Think you know the difference between a hosomaki, futomaki, and uramaki?
Who doesn’t love sushi? A Japanese staple anchored on sushi rice (a type of medium-grain white rice) that has been thoroughly seasoned with vinegar, salt, and sugar to produce a somewhat sticky, mouldable base, sushi encompasses a colourful array of dishes opening a world of flavours to be discovered. Although typically associated with raw fish like salmon, unagi, squid, and uni, sushi also extends to preparations with beef, vegetables, and even eggs like tamago/tamagoyaki (a Japanese omelette).
Brush up on the differences between the many classifications of sushi here:
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1. Sashimi
Since sashimi doesn’t actually have any rice, sashimi technically doesn’t fall under the umbrella of sushi. As the most basic category on the list, sashimi simply refers to fresh, raw fish (or, on occasion, meat), sliced thin and typically enjoyed with soy sauce and wasabi.
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