Sushi

Sushi(すし, 寿司, 鮨, 鮓,pronounced[sɯɕiꜜ]or[sɯꜜɕi])is a traditional Japanese dish made with vinegaredrice(鮨飯,sushi-meshi), typically seasoned withsugarandsalt, and combined with a variety of ingredients(ねた,neta), such asseafood,vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the defining component is the vinegared rice, also known asshari(しゃり), orsumeshi(酢飯).
The modern form of sushi is believed to have been created byHanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in whichseafoodis placed on hand-pressed vinegared rice. This innovation occurred around 1824 in theEdo period(1603–1867). It was the fast food of thechōninclass in the Edo period.
Sushi is traditionally made with medium-grainwhite rice, although it can also be prepared withbrown riceor short-grain rice. It is commonly prepared with seafood, such assquid,eel,yellowtail,salmon,tunaorimitation crab meat. Certain types of sushi are vegetarian. It is often served withpickled ginger(gari),wasabi, andsoy sauce.Daikon radishorpickled daikon(takuan)are popular garnishes for the dish.
Sushi is sometimes confused withsashimi, a dish that consists of thinly sliced rawfishor occasionallymeat, without sushirice.
A dish known asnarezushi(馴れ寿司, 熟寿司, "matured fish"), stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded.Narezushiis also calledhonnare, meaning "fully fermented", as opposed tonamanare, meaning "partially fermented", a type of sushi that appeared in theMuromachi period.
Fermented fish using rice, such asnarezushi, originated inSoutheast Asiawhere it was made to preservefreshwater fish, possibly in theMekong Riverbasin, which is nowLaos,Cambodia,Thailand, andVietnam, and in theIrrawaddy Riverbasin, which is nowMyanmar.The first mention of anarezushi-like food is in a Chinese dictionary thought to be from the 4th century, in this instance referring to salted fish that had been placed in cooked or steamed rice, which caused it to undergo a fermentation process vialactic acid.Fermentation methods following similar logic in other Asian rice cultures includeburong isda,balao-balao, andtinapayanof thePhilippines;pekasamofIndonesiaandMalaysia,pla ra(ปลาร้า) of Thailand;sikhae(식해) ofKorea; andMắm bò hócorcá chuaof Vietnam.
Thelacto-fermentationof the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced during theYayoi period, lakes and rivers would flood during the rainy season and fish would get caught in the rice paddy fields. Pickling was a way to preserve the excess fish and guarantee food for the following months, andnarezushibecame an important source of protein for Japanese consumers. The termsushiliterally means "sour-tasting", as the overall dish has a sour andumamior savory taste. The term comes from anantiquatedしshiterminal-form conjugation, no longer used in other contexts, of theadjectival verbsui(酸い, "to be sour"),resulting in the termsushi(酸し).Narezushistill exists as a regional specialty, notably asfuna-zushifromShiga Prefecture.
In theYōrō Code(養老律令,Yōrō-ritsuryō)of 718, the characters for "鮨" and "鮓" are written as a tribute to the Japanese imperial court, and although there are various theories as to what exactly this food was, it is possible that it referred tonarezushi.
Until the early 19th century, sushi slowly changed with Japanese cuisine. The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance was the development ofrice vinegar.
During theMuromachi period(1336–1573), the Japanese invented a style of sushi callednamanareornamanari(生成、なまなれ、なまなり), which means "partially fermented". The fermentation period ofnamanarewas shorter than that of the earliernarezushi, and the rice used for fermentation was also eaten with the fish. In other words, with the invention ofnamanare, sushi changed from a preserved fish food to a food where fish and rice are eaten together. After the appearance ofnamanare,sakeand sake lees were used to shorten fermentation, and vinegar was used in theEdo period.
