Word?!: Sushi on a budget

I do love me some sushi. But it's not the most affordable meal in the world. Actually, if I was comfortable with raw fish I would have figured it out how to make it already. So I compromise and buy pocket friendly sushi from shops near to university that cater to students like myself. However, one day, I do aspire to order real sushi, prepared by a well decorated itamae. I also wish to be prepared to order confidently from the menu without the need to point at pictures. So why not practice now. Let's start with the basics. 

Main ingredients

Sushi - This actually refers to the sticky, vinegar rice part of the meal. However, it is commonly used to describe any dish involving fish, seaweed and rice.

Nori - Dried, flattened seaweed. Very unlikely you would have to use this word when ordering.

Gu - Any fish used whether cooked or raw

Roe - This is smelt roe or the eggs of smelt fish and usually served raw. They come in a variety of names and colours depending on the fish.  Masago is small and orange, it's found on the top of hosomaki or around uramaki. Tobiko are eggs sourced from flying fish. It doubles as caviar and if found in red orange, green and black.

Tempura - This one of the options for cooked fish if you are not a fan of raw texture. Shrimp or prawns are dipped in panko or cornflour batter and briefly fried. 

Special mention:

Unagi - Ross thought this was some deep Japanese meditation but it's just eel. Like octupus and squid it is often served cooked because the texture is too tight to appreciate raw.

Condiments

Gari Pickled Ginger - This final condiment is only used to cleanse the palate and should not be eaten with sushi but after.

Shoyu - Soy Sauce and I'm pretty sure they will be ok with me calling it that. Sushi is usually dipped for extra flavor but my uncouth self is always pour it over the rolls. Send help.

Wasabi  - Another condiment which is considered Japanese horseradish. What is horseradish you ask? Not ketchup for sure. It's a vegetable which belongs to the mustard and radish family and prepared into this very potent paste.  A little goes a long way so it's usually applied by brushing the chopsticks lightly along the surface of your sushi. Furthermore, its rarity means that cheap sushi shops are most likely using the adulterated version which is a mix of horseradish, green food colouring and mustard oil. 

Categories

Nigiri - Slice of raw fish over rice. This is also eaten in one bite. If you are using soy sauce, you should dip it fish side down so that it soaks into the flesh.

Maki (Norimaki) - This refers to the type of sushi that we know and love. It is named after the bamboo mat (makisu) that is used to roll the nori around the rice and filling. Maki is usually sliced into 5 or  6 pieces depending on the type as we will see below. It is acceptable to finish these in more than one bite.

Hosomaki - Uses one or two items as filling, rolled tightly and served as tall rolls.

Futomaki - Contains a larger filling but may feature vegetarian options.

Temaki - This was my favourite back in undergrad. The sushi is rolled into a beautiful ice cream cone with a filling that is consumed in a couple bites just  like an ice cream.

Uramaki -  Is considered a westernized version where the rice and nori switch places and sprinkled with a finished touch of black sesame seeds. A popular example of this is the California Roll.

Inari - This is sushi (rice) stuffed into a deep fried tofu pocket, topped with black sesame seeds. I tasted it for the first time NZ and was pleasantly surprised. The tofu is well marinated and juicy so there is a burst of flavor to enjoy.

Chirashi - This is sushi in a bowl but hardly found outside of Japan.

Oshizushi - Served in angular form, this sushi comprised of pressed rice with a layer of roe, sashimi or tempura shrimp secured with seaweed string.

Would love to mention beverages but will leave that for when I visit a fancy restaurant. Thanks to Trip Savvy for most of the information listed here.