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JapaneseSushiRecipes.info
Your guide to sushi recipes and sushi making.

Sushi FAQs

This section is devoted to answering many of the questions that everyone asks about sushi.

What are those other things on my plate?

The most common items that you will find on a plate accompanying your sushi is wasabi (a green, spicy horseradish paste) and gari (pickled ginger). You may also have shiso (a large green leaf) served with your sashimi. Another common item is shredded daikon (a white radish), which is typically served with sashimi.

Sushi pressentation with wasabi and ginger
Sushi pressentation with shredded daikon radish and shiso

What is sushi?

Technically, the term sushi is referring to the rice, specifically vinegared rice. Typically though, the term sushi is used in two ways. First, it is used to describe the Japanese style of eating raw fish. Secondly, it is used to describe the small portion of (usually) raw fish or meat served on a bed of rice.

Where can I buy sushi grade seafood online?

In my opinion, Catalina Offshore Products has the best sushi grade seafood available online. They ship anywhere in the US. They also carry most of the sushi making supplies you might need.  We also have a large selection of sushi making supplies in our Store.

What is the difference between sushi and sashimi?

Sushi is usually raw fish or other meat served over a bed of vinegared rice, while sashimi is simply a piece of raw fish or meat without any rice.

Do I need to use sushi grade fish to make my sushi?

Yes. Sushi grade fish is used for several reasons. First, sushi grade fish has had the pinbones removed. Secondly, sushi grade fish should be fresher because you will more than likely be eating it raw. ThiDo I need to use sushi grade fish to make my sushi?

Yes. Sushi grade fish is used for several reasons. First, sushi grade fish has had the pinbones removed. Secondly, sushi grade fish should be fresher because you will more than likely be eating it raw. Third, sushi grade fish should be frozen to certain temperatures to kill off any parasites in the fish to make it safe for consumption.