During the Edo period (1603–1867), a third type of sushi,haya-zushi(早寿司、早ずし, "fast sushi"), was developed.Haya-zushidiffered from earlier sushi in that instead of lactic fermentation of rice, vinegar, a fermented food, was mixed with rice to give it a sour taste so that it could be eaten at the same time as the fish. Previously, sushi had evolved with a focus on shortening the fermentation period, but with the invention ofhaya-zushi, which is simply mixed with vinegar, the fermentation process was eliminated and sushi became a fast food. Many types of sushi known in the world today, such aschirashizushi(散らし寿司, "scattered sushi"),inarizushi(稲荷寿司, "Inarisushi"),makizushi(巻寿司, "rolled sushi"), andnigirizushi(握り寿司, "hand-pressed sushi"), were invented during this period, and they are a type ofhaya-zushi. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. A 1689 cookbook describeshaya-zushi, and a 1728 cookbook describes pouring vinegar overhako-zushi(箱ずし, "box sushi")(square sushi made by filling a wooden frame with rice).
Today's style ofnigirizushi(握り寿司, "hand-pressed sushi"), consisting of an oblong mound of rice with a slice of fish draped over it, became popular inEdo(contemporary Tokyo) in the 1820s or 1830s. One common story of the origin ofnigirizushiis of the chefHanaya Yohei(1799–1858), who invented or perfected the technique in 1824 at his shop inRyōgoku.Thenigirizushiof this period was somewhat different from modernnigirizushi. The sushi rice of this period was about three times the size of today'snigirizushi. The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, calledaka-su(赤酢, "red vinegar"), was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar. Seafood served over rice was prepared in a variety of ways. This red vinegar was developed by Nakano Matazaemon (中野 又佐衛門), who is the founder ofMizkan, a company that still develops and sells vinegar and other seasonings today.
The dish was originally termedEdomae zushias it used freshly caught fish from theEdo-mae(Edo orTokyo Bay); the termEdomae nigirizushiis still used today as a by-word for quality sushi, regardless of its ingredients' origins.
In 1958, Yoshiaki Shiraishi opened the firstconveyor belt sushirestaurant(回転寿司,kaiten-zushi)named "GenrokuZushi" inHigashi-Osaka. In conveyor belt sushi restaurants, conveyor belts installed along tables and counters in the restaurant transport plates of sushi to customers. Generally, the bill is based on the number of plates, with different colored plates representing the price of the sushi.
When Genroku Sushi opened a restaurant at theJapan World Exposition, Osaka, 1970, it won an award at the expo, and conveyor belt sushi restaurants became known throughout Japan. In 1973, an automatic tea dispenser was developed, which is now used in conveyor belt sushi restaurants today. When the patent for conveyor belt sushi restaurants expired, a chain of conveyor belt sushi restaurants was established, spreading conveyor belt sushi throughout Japan and further popularizing and lowering the price of sushi. By 2021, the conveyor belt sushi market had grown to 700 billion yen and spread outside Japan.
The earliest written mention ofsushiin English described in theOxford English Dictionaryis in an 1893 book,A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring".There is an earlier mention of sushi inJames Hepburn's Japanese–English dictionary from 1873,and an 1879 article on Japanese cookery in the journalNotes and Queries.Despite common misconception among English speakers, sushi does not mean "raw seafood."
The common ingredient in all types of sushi is vinegaredsushi rice. Fillings, toppings, condiments, and preparationvary widely.
Due torendakuconsonant mutation,sushiis pronounced withzuinstead ofsuwhen a prefix is attached, as innigirizushi.
Chirashizushi(ちらし寿司, "scattered sushi", also referred to asbarazushi)serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is popular because it is filling, fast, and easy to make.It is eaten annually onHinamatsuriin March andKodomonohiin May.
Inarizushi(稲荷寿司)is a pouch offried tofutypically filled with sushi rice alone. According to Shinto lore,inarizushiis named after the godInari. Foxes, messengers of Inari, are believed to have a fondness for friedtofuand in some regions an Inari-zushi roll has pointed corners that resemble fox ears, thus reinforcing the association.The shape of Inarizushi varies by region. Inarizushi usually has a rectangular shape inKantō regionand a triangle shape inKansai region.
Regional variations include pouches made of a thin omelette (帛紗寿司,fukusa-zushi, or茶巾寿司,chakin-zushi) instead of tofu. It should not be confused withinari maki, a roll filled with flavored fried tofu.
Cone sushi is a variant ofinarizushioriginating inHawaiithat may includegreen beans,carrots,gobo, orpokealong with rice, wrapped in a triangularabura-agepiece. It is often sold inokazu-ya(Japanesedelis) and as a component ofbentoboxes.
