Safety Measures for Eating Nigiri
Whether you’re going to eat at home or at a restaurant it’s good to make sure that the nigiri sushi is first safe to eat. The food in the United States can be quite safe with the numerous health measures to prevent issues from coming up.
But as for when you’re traveling make sure to only eat only fresh sashimi that is the raw fish meat when it has been frozen at sub-zero temperatures. Frozen fishes that are kept at temperatures below -31 Degrees Fahrenheit for a period of time will be rid of parasites.
Another thing to keep in mind, especially for those that are buying seafood for making nigiri sushi at home, is that the term ‘sushi grade’ doesn’t automatically make it safe for making sushi. Since it is mostly a marketing term, you should instead focus on whether the fish has been frozen at low temperatures.
Top 20 Best Nigiri Sushi for Beginners
1. Saba-Mackerel
This nigiri sushi has a complexity of natural flavors that has a bit of sourness and buttery taste. But it is not as widely popular in the US as it is in Japan.
One of the main reasons for this is that it has a fishy smell to it despite the awesome texture that comes from the fish. But it can be a very versatile fish for sushi makers to dabble with. Especially with its strong flavor that still comes through after dipping with ingredients like wasabi or garlic.
2. Kampachi-Greater Amberjack
What stands out to me about this fish is that it imparts to the eaters a creamy taste. Along with the pleasant texture that has a bit of firmness to it.
Though what is distinctive when you take a bite of the sushi is that you will find it is also balanced with a subtle sweetness. With its simple flavours this sushi is a treat for the taste buds.
3. Engawa-Halibut
The Halibut fish has a soft chewy texture that is combined with a pleasing taste to the meat. It can be quite concentrated in flavor with a high fat content from this lean fish.
Besides great for its taste, this source points out that the Halibut fish has many existing macronutrients. Nutrients like Magnesium, Niacin and Vitamin Bs that can be great health benefits.
4. Aji-Horse Mackerel
There’s a surprisingly strong flavor that spreads into the air when this meat is cooked. But even for eating as Nigiri Sushi it still has that distinctive flavor that separates itself from fish like salmon.
Similar to Saba Mackerel the Horse Mackerel makes great Nigiri Sushi. Some people argue that it is also quite oily. Besides that I find its meat can be quite chewy with a slight firmness to them.
Also the Horse Mackerel has a large amount of free amino acids. Which is essential for food digestion and muscle repair.
5. Scallop
Hotate Nigiri has a very mild neutral flavor to them with a slight salty taste as well like a savoring of the sea. Depending on how it is served and prepared the scallops can impart different impressions to the sushi eater.
It is not uncommon practice to brush a bit of soy sauce on the flesh to give it more flavoring. It mostly has an umami savoriness to it although some people mention that it has a gentle sweetness to the meat.
6. Kurage-Jellyfish
It can be rare to find it being used as a topping for Nigiri Sushi. Usually in Japanese markets it is eaten from a plate rather than used as a Nigiri topping.
That aside the Kurage can be made into a delicious dish with some simple condiments like oyster sauce, sesame flavored sauce, or soy sauce. The Kurage has this interesting chewy and crunchiness about it that’s distinctive from other seafoods.
7. Squid
The Squid Nigiri is amongst my favorites that I kept calling for more when I first tasted it in a restaurant. It doesn’t have any special flavor to the meat and what separates the squid is the chewiness similar to the Kurage.
But different from the Jellyfish the squid meat has much more firmness to it that could not be found in most Nigri toppings. The taste can only be described as pleasant, though not sweet to the tongue.
8. Iwashi-Sardine
As with most seafood there’s a preparation that’s needed beforehand to create the perfect dish. For the Sardine this involves a skillful curing process from the chef to draw out the water in the meat.
For anyone that ever cooked this fish knows just how soft sardine meat can be. Breaking easily even from the slightest touch, that’s why to serve this fish needs a careful sushi chef.
Since it doesn’t have much flavor or taste to it the skillful chefs marinade the meat in preparation. Then add a dash of condiment like wasabi to give it additional flavoring.
9. Uni-Sea Urchin
The process for getting the pieces of Sea Urchins from the quail egg requires care because some spines contain toxins and can be dangerous. It is high in Vitamin A as well as being nutrient dense in Zinc.
