Buzz
Surprisingly, this website had not featured a dedicated top ten list about sushi until now. While sushi has been referenced in other lists such as 'Top 10 Luxury Foods' and 'Top 10 Bizarre Restaurants,' it never had its own spotlight. Taking the initiative, I decided to create this list.
Here are the top 10 most delectable sushi bites. I’ve selected items that are widely accessible and, similar to Jamie Frater’s 'Top 10 Korean Food You Have to Try,' represent a diverse range that every sushi enthusiast should aim to experience. While this list is subjective, my credentials as a professional sushi chef since 2005 and a lifelong sushi lover in both the U.S. and Japan lend credibility. This guide caters to all, from beginners (or 'sushi virgins') to the most discerning 'sushi snobs.'
The term 'Sushi Bites' encompasses both sushi and sashimi, covering a wide array of techniques and ingredients involving raw or cooked fish, with or without sushi rice. I’ve also included both English and Japanese names for clarity.
I’ve strived to describe the unique flavors of each item, though articulating taste can be challenging. (For instance, how does one describe salt beyond 'salty'?) Beyond that, my goal is to offer valuable insights and intriguing trivia, as any good list should.
Enjoy.
10. Unagi (Eel)
Let’s begin with an accessible choice: eel. Unagi, the freshwater eel (distinct from its saltwater counterpart, Anago), has been a staple in Japan and is gaining popularity in the United States. Its texture is firm yet tender, with an earthy, almost mushroom-like flavor. Often compared to chicken, it’s a great introductory option for newcomers once they move past the initial surprise of eating eel.
Most sushi establishments source Unagi pre-grilled and marinated in a teriyaki-style sauce, blending flavors of soy sauce, sugar, and sesame seeds. This preparation ensures a consistent taste across different restaurants. Additionally, it’s often served warm, a unique feature among sushi varieties.
In the US, a popular dish featuring Unagi is the Uramaki-style sushi roll, commonly known as the Caterpillar Roll. While there’s no strict definition, it typically combines Unagi with avocado (a key ingredient) and other components, varying by restaurant. [Image Source]
9. Tako (Octopus)
Octopus tentacle meat is firm and slightly chewy, with a delicate, refreshing flavor that has earned it a dedicated following.
Most Nigiri-style sushi (fish slices atop hand-pressed rice) includes a small amount of wasabi, added at the chef’s discretion. Tako, however, pairs exceptionally well with wasabi, often receiving a more generous portion. Unlike other fish, Tako is cut using quick, saw-like motions, creating a textured surface. This technique originally assured customers of its safety from parasites and has since become a tradition.
Outside Japan, octopus is typically boiled before preparation, resulting in opaque white flesh and dark purple skin. In Japan, it’s often served similarly, though it can also be presented raw, appearing grey and offering a chewier texture.
8. Basashi (Horse)
The acceptance of horse meat varies by region. It’s highly popular in East Asia, including Japan, China, and Korea, where it’s considered a delicacy. While less common, it’s still consumed in places like South America, the Middle East, and parts of Europe. In contrast, it’s rare in the UK, Australia, and Canada, and largely taboo in the United States.
In Japan, horse meat is often called Sakura-niku ('cherry blossom steak'). When served as thin sashimi slices, it’s known as Basashi. Lean and tender, it resembles rare red meats like beef or mutton but is distinct, with lower fat and higher iron content. Freshly grated ginger and diced onions are essential garnishes for Basashi. [Image Source]
7. Tobiko
Tobiko, the roe of flying fish, is a versatile ingredient in Japanese cuisine. In the US, it’s often seen coating California Rolls or 'Golden' California Rolls. However, it truly shines as the star ingredient in Gunkan-maki, or 'Battleship Style' sushi, earning its place on this list.
Plain Tobiko is vibrant orange, with a salty flavor and a satisfying crunch. It’s sometimes served with a raw quail egg and a Shiso leaf (similar to mint but distinct), creating a sophisticated dish with a rich, layered taste.
Tobiko is available in various flavors and colors, such as wasabi (green), squid ink (black), spicy (red), and yuzu citrus (yellow). While Masago, a cheaper alternative from capelin roe, is sometimes used, it’s smaller, brighter orange, and less refined. With experience, it’s easy to distinguish between the two.
6. Toro
Bluefin Tuna is arguably the most widely used wild-caught fish in sushi globally. However, overfishing has placed it on the brink of extinction, posing a significant threat to ocean ecosystems. A Greenpeace activist once remarked that there are more frozen Bluefin Tuna than live ones. Consequently, many, including myself, have begun to avoid it. That said, occasional consumption is understandable, and I wouldn’t judge those who indulge responsibly.
The Bluefin Tuna (Maguro) offers various cuts for sushi. The most common and affordable is Akami, a dark red cut from the spine and tail. Moving toward the head, Chu-Toro provides a richer, fattier flavor. Closest to the belly lies Toro, the most marbled and prized cut. The fattiest portion, O-Toro or Oho-Toro, is exceptionally tender, melting in the mouth like butter.
