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My Favorite Sushi

Updated on June 1, 2010

Today I've published 3 hubs, all about sushi. So I thought I'd wrap up this spree of sushi related hubs with something a little more personal. The following are some of my favorite types of sushi. Please follow along and try some of these next time you go out for sushi. I highly recommend all of them. 

Also check out my other hubs about sushi by clicking the links below.

This shows one of the most expensive cuts of tuna.
This shows one of the most expensive cuts of tuna.

Toro (tuna)

This is the holy grail of sushi. I love the rich flavor and the fact that it almost melts in your mouth due to it's high fat content. The only problem with this excellent cut of fish is that it can be incredibly expensive, especially the more desirable cuts. The stock of tuna in the world is also dwindling thus causing the price to continue to go up. This leads me to my next selection:

delicious negi toro sushi from my local sushi restaurant, a block away.
delicious negi toro sushi from my local sushi restaurant, a block away.

Negi Toro

Negi Toro is also made from tuna, but it is made from the chopped small pieces of the tuna that cannot be used for for regular tuna sushi. The leftover bits from preparing the fish are gathered together, chopped into a paste and then rolled up with rice and negi (green onion) inside a sheet of seaweed. Because this is made from leftover tuna, it is usually much cheaper but still quite delicious, especially when combine with the green onion. 

each egg literally burst with flavor
each egg literally burst with flavor


Ikura, also known as salmon eggs, is especially flavorful. Each little egg bursts with a delicious salty flavor that compliments the rice and seaweed that usually accompanies this kind of sushi. This too is often very expensive because much more salmon meat can be taken than eggs. Still if given a chance, I highly recommend sampling this. It may be hard to try initially, because it might be out of most people's comfort zone, but you may just end up liking it as much as I do.

deceptively easy
deceptively easy


Tamagoyaki when translated simply means cooked egg. And that's exactly what it is. Cooked egg placed on rice. I believe to make proper tamagoyaki sushi, a small amount of soy sauce and sugar is added to the egg while it's being cooked. It's delicious though, and perfect for anyone out there who is a little bit nervous about trying raw seafood. Also, tamagoyaki is supposedly very hard to make perfectly. I've heard, that it's the true test of a sushi chef's ability.  

unagi, perfectly cooked
unagi, perfectly cooked


Unagi means eel. Unlike most sushi, this is not served up raw. Instead it is cooked with a sweet sauce and then cooled before being placed on rice and served as sushi. Again, if you are a bit squemish when it comes to raw foods, this might be a good choice should you find yourself in a sushi restaurant. Some people do not like it though because the bones are left in. The bones are very small however and almost always disintegrate when cooked. It's worth a taste, and most people I know enjoy the flavor as much as I do. 


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    • Misha profile image

      Misha 7 years ago from DC Area

      Interesting, never knew of tamagoyaki - but then I never really been to Japan.

      Funny they call it ikura - it's Russian name is ikra (caviar), quite delicious if properly slated. :)