Benizake (紅鮭) is the Japanese word for sockeye salmon, aka red salmon. This is a salmon that is not often seen at sushi restaurants, but is quite delicious when the fish has been prepared correctly. Interestingly enough, this is not a traditional sushi, so it is only within the last few decades that it has even been available for consumers.
In Japan, most salmon sushi you get is easily recognizable by the bright orange color with white striations due to fat. That is because it is a different species of salmon. In fact, the most common salmon used for sushi in Japan is either salmon trout or Atlantic salmon – both farmed and imported from Norway. Atlantic Salmon nigiri is quite delicious and something many people have tried before.
While the word sake is used to mean salmon, it originally referred to the Chum Salmon, which is found around Japan. However this fish was rarely eaten raw as wild chum salmon (and most salmon) contain parasites. Due to the creation of refrigeration technologies, now wild salmon can be eaten raw if properly frozen.
The benizake I use for this nigiri comes deep frozen from Alaska and I do not keep it on my menu; It is only available during omakase when I get quality fish I feel comfortable serving.
How Is Sockeye Salmon Different?
Sockeye salmon is instantly recognizable when compared to other types of salmon by its deep red color. This fish also does not have as significant white fat striations like Atlantic salmon or salmon trout.
The taste is also much more impressive (in my opinion) as it has a pleasantly strong salmon taste and aroma without venturing into the ‘fishiness’ territory.
Is Benizake Popular In Japan
As salmon in general is not part of the Edomae style sushi, it is often found at grocery stores or kaitenzushi restaurants. Higher end places rarely serve salmon unless it is a special type such as shinshu salmon.
Even rarer is to find benizake as it is imported in far fewer quantities and as it is not what Japanese are used to, rarely purchased by sushi chefs to sell. However, if you have not tried it before and you see it on a menu, I highly recommend giving it a try.
How To Make Sockeye Salmon Sushi
- After preparing your whole salmon, you can cut the flesh into saku blocks to make nigiri. Then simply cut slices with your knife to suit your desired width and length.
- Place the benizake slice in your left hand across where your fingers meet your palm.
- Form the shari with your right hand and press it into the fish gently.
- Use your hand and fingers to form the nigiri, creating a nice seal between the rice and fish. You can place wasabi between the fish and rice if you wish, but it is entirely optional in this recipe.
- Brush with nikiri or shoyu and enjoy.
Sushi Terms Used In This Article
benizake: sockeye salmon aka red salmon. Scientific name: Oncorhynchus nerka
sake: salmon (originally it means chum salmon, but these days sake is used as an all encompassing word for all salmon species)
nigiri: a type of sushi where an oval-esque ball of rice is topped with something, often raw or cooked seafood
omakase: a type of sushi eating experience where the chef chooses what to serve
Edomae: a type of sushi that originated in Edo (Tokyo) in the 19th century
kaitenzushi: conveyor belt sushi restaurants
shinshu: a Japanese salmon breed of rainbow trout with brown trout raised in saltwater
saku: a block of fish prepared for slicing into sashimi or for nigiri
shari: Japanese sushi rice
wasabi: a pungent Japanese condiment that is part of the horseradish family
nikiri: a soy sauce reduction with other ingredients, meant to be brushed on the nigiri before serving
shoyu: Japanese soy sauce