How to Recognize a Truly Good Sushi – A Lesson from Akai Brussels

Introduction

Recently, we came across a review claiming that the rice layer in our uramaki was “too thin.” Rather than debate it, we thought we’d do something better — explain what makes a truly good sushi.

Because behind every perfect bite of sushi lies centuries of technique, precision, and philosophy — something we take to heart here at Akai Brussels.

Let’s set the record straight — and share what sushi mastery really looks like.

The Essence of Great Sushi

True sushi is about balance — between rice, fish, seasoning, and temperature. Each element is crafted to enhance the others, not compete. In Japan, sushi is not about abundance but harmony.

At Akai, our chefs follow this principle with every nigiri, maki, and sashimi served. Using premium ingredients like Mediterranean bluefin tuna, Hamachi (yellowtail), or Hokkaido scallop, we bring both Japanese precision and Mediterranean generosity to the table.

Nigiri – The Art of Precision

A perfect nigiri should look deceptively simple — but it’s a test of a chef’s skill.

The fish must be generous and slightly overlap the rice on both sides, enveloping it gracefully. It should shine subtly — never dry or dull — and the cut must be clean, showcasing the quality of the knife and the chef’s expertise.

The rice should be compact enough to hold together but soft enough to melt in your mouth. At Akai, our nigiri — whether O-toro (fatty tuna), Hotate (scallop), or our Teriyaki Salmon Belly Nigiri — is seasoned delicately and balanced to perfection.

🧠 Chef’s tip: Always eat nigiri fish-side down to let the flavor of the fish hit your palate first — not the rice.

Maki Rolls – Where Technique Meets Creativity

There are endless variations of maki, but the quality always shows in one detail: the rice layer.

In a great uramaki (inside-out roll), the rice layer should be thin — not thick. Too much rice overpowers the fish and vegetables inside. At Akai, we build our rolls with precision so that each bite keeps its structure while maintaining perfect balance.

Our Spicy Tuna Roll or Crunchy Salmon Roll are perfect examples: light, balanced, and full of texture — each grain of rice seasoned just enough to enhance the filling.

For something unique, try our Truffled Beef Roll or Foie Roll — modern interpretations that still respect the sushi philosophy of contrast and precision.

If the roll looks heavy or falls apart — it’s not sushi, it’s rice with ambition.

Gunkan – The Jewel Cup

Gunkan means “battleship” — small vessels of rice wrapped in seaweed and topped with delicacies.

Our Ikura (salmon roe) Gunkan at Akai is the perfect example: the seaweed stays crisp, the rice holds its shape, and the salmon roe bursts with ocean freshness. It’s the kind of sushi that must be eaten right away — the moment it’s placed before you — to enjoy the full texture contrast.

Sashimi – Purity on a Plate

Sashimi is the most minimalist form of sushi — and therefore, the hardest to master. There’s no rice, no sauce, no distraction. The fish stands alone.

Quality sashimi is about temperature, freshness, and cut.

• The fish should be served slightly chilled, never ice-cold.
• The texture must be smooth and elastic, never mushy.
• Each slice should be cut with one clean motion — not sawed through.

At Akai, our Tuna Sashimi Trilogy (Akami, Chu-toro & O-toro) shows the art of balance: three textures, three fat levels, one philosophy — respect for the ingredient.

Or try our Sashimi Tokusen, featuring five premium fish carefully chosen by our chef.

What Defines a “Good” Sushi Experience

A great sushi isn’t just technique. It’s about how it feels.

The rice should be body temperature, the fish cool and vibrant, the seasoning subtle but unforgettable.

And above all — sushi should be eaten fresh, ideally within seconds of being prepared. That’s why, at Akai, our chefs prepare everything à la minute at the sushi bar in the dining room — right where guests can watch every movement of the knife.

The Akai Way

We blend Japanese discipline with Mediterranean soul — precision meets passion.

Our sushi isn’t about making it bigger. It’s about making it better.

So, the next time you visit Akai Brussels and enjoy a Maki Tokusen, Nigiri Tokusen, or Sashimi Moriawase, remember — you’re not just eating sushi. You’re tasting a craft honed through centuries, reimagined 30 floors above the city.