4 min read

Know Your Sushi

Sushi is one of our specialities at Blowfish, but there is lots of terminology that can seem confusing and daunting for newbies and old fans alike. We’re here to provide you with a basic know-your-sushi guide!

Ingredients

Sushi today usually consists of rice, fish, and vegetables. Before it was adapted to its modern form, ‘sushi’ consisted of fermented rice that would preserve the salted fish it was wrapped around. You can read more about the history of sushi here!

Close-up view of uncooked white rice grains covering the entire frame, showing texture and details of the individual grains.

The rice is often made from Japanese short-grain rice and is combined with a mixture of rice vinegar, salt, and sugar. This emulates the fermented rice that was originally used, but significantly speeds up the process, as well as resulting in a better taste.

A person wearing gloves is slicing salmon into thin pieces on a white cutting board, using a long knife.

The most popular types of fish used for sushi include salmon and tuna which is served raw, and prawn and crab which has been cooked first. Other popular fish options are sea bass, yellow tail, trout, eel, and squid.

Close-up of a sushi roll showing a cross-section filled with rice, avocado, and orange roe, resting on a colorful ceramic plate.

As for vegetables, avocado and cucumber are the two most popular. At Blowfish we like to experiment with different fillings, so on our menu you will find sushi with cream cheese, strawberries, peppadew, and tomatoes. We promise these are all delicious and worth a try!

3 Main Styles

With the passage of time, sushi developed into three main styles:

1. Sashimi

Sashimi is perhaps the simplest sushi, but also the most daunting. Consisting of only a slice of raw fish, many are too scared to try this until they feel more experienced with their sushi eating. Funnily enough, sashimi might not even be considered as sushi, as there is no rice present. Regardless, sashimi is often served as is, but can also be marinated or served with a sauce.

2. Nigiri

Nigiri consists of a ball of rice, formed using the hands, and with a slice of fish laid on top. The fish is usually raw but depends on the cooking requirements for the specific type of fish. Nigiri functions as one cohesive dish, thanks to the stickiness of the rice and the moisture from the topping that fuses the two elements together. And it is worth noting that the ideal way to eat nigiri is with your hands in a single bite. Perfect for those of us who haven’t quite mastered their chopsticks technique!

3. Maki



Maki refers to a sushi roll, cut into round slices. A key component for maki is nori: a sheet of dried seaweed. The nori is usually the outermost component, with rice and fillings like fish and vegetables on the inside. Lots of variations of maki exist, like the California roll that has the sushi on the outside, followed by rice and fillings inside, or temaki or a handroll, which is made by forming a sheet of nori into a cone shape and filling it with rice, fish, and vegetables.

If you would like to learn how to make these 3 types of sushi for yourself, why not attend our sushi workshop? You learn from the expert himself, our sushi chef JJ, while ensuring you can enjoy a delicious meal afterwards! We also have our signature sushi, which is elaborated forms of these three main types of sushi. Be sure to check our menu for our latest signature sushi!

Accoutrements

Sushi usually has three side elements served with it: pickled ginger, wasabi, and soy sauce. Each has their own function when eating sushi.

Pickled ginger, often a pinkish colour and called gari, serves as a palette cleanser meant to be taken in between each sushi course. It is also believed that it functions as a digestive aid.

Wasabi, also called Japanese horseradish, is made by grating the rhizome of the wasabi plant into a paste. Wasabi is known for spicing up your dish but was originally used to fight off any bacteria that might have occurred in the seafood. It also brings out the flavour of fish very well.

Soy sauce is used to enhance the flavour of your sushi. Its salty and sweet flavour is perfect for the sushi that comes without its own sauce. You should be dipping fish first into soy sauce, as dipping rice first can result in the sushi falling apart. Some people mix wasabi into their soy sauce for a spicier experience.

A bowl of poke salad with tuna, tomatoes, and green onions, garnished with sesame seeds and served with chopsticks, on a white tablecloth in bright sunlight.

And just like that, you’ve got your basic sushi terminology down! Now all that’s left to do is visit us at Blowfish and try our fresh and delicious sushi. Be sure to keep a lookout for any sushi specials we might have running. And don’t forget to tag us in your best foodie pictures!