In the beginning, the components of sushi were eaten separately, but in recent years, it had been sold as a food on the go which can be eaten with one’s hands. Until today, sushi is known to have a mixture of very simple flavors and topped with wasabi and sauce. With the many variations of sushi, some people have the difficulty telling them apart. Here are the most basic sushi types that are served in many Japanese restaurants.
Sashimi: This type of food is made out of plainly fresh and raw fish that is ideally served elegantly on a platter after being chilled. The fresh fish is sliced thinly and is usually placed on a plate with garnishing. Raw vegetables like lettuce, radish, carrots, cucumber, and seaweeds are commonly placed on the plate to make the sashimi look delectable. Citrus fruits or sauces are also made available to add more variation to the dish. It is served with sauces that are mixed together with wasabi or red pepper.
Maki Sushi: The use of thin sheets of crisp, dried seaweed sets the Maki Sushi apart from other kinds of sushi. Strips of fish, vegetables, or other seafood are rolled in rice and enveloped with dark colored dried seaweed. There are various combinations used for Maki sushi but the more popular ones are made from salmon, crab, shrimp, and tuna. Some people who are more creative and adventurous when it comes to food may also want to try eating octopus, sea urchin, and salted fish roe makis.
Nigiri Sushi: This type of sushi is made very simply that anybody can do easily at home. The Nigiri Sushi is a slice of fish that is placed on top of a pad of rice. These are usually served with soy sauce and horseradish or wasabi. In many Japanese restaurants, the Nigiri sushi is often served in pairs and on a very simple platter. A Nigiri sushi may be made and adapted in any home. This can be done by shaping a tablespoon of rice into an oval and topped with a piece of meat.