Other seafood

for sushi

Sushi has a wide variety of toppings and fillings, some familiar and some more unusual than others. You may first come across some of the fish, shellfish, and other seafood listed here in sushi bars, but as you become more confident with sushi-making, consider using some of the following to broaden your range.

Alaskan king crab

kani

These large crabs are available ready-cooked from most good fishmongers, but tend to be more expensive than other varieties. This is because the wild crabs are caught in fall to strict quotas and the season is short. King crabs caught in places other than Alaska may be less sustainable options. The legs, which need to be cracked open, contain more of the sweet, white-and-red meat than the body. Alaskan king crab makes a good topping for hand-formed sushi and is often held in place with a strip of nori. Buy fresh crabmeat if possible, but frozen is also available.

King crab legs contain white-and-red meat

Crayfish

zarigani

Found in freshwater, crayfish looks like a small lobster, but tastes sweeter. Only the meaty tails are used for sushi; these are usually bought ready-cooked. Most of the crayfish available is farmed, with the biggest producers being the U.S. and China. American crayfish farmed in the U.S. is a sustainable choice. However, American crayfish species introduced to other countries, such as the UK, have caused widespread ecological damage. In those cases, choosing locally caught American crayfish helps to control its population.

Common clam

asari

The small common clam is not usually used in sushi but is often added to soups. To clean the grit from clams, put them in a large bowl with a tablespoon of salt, a handful of cornmeal, and enough water to cover them. Refrigerate for 2 hours, then rinse before use. Farmed clams are a sustainable option.

Fresh common clams

Atlantic surf clam

uba gai/hokki gai

This large clam is called uba gai in Japanese, but is better known as hokki gai when used in sushi. It is found in the cold, northern waters of Japan, and in the North Atlantic. It can be eaten either raw or cooked—which makes a very tasty topping for hand-fomed sushi. Atlantic surf clam fisheries in North America are regulated by catch quotas.

Cooked Atlantic surf clams

Yellowtail

hamachi

Yellowtail is the common name for a specific type of amberjack native to Japan. It has light golden flesh and very little fat. Hamachi is best eaten young, when its rich, smooth, buttery texture and slightly smoky flavor can be enjoyed fully. The meat around the pectoral fins, just behind the gills, is considered the best and, in a sushi shop, is often reserved for special customers. It is used for hand-formed sushi in Japan; some sushi connoisseurs prefer it to tuna. The best choices are those caught using hook and line, or those farmed in closed tanks.

Dover sole

shita birame

The Japanese name means “tongue”—an apt description of this odd-looking fish with its disproportionately small head and tapering tail. It can grow up to 28in (70cm) in length and has wonderfully delicate flavor and texture. It is available all-year-round except from April to June, its breeding season. Opt for Dover sole from certified fisheries, which manage their stocks, and avoid choosing immature fish, which will be less than 12in (30cm) long.