While Italy is famous for its pasta and pizza, it also has a thriving sushi sector that offers a unique blend of Japanese heritage and Italian flair. Sushi fans can find a variety of top-tier sushi restaurants across the country, from bustling cities to quaint communities.
Highlights:
- Nobu Milan – Enjoy world-class sushi with an Italian twist at this renowned restaurant, which has a trendy setting and superb food.
- Iyo Aalto, Milan – Iyo Aalto, Italy’s first Michelin-starred sushi restaurant, mixes perfect Japanese techniques with the best Italian ingredients to create a memorable dining experience.
- Zushi, Verona – A trendy restaurant in the picturesque city of Verona that serves a variety of sushi rolls, sashimi, and unique fusion dishes.
- Sushisen, Rome – Enjoy authentic Japanese delicacies with a modern touch in the heart of Rome, including a conveyor belt sushi experience.
- Basara Milano – Known for its inventive sushi dishes and fresh ingredients, Basara provides a comfortable and sophisticated eating experience in Milan.
- Sushi B, Venice – Sushi B, located in the lovely city of Venice, combines traditional Japanese cuisine with a modern Italian twist, creating a one-of-a-kind dining experience by the canals.
Whether you’re a sushi expert or a curious gourmet, discovering Italy’s sushi scene will take you on a wonderful and diverse gastronomic adventure. Enjoy the freshest fish, inventive rolls, and a wonderful blend of Japanese and Italian flavors.
Types of Sushi Found in Italy
Sushi restaurants in Italy serve both classic and contemporary sushi to suit a wide range of tastes. Here are some common types of sushi available in Italy:
- Nigiri (Nigirizushi): Small hand-pressed rice mounds covered with fish or shellfish.
Common varieties include salmon, tuna, eel, shrimp, and sea bass. - Maki (Makizushi): Sushi rolls wrapped in nori (seaweed) with rice, seafood, and veggies.
Common varieties:
Hosomaki are thin rolls with a single filling, such as cucumber or tuna.
Futomaki are thick rolls with a variety of fillings, including fish, cucumber, and avocado.
Uramaki are inside-out rolls with rice on the outside and nori on the interior, usually topped with sesame seeds or fish roe. - Sashimi.
Slices of raw fish or seafood, served without rice.
Common fish include salmon, tuna, yellowtail, octopus, and scallops. - Temaki (Hand Rolls): Cone-shaped rice, seafood, and vegetable rolls wrapped in nori.
Common varieties include salmon, avocado, spicy tuna, and crab sticks. - Gunkan (Gunkanmaki) Description: Rice and filling wrapped in nori to form a “battleship” shape.
Common varieties include fish roe (ikura), sea urchin (uni), and minced scallops. - Chirashi (Chirashizushi) is a bowl of sushi rice topped with various fish, shellfish, and vegetables. Common varieties include sashimi-grade fish, tamago (sweet omelette), and vegetables.
- Oshi Sushi (Oshizushi): Pressed sushi created by placing rice and fish in a mold and cutting into rectangles.
Common varieties include mackerel, eel, and salmon. - Inari Sushi (Inarizushi) – Sushi rice packed with sweet fried tofu.
Common Varieties: Typically vegetarian, with added fillings such as sesame seeds or veggies. - Fusion Sushi: Innovative and inventive sushi rolls using Italian ingredients or culinary skills.
Common Varieties: Italian-flavored rolls with basil, sun-dried tomatoes, mozzarella, or truffle oil. - Vegetarian and vegan sushi includes rolls and nigiri prepared from veggies, tofu, or plant-based substitutes. Avocado rolls, cucumber rolls, and pickled vegetable sushi are popular options.
These diverse types of sushi showcase the blend of traditional Japanese techniques and Italian creativity, offering a unique and delicious sushi experience in Italy.
How to Prepare Sushi at Home
Making sushi at home can be an enjoyable and rewarding experience. Here’s a simple method to getting started with basic sushi rolls (makizushi).
Ingredients:
- Sushi rice (short grain rice)
- Rice vinegar
- Sugar
- Salt
- Nori (seaweed sheets).
- Fillings (fresh salmon or tuna, cucumber, avocado, crab sticks, etc.)
- Soy sauce
- Wasabi
- Pickled ginger
Equipment:
- Bamboo sushi mat
- Plastic wrap
- Sharp knife
- Bowl of water with a splash of rice vinegar
Steps:
Prepare the sushi rice:
- Rinse 2 cups sushi rice in cold water until it runs clear.
- Cook the rice according per package directions or with a rice cooker.
- In a small mixing bowl, combine 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt until dissolved.
- Place the cooked rice in a large bowl and gradually fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare your fillings:
- Slice your preferred fillings (fish, cucumber, avocado, etc.) into thin strips.
Assemble the sushi:
- Place the bamboo mat on a flat surface and cover with plastic wrap.
- Put a sheet of nori, shiny side down, on the bamboo mat.
- Wet your hands with vinegar water to avoid sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange the fillings in a line across the center of the rice.
Roll the sushi:
- Using the bamboo mat, lift the nori edge closest to you and begin rolling it over the contents, pressing gently but firmly to keep it tight.
- Continue rolling until you reach the border, shaping it with the mat and pressing it down. Moisten the border with water and finish the roll by pressing to seal.
Slice the roll:
- Cut the roll into bite-size pieces with a sharp knife soaked in water. Clean the knife in between cuts to ensure clean slices.
Serve:
- Place the sushi pieces on a platter and serve with soy sauce, wasabi, and pickled ginger.
Tips:
- Use only the freshest fish and veggies for the best taste and safety.
- Rolling sushi requires practice, so don’t be disheartened if your first few attempts aren’t perfect.
- Experiment with different fillings and combinations to choose your favorite flavors.
