The Best Fish for Delicious Homemade Sushi

As a passionate home cook and sushi lover I’m always experimenting with making my own sushi creations. When shopping for fish to use in sushi it can be tricky knowing what is safe and tastes best when raw. Through trial and error combined with research, I’ve discovered the most delicious and foolproof fish options for homemade sushi.

When exploring fish for sushi, start with a basic understanding of what is traditionally used in Japan. Then branch out with safe preparations for additional fish that complement the sushi experience. This article will explore both traditional and non-traditional fin-fish, shellfish, and other seafood that make tasty sushi.

Traditional Sushi Fish

Authentic Japanese sushi relies on very fresh, expertly handled fish. Some of the popular staples include

• Tuna – This versatile, meaty fish comes in many varieties like bluefin, yellowfin, and albacore. It has a rich umami flavor.

• Salmon – A classic nigiri and sashimi fish, wild salmon has a pronounced flavor and fatty texture.

• Yellowtail – Called hamachi in Japanese this amberjack tuna relative has a clean, mild taste.

• Mackerel – With an oily flesh and fishier flavor, mackerel called saba is often marinated in vinegar.

• Seabass/Snapper – Suzuki and tai in Japanese, these white fish have a delicate, lighter taste.

• Squid – Surprisingly tender when very fresh, squid or ika can be served raw or flash boiled.

• Surf Clams – Their clean ocean-brine taste makes hokkigai clams ideal for sushi.

• Prawns – Sweet and plump, raw shrimp called ebi are delicious in nigiri or rolls.

This covers the most popular traditional sushi seafood in Japan. Their subtle flavors really sing when extremely fresh and properly sliced for sashimi or nigiri.

Safe Preparations for Non-Traditional Fish

Beyond classic sushi ingredients, there are many additional fish in the sea that work well when handled correctly. Options include:

• Arctic Char – This salmon relative has a similarly soft and oily texture suited for raw dishes.

• Halibut – Dense, flaky, and mildly sweet, halibut called hirame can be a nice change of pace.

• Flounder – Found in sushi as hirame as well, flounder provides a clean slate for sauces and spices.

• Sea Urchin – While intense, sea urchin gonads called uni offer an indulgent, briny flavor.

• Octopus – When sliced thin, raw octopus or tako has a pleasant chew and sweet taste.

• Crab – Lump blue crab meat, kani in Japanese, gives rolls a luxurious boost.

• Scallop – Their creamy, saline pop balances well with rice and nori.

The key is sourcing ultra-fresh, sashimi-grade seafood, as these fish won’t get cooked. Freezing first can control risks. With creative pairings and preparations, these less common fish can really expand your sushi repertoire.

Shellfish Offer Safe Textural Contrast

In addition to versatile finfish, mollusks and shellfish provide delightful textures and oceanic sweetness:

• Scallops – Plump, buttery morsels that pop when sliced thin.

• Clams – Tender, briny tidbits like surf clams or littlenecks.

• Mussels – Mild, smooth nuggets of flavor when ultra-fresh.

• Oysters – Not typical sushi fare, but their clean taste and slippery bite works in rolls.

• Shrimp – Sweet and succulent when raw, especially rock shrimp.

• Lobster – Luxurious chunks of raw or quickly cooked lobster tail meat.

• Crab – Leg, body, or claw meat that shines with simple accents.

• Squid – Tender rings or ribbons with a pleasant chew when thinly sliced.

Mollusks like scallops, clams, and oysters tend to be small enough to consume raw with relatively low risk. Their saline juices and silky textures make memorable additions to sushi.

Creative Seafood Takes Sushi in New Directions

Looking beyond common fish, creative home sushi chefs can utilize:

• Sea urchin – Sweet, briny uni roe that literally melts in your mouth.

• Salmon roe – Bursts of fishy, salty caviar to jazz up rolls.

• Flying fish roe – Crunchy tobiko caviar lends pops of flavor.

• Smelt – Tiny bait fish called shishamo that get fried whole as a topping.

• Baby eels – Roasted unagi eel kabayaki on nigiri is hard to beat.

• Abalone – Rare but tender morsels for special occasions.

• Sea cucumber – Chewy, savory slices if you can source it fresh.

Part of sushi’s appeal is trying new and exotic seafood you won’t find elsewhere. Daring eaters can discover a whole underwater world of taste.

Important Safety Tips for Home Sushi

When preparing sushi at home, keep these guidelines in mind for safely enjoying raw seafood:

• Seek out reputable fishmongers with high turnover and product knowledge. Ask questions.

• Ensure seafood was previously blast frozen according to FDA guidelines to control parasites.

• Look for odor-free, moist flesh with no darkening or drying around the edges.

• Prepare sushi the same day as purchasing fish for optimal freshness and flavor.

• Store sushi fish on ice at 33-40°F, tightly wrapped to avoid cross-contamination.

• Wash work surfaces and hands thoroughly before and after handling raw fish. Use separate boards/knives.

• If immunocompromised, pregnant, elderly, or young, cook fish to avoid risks from bacteria or parasites. Everyone else should proceed at their own risk.

With smart shopping and safe handling, you can create world-class sushi from your own kitchen. Now get out there are try some new fish in your sushi rolls!

Recommended Fish Pairings for Creative Sushi

Beyond traditional salmon and tuna rolls, there are so many flavor combinations to try with different fish. Some top fish pairings include:

• Halibut, cucumber, and avocado – mild, cooling, and creamy

• Seared scallops with spicy mayo and scallions – sweet and spicy

• Snapper with yuzu, shiso, and radish – fresh and zesty

• Octopus tossed in pesto with hearts of palm – herbal and meaty

• Shrimp tempura with kani and masago – crunchy and rich

• Mackerel with shiso, negi, and yuzu kosho – aromatic and fiery

• Salmon with lemon, dill, and shallots – bright and tangy

• Crab with mango and jalapeño – sweet and hot

• Yellowtail with truffle and shiitake mushrooms – earthy and umami-rich

Don’t limit yourself to playing it safe with sushi fish. Let your imagination run wild with unexpected combinations of flavors, textures, colors, and ingredients. Part of sushi’s beauty lies in the possibilities it offers.

Key Takeaways on Fish for Home Sushi

When making sushi at home, keep these essential tips in mind:

• Seek very fresh, sushi-grade fish from knowledgeable sources

• Traditional favorites include tuna, salmon, yellowtail, mackerel, and shrimp

• Expand options with arctic char, halibut, octopus, scallops, crab, etc.

• Handle raw seafood safely – freeze first and store properly

• Complement fish with creative ingredients like fruits, vegetables, and spicy sauces

• Try less common seafood like sea urchin, smelt, and baby eels for exotic flavor

• Mix and match fish with unexpected flavors and textures for unique sushi

While sushi started simply with rice and fish, today’s creative options are endless. Home cooks have the advantage of making just what they crave. So don’t be afraid to branch out with new fin-fish, shellfish, and ocean delicacies in your own sushi journey. Kanpai – cheers to delicious DIY sushi!