Do You Know Wasabi From Unagi? Find Out With This Sushi Making Quiz!

Tempura

Tempura is a staple Japanese dish typically consisting of battered and deep fried seafood or vegetables. This savory crunch adds mouth-watering texture to sushi rolls.

Wasabi

Wasabi is a traditional spice made from the root of a plant in the cabbage family. The spiciness of this paste resembles horseradish and can be quite irritating to the nose.

Cucumber, Crab, and Avocado

California rolls are among the most popular sushi rolls around, and for good reason! They're a delightful blend of avocado, cucumber, and crab or imitation crab rolled inside-out.

Dip the seaweed part of your sushi roll into the soy sauce

Using your hands may not be a no-no in Japanese culture, but traditional sushi chefs agree that you should never douse the fish or rice with soy sauce. Instead, gently roll the nori (seaweed) into the sauce for a delicate finish.

Raw fish or meat sliced into thin pieces

While sushi denotes the vinegared rice served with most dishes, sashimi is a delicacy consisting of thinly-sliced raw fish or meat that is served without rice.

To cleanse the palate

While some enjoy adding pickled ginger to the top of their rolls, and others just enjoy it's appearance on the plate, this spicy root is traditionally used as a palate cleanser. In Japanese culture, it's said to help distinguish between the distinct flavors of each fish.

Temaki

Have you ever wondered what those delicious cones of sushi are called? Well, those large hand rolls are called "Temaki," which literally translates to "hand roll".

Tobiko

Tobiko is the Japanese word for flying fish roe, which is small, reddish-orange eggs with a mild, salty flavor. The crunchy texture of fish roe provides a dynamic addition to sushi.

Medium-Grain White Rice

Sure, sushi can be made with a variety of different rices, but medium-grain white rice is the traditional option.

Unagi

Unlike many other fish and meats in sushi, unagi, or eel, is always prepared cooked. The reasoning for this lies in the toxic blood of these slithery creatures.

Gobimaki

Within the world of maki, which is what people usually envision when they think of sushi, there are four main categories: Hosomaki, Temaki, Uramaki, and Futomaki.

Yellowtail

Sushi-grade yellowtail is a popular sushi fish with a delightfully high fat content, giving it a rich flavor and buttery texture. It's easily distinguished by a dark muscle line along the edge.

Octopus

Technically speaking, there are two Japanese meanings for the word "Tako" - Kite and Octopus. In terms of sushi making, Tako is the chewy-textured octopus available to any and all adventurous eaters!

Sushi made with an egg omelet

Tamago is the Japanese word for "egg" or "cooked egg," and is used to make a thin egg omelet on the base of sushi rice. The egg and rice are then tied together with a strip of nori.

Salmon

Although some restaurants have taken liberties with the roll, the classic Philadelphia roll consists of smoked salmon, cream cheese, and cucumber.

Tempura Shrimp

The spider roll, named for the way it looks with all the legs sticking out, is a staple sushi menu item. This roll typically includes tempura fried soft-shell crab, spicy mayo, avocado, and cucumber.

Sushi Uni

While Sumeshi, Shari, and Sushi Meshi are all different ways to denote sticky sushi rice, "Uni" refers to the edible part of the Sea Urchin.

Toro

Toro is the term used to describe the most rich part of the tuna, located within the belly portion of the fish. The extra fats in this cut are what usually make it seem tastier.

Sour Rice

Sushi stems from a Japanese word meaning "sour rice," which is the foundation for most Japanese cuisine. While fish, meat, and vegetables are often highlighted in sushi, it's the rice which almost always appears in a dish.

Maki

Maki is a Japanese dish characterized by meat, fish, rice, and a variety of other ingredients wrapped in seaweed. Maki rolls are when the rice is rolled on the outside.