The Japanese noodle and salad-style sushi is a popular takeout item in Seattle, and it’s made with a lot of ingredients.
Here are some of the more common sushi dishes you should know about:1.
The sushi rice is a lot like regular rice.
It’s used to cook sushi and is typically used in salads, soups and wraps.2.
Sushi is usually made with rice cooked by a machine, but some sushi restaurants add a soybean paste for flavor.3.
Sashimi is a fishy type of sushi that can be cooked in a machine and used as a stir-fry or used to prepare other sushi dishes.4.
The Japanese can use either white or brown rice.
Some Japanese use brown rice, while others use white rice.5.
Sake is a traditional Japanese beverage, made from fermented soybeans.
Some restaurants also serve it with vegetables.6.
Japanese dishes tend to be served with seaweed or dried seaweed and fresh fish.
The seaweed can be flavored to give the dish a Japanese flavor.7.
The rice used to make sushi tends to be made from rice that has been washed in hot water and cooked in steam.8.
A common misnomer is that sushi rice contains a lot more fat than regular rice does.
Most sushi restaurants will recommend eating just one scoop of sushi rice per person.9.
Sesame oil is a common ingredient in sushi and other Japanese dishes.
It is often added to the sushi rice and can be added to dishes that aren’t normally rice.10.
Sushiko, or Japanese shaved ice, is an ice-cream topping often served with sushi.
This type of ice is usually topped with a creamy white ice cream.11.
Saya is a type of soybean oil that is used to flavor fish or seafood.
Many restaurants also use it in other dishes.12.
Sago is another type of fish oil, usually used in soups.13.
Soba is another kind of soy oil.
It also is used as an ingredient in other fish dishes.14.
Sous vide cooking is a process in which you cook foods to a specific temperature in a steam oven.
Some sushi restaurants use this method to cook fish or other seafood.15.
Saitama, or white rice, is a kind of white rice used for making sushi.
It tends to have a lot less fat than white rice or white fish.16.
Saki is a Japanese noodled dish that is often made with noodles that have been marinated in fish sauce.
Some fish restaurants also add saki to other dishes to make them extra special.17.
Soshimaki is another traditional Japanese noodling dish that comes in a variety of flavors.18.
Soy sauce is a fermented soybean product used in many different dishes.
Some noodle restaurants add soy sauce to their dishes.19.
Sogyo is a very popular condiment in Japan.
It can be made with soybeans, soy sauce, corn starch and vinegar.20.
Soko is a rice-based soup made with fermented soy beans.21.
Soma, or konjac noodles, are Japanese noodles that are also served with soup.
Some soup restaurants also prepare soup with a variety is a combination of noodles and soup.22.
Soup is a staple food in Japan and in many other Asian countries.
Some countries, such as the United States, serve soup with rice.23.
The most popular type of kabocha in Japan is served with rice noodles.
It usually comes in rice and is usually served with sashimi.24.
Sato is a sushi-like rice-dressing sauce that is typically made with sake, fish or vegetable stock.25.
Sateki is a spicy soy sauce made from soybeans or sesame oil.26.
Satsu is a style of sushi made from a combination (usually) of sashimaki, koji and sashimo.27.
Sazan is a salty type of tuna that is usually seasoned with salt.28.
Sauté is a pan-fried rice noodle dish that often uses sashinato.29.
Sasu is a noodle served with soy sauce and other sauces.30.
Saito is a soup that consists of a rice noodling with fish and other vegetables.31.
Soya is a nonalcoholic soybean protein.
It comes in many flavors and is often served as a condiment.32.
Shoyu is a soy sauce that often comes in soy sauce or soy sauce substitute flavors.33.
Shrimp is a favorite type of seafood in Japan that has a high fat content.
A lot of restaurants add shrimp in their fish dishes to add an extra kick.34.
Shorimaki (sorachi roll) is a fried rice noodlet served with a bowl of sago.35. S