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6
votes

Tastiest Types of Sushi

With so many types to choose from, everyone's got their favorite sushi. Which do you usually order? Which one's haven't you tried?

Tastiest Types of Sushi

1.

4
votes

Unagi (Freshwater Eel)

Unagi (Freshwater Eel)

Barbecued fresh-water eel served with teriyaki-like sauced. Difficult to prepare. Mildly fatty, sweet and earthy taste with very fluffy texture.

2.

3
votes

Ikura (Salmon Roe)

Ikura (Salmon Roe)

Salmon roe prepared by soaking in soy sauce and rice-wine vinegar, masking the otherwise fishy flavor. Ikura has a rich, salty taste. Each piece of roe pops open when chewed, give it a unique texture.

3.

1
vote

Saba (Mackerel)

Saba (Mackerel)

Mackerel marinated in brine and rice vinegar. Firm texture; tangy taste. Although Mackerel is sometimes served raw, Mackerel spoils quickly without this curing technique, and must be served very fresh.

4.

1
vote

Maguro (Bluefin Tuna)

Maguro (Bluefin Tuna)

Bluefin tuna served fresh. Considered superior to the yellowfin for sushi on account of its fat content. Bluefin has firm flesh, robust flavor, and not as oily as salmon.

5.

1
vote

Tokibo (Flying Fish Roe)

Tokibo (Flying Fish Roe)

Salt-cured roe of the Flying Fish. Much smaller and firmer in texture than Salmon roe, Tokibo has a greater "pop", with a salty, dry aftertaste.

6.

1
vote

Sake (Fresh Salmon)

Sake (Fresh Salmon)

Perhaps the most recognizable of Nigiri sushi. Freshly prepared salmon has a beautiful oily, orange flesh and strong but pleasant flavor.

7.

1
vote

Hokkigai (Surf Clam)

Hokkigai (Surf Clam)

Surf clam is usually lightly boiled to bring out its sweetness, giving it a meat a distinct red tip. This shellfish has a chewy texture with sweet ocean flavors.

8.

0
votes

Toro (Fatty Tuna)

Toro (Fatty Tuna)

Fat tuna belly is a prized sushi ingredient. This expensive cut of tuna has a rich, oily texture that melts in your mouth.

9.

0
votes

Uni (Sea-Urchin)

Uni (Sea-Urchin)

A prized Japanese delicacy, Uni is made from raw sea-urchin roe. Rich, briny, creamy taste.

10.

0
votes

Tamago (Egg)

Tamago (Egg)

One of the few non-fish Nirigi, Tamago is a piece of omelet or custard traditionally served at the end of dinner. Well-prepared Tamago has a light, sweet taste.

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