New to sushi or just curious about the different types? Our Sushi guide breaks it all down—from nigiri and maki rolls to lesser-known styles like gunkan maki and oshi sushi. Learn what goes into each type, how they’re made, and how to enjoy them like a pro. Whether it’s your first time or your hundredth, this is your go-to guide for understanding sushi the way it’s meant to be enjoyed.

Omakase isn’t just a meal; it’s an experience. It connects you with the chef, creating a memorable dining bond. If you’re seeking an adventure in sushi, dive into Omakase. Let the chef take you on a delicious journey, and you’ll leave with taste memories that’ll linger long after the last bite.

It depends on the restaurant. Similar to a typical meal, it consists of appetizer, main, and dessert. While diners can make special requests and mention dietary restrictions in a Western restaurant, the level of personalization might not be as pronounced as in omakase. Omakase is often more intimate and interactive. Diners may sit at the sushi bar or a chef’s table, allowing them to observe the chef’s preparation techniques and engage in direct conversation with the chef.

We offer sushi and nigiri sets! You can order a party platter with sushi, sashimi, or both. You can even customize to include rolls. When you dine in, you get side dishes and a beautiful masterpiece delivered to you.

At Sushi Hiro, we speak English and don’t know how to speak Japanese ourselves. Let’s learn together. Tsukidashi (突き出し) A small appetizer or snack served at the beginning of a meal, typically at izakayas or sushi restaurants. Sunomono (酢の物) A light, vinegary salad, often with cucumbers and sometimes seafood like shrimp or octopus. Arigatou gozaimasu (ありがとうございます) “Thank you” in Japanese, a polite expression of gratitude often used to show appreciation for good service or food.

Pick fishes you like. The best is pick up from a local supplier or a restaurant like ours. You can also try the Costco salmon method but make sure it's farm raised salmon.

Cook rice. For every 2 cups of rice, you can make sushi marinate by using 2 cups of water, 1/4 cup of rice vinegar, 4 teaspoon sugar, and 1 teaspoon of salt. Gently fold the seasoning into the rice by slicing into it at a 45-degree angle, lifting, and folding the rice on top of itself. Let the rice cool a bit before digging in.

You can pick up basic condiments like soy sauce, seaweed paper, wasabi, ginger, mayo, sriracha, sesame oil, furikake, avocado, and cucumber. You can get fancy and add shiso leaf, pickled radish, truffle salt, a torch for your seared salmon, chili oil, yuzu, basil oil, or even caviar. The world is your oyster.

There is no right way to enjoy DIY sushi at home. We love making miso soup, edamame, tempura, or gyoza to go with the meal. Again, make it yours or pick up your ingredients at Sushi Hiro.