Technically, the word “sushi” refers to vinegared rice, but generally, the term is used to describe a finger-sized piece of raw or cooked fish on a small amount of seasoned rice. This style of sushi is called Nigiri. Sushi also refers to cut rolls and handrolls. All of these types of sushi can be eaten as is, or you can dip the fish-side down into shoyu (Japanese soy sauce) first.

How To Buy Fish For Sushi or Sashimi

Rule #1 – If it smells fishy, it will taste fishy! Now, some fish, especially shellfish, may have a slight fishy odor that is normal, but I’m talking about fillets and such… Salmon, Yellowtail, Halibut, Albacore, Scallops, Tuna, etc… should never smell fishy. Ask to smell the fish! If they give you a hard time, move on.

Rule #2 – The fish should have a sheen to it; it should not look dull or dried out.

Rule #3 – Buy from a reputable source and buy the correct type. When choosing a fillet, you should buy Sashimi Grade fish. I am fortunate enough to have a Whole Foods Market in the area and their quality is excellent (but I still ask to smell the fish first). Mrs. Gooches or Gelsons are other good sources, and some regular markets are starting to carry Sashimi Grade fish, too. If you are unable to find a local source for your fish, go to Catalina Offshore Products and order it online. Their list of exotic fish is growing.

To learn about all the different Fish, Sauces, Vegetables, Rice and Noodles used in Sushi and Japanese Cooking, please go down this page to All That Other Stuff. You can click on the names to go to Recipes for that item, or go to Instructions to learn how to make Nigiri, Maki and Sashimi. And remember, many of the items listed here are available for purchase at theMarketplace. If you can’t find something, just send me an email and I’ll see if I can find it for you

If you’re looking for the colorful Soy Wraps used in the special rolls, click here.

These are the different types of Sushi and Rolls:

Nigiri-sushi – The little fingers of rice topped with wasabi and a filet of raw or cooked fish, shellfish, or vegetable. Generally the most common form of sushi you will see.

Chirashi-sushi – (Scattered Sushi) A bowl or bento box filled with sushi rice topped with a variety of fish and vegetables.

Gunkan (battleship) sushi -

Inari-sushi – Aburage (fried pockets of tofu) stuffed with sushi rice.

Maki-sushi – Seaweed filled with fish and/or vegetables rolled up with rice on the outside. There are also more specific terms for the rolls depending on the style. They are:

Chakin-sushi – rice on the inside wrapped in a thin egg crepe

Futomaki – thick rolls

Hosomaki – thin rolls

Uramaki – inside-out rolls (rice on the inside)

Tazunamaki – (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top.

Temaki-sushi – Also called a handroll. Rice, fish and vegetables wrapped in seaweed shaped as a cone. The handroll has the same ingredients as Maki, the only difference is in how it is wrapped.

Carbohydrate Count for Sushi and California Roll Ingredients:

Sushi Rice: Roll 29 grams; Nigiri (2 pcs) 14.5 grams

Crab 0; Tuna 0; Salmon 0; Avocado 1.5 grams; Cream Cheese .4 grams; Kewpie Mayo 0;

Sriracha 0; Cucumber .5 grams; California Roll: appox. 31.5 grams

Ingredients for Cake:

2 cups boiling water

1/2 cup raisins

2 cups granulated sugar

1 cup Crisco® Baking Sticks All-Vegetable Shortening, melted

1 (16 ounce) can solid-pack pumpkin (not pumpkin pie filling)

4 eggs

2 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

3/4 teaspoon salt

1/4 teaspoon ground cloves

Ingredients for Frosting:

1/4 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

2 cups Confectioners’ sugar

3 tablespoons milk

1 tablespoon vanilla extract

Chopped nuts

Directions

Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO® Butter Flavor Shortening or CRISCO® Shortening. Flour lightly.

For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.

Combine granulated sugar, melted CRISCO® Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.

Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.

Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.

For frosting, melt CRISCO® Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners’ sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.

Frost top and side of cake. Press nuts into side of cake and around outside top edge.

Technically, the word “sushi” refers to vinegared rice, but generally, the term is used to describe a finger-sized piece of raw or cooked fish on a small amount of seasoned rice. This style of sushi is called Nigiri. Sushi also refers to cut rolls and handrolls. All of these types of sushi can be eaten as is, or you can dip the fish-side down into shoyu (Japanese soy sauce) first.

How To Buy Fish For Sushi or Sashimi

Rule #1 – If it smells fishy, it will taste fishy! Now, some fish, especially shellfish, may have a slight fishy odor that is normal, but I’m talking about fillets and such… Salmon, Yellowtail, Halibut, Albacore, Scallops, Tuna, etc… should never smell fishy. Ask to smell the fish! If they give you a hard time, move on.

Rule #2 – The fish should have a sheen to it; it should not look dull or dried out.

Rule #3 – Buy from a reputable source and buy the correct type. When choosing a fillet, you should buy Sashimi Grade fish. I am fortunate enough to have a Whole Foods Market in the area and their quality is excellent (but I still ask to smell the fish first). Mrs. Gooches or Gelsons are other good sources, and some regular markets are starting to carry Sashimi Grade fish, too. If you are unable to find a local source for your fish, go to Catalina Offshore Products and order it online. Their list of exotic fish is growing.

To learn about all the different Fish, Sauces, Vegetables, Rice and Noodles used in Sushi and Japanese Cooking, please go down this page to All That Other Stuff. You can click on the names to go to Recipes for that item, or go to Instructions to learn how to make Nigiri, Maki and Sashimi. And remember, many of the items listed here are available for purchase at theMarketplace. If you can’t find something, just send me an email and I’ll see if I can find it for you

If you’re looking for the colorful Soy Wraps used in the special rolls, click here.

These are the different types of Sushi and Rolls:

Nigiri-sushi – The little fingers of rice topped with wasabi and a filet of raw or cooked fish, shellfish, or vegetable. Generally the most common form of sushi you will see.

Chirashi-sushi – (Scattered Sushi) A bowl or bento box filled with sushi rice topped with a variety of fish and vegetables.

Gunkan (battleship) sushi -

Inari-sushi – Aburage (fried pockets of tofu) stuffed with sushi rice.

Maki-sushi – Seaweed filled with fish and/or vegetables rolled up with rice on the outside. There are also more specific terms for the rolls depending on the style. They are:

Chakin-sushi – rice on the inside wrapped in a thin egg crepe

Futomaki – thick rolls

Hosomaki – thin rolls

Uramaki – inside-out rolls (rice on the inside)

Tazunamaki – (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top.

Temaki-sushi – Also called a handroll. Rice, fish and vegetables wrapped in seaweed shaped as a cone. The handroll has the same ingredients as Maki, the only difference is in how it is wrapped.

Carbohydrate Count for Sushi and California Roll Ingredients:

Sushi Rice: Roll 29 grams; Nigiri (2 pcs) 14.5 grams

Crab 0; Tuna 0; Salmon 0; Avocado 1.5 grams; Cream Cheese .4 grams; Kewpie Mayo 0;

Sriracha 0; Cucumber .5 grams; California Roll: appox. 31.5 grams