NORI SUSHI BAR & GRILL

SUSHI MANUAL
SUSHI

NORI SUSHI
Nigiri
Nigiri is also known as sushi. A type of Japanese dish made with seasoned vinegar rice with topped fresh
fish, varies type of meats, or vegetables. The sushi rice is hand formed into small oval shaped clumps
topped with the fish. In some cases nori (sea weed) are used to fuse all the mixture together. There are
different kinds of type of sushi. They can serve raw, grilled, or battered fried. These are served with
varies types of sauces to make the sushi taste its best. Along with that wasabi and soy sauce will be
provide to finish the final touch of the taste of each individual dish.

Nori is dried and pressed layered seaweed. These could be bought at the store in a package. The can be
cut in varies sizes to make different type of sushi or rolls.

Makizushi means rolled sushi. Thin sliced of fish along with the vegetable are rolled with nori. They are
rolled with all the meats and vegetable in the middle. They are cut into smaller pieces which will be
served varies type of sauces to make the taste more distinguished. Each Chef will have different style of
method of making their dish look unique. There are two types of rolls. The norimaki characteristic is
with the rice on the outside or inside of the seaweed. The other type of roll is called temaki also known
as a hand roll. The chef will make the roll with the ball of rice and topped with the meat and vegetable
rolled into a cone shaped roll. The rice is sticky enough to make it hold which the roll will not fall apart.

Here are some different types of nigiri sushi:

Tuna- also known as Maguro is a type of fish that comes from Blue Fin Tuna.
There are two types of tuna. The blue fin tuna is fairly lean and firm, and
yellowtail tuna is fattier of the two species. Tuna is one of most popular fish that
are used in the sushi restaurant. 80% of the tuna caught today are used for sushi
restaurant which they are close to being threaten. Due to this, tuna are
becoming more expensive. Tuna are deep red in color which has a distinctive
taste. The flavor and texture is fresh, tender yet firm, and mild and clean. The tuna had lots of flavor and
has a slight metallic hint to it.

Toro- is known as the fatty portion of the fish, found in the belly of the fish.
They are more expensive due to their relatively scarcity to the portion of the
fish is small. It’s a delicacy of tuna in Japan. Also could be darker pink.

White Tuna- is a escolar which is sometime also known as super white tuna.
Some who eats this fish cannot handle causing gastro-intestinal distress. The
actual white tuna has a more of an oily taste texture to it. The color of this fish
has a hue of pink in it but if it is escolar then its pure white.
 Fresh Salmon- SAKE- Has a distinctive taste to it. It’s somewhat oily and has
somewhat a fishy taste to it. Has a white strip with the bright orange color to it
as their trait.

Smoked Salmon- has a dull orange color with the same trait as fresh salmon,
just difference in color. Smoked Salmon has been smoked in hickory or oak
environment which has that rich taste to them. They have been smoked over
a long period of time giving them that oaky taste to them.

Yellowtail-HAMACHI- Can be as rich as toro, smooth and buttery with a deep

smoky taste. They have a golden pink color but has a deep pink or red streak on
the edge on the filet.

Red Snapper-TAI- is considered as a white fish. They have white color with the
distinctive red and white strips on them. The texture of this fish is very watery
looks a bit swollen, with a sweet aroma.

Shrimp- self explanatory

Sweet shrimp- AMAEBI- They are also served with the fried shrimp head. They
baby pink color with red hues on the outside. Sweet but the texture is quite
interesting. Kind of rubbery and yet so good.
 Freshwater eel-UNAGI- has a clean crisp taste. They come cooked in a package
so they are ready to be served. At the sushi restaurant they baked again drizzled
with eel sauce.

Sea water Eel- UNAGO. They have the same characteristic but the only
difference is that they have the salty taste to them.

Crab stick- This is the most popular item used on the item. Everything is
made from this imitation crab.

Tamago- is cooked eggs. Head chef will make this. It takes time to make it to
this shape.

Salmon Roe- are salmon eggs. Very juicy and can be popped when eaten. Its
salty after taste. It’s a popular item if people know what it is. Also tell people if they
have questions it a natural Viagra if they eat a lot of this at one time.

Roe-TOBIKO- These are different types of fish eggs. Orange color eggs are flying
fish roe. Its popular topped with quail egg yolk on it. There is another orange eggs,
the size of the eggs are bit bigger but not as big as the salmon roe. They are called
smelt roe. Green eggs are called wasabi caviar and the black ones are called black
caviar.

Octopus-Tako- It has a sweet aroma to it. The texture should be soft and easily
chewable but if not made correctly it will be hard and have a rubber texture.

Squid- IKA- is more chewable then other fishes. They are very transparent but
will turn opaque soon which does not mean that they are old. The more you
chew on the squid more flavor comes out of it.
 Sea Urchin- UNI- It’s a delicacy in Japan. It has a strong ocean scent and the
texture is very creamy and rich.

Scallop- HOTATE- is considered the softest shell fish. It can be made different
ways for instance; mayo and scallop mixed together or just served by it self on
bedded rice.

ROLLS
There are more sushi but these are one of the few that are popular among the sushi restaurants. Each
chef will bring their own style of serving a dish as it is very artistic. By which their talents will show
through their work in making the rolls. There are many types of rolls with different ingredients. Here are
some examples.

California Roll- crabmeat, avocado, cucumber and it is rolled. Very popular

for those who just start eating sushi.

Philadelphia Roll- or Philly roll- smoked salmon, cream cheese, cucumber, and
avocado.

Spider Roll- fried soft shell crab, sometimes crab meat is it, cucumber and
avocado.

Shrimp Tempera Roll- tempera shrimp, cucumber and avocado, drizzled with
sweet sauce.
Specialty Rolls
Dragon Roll- California roll inside topped with eels , drizzled with eel sauce

Caterpillar Rolls- eel roll topped with avocados

Volcano Roll- usually made with scallops, crawfish, or shrimp. The base is made
out of California roll. It’s made with spicy mayo which is mixed together with
mushrooms and onions. They are usually baked for 3 to 5 minutes.

These are the few types of rolls. There are vegetable rolls are there to those who does not want to eat
fish rolls. Going to different restaurants will help you see many different types of rolls, and how it’s
presented.

Ginger and Wasabi- they are most crucial items when serving sushi. Ginger
helps to clean the palate when finish eating another fish. Wasabi is a root
which makes it spicy when eaten, this helps to kill the bacteria when eating the
fish.