Sushi Test 1

Question 1

Salmon Aguacate Japones

Answer 1

Ikura, avocado puree, red onion, radish, wonton crisp, lemon zest/cilantro

Question 2

Tuna Kobachi

Answer 2

Avocado, masago, negi, kaiware, puffed rice, kobachi sauce

Question 3

Kobachi Sauce

Answer 3

Kimchee based, sesame oil blend

Question 4

Hamachi Crudo

Answer 4

Heirloom cherry tomatoes, avocado, ponzu, citrus oil, shiso

Question 5

Tuna Tataki

Answer 5

Seared but still raw tuna, daikon oroshi, scallions, shiso, ponzu

Question 6

Omakase Nigiri

Answer 6

7 pieces, individual topping and different fish per piece

Question 7

Sashimi Omakase (20 piece)

Answer 7

7 different types of fish/seafood

Question 8

Sashimi Omakase (7 piece)

Answer 8

3 different types of fish/seafood (usually tuna, yellowtail, salmon)

Question 9

Chirashi Sushi Bowl

Answer 9

Arrangement of food on top of a rice bowl. Sushi rice topped with seasoning, then chef’s choice of sashimi. Normally 7 different types of fish, adding up to 18 pieces

Question 10

Chirashi

Answer 10

“Scattered”

Question 11

Nigiri

Answer 11

On rice, 2 pieces of fish

Question 12

Sashimi

Answer 12

Fish by itself, usually 3 pieces

Question 13

Temaki

Answer 13

Hand/cone roll

Question 14

Shooter

Answer 14

Comes on lemon, cut in half. Topped with wasabi, aged tamari soy sauce, and quail egg. Some come topped with masago

Question 15

Hosomaki Rolls

Answer 15

“Skinny roll” 6 pieces

Question 16

Branzino

Answer 16

European SeaBass (raw)

Question 17

Ama Ebi

Answer 17

Sweet Shrimp (raw)
2 pieces
Considered shellfish
Served with side of ponzu

Question 18

Hamachi

Answer 18

Yellowtail (raw)

Question 19

Hamachi Toro

Answer 19

Yellowtail belly (raw)

Question 20

Hokkaido Hatate

Answer 20

Japanese scallop (raw)
Considered shellfish

Question 21

Ika

Answer 21

Squid (blanched)

No tentacles

Question 22

Ikura

Answer 22

Salmon roe (raw)
Nigiri wrapped in seaweed (MARINATED IN SOY)
Can be made as a shooter

Question 23

Kanpachi

Answer 23

Amberjack (raw)
Known as baby yellowtail
FEATURED TOYOSO MARKET

Question 24

Kinme Dai

Answer 24

Golden-Eye Snapper (raw)

FEATURED TOYOSO MARKET

Question 25

Madai

Answer 25

Japanese Seabream (red seabream) (raw)
FEATURED TOYOSO MARKET

Question 26

Maguro

Answer 26

Tuna (raw)
Big Eye Tuna
Loin of tuna (akami)

Question 27

Chu-Toro

Answer 27

Fatty Tuna (raw)
Between loin and belly

Question 28

O-Toro

Answer 28

Premium Fatty Tuna (raw)
From Blue Fin tuna
Tuna belly

Question 29

Masago

Answer 29

Smelt Roe (raw)
Most common roe used on sushi rolls
Marinated in soy (NOT gluten free)

Question 30

Red Tobiko Roe

Answer 30

Red colored flying fish eggs

Marinated in soy (NOT gluten free)

Question 31

Saba

Answer 31

Norwegian Mackerel (cured)
Salt cured, rinsed in rice wine vinegar, then pickled.

Question 32

Sake

Answer 32

Loch Duart Salmon or Scottish (raw)

Loch Duart is ocean farm raised

Question 33

Sake Toro

Answer 33

Salmon belly (raw)

Question 34

Shima Aji

Answer 34

Striped Jack (raw)
FEATURED TSUKIJI MARKET

Question 35

Krab Delight

Answer 35

Japanese mayo, masago, and imitation crab meat.

Considered shellfish

Question 36

Tako

Answer 36

Octopus (blanched)

Tentacles only

Question 37

Tamago

Answer 37

Egg (sweet & layered) (cooked)
Japanese “omelette”
Can be made as a shooter

Question 38

Unagi

Answer 38

Freshwater Eel (cooked)
Finished with eel sauce

Question 39

Uni

Answer 39

Sea Urchin (raw)
Limited quantity, can also be a shooter
Considered shellfish

Question 40

Uzura

Answer 40

Quail Egg (raw)
Yolk only
Commonly requested over all roes/uni
Used in all shooters