Every day in August, I’ll be introducing a new piece of sushi-based content. These sub-pages are part of a larger sushi and sashimi guide and will be expanded over time.
Check back daily to see what’s next!
Day 1: The Kappa Maki
This simple cucumber roll is a classic and deserves its own post. I discuss the origin of its name, kappa maki nutritional info, and more. Click the button below and take on the kappa maki.
Day 2: Ikura
Few ingredients look and feel as cool as Ikura. These salmon eggs even inspired a whole new type of sushi. Click the button below and boost your ikura game.
Day 3: Tako
Tako is a common item on sushi restaurant menus, but people are often apprehensive to try it out. This page is all about answering the most common questions I’ve heard about octopus sushi and sashimi.
Day 4: Negitoro
Negi (green onion) + toro (fatty bluefin belly)
It’s pretty self-explanatory, right? The truth is more complicated.
Click the button below to learn all about this sushi (and donburi) classic. I bust the most common myth and discuss its history, ingredients, and popular variations.
Day 5: Negihama
Yesterday, I explored negitoro. Today is all about its disciple: the negihama. This scallion and hamachi combination is a personal favorite. It’s also easy to make at home. Click the button below to learn more.
Day 6: Hamachi
Why not more hamachi goodness? My newest post takes a serious look at yellowtail. There’s a lot of confusion about this wildly popular fish. I answer the major questions and then dive deeper.
Click the button below to get your hamachi on!
Day 7: Kanpachi
After all this hamachi content, it makes sense to move over to kanpachi. This fish is a close relative of hamachi, and of course, the two are often confused. I slice through the myths and deliver a feast of useful information.
Click the button below to learn all about kanpachi!
Day 8: Hirame
Looking at a flounder, it might seem surprising that this fish tastes so delicate and clean. But that’s exactly why it became an iconic fish for sushi.
Click the button to explore hirame, how it’s prepared, and recommended beverage pairings.
Day 9: Unagi
Who doesn’t love unagi sushi? This broiled freshwater eel is an extremely popular ingredient in Japanese cuisine.
But is it being loved to death?
Click the button below to learn about the fish, how it’s prepared, and beverage pairing recommendations.
Day 10: Anago
Anago sushi might live in the shadow of unagi, but it’s a fish to know. It has many of the same great attributes of freshwater eel, but without the sustainability red flags.
This post covers all things anago. Click the button below to learn about the species, popular dishes, how anago is prepared, and beverages to pair with it.
Day 11: Ume Shiso
Ume shiso is a classic combination in Japanese cooking. It’s easy to make at home as a roll or a sauce. This post covers the ingredients, what they taste like, and how to prep them.
Click the button below to check it out!
Day 12: Inari Sushi
Inari sushi is a fun and casual Japanese dish. You’ll find them at many Japanese restaurants and in bento boxes.
This post discusses what inari is, how to make it at home, and popular variations.
Get your inari on by clicking the button below!
Day 13: Kanpyo Maki
The kanpyo roll is the original maki sushi. But what the heck is kanpyo? Many diners in the West pass it over for rolls with more ingredients and sauce.
This post breaks down this traditional sushi ingredient, explains how to prepare it, and where you can buy some.
Day 14: Hotate
Raw hotate sushi is a beginner-friendly item, masquerading as a more advanced option. They might seem scary, but they’re actually mild, sweet, and tender.
This hotate post discusses the different types of scallops used for sashimi and sushi. And it covers popular scallop dishes and beverage pairings.
Click the button below to get your hotategai on!
Day 15: Natto
Natto. These funky soybeans are either a gift from God or a foul curse. It depends on who you ask.
But there are many reasons why natto is so popular. This post will break some of them down. And I’ll also discuss natto and sake—an amazing pairing combo.
Day 16: Aji
Aji sushi and sashimi are on the menu of many high-end Japanese restaurants. But many are apprehensive about trying this “mackerel.”
This post will calm those fears.
Learn all about this clean and flavorful fish. Discover how it’s served, how to prep it at home, and beverage pairings.
Day 17: Saba
Saba sushi is a traditional item that often strikes fear into the hearts of Westerners. But this little fish can be delicious and is also very nutritious.
This post sings the praises of saba. Learn what it is, what it really tastes like, classic dishes, how to prepare it, and beverage pairings.
Day 18: Oshinko Maki
The little oshinko roll is one of the best values on a sushi bar menu. But what exactly is an oshinko roll?
It depends on who you ask.
This post breaks down this healthy and affordable vegetarian item. Learn about the ingredients of this roll, what it tastes like, nutritional info, and how to make them at home.
Click the button below to learn about oshinko!
Day 19: Ama Ebi
There are few sushi and sashimi items cooler than ama ebi. But this raw shrimp can be intimidating to Westerners for obvious reasons.
This post aims to ease those fears. Learn about this shrimp species, what it tastes like, how to prepare it, and more.
Click the button below to learn more!
Day 20: Shima Aji
Shima aji is a fish with a devoted following but remains mysterious to many Western diners. If you love hamachi and are looking to try something new, this fish should be on your list.
