The next time someone screams, “Sushi is raw fish! “, you can fire back and tell them they’ve got it all wrong.
You might even be surprised to learn that the term actually refers to ” vinegared rice” or the ingredients (vegetables, slices of raw or cooked fish….) placed on top of or inside of the rice.
Newbies often confuse the word “sushi” with “sashimi.” The latter are pieces of raw fish and other types of seafood served naked. No seaweed or vinegared rice. Just the fish!
Using raw fish in your sushi recipes is not for the faint of heart. If you’re not comfortable with the idea, by all means leave it to a professional sushi chef.
Using Raw Fish In Your Sushi Recipes
Okay, you’ve decided to use raw seafood in your sushi recipes.
There are a few important considerations you need to observe before you embark on this delicious journey. I’ve broken these down into the following categories:
Raw fish risks
Choosing only the freshest of fresh seafood
Cleanliness and safehandling guidelines
Selecting the right types of fish for your sushi