Sushi Basics : What Every Sushi Lover Should Know?

What is Sushi?

At its heart, sushi is shari (seasoned rice) paired with neta (fresh toppings). It's about balance

in flavor, texture, and timing.

Common Types of sushi :

Nigiri - Hand-formed rice topped with fish. Clean, simple, traditional.

Sashimi - Thin slices of raw fish, served without rice. Pure and focused.

Maki - Rolled sushi wrapped in seaweed, then sliced into bite-sized pieces.

Temaki - Cone-shaped hand rolls - casual and great for fingers.

Gunkan - "Bettleship" sushi - rice wrapped in seaweed, topped with soft items like sea urchin or salmon roe.

Sushi Start with the Rice

We use premium short-grain Japanese rice, seasoned with vinegar, sugar, and salt - slightly warm, firm, and perfect as the base for every bite.

How to Eat Sushi the Proper Way

Sushi Etiquette Keys :

1. Start light - Begin with whitefish or lean fish, end with richer flavors.

2. Hand or chopsticks - Both are correct:

- Hands: Great for nigiri and hand rolls.

- Chopsticks: Ideal for sashimi, rolls, or soft topping like roe.

3. Dip fish-side down - Lightly dip the topping, not the rice. This preserves shape and balance.

4. Eat in one bite - Designed to be consumed whole.

5. Use pickled ginger between bites - Resets the palate and aids digestion.

6. Eat piece by piece - Omakase is a journey. Trust the chef's sequence.

7. Don't stab or pass sushi with chopsticks - This mimics a funeral ritual and is considered disrespectful.

8. Don't rub disposable chopsticks together - It implies the restaurant uses cheap utensils.

Hands vs. Chopsticks: Which One's Right?

Both are traditional. Choose what feels natural - just follow these tips :

- Hands: Great for nigiri and hand rolls. Better control, especially when dipping.

- Chopsticks: Preferred for sashimi, rolls, or soft topping like roe.

*Never pass food from chopstick to chopstick - this mimics a Japanese funeral ritual.

Pro Tips: Sit at the sushi counter if you can - it connects you directly to the chef, enhances the omakase flow, and allows you to enjoy each piece at the perfect temperature.

Wasabi: Precision, not Power

Wasabi adds clean heat and has natural antibacterial properties.

- At Fillet sushi, our chefs place the perfect amount of wasabi between the fish and rice.

- Don't Mix wasabi into soy sauce - it dulls the flavor and breaks traditional

- You may add a tiny dab on top of sashimi if desired - especially for fatty cuts like toro or salmon belly.

If you're not sure whether to add more, just ask - or try it as the chef intended first.

Soy Sauce: A Light Hand

Soy sauce should be used carefully :

- Always dip fish-side down - never the rice.

- Too much soy sauce makes sushi overly salty and destroys the flavor balance.

- If the chef already seasoned the piece (as in omakase), don't add soy sauce.

Tip: If you're drinking a lot of water after sushi, you probably used too much soy sauce.

Pickled Ginger: Cleanse and Aid

Ginger isn't a topping - it's a palate cleanser and digestive aid.

- Eat between bites to reset your taste buds.

- Helps prevent mild digestive discomfort when enjoying raw fish.

From the Chef

Sushi is a conversation - between ingredients, season, technique, and trust. At Fillet Sushi,

every piece is crafted to connect you to the heart of Japanese tradition.

Come curious. Leave connected.

Arigatou gozaimasu - thank you for dining with us.