For those who have never tasted Sea Urchin, they can have a strong flavor of the sea when served raw. Coupled with a sweet delicate taste along with a creamy texture.
10. Anago-Eel
In comparison to Unagi Eel another Nigiri topping the Anago Eel is less fatty and has a lighter taste. It is common to associate the Anago Eel with a boldness in its taste.
This is due to the fact that unlike most traditional Nigiri Sushi the Anago is never served raw. It is also similar to many barbecued Eel meat with a sweet Nitsume Sauce brushed over it to give it that sugary taste.
11. Escolar
Escolar is known as the ‘Oilfish’ for its fatty texture similar to many seafood like the Halibut fish. The fish meat has this flat white color to it that can make it look like White Tuna which is banned in Japan for consumption.
Its fatty meat is really dense and tender, but is more richer in terms of flavor than halibut meat. While it is good in tiny serve bites it is known to cause stomach problems when eaten as Sashimi in high amounts at once.
12. Shima Aji-Striped Jack
The taste of the Striped Jack is similar to the Horse Mackerel in terms of taste and has firmness to its textures. But it is more mild in flavor than the Horse Mackerel.
The taste of Striped Jack can be described as meaty with a savoriness to it similar to some animal meat like chicken. Along with a slight sweetness to its flesh
13. Maguro-Bluefin Tuna
This sushi is made from the more lean and firm part overall of the fish. Although it may be less buttery than Albacore Belly it has more flavor and is more chewier.
Most sushi that is made from meat that comes from fishes like Bluefin Tuna prepared by a good chef are generally really delicious. But the Maguro is a more sought after part of a fish, so it is definitely more expensive than many other toppings listed here.
14. Fish Roe
I admit this is not a Nigiri topping, however for those who never had fish roe along with sushi rice it is really worth tasting. Fish Roe is a bit salty and has a more umami flavor that is quite subtle to the taste.
It has this crunch to it when you bite into them. The salty flavor to the fish roe can depend on the freshness or types. For some fish roes you can’t really pick out that salty taste in them.
15. Akamutsu-Rosy Seabass
Firstly the Rosy Seabass has this delicate texture mixed with slight firmness to the meat. Some restaurants slightly torch the skin to give it that smoky flavor.
Akamutsu has a natural clean flavor to it when served raw. With a sweet velvety flavor undertone which can be tasted easily.
16. Bluefin Tuna-Otoro
The Bluefin Otoro is made from the lower belly of the Bluefin and it is more buttery than the albacore otoro. With its softness and distinctive creaminess makes it a favorite of many sushi lovers.
Although the Bluefin Otoro is a symbol of luxurious taste I would much prefer seafood that has more firmness to the meat. Also less fatty in its marbling, instead with greater flavor and texture.
17. Hamachi-Yellowtail
The Hamachi Yellowtail can make for great Nigiri Sushi with its chewy and mild clean flavor. While the darker parts of the meat have a different fishy taste that is more subtle.
The fish is meaty and has a soft texture that is almost creamy. Along with a delightful sweetness to the meat like it was added a drop of honey.
18. Albacore Belly
The Otoro or the Albacore Belly are usually amongst the most expensive on the restaurant’s menu. And this part of the fish is more fatty but softer in texture than the rest of the fish parts.
The reason this meat can be so expensive is that it requires extensive mastery from the chefs to create a perfect slice. Along with the huge demand for this prized meat that can raise the price of the fish.
19. Unagi-Eel
The meat of the Unagi Eel is quite soft and when it is raw and doesn’t have any bold flavorings to it. The taste is also light and almost quite ‘bland’, but with a distinctive taste that is a mix of a pinch of saltiness and sweetness.
Depending on the way it is prepared in the process for sushi the meat has some fat to it. Mostly in sushi restaurants the Unagi is not served as is. Instead it is brushed similarly to the Unago with a sweet/smoky soy sauce to add more flavoring.
20. Salmon
Usually in American we eat our salmon cooked. But its delicate taste is something special that is worth trying out. However I do recommend safety for those cooking at home, since not all salmon that is bought at supermarkets are meant to be eaten or used in sushi raw.
Depending on how it is prepared the raw salmon meat has this smoky and bit of salty taste to it. It is also quite oily and buttery by itself along with a subtle sweetness that is special about it.
