For you who never taste sushi may wonder this: What does sushi taste like?
Given that raw fish is typically the major ingredient in sushi, it makes sense that you could believe the dish to be extremely fishy. However, there won’t typically be overtly fishy flavors present. Sushi is a fairly flavorless, weak dish. Japanese rice is always used to make traditional sushi, and it is seasoned with vinegar, salt, and sugar. The fish that is used for sushi, such as tuna, salmon, mackerel, etc., is likewise unflavored other than with soy sauce, which adds a mildly sweet and salty flavor, wasabi, a type of Japanese horseradish, which adds a little heat, and pickled ginger, which is served as a side dish with the sushi.
Since you eat sushi largely for the texture rather than the taste, this is why it is so vital. Sushi that is good doesn’t have a single taste that dominates the dish. The texture of the rice, the flavor of the seasonings, and the feel and taste of the fish should all be in harmony with one another. These are all well combined in the sushi.
This is why sushi is best consumed in a single bite, allowing you to experience how all of its various components come together to form a satisfying and well-rounded whole.
The textures and flavors of various sushi varieties will vary. Of course, the sushi’s flavor and texture will be directly impacted by the protein utilized in it. As soft fish with a moderate flavor, tuna, salmon, and even eel make excellent starter fish for sushi beginners. Due to its chewy nature and mildly fishy flavor, the octopus can be challenging to prepare.
Some chefs add wasabi in the centre of the shellfish or fish slice, together with rice, or they add some spice for people who want to enjoy spicy sushi.