Ordering sushi can be overwhelming–there are so many options, and for many of us, they are in an unfamiliar language. Sushi, sashimi, or maki roll? Toro, unagi, or hamachi? While it’s hard to go wrong with expert preparation and top quality fresh fish, diners understandably feel more at ease when they know exactly what they are ordering.
Because of its simplicity, sashimi is a great place to start. Usually consisting of nothing more than thin slices of raw seafood accompanied by soy sauce for dipping, the fish selection is of the utmost importance, as there is nothing else distracting from the flavor and texture.
Some sashimi is made from fish that is very familiar to most people, like salmon–although most Americans are more used to it in its cooked form. Salmon sashimi, known as sake in Japan, is rich and creamy, with a delightfully chewy texture and a vibrant orange color. Another familiar word on the sashimi menu is tuna, also known as maguro. Roka Akor serves many different types of tuna, including the red, beefy mebachi maguro, pink-hued, firm and flavorful hamachi (young yellowtail), and perhaps the most sought-after variety, toro. Rich, buttery toro comes from the most tender part of the tuna–the fatty belly.
Sashimi isn’t limited to fish–next time you’re dining at Roka, try something adventurous like unagi, ama ebi or hotate. Unagi is freshwater eel, grilled and glazed with Japanese sauce. Ama ebi is raw shrimp with a natural sweetness. Similarly sweet is hotate, or raw scallop.
Now that you know everything you need to know about sashimi, you are ready to order like an expert and impress your dining companions at your next Roka Akor meal!