A Snappy Guide to Sushi
Writes Laura A. EdgertonIf you’ve noticed the growing Irish sushi trend, you’re spot on. Since the beginning of 2018, there has been an 80% increase in the number of restaurants offering sushi on their menus.If you haven’t had any exposure to sushi or have only experimented with a few grab-and-go maki rolls, the lingo may seem a bit daunting. Get to know a few different styles and you’ll be unsheathing your chopsticks with confidence.
- Sushi (rice) – If rice isn’t in the dish, it technically isn’t sushi. The word sushi refers to traditional short-grained rice prepared with salt, sugar and rice vinegar.
- Maki – A rolled sushi with a seaweed wrapper on the outside, a layer of rice, and a filling of any combination of cooked or raw ingredients.
- Uramaki roll – A rolled sushi that is the inside out version of a maki roll. The rice is on the outside and seaweed wrapper is on the inside, holding the middle fillings together.
- Tekka Maki – A mini maki, able to be consumed in one bite and generally with only one filling.
- Gunkan Maki or Battleship Sushi – Oval shaped, with an outside seaweed wrapper, rice on the bottom and typically topped with roe (fish eggs) or other delicate ingredients.
- Temaki – Hand rolled sushi cones, made of dried seaweed that are typically stuffed with similar ingredients to a maki roll.
- Nigiri – If you don’t like seaweed, this may be your sushi. Nigiri is simply sliced fish, laid or pressed on top of a hand formed ball of sushi rice.
- Aburi – Almost always in the form of nigiri, the fish is often coated in a sauce or mayonnaise then flamed or torched.
- Sashimi – Not technically sushi, as there is no rice, but simply high-quality fish sliced with precision, which is typically raw but can also be cooked.
- Aburi – Almost always in the form of nigiri, the fish is often coated in a sauce or mayonnaise then flamed or torched.
- Chirashi – This traditional dish is served in a bowl, starts with scattered sushi rice and is topped with slices of fish and vegetables.