OUR FAVOURITE
NIGIRI TOPPINGS:
Crab - Kani
Cooked crab - great for beginners
Egg Omlette - Tamago
A multi-layered inch-thick omelette that is typically sweetened
with sugar and cooked in a
square pan called a tamagoyaki.
Eel - Unagi
Cooked freshwater Eel. A great
source of protein and energy.
Fish - Tai
White fish, which could be snapper, flounder, grouper or sea bass.
Fish Roe - Tobiko
These bright orange, tiny eggs are
flavoursome, firm and very salty.
Oh and they pop in your mouth
too!
Octopus - Tako
Cooked octopus. It has a bit of
a rubbery texture but its flavour
is clean and delicate and highly
prized in Japan.
Prawn - Ebi
A prawn that has been cut in a
butterfly style and dropped in
boiling water.
Sake
Salmon has a smooth and creamy
texture and is perfect for beginners.
Squid - Ika
Raw squid. Its white flesh is
glossy and slick which is why it
has to be scored with a knife to
the let the soy sauce cling to its
surface.
Tuna - Maguro
Tuna is by far the most popular
type of fish served in sushi bars.
Toro, which is tuna belly, is one
of the most expensive kinds on
offer.
Yellow Tail - Hamachi
Often mistaken for tuna. It has a
dark streak which appears on the
edge of the fillet
27.