King salmon nigiri

King salmon (Masunosuke)

【Nigiri sushi: Shiromi】
Its standard Japanese name is Masunosuke, and it is also commonly known as “king salmon.” The name is thought to convey the idea of a “king among masu (trout),” reflecting its exceptionally large size among salmon species.

King salmon have evolved to adapt to long upstream migrations in the large, fast-flowing rivers of the Northern Hemisphere. To complete journeys of sometimes hundreds of kilometers to their spawning grounds, they have developed thick bodies and tend to store more fat than other salmon species. In particular, individuals that must travel longer distances to reach their natal rivers tend to accumulate more fat in preparation for the demanding upstream migration. Adapted to such long-distance migrations, king salmon are relatively rare among salmon species, and their limited availability has contributed to their reputation as a luxury ingredient around the world.

As a sushi topping, Masunosuke is prized not only for the sweetness of its fat and its melt-in-the-mouth texture, but also for its distinctive aroma and umami flavor. Sushi chefs carefully assess these characteristics and may use techniques such as aging and marinating to further enhance the fish’s natural qualities. In particular, wild Masunosuke caught in Japanese waters is scarce, and its scarcity further enhances its value as a sushi topping.

Because of its rarity and limited availability, only a limited number of sushi restaurants in Tokyo regularly serve Masunosuke. It can generally be enjoyed only at select high-end sushi restaurants. At restaurants such as Sushi Hashimoto, Sushi Keita, and Sushi Kimura, you may be able to try it when it is available.

【Temperature of vinegared rice (shari) and sushi toppings】
36℃/20～22℃

【Related contents】
List of White flesh fish (Shiromi)

(Revision date: August 21, 2026)