Using fresh and in-season ingredients is a key component of traditional Japanese cooking. This idea is applied to sushi, where chefs use the best seafood and other in-season ingredients to create dishes that highlight the distinct flavours of each season. Sushi creations from Japan are well known for their variety and exquisite craftsmanship. The following are some common varieties of sushi found in Japanese cuisine:
1. Nigiri Sushi: Nigiri sushi is a traditional, minimalist Japanese dish made up of little heaps of rice that have been vinegared and topped with different toppings. Nigiri sushi has a delicious combination of flavours and textures that bring out the freshness of the seafood and the seasoned rice. Firm and slightly sticky, the sushi rice is seasoned with a mixture of sugar, salt, and rice vinegar. It acts as a taste-enhancing, neutral foundation for the toppings. Selecting the right fish or seafood for the topping is essential. The freshness and quality of the seafood, whether it's salmon, prawns, fatty tuna (otoro), or something else entirely, affects the flavour profile. The fish can be served slightly cooked or raw, sashimi-style.
2. Sashimi: Thinly sliced raw fish is called sashimi in Japanese cuisine, and it's usually served with pickled ginger, wasabi, and soy sauce. Although sashimi does not contain rice, it is commonly referred to as "sashimi sushi" when it is served on little beds of rice. The quality and freshness of the raw fish provide the main flavour of sashimi sushi. Because the slices are thin, you can enjoy the fish's inherent flavours. Sushi sashimi tastes fresh and delicate. You can enjoy the fish's natural flavours without being distracted by thick sauces or rice. Tuna and salmon, two premium fish used in sashimi sushi, have a deep umami flavour that is savoury and filling.
3. Maki Sushi: Sushi rolls, also called maki sushi, are a well-liked and adaptable kind of sushi that are usually made of vinegared rice, seaweed (nori), and a variety of fillings. Sushi maki offers a tasteful fusion of flavours. The nori adds a faint oceanic flavour, and the seasoned rice gives it a slightly tangy flavour. The fillings can be made with a wide range of ingredients, such as seafood, vegetables, fresh fish, and occasionally tropical fruits. These garnishes give the sushi a variety of textures and umami flavours. Maki sushi is frequently served with wasabi for a burst of heat and soy sauce for dipping, which adds a salty touch. To clear the palate, pickled ginger, or gari, is also frequently served alongside. The texture of the maki will vary depending on what kind it is.
4. Uramaki: Sushi rolls that are inside out, or uramagaki, can have a lot of different flavour combinations. Using different ingredients, such as fresh fish, vegetables, and condiments, can change the flavour. A harmonious blend of flavours is achieved through the preparation of uramaki, which combines the sweetness of rice, the umami taste of fish or other protein, the crispness of vegetables, and the savoury undertones of wasabi and soy sauce. Avocado is a common ingredient in uramaki rolls, giving the sushi a creamy texture and a subtle nutty flavour. Contrasting textures are produced by combining soft rice, crispy nori (seaweed), and different fillings, making for a visually stimulating and delightful meal. Uramaki is frequently dipped in a mixture of soy sauce and wasabi, which adds a salty and spicy kick to the overall flavour.
5. Temaki: Temaki sushi is made by wrapping a sheet of nori (seaweed) around a variety of ingredients. It is also referred to as hand-rolled sushi or cone sushi. With every bite, the fresh fish, veggies, and rice combine to create a flavour explosion. You can customise temaki sushi by selecting your preferred ingredients. Sushi rice, avocado, cucumber, and fresh fish like salmon or tuna are common fillings. Pickled ginger, wasabi, and soy sauce are a few condiments that can improve the flavours even more. The taste is enhanced by the hint of salt and brininess from the nori used to wrap the ingredients. Additionally, the nori adds a delightful crunch, particularly when toasted. Seaweed, fish, and soy sauce are among the ingredients that add to the umami flavour profile.
6. Oshi Shushi: Oshi Sushi, sometimes referred to as pressed sushi, is a traditional Japanese dish made by compacting layers of rice and different toppings into a rectangular form. With rice seasoned with a blend of sugar, salt, and rice vinegar, oshi sushi usually combines a variety of savoury flavours. Their distinct umami profiles are contributed by toppings such as fish, seafood, or vegetables. Oshi Sushi has a unique texture due to its compact and pressed nature. There is a nice textural contrast between the firm rice and the toppings, which can be anything from cooked and seasoned ingredients to raw fish. A bright and fresh taste is guaranteed by the use of fresh ingredients, particularly when it comes to seafood toppings. A taste that is harmonious and well-balanced is produced by the marriage of fresh fish, rice, and additional toppings.
Video Credit: Youtube/ How To Sushi
7. Gunkan Maki: A tiny, hand-formed ball of rice called gunkan maki, or "battleship sushi," is encircled by a strip of nori (seaweed), which functions as a vessel to hold different ingredients. Gunkan Maki is a dish that combines rice, seafood, and extra toppings to create a harmonious blend of flavours and textures. Salt, sugar, and rice vinegar are used to season the sushi rice used in gunkan maki. It tastes seasoned and a little sticky, which gives the toppings something to work with. A subtle brininess and chewy texture are added by the nori strip that is wrapped around the rice. It also adds that unique umami taste that comes from seaweed.