1. White Fish (Shiromi) – Likely Hirame (Fluke) or Tai (Sea Bream) 2. Akami (Lean Bluefin Tuna) 3. Chu-Toro (Medium Fatty Tuna) 4. Aburi (Seared) White Fish – Possibly Nodoguro (Blackthroat Seaperch) or another seared fish 5. Squid (Ika) 6. Scallop (Hotate) – With a citrus garnish, possibly yuzu 7. Salmon (Sake) – With sesame seeds and garnish 8. Aji (Horse Mackerel) – With ginger and scallions 9. Shima Aji (Striped Jack) – Often lighter than Aji, with a firm texture 10. Uni (Sea Urchin) 11. Negitoro Gunkan (Minced Fatty Tuna with Scallions) 12. Akami (Lean Tuna) – With a small dab of wasabi or sauce
3 Comments
Nigiri hits hard 🤤
https://preview.redd.it/6e1yod267zne1.jpeg?width=2169&format=pjpg&auto=webp&s=8c5683f576e33f9db45fb63901373aaa11e5d847
Not sure if this is correct:
1. White Fish (Shiromi) – Likely Hirame (Fluke) or Tai (Sea Bream)
2. Akami (Lean Bluefin Tuna)
3. Chu-Toro (Medium Fatty Tuna)
4. Aburi (Seared) White Fish – Possibly Nodoguro (Blackthroat Seaperch) or another seared fish
5. Squid (Ika)
6. Scallop (Hotate) – With a citrus garnish, possibly yuzu
7. Salmon (Sake) – With sesame seeds and garnish
8. Aji (Horse Mackerel) – With ginger and scallions
9. Shima Aji (Striped Jack) – Often lighter than Aji, with a firm texture
10. Uni (Sea Urchin)
11. Negitoro Gunkan (Minced Fatty Tuna with Scallions)
12. Akami (Lean Tuna) – With a small dab of wasabi or sauce
looks delicious