Sushi (すし)

What Is Sushi (すし)?

Sushi (すし) is a beloved Japanese dish made with vinegared rice and a variety of ingredients, including vegetables, seafood, and sometimes tropical fruits.

Sushi can be presented in many ways, but one key ingredient that’s always present is sushi rice, also known as shari (しゃり) or sumeshi (酢飯). Interestingly, the term sushi (すし) originally means “sour tasting”!

Traditionally, sushi is made with medium-grain white rice, but you can certainly experiment with other types of rice. While seafood like tuna or salmon is commonly used, there are also plenty of delicious vegetarian sushi recipes.

Sushi is often served with accompaniments like wasabi, soy sauce, pickled ginger, and garnishes such as pickled daikon or daikon radish.

People often confuse sashimi with sushi. Sashimi consists of thinly sliced raw fish or meat, and rice is optional. Even though sushi is so popular, many don’t realize that sushi doesn’t always include raw fish. Sashimi is the raw fish often used in sushi.

In a nutshell, sushi (すし) is a way to prepare seasoned, vinegared rice with various accompaniments, whether they’re meat, vegetables, or more!

The Different Types of Sushi (すし).

nigiri-zushi

Nigiri-zushi features hand-pressed mounds of rice with a small dab of wasabi and topped with various ingredients. The most popular version in Japan consists of rice shaped into a small cylinder and topped with a thin slice of raw fish. It’s typically enjoyed with a dip in soy sauce and eaten in one bite.

maki-zushi

Maki-zushi are sushi rolls wrapped in nori seaweed. In Japanese, "maki" means "coiling," so these sushi rolls are rolled up similarly to rice balls, but with nori on the outside. Sometimes, the nori is placed on the inside instead. The filling can include fresh fish, vegetables, algae, cream cheese, and more, depending on your preference!

Is There A History Behind Them?

The original sushi (すし) was developed in the 8th century in Southeast Asia and traveled through China before reaching Japan. It started as a Lacto-fermented rice dish with salted fish wrapped in fermented rice, which was a method to preserve gutted fish for months. After fermentation, only the fish was eaten, and the rice was discarded. This preservation method became crucial in Japan.

In Japan, sushi evolved to include fish and rice, known as namanare or namanari, meaning "semi-fermented." This style of sushi, which featured partly raw fish wrapped in rice, was enjoyed fresh before the flavor changed and became a delicacy rather than a preservation method.

During the Edo period, haya-zushi emerged, allowing rice and fish to be eaten together, making it a unique part of Japanese culture. Today’s internationally known sushi (すし) was popularized by Hanaya Yohei, who created a version that was not fermented and could be enjoyed with either fingers or chopsticks.

The earliest recorded reference to sushi in Japan dates back to the 9th or 10th century. Over the next 800 years, sushi evolved significantly. Rice started to be boiled instead of steamed, and rice vinegar became crucial. The fermentation process was gradually replaced by vinegar, and by the late 16th century, namanare was created, using shorter fermentation times and possibly marinated in rice vinegar.

Early nigiri-zushi was quite different from today’s varieties. Fish was marinated in soy sauce or vinegar, or heavily salted, so there was no need for additional soy sauce. Some fish were cooked due to the lack of refrigeration, and each piece of sushi was much larger than what we see today. With the advent of refrigeration, raw fish became more accessible, and by the late 20th century, sushi quickly gained global popularity.

Here Is A Quick And Easy Recipe For You To Try It Out At Home!

Our recipe shout out goes to Fifteen Spatulas! If you would like to check out their recipe and how to make this yummy treat, Click Here!

Dōzo omeshiagarikudasai!! (enjoy your meal!)