Some questions of SUSHI. please answer! 10 points!!?

1) Raw fish can be delicious. It can only give you parasites if it's not fresh, but sushi chefs are trained to ONLY serve fresh fish. Can you taste the raw-ness? It depends on what you consider a "raw" taste -- I personally love the taste of raw fish. 2) Sushi is great, and great for you health-wise. 3) Sushi contains a wide variety of ingredients -- rolls can contain avocado, cucumber, carrot, etc. The best sushi I've had has contained very experimental sauces and toppings. 4) Sushi can basically be divided into rolls, sashimi, and fresh raw fish on rice. Most newcomers prefer rolls -- if you're squeamish about raw fish, try a California roll or Philadelphia roll (smoked salmon and cream cheese). 5) Yes, it's fish eggs. I've never had a caviar roll, but I'd be willing to try it. Go a little outside your comfort zone, and you might discover that you love sushi.

Raw fish, if not previously frozen is definitely not safe. For that reason, restaurants serving sushi pre freeze it. Fresh fish should never smell or taste fishy. It should be sweet and taste like the ocean. There are lots of different things in sushi like: crab avocado cream cheese shrimp eel - cooked clam and a variety of fishes There are rolls, pieces on rice, soups, salads of lettuces or seaweeds, and if it is a larger restaurant you can even find chicken and duck on the menu (cooked, of course). Have a bowl of miso soup to start. It is a thin, watery soup made of pureed beans, a teeny bit of tofu (a cheese like cube made of soy beans), and a dab of seaweed. The soup tastes a little like watered down soy sauce but better. You might like a roll that has tempura shrimp in it or tempura veggies on the side. These are deep fried. You can also get sushi that is steamed. The eel is almost always steamed and has a sweet sauce on it, usually. You can get salmon that has been cooked too, but usually in rolls. Yes, the orange beads are fish roe (eggs). They are a little salty and never fishy, again if they are fresh. I have only been to one sushi restaurant where something was fishy and it was on a large buffet. For dessert, try the mochi or red bean ice cream. Both really good and not tasting strange - sweet and light. Sushi is not cheap but it is like most "oriental" foods, you will be hungry in no time after you put down your chopsticks. Have fun, get a little courageous, be open to new tastes. The waiter/waitress can be very helpful. Don't be shy to ask questions, especially if the menu is not clear to you.

Hello Mimi, Fresh sushi should have a clean, delicate, light taste and should have no fishy smell. It is really good and one of my favourite things to eat. It is best to start with a simple roll and then get more adventurous with nigirizushi and different toppings. My favourites are Makizushi (巻寿司) which is a rolled sushi. I really like Salmon roll, Cucumber roll and Avocado roll. Nigirizushi (握り寿司) which consists of a bed of sushi rice, usually with a bit of wasabi, and a topping draped over it. Favourite toppings are salmon (sake), tuna (maguro) and prawns (ebi). Inarizushi (稲荷寿司) which is a pouch of fried tofu filled with usually just sushi rice. I enjoy my sushi with a little wasabi and soy sauce and like to have some pickled ginger to cleanse the palate after each sushi. Japanese Sushi http://japan-australia.blogspot.com/2010/09/japanese-sushi.html

1.) Raw fish is not bad at all. It is delicately delicious. It has a unique taste. Or rather, they have unique tastes, as there are MANY types. 2.) Sushi (or sashimi, which is sushi without the rice) is the best food I've ever had. 3.) Some sushi comes without seaweed and some sushi is cooked. Octopus and squid have been steamed. 4.) There is not space to mention all the types. There is tuna (maguro), yellow tail (hamachi) , white tuna, mackerel (saba), red snapper (Tai), squid (ika), cooked shrimp (Ebi), Ikura (roe, or fish eggs), and many, many more. The rolls are for gaijin (non-Japanese). The sushi chefs developed these to satisfy those unadventurous who squirm at the thought of raw fish. They are filling, bland, and generally unsatisfying. The South Koreans make them but they fry theirs, which is quite good. 5.) I don't get a picture, but the red things are fish roe, or eggs. There is a yellow roe, too.

1: Sushi grade fish should not be a problem. The fish is gutted right after being caught, then frozen which kills any parasites that the fish might have had. I've never heard of anyone getting a parasite from eating sushi. The raw fish in sushi tastes different than cooked fish. It's moist, firm, and has a subtle flavor, unlike cooked fish which tends to be dry, flakey, and has a strong "fishy" odor and taste. Fresh raw fish does not smell fishy. 2: It's delicious. Go to a reputable sushi restaurant, sit at the bar and ask the chef for recommendations. 3: Sushi can use a variety of stuff besides fish, rice, and seaweed. There are various vegetables, crab (and imitation crab), shrimp, eel, fish eggs, scallops, 4: There are 3 basic types of sushi: Nigiri - a small piece of fish on a pad of rice, sometimes wrapped with a thin ribbon of seaweed, Maki - literally, rolled up sushi, and Temaki - 'hand roll'. A sheet of seaweed is wrapped into an ice cream cone shape, filled with rice, fish, and other stuff. Traditionally, maki only contain 1 or 2 ingredients before being rolled up, but in America, many sushi chefs have created specialty rolls that can have fish on top of the roll, like a rainbow roll, which is a California Roll that is topped with slices of raw tuna, hamachi (I forget the English name of this fish), and salmon. I would recommend sticking to the traditional sushi, like the nigiri, first. Learn the taste of each different type before moving to the specialty rolls, which all too often lose the fish's special flavor amidst heavy sauces, frying, or just way too many ingredients. 5: Yes the red things are fish eggs. The smaller ones are ikura, the larger ones are tobiko and are much more expensive.