The follwowing are examples of Nigiri Sushi. There are quite a few of them, so please be pateint as the page loads.
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Akagi (pepitona clam). This clam is hard to come by and often unavailable. It is sweet and tender with a peach color. |
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Ama-ebi (raw shrimp). One of the greatest delicacies in the sushi case, ama ebi, when cleaned, is shiny, almost transparent, and sweet. |
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Anago (conger eel). Salt water eel is precooked and then grilled before serving. It is more lean than unagi, and therefore not as rich. |
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Aoyagi (red clam). This small clam is plunged into boiling water before served to bring out its brilliant orange color. It is very exquisite to look at and pleasing to eat. |
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Awabi (abalone). The abolone is a sea snail and is often displayed in a shell in the sushi case. They may be peach, gray, or even blue in color. |
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Ebi (jumbo shrimp). Unlike ama ebi, ebi is cooked. Ebi is familiar to sushi newcomers and therefore easy to try. |
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Hamachi (young yellowtail). Not to be confused with yellowfin tuna, hamachi is a species of amberjack. It is rich, smooth, and buttery. The tail and cheek of the fish are considered the most delicious part and often put aside and cooked for special customers. |
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Hirame (halibut). Halibut has transparent, and tender. It's flavor is delicate and often accented with ponzu sauce. |
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Ika (squid). The body of the squid is usually served. It's flesh is white, shiny, and almost sticky. Either you will love this one or hate it. |
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Ikura (salmon roe). Salmon eggs are the most common fish eggs in sushi bars. They are bright red-orange in color and salty to the taste. |
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Kani(crab). This is the real crab meat. It is always served cooked, but is sometimes cooked then frozen. Like Ebi, crab is familiar and easy for the beginning sushi eater. |
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Katsuo(bonito). Bonito, also called a skipjack tuna, is usually found in bars in the West Coast because it lives in the Pacific and doesn't freeze well. Bonito is seared, has a deep red color and a rich flavor. |
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Kazunoko(herring roe). Herring roe is the traditional dish of the Japanese New Year. The eggs are firmly packed together and almost rubbery. They are marinated in sake, broth, and soy sauce giving them their flavor and gold color. |
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Maguro(tuna). Tuna is the most popular fish sold to Americans. It is the fish that wins people over to sushi. It has a soft, meaty, clean flavor and tastes best in the winter. |
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Mirugai(geoduck or horseneck clam). This large clam is popular on the West coast where it is always fresh. It is slightly crunchy and sweet tasting. |
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Saba(mackerel). Mackerel is alwasys served after being salted and marinated for a few days, so in a sense, it is cooked. Mackerel is oily, tender, and distinctive. |
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Sake(salmon). Salmon is perhaps the most easy fish to point out in the sushi case (other than octopus). It is never served raw in sushi bars, it is either cured with salt and sugar or smoked. |
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Tai(sea bream). Sea Bream is only available in Japan and the fish that Americans associate with Tai is porgy or red snapper. Porgy is closely related to sea bream, while red snapper is only in taste. |
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Tako(octopus). Easily recognizable, octopus is boiled and sliced thinly to reveal a burgundy skin over white meat. It is slightly chewy and subtly flavored. |
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Tamago(egg omelet). Preparation of tamago is considered the test of a sushi chef's skill. If prepared skillfully, it is an inch thick consisting of paper-thin layers. It is light and sweet in taste. If overcooked it may be chewy and time to go somewhere else. |
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Torigai(cockle). Cockle is a black and white fish. It is better fresh, but is usually frozen and chewy as a result. |
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Toro(fatty tuna belly). Toro is cut from the tuna's belly and is the most choice part of the fish. It is praised for its high fat content. It is rich, tender, and literally melts in your mouth like butter. |
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Unagi(freshwater eel). Unagi is grilled and then brushed with a teriyaki-like sauce. Because it is already seasoned it should not be dipped in soy sauce. |
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Uni(sea urchin roe). Consider yourself lucky if you don't like this at first as it can run up the bill to satisfy an uni craving. Sea urchin roe is actually the sexual organs of the fish, the gonads. |