Anago is conger eel. It is normally served grilled rather than raw, shimmering with a glaze of a tasty sweetened sauce.
Horse mackerel, or aji, is normally topped with green onion and grated ginger, or crushed garlic, to make a delightfully flavoured explosion in your mouth.
Kohada is a type of herring, and when you eat it as sushi, it is generally marinated in vinegar.
Hirame, or flounder, is whitish pink, prized for its buttery taste. Yummy!
Maguro is the reddest part of the tuna, which is near the spine. Generally, lighter and shinier meat is the best quality. It is easy to tell when maguro is old, as the meat gets darker red and leathery.
Chutoro is the part of the tuna that isn’t as fatty as otoro, but not as lean as the reddest part of the tuna. It’s halfway, but is also part of the tuna belly.
Follow these steps to make the rice ball that is under the fish in nigiri sushi.
Because tuna is generally sold in big chunks, you can ask for the piece that is the fattiest part of the belly (it is a pale light pink).
Here’s a general recipe for making sushi rice. You can add more or less of any ingredient according to your taste.