Inarizushi is sweet stuffed tofu known as "fox sushi" due to Japanese folklore about foxes' love for it.
Philadelphia roll: Jewish-inspired sushi created by Madame Saito featuring salmon and cream cheese.
Octopus requires hours of preparation due to its tough texture, making it challenging to serve in sushi (Sushi University).
The spicy tuna roll, a popular choice in American sushi, originated from Maneki restaurant in Seattle, mixing raw tuna with hot sauce.
Temaki: Sushi rice and fillings wrapped in a nori cone; versatile ingredients and dip the corner of nori for balance.
Raw squid: Affordable and common in Japan; soft, meaty texture; mild, slightly sweet flavor (via Sushi University).
Crab is a beloved sushi ingredient, seen in various forms like soft shell crab in spider rolls or Dungeness crab in California rolls. In Japan, it shines as nigiri.
Top choice for sushi besides tuna, salmon is delicious raw or seared; king salmon is favored for its fat and flavor.
Festive American sushi roll with tempura shrimp, avocado, cucumber, crab, topped with avocado and unagi sauce.
Ikura, or salmon roe, is a prized sushi ingredient with a juicy, clean, and briny flavor. Its name comes from the Russian word "ikra" for fish eggs.
Classic American sushi roll with deep-fried crab, avocado, cucumber, and a spider-like appearance. Credited to sushi chef Hidekazu Tojo.
Tamagoyaki: Sweet Japanese omelet steals the sushi spotlight.
The popular rainbow roll in U.S. sushi restaurants is an upgraded California roll topped with sashimi slices and other ingredients, creating a visually appealing and flavorful dish.
Tuna: lean akami vs. rich toro, varying fat content. Sushi lovers debate their preferences.
Tuna: lean akami vs. rich toro, varying fat content. Sushi lovers debate their preferences.
Tuna: lean akami vs. rich toro, varying fat content. Sushi lovers debate their preferences.
Controversy surrounds the origin of the popular California roll: either created by Ichiro Mashita in LA or Hidekazu Tojo in Vancouver.
Controversy surrounds the origin of the popular California roll: either created by Ichiro Mashita in LA or Hidekazu Tojo in Vancouver.
Mackerel: an underrated sushi gem with rich flavor when fresh and prepared well.
Tuna's massive size and flavorful potential make it a sushi favorite. Chefs even age it to enhance the umami taste.