5. Salmon Skin Roll
Alongside tuna, salmon is a top-selling fish for chefs, both in quantity and profitability. This often leaves chefs with an abundance of salmon skin, which is typically removed for nigiri, sashimi, and other rolls. However, if the chef takes the effort to scale and save the skin instead of discarding it, they might prepare a Salmon Skin Roll, even if it’s not listed on the menu.
Salmon skin, with its speckled mix of white, silver, and black, offers a unique flavor combining the fish’s essence and the briny seawater it inhabited. It’s usually baked or broiled, giving it a toasty quality that’s hard to describe further. Occasionally, it’s smoked, adding another layer of flavor. Rolled into a B.C. Roll (British Columbia) or Philadelphia Roll (with cream cheese), alongside ingredients like cucumber or crab, the salmon skin remains the star of the dish.
4. Amaebi (Sweet Shrimp)
Amaebi refers to the translucent, tender tails of shrimp served raw as nigiri or sashimi. Unlike Ebi, the more common cooked shrimp often overdone and unsuitable for raw consumption, Amaebi is delicate and typically garnished with Tobiko or Ikura (salmon roe).
Amaebi shrimp are not only delicious but also fascinating, offering a near-live dining experience within traditional sushi. The chef swiftly detaches the tail, removes the shell and barb, cleans the vein, and presents the dish, often including the freshly removed head. While not technically alive, slight twitching may occur, making it one of the freshest and most unique sushi experiences.
3. Fugu Sashi
Fugu, or pufferfish, is arguably the most perilous delicacy in the culinary world. Served as sashimi, Fugu Sashi is infamous for the potent toxin in its liver, intestines, and skin. This poison, up to 140,000 times stronger than cocaine, can cause complete paralysis and conscious suffocation, with no known antidote.
In Japan, Fugu regulations are stringent, requiring chefs to obtain specialized licenses beyond standard sushi certification. While Fugu is available in New York City, it comes at a high cost, and chefs must undergo the same rigorous Japanese licensing process.
Honestly, the risk of dying from Fugu consumption is relatively low, comparable to skydiving. However, the real and present danger adds an exhilarating thrill, especially when you’re the first to try it at the table. This sense of risk, combined with its extraordinary flavor, makes Fugu a celebrated delicacy.
Fugu is often described as 'sublime' and 'addictive,' with a delicate, clean flavor akin to octopus but without any toughness or chewiness. Like Hamachi or Toro, it has a faint fishy taste, though extremely mild. Its texture is smooth and uniform, unlike the grainy or flaky texture of other fish. Even when expertly prepared, trace amounts of poison can cause a slight numbing sensation, enough to dull minor tongue cuts.
Fugu is delicate and nearly transparent. Traditionally, it’s served on plates featuring a chrysanthemum flower (the Emperor’s symbol), with the flower’s details visible through the ultra-thin sashimi slices. The Fugu is often arranged in the shape of the flower. Its subtle flavor makes it easy to consume in large quantities in one sitting.
I’ve only had Fugu once, but it remains the best meal of my life.
2. Yellowtail with Jalapeños
In sushi terminology, 'Yellowtail' (Hamachi) refers to the Japanese Amberjack, distinct from Yellowtail Amberjack (Hiramasa), also known as Mossback or White Salmon. It’s also not related to tuna or mackerel species like Skipjack (Katsuo), Yellowfin (Maguro), or Japanese Jack Mackerel (Aji). While Hamachi is widely recognized, it’s helpful to know exactly what you’re eating to avoid confusion.
Hamachi boasts a rich, savory flavor thanks to its high fat content. In winter, it can be so fatty that it repels soy sauce. Its color varies but should be a deep pink with a brownish tint, not too white (Inada) or red (Buri). Fresh Hamachi is flavorful and buttery, rivaling even the finest cuts of Maguro.
For reasons unknown, Hamachi pairs exceptionally well with Jalapeños. This trend, popularized by renowned chefs like Nobu Nobuyuki and Masaharu Morimoto (the Iron Chef), is gaining rapid popularity across the U.S.
1. Shime Saba
Shime Saba refers to pickled Mackerel, known for its bold, intense flavor. It’s tangy and salty from the curing process, with a rich, oily texture and a distinctly fishy taste that some find overpowering. Consuming more than one piece at a time might be excessive, unless you’re a true enthusiast.
It also leaves a notorious aftertaste that’s hard to describe. Shime Saba tends to polarize opinions, but many eventually come to appreciate its unique flavor.
The flesh is a light tan, while the skin is shiny and silvery with blue-toned, salamander-like stripes, reminiscent of the Na’vi from Avatar. Shime Saba is the only naturally occurring blue meat in sushi, making it a must-try for the adventurous eater. [Image Source]
+ Kimbap
If sushi or raw fish isn’t your preference, consider trying Korean kimbap (김밥). Resembling sushi, kimbap features cooked vegetables and meat or fish, with rice that’s more heavily seasoned, eliminating the need for soy sauce. It’s wrapped in a unique seaweed variety, offering a slightly different taste. While sushi is enjoyed in Korea, kimbap reigns as the local favorite. If you haven’t tried it yet, it’s a must—it’s truly delightful. Here’s a recipe for making it at home, which is surprisingly simple (as demonstrated by the photo above, crafted by Mytour’s founder Jamie Frater. If he can do it, so can you! [Image Source]
