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Salmon sushi

Fresh and “creative” salmon sushi

I guess that the salmon sushi is available at any sushi restaurant around the world, and it can be one of the most popular sushi. The salmon sushi you know is the most standard one. If you come to Japan, you have many choice of salmon. The photo above is one of them. What is different from the normal salmon sushi?? This plate of sushi is offered as “Oyako Salmon”. What does “Oyako” mean? It means “parent and child” in Japanese. Look at the photo carefully. The small red round stuffs are the egg of salmon, “Ikura” in Japanese.

Ikura (Red caviar)

Red caviar is a caviar made from the roe of pacific, atlantic specia and river salmon. Given its high price in the West, red caviar is associated with luxury and wealth, but in Russia, Norway and Japan, caviar is commonly served at holiday feasts, weddings and other festive occasions.

Salmon sushi collection which you can eat in Japan!!

Standard salmon

This is the one which you are the most familiar with. Of course the salmon sushi you know is always available in Japan too. Even this standard one can impress you with fresh salmon and softly and delicately prepared rice!!

Salmon with sliced onion and mayonnaise

This plate is the first “creative” salmon sushi and has been very popular in Japan. The sliced onion is not pungent but gives the freshness.

Half grilled salmon

Have you ever tasted “half-grilled” fish? You can enjoy raw fish flavor and additionally savory flavor at the same time. It can be a good pause after consecutive raw-fish sushis.

Salmon with grilled cheese

This is also “grilled” series. Have you tried eating raw fish with cheese? Grilling a little the cheese makes it milder so that it goes very well with raw salmon. Drizzling soy source makes this sushi even better!

Salmon with sliced onion, avocado and mayonnaise

This is what you might be familiar with in the style of “Maki”. But of course in the style of “Nigiri”, this combination is very yummy.

Makizushi are sushi rolls. Sushi rice and various ingredients are rolled in nori (dried seaweed) as maki means rolling in Japanese.

Nigirizushi (握り寿司, “hand-pressed sushi”) consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it.

Half grilled salmon with ikura

Now you know half grilled salmon and “Oyako” salmon (with Ikura). So grilled salmon with Ikura exists. This is kind of gorgeous salmon sushi!

Syabu-syabu salmon with grated radishes

Do you know Shabu-shabu? The Shabu-shabu you know may be the one with meat. But in Japan, we can “Shabu-shabu” raw fish too! This Shabu-shabu salmon is half boiled, and the rest is kept raw. You can eat the with “daikon-oroshi” (grated radishes )and “ponzu”, the most fresh way. So sushis are recommended to eat with “ponzu” rather that soy source. This is the one point of sushi to discover and learn in Japan!

Shabu-shabu (しゃぶしゃぶ , also spelled shyabu-shyabu?) is a Japanese dish featuring thinly sliced beef boiled in water. The term is an onomatopœia, derived from the sound emitted when the ingredients are stirred in the cooking pot. The dish is related to sukiyaki in style: Both consist of thinly sliced meat and vegetables and served with dipping sauces. However, Shabu-shabu is considered to be more savory and less sweet than sukiyaki.

Ponzu (ポン酢?) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.

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