GUIDE TO SUSHI 🍣 AND PROPER ETIQUETTE

The other day, @angusisley kindly encouraged me to discuss more food-related posts since gastronomy has my heart & soul and I'm following his advice because he is an actual gem. These are popular nigiri sushi items to order for your next restaurant experience.
  1. •
    Tuna (Maguro)
    This is probably the most widely known and commonly eaten form of sushi. Medium-soft in texture.
  2. •
    Salmon (Sake)
    If your experience with sushi has been minimal, this is one of the more milder choices of the bunch. Soft in texture.
  3. •
    Fatty Tuna (Toro)
    Often very coveted due to its scarcity and the richness in taste. Soft in texture, almost melts in your mouth.
  4. •
    Flounder (Hirame)
    This is my absolute favorite and I recommend substituting soy sauce for ponzu sauce👌🏼 Firm in texture and mild in taste.
  5. •
    Halibut (Ohyo)
    Very similar to Flounder, if its flat-fished equivalent is not an option at your sushi restaurant. Light in taste and a bit of a bite in texture.
  6. •
    Yellowtail (Hamachi)
    This is the farmed version of the Buri counterpart, which is not as common. Boldly oily and soft in texture.
  7. •
    Shrimp (Ebi)
    Prepared cooked for those wary of raw fish. Dry and meaty in texture.
  8. •
    Sweet Shrimp (Amaebi)
    Another favorite of mine. This is usually served with one large piece or two smaller pieces on top. Known for its slight sweetness and smooth texture.
  9. •
    Red Snapper (Tai)
    Will often have a gradient from a reddish-pink to a light cream color. Mild in taste and firm in texture.
  10. •
    Mackerel (Saba)
    Fattier than others, often paired with ginger and scallions to off-set the strong flavor.
  11. •
    Horse Mackerel (Aji)
    Seasonal. Also topped with ground ginger and scallions since the taste can be quite fishy.
  12. •
    Eel (Unagi)
    It sounds a bit strange, but this is actually one of the most tame due to its seasoning and doesn't have a noticeable fishy taste. Soft and meaty in texture.
  13. •
    Squid (Ika)
    Firm, very chewy, and smooth in texture but rich in flavor.
  14. •
    Octopus (Tako)
    This also requires a lot of chewing and will definitely give your mouth a workout. Firm and dry in texture.
  15. •
    Sea Urchin (Uni)
    This is probably a choice for the more adventurous. Smoothly rich in texture and an acquired taste.
  16. •
    Japanese Etiquette 🎎
  17. •
    1. Avoid putting your chopsticks directly on the table.
    If I'm using the disposable wooden chopsticks, I create a make-shift chopstick holder by tying a knot out of the paper wrapping it comes in.
  18. •
    2. If you're using soy sauce, dip the fish part in, not the rice.
    It takes a little maneuvering but eventually you'll master flipping it over to the fish side.
  19. •
    3. When reaching over to grab something from another plate, use the opposite end of your chopsticks to pick up the item.
    It's a courteous gesture to use the other side that hasn't been touched by your mouth.
  20. •
    4. For instances regarding wasabi, place it on the underside of the fish (if it isn't there already).
    A common way to incorporate wasabi is to mix in with soy sauce, but more authentic restaurants strategically line wasabi in between the fish and the rice.
  21. •
    5. Place the whole piece of nigiri into your mouth.
    The size of the sushi is meant to be eaten in one bite. If the piece is too large for you, eat 1/3 of the rice first; then it should be manageable enough to handle in one go.
  22. •
    6. Try the ginger given to you on the side.
    It aids in digesting the raw fish properly and also in cleansing your palate.