Sushi Guides | Sushi Hiro

Sushi 101: A Beginner’s Guide to Sushi

New to sushi or just curious about the different types? Our Sushi 101 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.

Nigiri Sushi

This is the classic style of sushi most people are familiar with. It consists of a small, hand-pressed mound of vinegared rice topped with a slice of fresh fish or other seafood, often held together with a thin strip of seaweed (nori) or a small band of seaweed.

Sashimi

Although not technically sushi, sashimi is a closely related dish. It consists of thin slices of fresh, raw fish or seafood, served without rice. It’s often enjoyed as a delicacy and is a staple in Japanese cuisine.

Maki Sushi

This is the popular rolled sushi you find in many Japanese restaurants. Maki sushi is made by rolling rice, fish, vegetables, and other ingredients in a sheet of seaweed (nori) using a bamboo mat.

Chirashi Sushi

Also known as “scattered sushi,” chirashi sushi is a bowl of vinegared rice topped with a colorful assortment of sashimi, vegetables, and other ingredients. It’s often beautifully arranged, resembling a sushi salad.

Inari Sushi

Inari sushi consists of sushi rice encased in a pocket of seasoned, slightly sweetened tofu skin (abura-age). It’s a simple and sweet type of sushi.

Temaki Sushi

“Temaki” means “hand roll.” It’s a cone-shaped piece of nori filled with sushi rice, fish, vegetables, and other fillings. It’s often assembled by the diner at the table.

Gunkan Maki

Gunkan maki, or “battleship roll,” is a type of sushi where a strip of nori wraps around the sides of the rice to form a little boat-like shape. It’s typically used for ingredients that are harder to place on top of nigiri, such as loose fish roe or smaller, delicate pieces.

Oshi Sushi

This is a regional specialty from Osaka. Oshi sushi is made by pressing layers of rice, fish, and other ingredients into a rectangular mold, then cutting it into bite-sized pieces.

Omakase 101: Chef’s Choice

Are you a sushi connoisseur looking for a dining experience that’s beyond ordinary? Say hello to “Omakase”, meaning “I’ll leave it to you,” and it’s all about trust and culinary delight. Here’s a quick guide to Omakase 101, covering the basics, what makes it special, and why you should try it:

Where does Omakase come from?

Omakase comes from traditional Japanese Edo-mae sushi culture, originating in Tokyo during the 19th century. Think of it as a chef’s masterpiece, showcasing their skills and the freshest ingredients available. It’s a bit like a surprise menu – you let the chef take the reins, and they create a memorable meal just for you.

How do you enjoy Omakase?

With Omakase, you’re putting your trust in the hands of the chef. They choose the ingredients and craft a meal that’s personalized for you. Rest assured, these chefs are experts, and they consider everything from your tastes to dietary needs. It’s like a food adventure where you’re in good hands.

What’s the best part about Omakase?

Omakase is more than just taste—it’s a full experience. Each piece is presented like art, moving from light to rich flavors in a carefully curated flow. The vibe, table setup, and seasonal ingredients make each visit feel fresh and new. And the best part? The surprise. You can share your preferences, but the fun is in discovering unexpected flavors along the way.

Try Omakase for yourself

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.

What to expect at an Omakase

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.

Omakase at Sushi Hiro

We offer sushi and nigiri sets! Sushi Sets 6pc for $24 12pc for $40 6pc + 4pc sashimi for $36 12pc + 4pc sashimi for $52 Same fish nigiri 5pc $19 7pc for $25 Roll Sets “Party Platter” Small – 7 rolls for $90 (Retail $126) Large – 12 rolls for $150 (Retail $216) Sashimi Sets A – $40 B – $80 C – $120

How to do DIY Hand Roll Sushi Night at Home

It’s really as easy as: Buy fish Marinate rice Buy condiments Enjoy!

1. Buy fish

Pick fish you like. You’ll want to get seasonal fish and maybe one from each category for diversity. Raw fish Salmon Tuna Yellowtail Cooked fish Shrimp Krab stick Tamago Octopus Squid Spam (because why not) Fish eggs (optional) Masago Tobiko Ikura

2. Marinate rice

Cook rice Make seasoning For every 2 cups of rice, use 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 — slicing into it at a 45-degree angle, lifting and folding the rice on top of itself Let it cool

3. Buy condiments

Condiments Soy sauce Seaweed paper Wasabi Ginger Mayo, sriracha, sesame oil (optional) Furikake (optional) Veggies Avocado Cucumber Shiso leaf (optional) Carrot (optional) Pickled radish (optional) Radish sprout (optional)

4. Enjoy

There is no right way to enjoy DIY sushi at home. We love making miso soup, edamame, tempura, or gyoza — whatever you’ll find at a sushi restaurant.

Japanese you should know as a Sushi Lover

Hamachi (ハマチ) Sake (酒) Omakase (お任せ) Maki (巻き) Temaki (手巻き) Tsukidashi (突き出し) Sunomono (酢の物) Arigatou gozaimasu (ありがとうございます)

Guess how many you know

Hamachi (ハマチ) Yellowtail, a popular sushi fish known for its rich flavor and tender texture. Sake (酒) Salmon, a beloved fish in sushi, known for its vibrant color and rich, buttery taste. Maki (巻き) Rolled sushi, typically made with nori (seaweed) wrapping vinegared rice and fillings such as fish, vegetables, or egg. Temaki (手巻き) Hand roll sushi, a cone-shaped nori roll filled with rice, fish, and vegetables, eaten with your hands.

Good thing for 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.

Japanese you should know as a Sushi Lover – #2

Gohan sukuname de onegaishimasu (ご飯少なめでお願いします) Kōkakurui arerugī desu (甲殻類アレルギーです) Gari o motto kudasai (ガリをもっとください) Kore wa nan no sakana desu ka? (これは何の魚ですか？)

Guess how many you know

Gohan sukuname de onegaishimasu Less rice, please Simpler: Sukuname shari. “Sukuname” means “less” and “shari” means “rice.” Kōkakurui arerugī desu I’m allergic to shellfish Simpler: Kōkakurui nashi. “Kōkakurui means “shellfish and “nashi” means “none” meaning no shellfish Gari o motto kudasai More ginger, please Simpler: Motto gari. “Motto” means “more” and “gari” means “ginger.” Kore wa nan no sakana desu ka? What fish is this? Simpler: Nani? You can ask “What” and point to the fish