While sushi is traditionally made using raw fish, it's important to note that not all fish are suitable for sushi due to taste, texture, and potential health risks. However, some non-sushi fish can be used in sushi preparations when they meet certain criteria. Here are a few examples:
Cooked fish: Certain cooked fish can be used in sushi rolls. Popular options include cooked shrimp (ebi), cooked crab (kani), or cooked eel (unagi or anago). These fish are often marinated or prepared with sauces to enhance their flavor.
Smoked fish: Smoked fish varieties such as smoked salmon or smoked trout can be used in sushi. The smoking process imparts a distinct flavor and changes the texture, making them suitable for sushi preparations.
Cured fish: Some cured fish, like gravlax or cured mackerel (shime saba), are commonly used in sushi. The curing process involves applying salt, sugar, and sometimes other seasonings to the fish, giving it a unique taste and texture.
Vegetarian options: Sushi doesn't always have to include fish. Vegetarian sushi options like cucumber rolls (kappa maki), avocado rolls, or vegetable rolls can be delicious and satisfying.
It's crucial to ensure that any fish used in sushi, whether raw or cooked, is fresh, high-quality, and sourced from reputable suppliers. Additionally, personal taste preferences and dietary restrictions should be taken into account when selecting ingredients for sushi.