The word sushi itself does not mean fish, it actually mean seasoned rice. According to Chef Ferreri the use of vinegar rice or seasoned rice in the dishes, may or may not include raw fish.”
The misunderstanding of “sushi” keeps some people from enjoying a delicious and healthy dish at the ever growing sushi restaurants in Northern Kentucky. Sushi grade fish has no fishy odor, if it does, don't eat there. TSUNAMI SUSHI uses only the freshest fish available and discards fish that no longer meets the chefs high standards. Unlike other restaurants that may use older fish in other rolls such as a spicy tuna roll, TSUNAMI SUSHI only uses Sashimi grade fish in all its rolls.
A normal serving of sushi in a traditional roll consists of 6 pieces. However a specialty roll may contain 8-10 pieces. The fish used in sushi is very expensive. There have been blue fin tunas that have sold for over $100,000 for a single fish. The fish is instantly put on ice to preserve its flavor and quality. Sushi grade fish, especially salmon, is very high in protein and Omega 3 Fatty acids. Omega 3's are very good for your heart's health. The seaweed and rice used is very rich in iodine and complex carbs. For years, pregnant women were led to believe that they could not enjoy sushi. But in careful moderation, sushi can be a healthy addition to the pregnant diet. Caution must be used in cases of tuna and mackerel which are fish that are known to be high in mercury.
Sashimi: Is tuna, salmon or other type of fish served without rice. It is normally dipped in a mixture of soy sauce and Wasabi.
Sushi Roll: This is a hand roll that can contain a number of different items and rice. Many rolls will contain fish, rice, vegetables, cream cheese, and wasabi.
Nigiri: A roll of sushi rice topped by a piece of fish, vegetables, etc.... The topping can be raw, cooked or marinated.
Gari or Pickled Ginger: Pickled ginger used to garnish and accompany sushi. When eaten between rolls, it cleanses the pallet. It also has a very fragrant flavor.
Wasabi: known as "Japanese Horseradish" and is known for it's spice that is felt mostly in the nasal passage and it's green color. Wasabi really brings out the flavor of the sushi.
Maki: Japanese for “roll”
Some sushi bars prefer to list fish and other ingredients by their traditional or Japanese names. Here’s a list of translations of basic fish used in most sushi bars:
TUNA – MAGURO
SALMON – SHAKE
YELLOW TAIL – HAMACHI
MACKEREL – SABA
WHITE FISH – SHIROMI
SHRIMP – EBI
BBQ EEL - UNAGI
OCTOPUS – TAKO
SURF CLAM – HOKKI GAI
SALMON CAVIAR – IKURA
FLYING FISH CAVIAR – TOBIKO
WHITE TUNA - BINCHO MAGURO
CRAB STICK - KANI
EGG/OMELET - TAMAGO
SQUID - IKA
Sushi is wonderfully accompanied by cold sake (rice wine) or grape wines.