How to Taste Sushi Like a Local

Begin by laying out a sheet of nori on a bamboo mat. Slice your vegetables and fish into strips that are about 2 inches long. To prevent moisture from interfering, dampen your hands with a mixture of water and rice vinegar, and then spread a thin layer of sushi rice onto the nori sheet. Add a small line of wasabi and a piece of fish, then carefully roll the nori into a cylinder shape. Nigiri comes in many varieties and is often the standard type of sushi. You can request it rolled or unrolled, depending on your preference. If you’re enjoying it at a sushi counter, be sure to rotate it counterclockwise. Alternatively, if it's already in the bowl, it may not have been prepared properly. Take note that unagi and certain other fish shouldn't be dipped in soy sauce, as this can mask their delicate flavors. Nigiri with Ginger For optimal flavor, try eating your nigiri fish-side down. This technique helps prevent the soy sauce from soaking into the rice, ensuring it remains intact. The soy sauce enhances the dish, while ginger acts as a palate cleanser. You can also use ginger instead of soy sauce for a unique taste. Sushi chefs dedicate years to mastering proper sushi etiquette. Adhering to these customs not only heightens your dining experience but also helps you avoid any awkward situations. While some may disapprove of enjoying ginger on your sushi, others may agree with you; however, showing respect to the chef generally enhances your enjoyment of the meal. Nigiri is widely regarded as the most popular form of sushi in Japan, consisting of a slice of fish atop a mound of rice. You’ll find nigiri sushi in almost any Japanese restaurant. To eat it, use your thumb and middle finger to pick it up and dip it gently in soy sauce. If you’re well-versed in sushi, you might even dip it in ginger to bring a bit of spice to the sushi, assisting in balancing the rice vinegar. Nigiri with Panko Crumbs The classic version of sushi is nigiri, which features a thin layer of fish atop rice. A small amount of wasabi may be placed between the two components. Occasionally, a thin ribbon of nori seaweed wraps around the fish. Nigiri is often topped with panko crumbs, which are light Japanese breadcrumbs to coat sushi rolls. Typically, nigiri is served in pairs, with the fish resting on the rice. Dip one side in soy sauce for extra flavor. You can use a separate portion of soy sauce to dip the other side and enjoy it alongside the rest of your sushi. Since nigiri usually has panko crumbs for seasoning, you can add your preferred condiments on top. To prepare salmon sushi, slice the salmon fillet thinly at a 45-degree angle. It's essential to use farm-raised Atlantic salmon that has been previously frozen to eliminate harmful bacteria. When making the rice for your nigiri, be sure to rinse it and pat it dry; if it's overly moist, run it through a fine-mesh sieve. Nigiri with Soy Sauce While dining at a Japanese restaurant, you might notice that chefs brush nigiri with soy sauce before serving. However, this method doesn’t do justice to the delicately packed sushi. Dipping in extra soy sauce or wasabi can diminish the flavors. Instead, consider brushing it with ginger, or forgo soy sauce entirely in favor of wasabi. Sushi is traditionally served on a small plate along with a dipping dish called a geta. In the U.S., you’ll likely handle a geta with both hands. When you receive your nigiri, be sure to enjoy it by eating the fish part first. Avoid dipping the rice into the sauce, as this can cause it to absorb too much. In Japan, nigiri is often dipped in a sweet soy sauce before being plated. While you can find premade sushi that is already seasoned, dipping your nigiri in soy sauce is a good practice. Soy sauce, also known as soya sauce, is an important part of Japanese culinary culture. It's best to experiment with different flavors to find what you and your guests prefer.