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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

11.

0
votes

Ebi (Shrimp)

Ebi (Shrimp)

Lightly steamed or boiled shrimp. Ebi is one of the most common and economical sushi types. Firm texture; sweet taste.

12.

0
votes

Tako (Octopus)

Tako (Octopus)

Poached slice of octopus leg. Must be properly prepared and poached or it becomes to rubbery. Well-prepared Tako has a faint sweet taste.

13.

0
votes

Bintoro (Albacore)

Bintoro (Albacore)

Albacore is a smaller cousin of the tuna with a softer, fluffier texture. Originally considered an inferior ingredient, it took a new method of preparation to popularize sushi type. The takaki method calls for lightly grilling and chilling the Albacore in cold water to firm up its texture.

14.

0
votes

Hiramasa (Yellowtail Tuna)

Hiramasa (Yellowtail Tuna)

Yellowtail is a prized sushi ingridient. Less fatty than other types of tuna, yellowtail has a firm, oily flesh and clean, robust flavor.

15.

0
votes

Kani (Crab)

Kani (Crab)

Poached Alaskan king crab. Basic flavor profile of crab meat. Usually served in rolls, but sometimes in Nigiri form when the crab hasn't been frozen.

16.

0
votes

Suzuki (Seabass)

Suzuki (Seabass)

Thinly sliced seabass served fresh, or prepared by briefly poaching in rice-wine and immediately chilling in ice water. Seabass has a white, mildly fatty flesh and firm texture.

17.

0
votes

Anago (Seawater Eel)

Anago (Seawater Eel)

Sea-eel prepared by simmering in soy sauce, rice-wine vinegar, and sugar, softening the eel's delicate bones. The reduction of the simmering liquid is used as a sauce on top of the Nigiri. Anago is less rich than Unagi, with a very delicate texture.

18.

0
votes

Torigai (Cockle)

Torigai (Cockle)

Japanese shellfish simmered in hot water to reduce its tough, chewy texture. Prepared Torigai has a very sweet taste and slight crunch.

19.

0
votes

Awabi (Abalone)

Awabi (Abalone)

Considered a delicacy in many Asia countries, Abalone is marine snail-like shellfish. It has a chewy texture and very delicate flavor profile. Served either raw or slightly poached.

20.

0
votes

Hatate (Scallop)

Hatate (Scallop)

Shellfish usually served raw or slightly grilled. Scallop has a sweet ocean flavor and soft textures. Pairs well with sea salt and citrus.

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