This post is dedicated to all things shima aji. Learn about this fish, where it comes from and tastes like, preparing it at home, and beverage pairings.
Day 21: Tamago Sushi
Tamago sushi is a common menu item at sushi restaurants. But many people think it’s just for kids or vegetarians.
Yet, the quality of a chef’s sweet egg sushi is often a point of pride. Like uni, tamago can give you a good idea of how serious a restaurant is about its sushi.
This post provides an overview of tamago, the most common types of tamago sushi, a couple of how-to videos, and dietary info.
Day 22: Madai Sushi & Sashimi
Madai is one of the most prized fish at the sushi bar. If you’ve ever wondered what it is or what it tastes like, you’ve come to the right place.
This post will discuss the fish, proper pronunciation, popular presentations, and how to prepare it at home, and more.
Day 23: Striped Bass Sushi & Sashimi
Striped bass sushi is becoming increasingly popular in North America. But raw sushi can be intimidating to many.
This post explains why this is the perfect fish for both beginners and experienced sushi bar veterans alike.
Learn a little about striped bass. Then what raw striped bass sushi tastes like, how to prepare it at home, and the fish’s sustainability.
Day 24: Best Sake With Uni Sushi
Uni and sake pairing is a match made in heaven. But which sake will work best?
It’s not as hard as you might think.
This post covers the basics of pairing uni and sake. And you’ll also discover several famous brands that pair really well with uni sushi.
Day 25: Tekka Maki
The tekka maki is a classic sushi roll that’s simple and elegant. It’s not bathed in sauce, fried, or stuffed with ingredients.
So why bother?
For one, it’s delicious! This post breaks down this pro-level sushi roll, its ingredients, flavor, name, and nutrition. Also included is all the info you need to make tekka maki at home.
Day 26: Shiro Maguro
Shiro maguro, or white tuna, is a hit at American sushi bars. It’s mild-flavored, clean, and delicious.
But what are you really eating?
This post breaks down shiro maguro, its aliases, and its imposters. Learn what it tastes like, popular dishes, and how to prepare it, as well.
Day 27: Best Wine With Sushi
Sake and sushi can be an amazing combination.
But what if you prefer wine? It turns out that there are some epic wine and sushi combos too.
I’ve been selling wine and sushi for over a decade as a server, bartender, and sommelier. And as a beverage director at one of the country’s best sushi restaurants, I’ve tasted a huge variety of wines with sushi.
This post covers my favorite wine and sushi combos, plus classic pairings that you must try.
If you’ve ever wondered what wine goes best with sushi, you’ve come to the right place.
Day 28: Mebachi Maguro
Mebachi maguro is the most popular tuna for sushi and sashimi. But how does it compare to yellowfin and bluefin? And how does it taste?
This post answers those questions and includes information on the fish species, popular preparations, and nutritional value.
Day 29: Chu Toro
Toro, chu toro, and otoro are highly prized and expensive cuts of bluefin tuna. But what’s the difference? And is chu toro the better toro?
This post will answer those questions. Plus, learn how they taste and get info on bluefin, pricing, and preparation.
Day 30: Ebi Sushi
Ebi nigiri and sashimi might be on the menu of every sushi restaurant in the world. But what is it, and is it raw?
There is no single answer.
This post dives into shrimp sushi, covering the different types of ebi, their preparations, and how they taste.
Day 31: Chirashi Sushi
Chirashi sushi is an entire sushi experience in a bowl or box. If you’ve seen it on a menu and wondered what it is, you’re in the right place.
This post will break down chirashi sushi, its main variations, and some similar dishes that are also worth trying.
Awesome breakdown I love all of it!
Thank you so much– I’m glad you appreciate it!
Hi there! Just wanted to say that your guides (especially this one and your sushi/sashimi deep guide) have been super helpful and educational. I work as a waiter at this super high end Japanese restaurant in the US that just opened and I was very intimidated by all of the different sashimi I had never even heard of (we have 19!). I have a bit of a seafood allergy so I wasn’t able to try many dishes on the sushi side of the menu so I’ve always struggled with encouraging people to try fish they hadn’t tried before since I couldn’t know the differences/flavor profiles of each sashimi/nigiri. Im so happy I came across these guides and I thank you so much. I will definitely send my coworkers here. We could all use this knowledge.
Hi Amar,
Thank you for sharing your story. And I’m really happy to like my sushi and sashimi content.
Years ago, I got a job at a high-end sushi restaurant and was also lost. I didn’t have an allergy, but it was a big challenge to learn all of the different types of seafood we carried. So again, it’s awesome to hear that I could help you out!
If you ever have any questions about items on your menu, please feel free to send me an email.
Sincerely,
Brad
This was great! I stumbled upon your blog because I ended up with a fried shrimp head with my sushi delivery and I wasn’t certain why. I had a Sugoi Don and it included an ama Ebi apparently. But I loved the 31 days posts. I learned so much and there are quite a few things I want to add to my repertoire now!
Yes! I’m so glad that my site helped you out. I cannot tell you how many times I’ve seen the head of an amaebi confuse or scare someone. But they’re delicious!