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When you think of sushi, you might think of raw fish, but really, it’s the vinegared rice that makes the Japanese delicacy. Whether you like yours with or without fish, raw or cooked, get your fill at these area restaurants.

Adachi

Nestled in the Peabody Mansion in Birmingham, Adachi offers a Japanese-inspired menu filled with small and large plates as well as a sushi bar with both sashimi and nigiri options. Get yours made with ikura (salmon roe), Hamachi (king amberjack), ebi (cooked shrimp), tako (octopus), unagi (eel), and others. They offer specialty rolls, too. ; .

Maru

12 years ago, Robert Song made a change in his life that allowed him to open this restaurant, which today has locations in Detroit, East Lansing, Grand Rapids, Kalamazoo, and Midland. He draws inspiration from the flavors of his childhood in South Korea and for a menu filled with shared plates, nigiri, sashimi, and rolls. Get traditional options like salmon and tuna or try sushi the way they make it in Philly, California, and Madagascar. , visit website for more locations; .

Michigan Sushi House

In terms of sushi, this spot offers nigiri, sashimi, specialty rolls, regular rolls, and vegetable rolls. Along with traditional favorites, they feature some locally-inspired rolls such as the Michigan (imitation crab salad and cucumber with salmon, avocado and smelt fish eggs on top); Nine Mile (baked imitation crab salad, avocado, and spicy scallops served with eel sauce, scallions, and smelt fish eggs); Piston (imitation crab salad, cucumber avocado, and sesame seeds in a soybean paper wrap); Red Wing (imitation crab salad and avocado inside with tuna, imitation crab salad and smelt fish eggs on top); and Tiger (eel and cucumber inside with salmon, seaweed strips on top, served with spicy mayo, eel sauce, and sesame seeds). ; .��

Nara Sushi & Hibachi Steakhouse

Order classic sushi like spicy tuna, and avocado and cucumber, or try more creative options such as the Nara 101 (crab meat, avocado, and cucumber, topped with white tuna, and baked in spicy mayo and wasabi aioli), and the Sundae roll (shrimp tempura, cream cheese, avocado, crab stick, eel sauce, spicy mayo, and wasabi aioli). All are made with fresh ingredients. ; .

Noble Fish Sushi & Market

Owner Guchi-san has brought the culture and flavors of his birthplace, Kyushu, Japan, to Clawson for more than 30 years. Over that time, Noble Fish has earned a reputation for its use of fresh fish and high-quality seafood in its over-sized sushi roll. Get Nigiri raw with salmon, tuna, white fish, and more, or cooked with shrimp, octopus, eel, and others. They also offer specialty roles including the Michigan roll, made with tuna, cucumber, avocado, and spicy mayo sauce; the Noble roll, made with grilled salmon skin, smelt roe, oshinko, egg, cucumber, and mayo; and plenty of veggie options including kampyo, avocado, spicy, and cucumber plum. Hand rolls, bowls, and combinations, too. ; .

Sharaku

There are too many options for sushi and sashimi at this spot to list, but some stand outs include crab cake, sea urchin, soft shell crab, sea eel and cucumber, egg, pickles, and fresh salmon. Sharaku has been serving the community for more than 20 years and hold tradition and authenticity in high regard when making their menu. ; .

Shiromaru

Authentic ramen and sushi are the name of the game at this Oakland County spot. Specialty rolls come in Citrus Crunch (spicy white tuna, jalepeño, cilantro, and tempura crunch, topped with tuna, yellow tail, lemon slices, ponzu sauce, and wasabi tobiko) and Crunchy Tiger (tuna, shrimp, and spicy crab salad, topped with avocado and trio sauce), among others. Standard rolls come in orders of eight pieces and are made with salmon, tuna, avocado, crunchy eel, tofu tempura, eel cucumber, and more. Traditional rolls and roll combos, too. ; . ��

Sozai

The sushi served at Sozai is made with ingredients sourced from around the world as well as from local farms and fisheries, with special attention paid to its traceability, fish populations, fishing methods, and farming preferences. Nigiri and sashimi are served two pieces per order with seared albacore, seared skipjack, salmon, ahi, shrimp, and more. There are four kinds of makimono — futomaki, hikari, deep forest, and midori — each served eight pieces per order. American standards including the Pure Michigan (made with Great Lakes walleye, tempura onion, cucumber and tobiko) are also available. ; .

The Goblin

Alaska rolls made with crab salad and salon, Philadelphia rolls made with smoked salmon and cream cheese, California rolls made with crab stick, and Dragon rolls made with shrimp tempura are served alongside barbecue eel, mackerel, torched salmon, yellowtail, spicy tuna, and crab salad nigiri. ; .

TigerLily

Enjoy four different kinds of Makimono (the original sushi roll). The five-piece Kani roll is made with snow crab, the Shiro-Machi is made with yellowtail and comes in six pieces, the TigerLily comes in eight pieces and is made with Faroe Island salmon, and the six-piece Koji Sake roll is made with Faroe Island salmon and salmon skin ikura. Try hot atsui in edamame, ebi chiri, Japanese street corn, or yaki udon. ; .

Wasabi Korean & Japanese Restaurant

Try sushi and sashimi made with smoked salmon, barbecue eel, octopus, king crab, and many others. Vegetarian rolls are also available in deep fried sweet potato, tofu, avocado, and asparagus as are regional rolls from California, Philadelphia, Tokyo, Boston, Alaska, Hawaii, and Michigan — made raw with shrimp tempura, avocado wrapped with spicy tuna, jalapeños, and spicy mayo. Stop in for lunch to try one of their lunch sushi specials and tempura boxes. ; . ��

Zuzu

Zuzu isn’t just a restaurant, it’s an experience. This “dynamic dining destination” opened earlier this year and offers a menu of hand-rolled sushi, wok-fired dishes, and wood-fired options alongside steak, filet, lamb shank, ribeye, and chicken. Nigiri is offered in bluefin tuna, yellowtail Hamachi, King Ora salmon, or the chef’s selection while rolls are available in jalepeño Hamachi, wagyu roll, Ora King and avocado, luxe mango lobster, bluefin toro tuna, and truffle scallop with Asian pear. ; .