Sushi guide for beginners: How to identify high-quality sushi, what to pair it with, more

From high-end restaurants to home kitchens, the love for sushi rolls, delicate sashimi, perfectly rolled maki, and fusion California rolls continues to grow. Sushi’s growing popularity in India is driven by its versatility, and lately many foodies have started going for spicy rolls and crunchy elements like tempura for a fancy brunch or a fine-dine meal with friends and family.

For an exceptional sushi dining experience, keep in mind these insights on identifying high-quality sushi, perfect pairings, and tips to set up a sushi bar at home.

• The art of fresh sushi: What to look for

The foundation of excellent sushi lies in the freshness of its ingredients. According to Chef Augusto at Delhi’s high-end culinary destination Boya, freshness is key when ordering sushi. He mentions, “The best approach is to ask the chef for recommendations, as they know which fish is freshest that day. High-quality sushi should have a clean, ocean-like scent; if it smells overly fishy, it’s likely not fresh. Additionally, good sushi rice should be slightly warm and well-seasoned, complementing the fish rather than overpowering it. Vegetarians also have a wide range of options, including avocado, cucumber, asparagus, and tempura-fried vegetables, often paired with umami-rich sauces.”

Good sushi rice should be slightly warm and well-seasoned, complementing the fish rather than overpowering it (Images: Boya)

To pair a drink, Chef Augusto recommends Sake as a classic pairing, with lighter sakes complementing delicate fish and richer sakes enhancing fatty fish. Green tea and citrus-based drinks are great non-alcoholic options.

• Perfect pairings for an elevated experience:

Sushi’s popularity in India stems from being perceived as a healthier alternative to heavy meals, increased exposure to global food trends, and restaurants creating fusion options like spicy mayo tempura rolls that appeal to Indian palates. Popular vegetarian options include avocado maki rolls, cucumber maki, tempura vegetable rolls, and mango cream cheese combinations that offer diverse textures and flavours.

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Quality and freshness of seafood is essential, as raw ingredients form the foundation of exceptional sushi. Those with gluten allergies should request gluten-free soy sauce, while diners preferring milder flavors might avoid stronger-tasting fish like yellow fin tuna, suggests Chef Gagandeep Singh Sawhney, Executive Chef at Shangri-La Eros New Delhi. He shares some interesting tips for pairing sushi with accompaniments and drinks, “The best drink pairings include sake, excellent with delicate fish; Japanese beer, which balances umami flavours; white wine, which enhances freshness; green tea, which cleanses the palate; and plum wine, which complements eel or spicy rolls. Essential side pairings are wasabi, pickled ginger, and chili mayo.”

• Setting up a home sushi bar:

Creating a sushi bar at home for a party or special gathering can be a fun and rewarding experience. The expert chefs share key insights into making restaurant-quality sushi at home.

Chef Augusto mentions home sushi-making requires key ingredients like sushi-grade fish (if using raw seafood), sushi rice, rice vinegar, nori, and fresh vegetables like avocado and cucumber. He adds, “Essential tools include a sharp knife, bamboo rolling mat, wooden rice tub (hangiri), and wooden rice paddle. Common mistakes include using the wrong rice, overfilling rolls, and improper fish handling. The biggest concern is cross-contamination, so always use separate knives and cutting boards for raw fish to avoid food poisoning.”

On the other hand, Chef Gagandeep feels some of the common mistakes to avoid while setting a home sushi bar are using non-sushi-grade fish, which poses a safety concern. He adds, “Over-handling rice, causing mushiness, and overfilling rolls makes them difficult to seal. Avoid using cold rice instead of room temperature and do not neglect proper rice seasoning, which is fundamental to authentic flavors. Ask you local supplier for sushi-grade fish such as tuna, salmon, and shrimp. Use Japanese short-grain rice seasoned with rice vinegar, soy sauce, wasabi, pickled ginger; and fresh vegetables like cucumber, avocado, carrots, and pickled radish.”