Salmon, tuna, shrimp, egg, tofu and much more!
The ingredients used for making sushi give the biggest contribution to the taste, the higher quality, the better, as your guests will taste the difference. Every layman quickly recognizes if inferior ingredients were used, as soon as they have enjoyed the taste good sushi once.
In addition to the taste, a visually appealing composition of Japanese cuisine is very important. Try to pay attention to strong and bright colors of the ingredients. So organic products mainly have the stronger colors and have a stronger taste.
On a nigiri are usually 20g, 30g has a piece of sashimi and in a Maki 40g role (6 Maki). We recommend 50-100 g per person and ingredient - depending on the composition of the sushi.
Fish is the classic ingredient for sushi. Only in later years, as sushi became known everywhere in the world, was the choice of ingredients expanded.
Deep Frozen or Fresh?
Most wild fish are infested with parasites as roundworms. So, this is not a sign of lack of hygiene. Usually such parasites live in the digestive tract of animals, but some can wander into the musculature. If you decide to buy fresh fish we recommend to freeze it first at minus 28°C for 24 hours so that you can be sure that all in fish livinging parasites are inactivated. This is especially important for pregnant women! Pleasant side effect it is much easier to cut an almost thawed fish, because while cutting the flesh wont yield or displace and so the cut will be much straighter and smoother.
Salmon is used in many very famous sushi varieties.
Of course there are salmon nigiri and salmon maki, but also in the popular california-roll salmon is used.
The highest quality salmon is used for sashimi.
For sashimi thicker slices are cut then for nigiri, so plan a slightly bigger share for your guests if you want to surprise them with sashimi.
Only lengthwise filleted meat without any fish bones should be used for the preparation of sushi. Salmon steak or salmon slices are not suitable for the production of sushi.
Salmon is not Equal to Salmon...
Farmed salmon, organic salmon, or better wild salmon? The differences in price and quality are often significant. We recommend organic salmon or wild salmon with organic or MSC (marine Stuardship Council) seal. These grow up with less stress and less use of drugs and put the least strain on marine wildlife - and of course, these fish have the best flesh because they are not nursed in a short period of time! Look for a strong orange tint and thin strips of fat.
As all types of fish which are processed into sushi, tuna should only be of the highest quality.
Be sure to protect the tuna as long as possible from exposion to air! The tuna oxidizes quickly, and becomes unsightly grey. You can cover finished sushi with cling film and withdraw this just before serving. The tuna changes taste only when it starts to dry up, but it oxidizes easily and does not look appealing anymore - and the eye must be pleased as well.
The tuna is a big fish with a lengths of up to four and a half meters. The meat of tuna is so sought after, because on the one hand they have excellent meat quality and on the other hand a high fat content. Tuna can swim quickly up to 75 km/h and have therefore developed large and well circulated through back muscles.
The back (Akami) is characterized by deep-red meat with little fat.
The grain is wide and its colour is not very different from the colour of the flesh.
The meat of the back tastes rather firm and has a uniform taste.
The middle section (Tsutro) has a higher fat content than the back. The individual grains of fat are clearly visible as white rings. The meat has a red tint. Because of the higher fat content, the taste is more intense and varied than that of the back meat.
The bellyh (Otoro) of tuna has the highest fat content. Partly the meat is fully marbled and thus very much brighter than the meat from the back. Meat from the abdomen tends to break along the grain, yes it almost falls apart - this is very normal. Meat from the belly tastes very smooth and, above all when it is eaten fresh, it literally melts in your mouth.
Salmon and tunafillet in sushi/sashimi quality is available deep frozen in our store in Hamburg (weight approx. 100-250g per piece).
Sushi with eel belongs to the sweeter sushi. The eel is grilled and then marinated in Unagi sauce. Eel is therefore not used for sashimi, but it usually adornes nigiri sushi.
Eel sushi are served with a dab of sweet sushi sauce (LM792 Unagi Eel Sauce (250g)).
Deep frozen grilled and marinated eel (250g ready to cut) and KINJIRUSHI premium sushi sauce is available in our store in Hamburg.
Fish roe is used for so-called Ikaro sushi. Meantime, there are many imitates and you should make sure what roe you really are buying.
The bright orange salmon roe is an often-used ingredient and decoration. If it is fresh, it has a bright shade of orange and shines. The individual fish eggs should still be bulging with liquid.
Less known is real roe form flying fish.
It is yellowish and much smaller than the salmon roe.
The taste of flying fish roe is quite salty and it is suitable as a side dish.
Cheap imitates of the flying fish roe are often brightly coloured (light green, red) and used as a decoration of the california roll.
There are shrimp available in various sizes, but if you have the time and leisure you can prepare these yourselve. You can learn how to prepare the fresh shrimp, in our Sushi cooking class for beginners. In our Cookbook you find a recipe for preparing shrimp, with which you can refresh what you learnt at the cooking class.
If you do not have the time to prepare fresh shrimp, you can buy prepared ones in our store in Hamburg.
We have shrimps for sushi for sale in various sizes.
How big the shrimp are tells you the L-number.
The higher the number, the bigger the shrimp.
The sizes 5L and 6L have established themselves particularly well for the preparation of sushi because
one must not necessarily take a bite from the sushi, but they can eat the piece with a single bite.
To fully unfold the taste of the shrimp, you should marinate the shrimp for about 2 minutes in sushi vinegar and then put on the nigiri.
Deep frozen shrimp size 6L (280g 30 pieces) und 5L (260g 30 pieces) is available in our store in Hamburg.
The Octopus used for sushi has a firm, white meat and dark red skin. The tentacles are cooked and then sliced.
Sushi with Octopus are served with a dab of sweet sushi sauce (LM792 Unagi Eel Sauce (250g)).
Deep frozen and ready to serve octopus (20 pieces per 160g box) and KINJIRUSHI Premium Sushi Sauce are available in our store in Hamburg.
The sepia has all white meat, which is cut in crosswise. The sepia coat is used for sashimi. Make sure to cut off a thin layer of the skin of the upper and lower side of the sepia coat, since they taste rubbery.
Sushi with sepia are served with a dab of sweet sushi sauce (LM792 Unagi Eel Sauce (250g)).
Deep frozen and ready to serve sepia (20 pieces per 160g box), sepia coat (approx. 200g) and KINJIRUSHI Premium Sushi Sauce are available in our store in Hamburg.
The egg omelette is used in the "thick role" and for the "nigiri with Obi".
The egg omelette is prepared in a rectangular pan and rolled in several steps.
In order to obtain a uniform colouring you must pay a lot of attention to the temperature of the pan.
The finished egg omelette is sweetened in a marinade.
A recipe to manufacture the role yourself, you can find in our Cookbook under egg omelette or learn the preparation in our sushi cooking class for advanced learners.
The preparation of an egg omelette needs some exercise. But luckily you can buy ready to be served egg omelette.
Deep frozen and ready to serve egg omlette (approx. 500g for about 24-25 nigiri sushi) is available in our store in Hamburg.