For years, a persistent culinary myth has claimed that Japanese people avoid salmon sushi due to parasite concerns—a notion famously amplified by Hong Kong food critic Chua Lam. But a fresh nationwide survey from Japan’s ANN News has turned that assumption on its head, revealing that salmon is, in fact, the most beloved sushi topping among Japanese consumers today.
On February 5, the Japanese broadcaster published results from a poll of 2,964 respondents across all prefectures. The question was simple: which sushi topping do you crave most? The answer was unambiguous. Salmon claimed the top spot, beating out traditional favorites like tuna (maguro) and yellowtail (hamachi). Perhaps most surprising to Hong Kong diners who prize fatty otoro, the prized bluefin tuna belly failed to even crack the top three.
Three Reasons Salmon Conquered the Conveyor Belt
Sushi critic Nobuo Yonekawa, quoted by ANN News, attributes salmon’s dominance to three key factors that have transformed it from a Western-inspired novelty into a conveyor-belt king.
1. Unmatched Variety Keeps It Fresh
Salmon’s versatility is unparalleled. Restaurants constantly experiment with new preparations—aburi (torched) salmon, salted salmon, salmon with cheese or cream cheese, salmon belly paired with ikura (salmon roe), avocado salmon, and onion salmon. This endless innovation means diners rarely tire of it. While competitors like tuna offer fewer variations, salmon’s menu constantly evolves, delivering a sense of novelty with every visit.
2. A Health Powerhouse That Appeals to Families
Modern Japanese consumers—especially women and parents—prioritize nutrition. Salmon is rich in omega-3 fatty acids (EPA and DHA), high-quality protein for bone and muscle health, and nutrients that support brain development. Since conveyor-belt sushi restaurants draw a large crowd of mothers with young children, salmon’s health halo gives it a clear edge. Yonekawa notes that this demographic now drives much of the market.
3. Superior Quality and Visual Appeal
Over the past decade, Japan has shifted to importing fresh Atlantic salmon directly from Norway. This supply chain upgrade delivers fish with fine, smooth fat distribution—far superior to earlier frozen alternatives. Moreover, salmon’s distinctive orange-and-white marbling makes its fat content visually obvious. In a culture that equates fatty texture with premium quality, salmon’s appearance communicates richness instantly, unlike the more uniform red flesh of tuna.
Debunking the “Japanese Don’t Eat Salmon” Myth
The notion that Japanese people shun salmon stems partly from Chua Lam’s past comments about parasites. Lam later clarified his statement, but the myth stuck. In reality, Japanese cuisine has embraced salmon for decades—though traditionally it was salted and grilled or used in rice bowls. The raw salmon sushi boom began in the 1990s, driven by Norwegian marketing campaigns. Today, it is fully integrated into the national palate.
What This Means for Hong Kong Sushi Lovers
Hong Kong’s love affair with salmon sushi shows no signs of cooling, and this survey confirms that the trend is not just local—it’s global within Japan itself. For diners, the takeaway is simple: don’t let outdated myths dictate your order. Salmon is not only safe but celebrated. Next time you sit at a conveyor belt, consider sampling one of the many creative variations that have made it Japan’s undisputed champion.
As sushi culture continues to evolve, salmon’s reign appears secure—backed by nutrition, innovation, and a visual allure that keeps customers coming back for more.
For more food insights and Hong Kong dining guides, explore our related articles on seasonal sushi trends and the best conveyor-belt spots in the city.