On June 18 the International Sushi Day And we are not going to be less, with how delicious those rice bites are with increasingly varied ingredients and exquisite and surprising combinations, which already fall within the concept of fusion cuisine, thanks to the influences of globalization here and in Japan. .
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In this report we already explained in detail different styles of Japanese cuisine, so to order sushi, the most frequent are nigiri, a rice ball with raw or braised fish, seafood or beef fillets; the rolled maki the nori seaweed; or the uromaki, a stuffed rice roll, and even tempura.
You will also hear the temaki, which are filled cones; the simple one-ingredient hosomaki versus the futomaki, which combines several; the delicious gunkan, which are usually roe compressed by a thick strip of seaweed.
Rarer here are the temari, shaped like a ball; the well-pressed oshi or the kazari maki (sushi made with a mold), or the inari with sheets of fried tofu.
Where to eat them?
For José Luque, the executive chef of The Westin Palace, in Madrid, the special mention goes to the Sushi Bar Tottori, with its excellent sashimi of red tuna, bull, salmon and scallop, butterfish nigiri with truffled sauce, sea bass with Yuzu and natural marinated wasabi, gunkan de toro (tuna belly) with natural wasabi, and mild beef nigiri Wagyu flambé with sweet soy sauce and quail egg with truffle sauce, delicatessen within an exceptional menu.
Sato i Tanaka: impossible not to become a fan of this izakaya, an authentic Japanese tavern located in Barcelona’s Ensanche, whose chef, Kenji Ueno, composes an assortment of nigiri, sushi, sashimi and maki of the highest quality salmon and tuna, including the toro, which is the delicious tuna belly; butterfish or ikura roe, those orange ones that explode on your palate, flooding the rice at its just cooking point. Try their mackerel or shrimp sushi cakes.
La Sole del Pimpi, In Malaga: is the favorite of Arantxa López, gastronomic journalist, CEO of AgroMedia and Tasting at Home and director of Agro Magazine, and highlights it over others like Oil Y Rocío Tapas & Sushi because they have fusion bets as original as the tuna nigiri and chestnut ham essence, the tuna, foie and teriyaki nigiri; scallop, foie and truffle; or the maquis in avocado and tobiko roll covered with crab and kewpie mayonnaise, the Korean futomaki with tuna, avocado, chives, spicy Korean mayo or the salmon and avocado roll covered with sirloin and black truffle.
Iki In sevilla, is the restaurant that Eduardo Blanco, Luxury Travel consultant, he chooses to surprise his select customers with the best sushi because “it has a nice decoration, it is small and cozy, it is outside the tourist area, the service is professional and they are Japanese, including the chef.” He recommends eating at the bar because “it’s more fun to see them prepare everything in front of you.” Praise their fine wines, plus tuna trio niguiris, tuna maki with asparagus, and salmon and camembert uramaki.
Kiro Sushi It is a recommendation Luisa Alonso, gourmet Marketing expert, who adores Félix Jiménez for the experience in Japan that has been brought back to Logroño, such as grilled Kagoshima wagyu sushi nigiri, Huelva white prawn sushi, Japanese charcoal grilled sea bream, marinated mackerel, beech wood grilled salmon or hiramasa ( lemon fish) with lime.
Kuma, in Bilbao, It is Álvaro Parra’s bet by gender and because Daniel Lomana was trained in Japan, in the traditional Japanese haute cuisine restaurant “Watahan”, in Fukuoka, and he came up with ideas to found this restaurant with delicatessen such as scallop nigiris with shichimi, tuna with tomato to the torch, snapper with piparras, fried quail egg and truffle pate or salmon, miso, mango and lime, although don’t miss the makis in tempura.
Kenji, in san sebastianParra also recommends it to us “by origin, since they are from Japan, and because their proposals are original”, especially the futomaki, with flaked tuna and avocado; or the uramaki with avocado, crab sticks, tuna and mayonnaise; with chicken with teriyaki sauce and fried onion; with anchovy, dried tomato and basil; or the tempura txangurro maki, among many other types.
Wabisabi Tavern is, in the opinion of the gastronomic commissioner Javier San Segundo, the best Japanese tavern in Valladolid. Both at the bar and at the table, you have to try the moriawase sushi, with two hosomaki, two uramaki and two nigiri; and the two maki, the Panko, roll of anago, kampyo, cucumber, chives and mango; and the tempura roll of salmon, butterfish, avocado and chives.
Nozomi Sushi Bar, in Valencia, “is the top Japanese” for the chef and gastronomic advisor Rubén Fenollar, with the spectacular sea bass, rice and truffle nigiri; seared tuna, Norway lobster with caviar, the duo of Aomori hedgehog and Hokkaido hedgehog and a long list of delicacies that these two lovers of Japanese cuisine have learned in the land of the rising sun.
Uasabi is the japanese of Saragossa recommended by the gastronomic advisor Silvia Ambros because she “loves the place, Abel Mora, the chef, is wonderful, because of how he treats the product, that you can ask him to take out whatever he wants with complete confidence, I find it incredible on many levels, for For example, how he knew how to merge Nikkei cuisine with Aragonese products in a maki such as lamb and borage “.
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