Verschiedene Sushi Stücke angerichtet auf einer Stein Platte, mit einer Schale Sojasoße und Sushistäbchen am Rand

The perfect seafood for sushi

Easily make your own seafood sushi

The perfect seafood for sushi

Easily make your own seafood sushi

The classic seafood for sushi

Do you love sushi? Us too. In this country, the elegant rice rolls are primarily filled with raw fish, such as tuna or salmon. In its country of origin, Japan, sushi with seafood is also very popular. In our range you will find classics in sashimi quality that are suitable for making your own, self-rolled sushi.

Ora King Lachsfilet mit Haut auf weißem Teller mit Eis

Sold out

Ora King King Salmon Fillet

with skin

from CHF 18.99*

Tuna Saku Block

Sashimi quality

CHF 23.99*

CHF 119.95 /kg

Gepulte und entdarmte Bayerische Garnelen auf Eis und weißem Teller von oben fotografiert

Bavarian shrimp, ready to cook

without head & shell, deveined

from CHF 19.99*

Sashimi Filets auf weißem Teller fotografiert

Sold out

Sashimi fish box

Perfect for sushi

CHF 62.99*

CHF 71.97*

Fünf Obsiblue Südseegarnelen auf Eis auf weißem Teller von oben fotografiert

Obsiblue southern sea shrimp

with head & shell

from CHF 64.99*

Ausgelöstes Taschenkrebsfleisch von oben auf einem weißen Teller

Crab meat, cooked

cooked

CHF 89.99*

CHF 179.98 /kg

HONEST CATCH Thunfisch Steak auf weißem Teller

MEER-Rabatt

Yellowfin tuna steak

Sashimi quality

from CHF 17.99*

Filet vom Hiramasa Kingfish auf Eis und weißem Teller

Sold out

Hamachi Yellowtail Kingfish Fillet

with skin

from CHF 22.99*

Seafood for sushi advanced users

For sushi professionals looking for new flavors and unusual textures, we stock a selection of more unusual seafood. These are also characterized by their sashimi quality and are therefore suitable for raw consumption. Of course, there is nothing wrong with cooking or deep-frying these specialties beforehand.

Rote Riesen-Tiefseegarnelen Carabinero mit Kopf und Schale

Carabinero Red Giant Deep Sea Shrimp, whole

with head & shell

from CHF 119.99*

Vorgegarte spanische Oktopusarme auf einem weißen Teller mit grauem Untergrund

Sold out

Spanish octopus arms

pre-cooked

from CHF 32.99*

Drei ganze apulische Sepia auf weißem, rundem Teller von oben fotografiert

Apulian Sepia, whole

raw

CHF 24.99*

CHF 49.98 /kg

Drei rote Garnelen mit Kopf und Schale auf einem mit Eis bedeckten weißen Teller

Sold out

Gambero Rosso

with head & shell

CHF 139.99*

CHF 139.99 /kg

Kanadische Jakobsmuscheln ohne Schale auf Eis auf weißem Teller

Sold out

Canadian scallop

raw mussel meat

from CHF 89.99*

Ausgelöstes Kaisergranatfleisch auf einem weißen Teller

Langoustine meat

tail meat, raw

from CHF 56.99*

Fits perfectly with your sushi

Our sauces and side dishes are indispensable when preparing sushi. The following products all come from selected premium manufacturers and are among the most exclusive of their kind. Their intense, spicy-salty aromas complement the strong sea flavors of our seafood and round off your taste experience perfectly.

Flasche Shimousa Sojasauce mit minimalistischem Etikett in Cremefarben und schwarzen japanischen Schriftzeichen.

Soy sauce "Shimousa"

CHF 14.99*

CHF 74.95 /kg

Yuasa Tamari Sojasauce in Flasche von vorne fotografiert

Yuasa Tamari soy sauce

matured in cedar wood barrels

CHF 19.99*

CHF 66.63 /l

Yuzu juice “Kitomura”

100% direct juice

CHF 18.99*

CHF 189.90 /l

Mirin "Mikawa Original"

CHF 16.99*

CHF 113.27 /l

Glas Bornibus Mayonnaise mit Wasabi, grünlich-weiße Sauce mit klassischem Etikett in Vintage-Optik, französisches Feinkostprodukt.

Sold out

Wasabi Mayonnaise

CHF 7.99*

CHF 36.32 /kg

Glasflasche Belberry Yuzuessig mit hellem Etikett und silbernem Deckel, leuchtend gelbe Flüssigkeit – edler Fruchtessig aus Yuzu.

Japanese Yuzu Vinegar

CHF 15.99*

CHF 79.95 /l

Wine recommendation for sushi

To give your home-made sushi the right accompaniment, you will find noble wines that bring a welcome freshness with their fine aromas and harmonize excellently with sushi. For those who prefer a more traditional approach to sushi, we recommend sake with sushi.

HONEST CATCH Pinot Gris

CHF 12.99*

CHF 17.32 /l

Sauvignon Blanc Weinflasche von HONEST CATCH mit Fisch auf Etikett

Sold out

HONEST CATCH Sauvignon Blanc

CHF 12.99*

CHF 17.32 /l

Rosewein von HONEST CATCH mit Oktopus Etikett von vorne fotografiert

HONEST CATCH Rosé

CHF 9.99*

CHF 13.32 /l

Deutz Champagner Brut Classic in der Flasche neben dem passenden Karton

Deutz Champagne Brut Classic

CHF 45.99*

CHF 61.32 /l

Easily make your own seafood sushi

STEP 1 – DEFROST SEAFOOD You get most of our seafood frozen. In order to maintain the sashimi quality of our products, it is best to thaw the seafood very gently and slowly. You can find detailed instructions on how best to defrost our seafood in our defrosting instructions. Then take the seafood out of the fridge and let it come to room temperature.
STEP 2 – COOK SUSHI RICE In the meantime, you can start preparing the heart of the sushi – the sushi rice. First, rinse the rice several times in a sieve under cold running water. Then put the rice and water in a pot. The ratio should be approximately 1 to 1.2. So for every cup of rice there are 1.2 cups of water. Boil the rice briefly and then let it simmer at reduced temperature with the lid closed for 15 minutes until the rice has completely absorbed the water. Finally, mix the rice with rice vinegar, salt and sugar and cover the mixture with a kitchen towel.
STEP 3 – PREPARE THE INGREDIENTS Depending on your preference, wash avocado, cucumber, carrots or other vegetables and cut them into fine strips. Now cut the seafood into 3-4 millimeter thin strips. To do this, use the sharpest knife possible and cut in an even motion without pressure so as not to crush the seafood.
STEP 4 – ROLL SUSHI Now cut the nori seaweed sheet into a rectangular shape. Now wrap the bamboo mat in cling film, place the nori sheet on it and spread the cooked rice on the sheet. Dip your fingers regularly in cold water to prevent the rice from sticking to your fingers. Depending on your preference, spread a pinch of wasabi on the rice and place the seafood and the prepared vegetables on the rice. Then use the bamboo mat to roll the nori sheet and rice around the ingredients and press firmly. To finish, cut the sushi roll into 2-3 centimeter wide pieces and serve with soy sauce, wasabi and sushi ginger.