Hawaii Nigiri Sushi
Nigiri Sushi, is a dish that uses raw seafood or a marinated fish that is placed on top of sushi rice and in Hawaii the slices of the ingredient would be always made long. The raw fish that are used in Nigiri sushi known as Hawaii Cuisine sushi is also used in Sushi Bowls, Poke Gunkan, and Pan Sushi. There are many nigiri sushi that do not exclusively use seafood, like kalbi beef nigiri, hot dog nigiri, spam nigiri, and tamago nigiri. It often times involves torching, marinating, and texturing in the techniques used for making many nigiri. The appearance would be similar to a nigiri in Japan, however something would a bit off. The slice of the ingredient on top would be quite lengthy and long in which the rice would be completely covered by it. There would also be ingredients of mixed sauces on the side and a variety of toppings to place on top of nigiri for a much more complex flavor as was developed from many immigrating Japanese sushi chefs. The nigiri that were most common were long-line caught: Ahi Tuna, Tombo Ahi, Aku Tuna, and Hamachi. Back in the olden days there was no omokase or decision of the chef. The one making the sushi was not a master, but a fisherman or a mother who had to feed many hungry children. They had to be very organized in the way they made sushi and create portions that would make everyone have enough to eat. Many of these fish would be eaten dried from the sun, grilled on the hibachi, or served raw as long sashimi slices. Nigiri Origins The longline fishermen were known for using a large variety of fish that were very tasty and a secret of those who caught it. Hawaii was known as the “Heavenly Land of Tuna” for its must eat variations of Tuna. Nigiri Sushi was almost no where to be seen and most people would eat sashimi. Much of the Tuna would be sold to higher payers, and many fish that were less popular would be eaten by the fishermen. Parts left of the Tuna would be "Tuna Bones", "Tuna Collar", "Tuna Head", and "Tuna Belly". In the 90s, there were many sushi chefs who came from Japan and around the world who would seek Hawaii out for its reputation of amazing bounty of fish. Many of them would start out using traditional Japanese recipes for sushi preparations that were quite advanced to the casual style that was developing on the islands, but as time went on they would research the local fishes. Sushi bars would pop up that were quite expensive and those who tried them to serve "Nigiri Sushi" enjoyed the quality of the fish and continued to return to such establishments. Conveyor belt sushi would make nigiri sushi a popular choice and expectation of almost any place serving sushi as a must have favorite item on the list. It became even more popular that eating "Sashimi", due to island residents love for rice. Kupuna Passing Down Fish for Sashimi & Nigiri In the 90's, many of the Hawaiians who went out on canoes or went torching would have their own favorite sorts of sashimi as well. Making Sashimi was no secret, since many who were in fishing families would be sharing their recipes at this time from their grandparents who were becoming of an age to pass on the family recipes. Many families were mixed as well, so just like the families the list of fish eating for Sashimi would grow larger and larger with a great amount of variety. Hawaiian families would catch fish as a relaxing pass time with their friends. They would go off from boat and go off to take their chances at catching fish with a pole, diving for them, or spear fishing. A few of these passed down recipes would include fish would be: Ono Fish, Kaku Barracuda, Mu Fish, Uhu Parrot Fish, Munu Goatfish, Broomfish, Enenue Fish, Surgeon Fish, Nenue Fish. Many of these are known to multiple long time fishing families of all sorts of ethnicities as they are seen as a preferred list of fish eaten by Hawaii fishing families. Many of these listed fish were originally used for Poke and then Sashimi. It would be later on used for nigiri sushi for those who knew how to make it started to share what they knew of the flavorful raw fish. Many of the families either learned from a friend or were apart of a Japanese family somewhere down the family line and passed down their techniques of Sashimi cutting with a long blade to their next generation cooks. As more became trained in the 00's "Kaiten Sushi" establishments that were owned by locals it would allow more families to enjoy fast-serve nigiri sushi in the comfort of their own homes. Variations of Nigiri Sushi The restaurants that popularized Nigiri Sushi would have the different types of Tuna as standard menu and bring some nigiri standards as well like: Atlantic Salmon, Hotate Scallop, and Mackeral. These would be added to the already growing list of nigiri sushi that would make Hawaii stand out from its menu. Meanwhile, Sushi chefs who experimented for years found other fish to add, such as: Hawaiian Moi, Akule Mackeral, Pacific Octopus, King Salmon, Opah, and Abalone. These would be served with preparations involving: tataki-style torching, smoke flavor of smoked salt or cold smoke, cooking oil marinated fish, and seasoned ground garnishing. Many preparations have been credited to master sushi chef Seiji Kumagawa from Sushi Sasabune on Oahu. On the Big Island, catch fish that were often eaten were: Kajiki, Nairagi, Onaga Red Snapper, Opakapaka Snapper, and Uku Grey Snapper. Swordfish would later become a staple at all seafood eateries, however eating snappers was seen as a unique sort of fish selection of pokes unique to Hilo.
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