Nigiri Sushi consists of portions of vinegared rice topped with a slice of either raw fish, shell fish or even egg. Unlike most sushi available in the UK, wasabi (green coloured Japanese horseradish) is included in the Nigiri, between the fish topping and rice. The topping of the Nigiri should be dipped in soy sauce before eating, not the rice.


For rolled sushi, vinegared rice is spread over a sheet of lightly roasted nori (seaweed) and various fillings of seafood / vegetables are arranged along the centre with a small amount of wasabi. Basically any ingredient you wish use can be used. A thin bamboo mat (Makisu) is used to roll the maki which is then sliced into bite sized pieces, usually 6 or 8 as required.

Maki come in various sizes, thin (Hosomaki); Medium (Chu-maki) and Thick rolls (Futomaki). The Nori (seaweed) incorporated on the inside of the roll, the outside being rolled in sesame seeds for example such as in our popular California style roll.


Its name originates from the Japanese word for gbattleshiph which resembles the shape of the vinegared rice which has been enrobed in seaweed and topped with either salmon roe, sea urchin, capelin roe and crayfish. The seaweed keeps the topping in place, as without it the topping would not be able to stay in place.

Inari is deep fried soya bean curd (tofu) parcels which are stuffed with vinegared rice. The word is derived from the Japanese fox spirit, thought to be especially fond of Inari. In Japan, there are always two foxes at the entrance to a Shrine and when people visit, they take Inari to keep the foxes happy as they are the guardians of the Shrine.

Soy sauce and pickled ginger are included in all Taiko sushi packs and are essential for eating sushi. Without these two components, a sushi pack is not complete. Soy sauce is for dipping the sushi into and pickled ginger should be eaten between pieces of sushi to cleanse the palate.


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