You may have learned how to maneuver your chopsticks around a fancy black widow roll with eel sauce, but the art of making and eating sushi wasn’t always so glamorous. The technique goes back to third- and fourth-century China when salted fish was wrapped in cooked rice as a way to ferment and preserve it. Eventually making its way to Japan, the practice evolved to include eating the rice and fish together. “On islands where they catch a lot of fish, like in Japan, salting and preserving fish was the way to get through winter when there was no refrigeration,” says Scott Kim, chef and owner of Sasa in Shaker Square. Yet, for centuries, the fermentation process took months or more. Only in the 1820s did raw fish and a few simple vegetables — such as pickles and cucumbers — become sushi mainstays. Today, however, anything goes as long as you have a good base. “You have to have good quality short-grain rice,” emphasizes Kim. “People at home can simply add a small amount of rice vinegar and salt and a little sugar.”
Give these fish options a try with tips from the pros:
Imitation Crab Sticks
These thin lengths of seafood are actually pollock. ”Lots of people use these because it’s inexpensive,” says Jill Ward, a fishmonger for Whole Foods Market. They’re also great if you’re uncertain about serving raw fish. 27249 Chagrin Blvd., 216-464-9403, Woodmere, wholefoodsmarket.com
Octopus carpaccio
Used in Italian cuisine, this delicacy is also great in sushi. “It’s almost gelatinized and sliced thin like beef,” says John V. Young, seafood manager at Euclid Fish Co. “It’s got a firm texture and a sweet flavor that’s a little salty.” 7839 Enterprise Drive, Mentor, 440-951-6448, euclidfish.com
Tuna
Tuna loins are cut into steaks at Kate’s Fish inside the West Side Market. “You’ll probably want to freeze it for 10 to 20 minutes before handling so it’s easier to slice thin,” says owner Kate McIntyre. 1979 W. 25th St., Stand F-12 & F-13, Cleveland, 216-621-7675, westsidemarket.org
Swap out avocado and tuna for some inventive ingredients:
Capicola & shrimp
“Drape roasted red pepper and sliced zucchini on top with a drizzle of olive oil and Parmesan,” says Stuart Waite, sushi chef at Shinto Japanese Steakhouse & Sushi Bar in Strongsville. “You get the flavors at different levels of the bite, and the various textures mix together.”
Dragon fruit
“Peel it, slice it thin and lay it on the top of the roll,” says Freeman Ngo, owner of Pacific East in Cleveland Heights. “It adds a sweetness and bit of sour that’s very refreshing. You won’t need any soy sauce or wasabi.”
Mango & pineapple
“They have a sweet and sour taste that goes with the salty rice and makes you eat more,” says Song Kwong, head chef at Pearl of the Orient in Rocky River.
