Sushi ingredients are referred to as “gu,” and “gu” frequently refers to a variety of fish. [81] Fish eaten raw should ideally be higher quality and fresher than fish cooked for gastronomic, sanitary, and aesthetic reasons. Chefs who prepare sushi are trained to detect essential qualities like scent, color, firmness, and the presence of parasites that are missed by commercial inspections. Fish that are frequently eaten include tuna (including bluefin tuna), yellowtail, black sea bream, mackerel, and salmon. The most treasured component in sushi is the fatty fish flakes known as toro.
A nigiri sushi dish is referred to as “aburi-fu” if the fish is partially raw and partially cooked (topped). The majority of nigiri sushi toppings are produced entirely from raw ingredients. [81]
As well as squid, conger eel, eel, conger eel, octopus, shrimp, amaebi, clam, milgai, blue goat, red clam, salmon roe, masago, and kazunoko. Sea urchin, crab, and other shellfish (abalone, shrimp, scallops) are the most common seafood items in seafood sushi. Oysters are occasionally regarded to have a flavor that doesn’t go well with rice. Crab sticks or fake crab sticks are frequently used in place of real crab, most notably in California rolls.
natto rolls, umeboshi, kampi, burdock, pickled radish, pickles, avocado, cucumber, asparagus,[84] In yam sushi, plant items like sweet corn (often combined with mayonnaise) are used. I have.
For gunkanmaki and tamagoyaki, in addition to eggs, tofu and raw quail eggs are frequently used as ingredients.
