Think You Know Sushi? These Styles Will Surprise You
18 June is International Sushi Day, and there’s no better moment to honour the art of sushi — a cuisine rooted in precision, simplicity, and purity — than at Nobu Ibiza Bay, where the timeless craft meets the soul of the Mediterranean.
From Tokyo to New York, and now Ibiza, Chef Nobu Matsuhisa has been a pioneer in bringing sushi to the global stage, blending classic Japanese techniques with the spirit of local cultures and ingredients. For Nobu, sushi is not simply food — it's an elevated experience, built on decades of expertise and a dedication to quality at every level.
At Nobu Ibiza Bay, that same philosophy is celebrated daily: we work closely with local fishermen, growers and producers to source the freshest fish, fragrant herbs, and organic vegetables — ensuring that every bite is a true expression of place and season.
Let’s take a journey through the six most iconic styles of sushi — and discover why ingredient quality is the heartbeat of this ancient culinary art.
Nigiri (握り寿司)
The essence of sushi.
A delicately hand-pressed mound of seasoned rice, topped with the freshest slice of fish or seafood. At Nobu, this might mean local seabass with yuzu kosho, or buttery bluefin tuna brushed with a whisper of soy — each bite balanced, refined, and unforgettable.
Sashimi (刺身)
Pure, raw elegance.
Not technically sushi (as there’s no rice), sashimi showcases the ingredient at its finest — clean cuts of raw fish served with precision. Nobu’s new-style sashimi, lightly seared and finished with hot oil and citrus soy, brings a bold, yet delicate approach to the plate.
Maki (巻き寿司)
The rolled classic.
Rice and filling encased in a sheet of nori, sliced into neat, bite-sized pieces. At Nobu Ibiza Bay, expect maki with personality — think Mediterranean vegetables, Almadraba tuna, and Nobu’s signature touches like wasabi mayo or creamy spicy sauce.
Temaki (手巻き寿司)
Hand-rolled, free-form sushi.
Temaki is informal yet elegant: a crisp seaweed cone filled with rice, raw fish, and vibrant garnishes. Best enjoyed immediately, by hand — a personal, playful take on the sushi experience.
Uramaki (裏巻き)
Inside-out innovation.
A roll where the rice wraps the outside and the seaweed hugs the filling inside. This style reflects Nobu’s inventive spirit — blending global flavours with Japanese roots. Try the King Crab Tempura Roll or Soft-Shell Crab with Caviar for pure indulgence.
Chirashi (ちらし寿司)
Sushi, deconstructed.
A bed of vinegared rice layered with colourful cuts of sashimi, pickles, and seasonal vegetables. At Nobu, chirashi becomes a painter’s palette — rich in contrast, freshness, and flavour. Served here only on select occasions, it’s a dish that brings something a little different to the table.
The Ingredient is Everything
True sushi mastery begins not with technique, but with the ingredients themselves. Chef Nobu Matsuhisa’s philosophy has always been to respect the integrity of each component — whether it’s the rice (meticulously seasoned), the fish (always fresh, often local), or even the garnish.
At Nobu Ibiza Bay, we elevate this vision by embracing the island’s finest produce: wild herbs, line-caught Mediterranean fish, and sun-drenched vegetables, giving every dish a uniquely Ibizan note — all while honouring centuries of Japanese craftsmanship.