Sushi. It’s what’s for dinner. And lunch. And your next catering order, if you know what’s good for you.
“Don’t be afraid…It’s like a taco of seaweed and rice.” -Iron Chef Masaharu Morimoto
A sushi menu can literally and figuratively be a foreign language. But as Iron Chef Morimoto said, sushi is nothing to be scared of. You don’t need a textbook, just some chopsticks.
Tuna, salmon, yellowtail, and eel.
In sushi, rice seasoned with sweet vinegar and any number of fresh ingredients all get wrapped up in a seaweed sheet called nori. And the options go far beyond raw or cooked fish. Creative examples include our NomNomRoll: sweet potato, cream cheese, cucumber, mango, avocado, and Sriracha sauce.
The NomNom Roll was recently
BostInno’s Dish of the Week.
Or maybe you’re low-carbing it. The true carnivore can enjoy sashimi, which is thinly sliced meat that ranges from tuna to eel to yellowtail. Traditionally, sashimi is served as a first course, great paired with our pickled vegetables or miso soup.
Yellowtail sashimi, topped with garlic and chives and garnished with seaweed.
Here’s some more vocab:
Maki: rolled with seasoned rice
Uramaki: inside-out rolls
Temaki-Sushi – Hand rolled cones containing rice and toppings
Inari: soy poached tofu
Oshinko: pickled daikon radish
Tobiko: flying fish roe
(it gives great texture to our popular Spider Roll and Shrimp Tempura Roll)
Tempura: fried in batter
Yasai: fresh vegetables
Gari: Sweet, pickled and sliced ginger
Yaki: grilled item
Unagi: freshwater eel
Ebi – shrimp
Hamachi: young yellowtail
Hotate-Gai: scallops
Kani – crab
Otemoto: chopsticks
Bento: box with small compartments to hold parts of a meal
Sushi art.
Congrats, you’ve graduated from sushi school! Command respect at the table when you confidently go beyond the classic (and delicious) California roll.
A Taste of Central 