Making Peace with Not-so-cooked Fish
Yes, sushi is, technically, cold fish, often raw. The actual
term sushi refers to the sticky, vinegared rice used in most of
the dishes. Believe me- it doesn't taste like most people's concept of
Properly made sushi is extremely fresh. Fish that's served at Yuka
was always alive the same day- it's a matter of very few hours before it's
used. The fish is quite safe to eat. It will have a very minimal 'fishy'
smell, if any. Usually it has none. In North America, shellfish are served
cold but cooked- it's not safe to do otherwise.
The flesh of some sushi, like tuna and salmon, is extremely tender. Most
sushi tastes little or nothing like the cooked fish. I don't care for canned
tuna, but raw it's one of my favorite foods.
The seaweed doesn't taste like seaweed. Nori is deep green kelp,
pounded thin and roasted in textured sheets. It's a neutral, vegetable
taste. Nigiri sushi have a thin strip of nori to hold the piece together,
or none at all.
There are many tame 'beginner' sushi that are less exotic to Western tastes.
A few: California roll (American sushi with avocado, cucumber, and imitation
crab stick;) shrimp (cooked;) unagi eel (broiled in aged teriyaki sauce,
I can't see anybody hating eel!;) tamago (egg;) crab salad, salmon and
tuna. Pickled vegetable sushi are usually the most unfamiliar tastes.
my favorite irreverent how-to site, on enjoying sushi.
Sushi 101, a more