sushi has led to the utilization of non-traditional ingredients and combinations. Although there are a myriad variety of sushi, below are some of the most common forms.

Maki: Roll Nigiri: Finger Rice and ingredients are rolled together, with the help of a bamboo Fresh ingredients, usually fish, are draped over a “finger” sized clump mat, in a seaweed wrapper (nori) of sushi rice Commonly ordered Maki rolls include: Common Nigiri include: • California Roll • Sake - Salmon • Philadelphia Roll • Unagi - Eel • Spicy Tuna Roll • Hamachi - Yellow Tail

Temaki: Cone Sashimi: No Rice Cone shaped roll with rice and ingredients Very fresh raw meat or fish sliced into thin pieces Common ingredients include Most commonly ordered are varieties of Maguro - Tuna: • Saba - Mackeral • Akami - Red, Lean Tuna • Uni - Sea Urchin • Toro - Pink, Fatty Tuna • Ikura - Salmon Roe • Otoro - Pink, Very Fatty Tuna

Rice: Condiments: Rice is the essential ingredient of all Sushi. The cooked rice is seasoned • Soy Sauce (Shoyu): ubiquitous Southeast Asian with vinegar, sugar and salt before combining with other ingredients, condiment derived from fermented soy beans. usually raw fish or other seafood. Although white rice is the most • Wasabi: light green paste of grated wasabi common, brown rice can also be used. root. Rarely found outside of Japan and higher Not all sushi has to be end restaurants. Most “wasabi” is reconstituted eaten with chopsticks. It is horseradish powder with green food coloring. recommended to eat Maki and Nigiri with your fingers. • Pickled Ginger (Gari): either pink or pale straw It is proper to always use colored. Used to cleanse the palette and aid digestion. chopsticks for Sashimi.

*Always specify the amount of total pieces when ordering sushi To Order: Toll–free: (800) 247-2433 • Online: www.airculinaireworldwide.com