Makizushi(巻き寿司, "rolled sushi"),norimaki(海苔巻き, "noriroll", used generically for other dishes as well)ormakimono(巻物, "variety of rolls")is a cylindrical piece formed with the help of a mat known as amakisu(巻き簾).Makizushiis generally wrapped in nori (seaweed) but is occasionally wrapped in a thinomelette, soy paper, cucumber, orshiso(perilla) leaves.Makizushiis often cut into six or eight pieces, constituting a single roll order. Short-grain white rice is usually used, although short-grain brown rice, likeolive oilon nori, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed inmakizushirice.
Nowadays, the rice inmakizushican be many kinds of black rice, boiled rice, and cereals. Besides the common ingredients listed above, some varieties may include cheese, spicy cookedsquid,yakiniku,kamaboko,lunch meat, sausage, bacon or spicytuna. The nori may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces ofmakizushimay be lightly fried with egg coating.
Below are some common types ofmakizushi, but many other kinds exist.
Narezushi(熟れ寿司, "matured sushi")is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavytsukemonoishi(pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more.
The most famous variety ofnarezushiare the ones offered as a specialtydish of Shiga Prefecture,particularly thefuna-zushimade from fish of thecrucian carp genus, the authentic version of which calls for the use ofnigorobuna, a particular locally differentiated variety ofwild goldfishendemictoLake Biwa.
Nigirizushi(握り寿司, "hand-pressed sushi")consists of an oblong mound of sushi rice that a chef typically presses between the palms of the hands to form an oval-shaped ball and a topping (theneta) draped over the ball. It is usually served with a bit ofwasabi; toppings are typically fish such as salmon, tuna, or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonlyoctopus(tako), freshwatereel(unagi), sea eel (anago),squid(ika), and sweet egg (tamago).
Gunkanmaki(軍艦巻, "Warship roll")(ja:軍艦巻) is a special type ofnigirizushi: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such asroe,nattō, oysters,uni(sea urchinroe), sweetcorn with mayonnaise, scallops, and quail eggs.Gunkan-makiwas invented at theGinzaKyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.
Temarizushi(手まり寿司, "ball sushi")is a style of sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.
Oshizushi(押し寿司, "pressed sushi"), also known ashako-zushi(箱寿司, "box sushi"), is a pressed sushi from theKansai region, a favorite and specialty ofOsaka. A block-shaped piece is formed using a wooden mold, called anoshibako. The chef lines the bottom of theoshibakowith the toppings, covers them with sushi rice, and then presses the mold's lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous isbattera(バッテラ, pressed mackerel sushi)orsaba zushi(鯖寿司).Inoshizushi, all the ingredients are either cooked or cured, and raw fish is never used.The namebatterameans "small boat" in Portuguese (bateira), as the sushi molds resembled small boats.
Oshizushiwrapped inpersimmonleaves, a specialty ofNara, is known askakinohazushi(柿の葉寿司).
Searedoshizushi, oraburi oshizushi(炙り押し寿司), is a popular variety invented inVancouver, BCin 2008.This involves using abutane torchto sear the sushi, which may contain ingredients such asmayonnaise, various sauces,jalapeños, andavocadoin addition to typical sushi ingredients such as salmon and mackerel. The variety has since spread to other cities, such asToronto.
The increasing popularity of sushi worldwide has resulted in variations typically found in theWestern worldbut rarely in Japan. A notable exception to this is the use of salmon. The Japanese have eaten salmon since prehistory; however, caught salmon in nature often containsparasitesand must be cooked orcuredfor its lean meat to be edible. On the other side of the world, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting withaquaculturefarming. The big breakthrough was when they figured out how to raise salmon in net pens in the sea. Being farm-raised, theAtlantic salmonreportedly showed advantages over thePacific salmon, such as no parasites, easy animal capture, and could be grown with higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-free salmon they ended up with a surplus. Norway has a small population and limited market; therefore, they looked to other countries to export their salmon. The first Norwegian salmon was imported into Japan in 1980, accepted conventionally, for grilling, not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s.Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between Bjorn Eirik Olsen, a Norwegian businessman tasked with helping the Norwegian salmon industry glut, and the Japanese food supplierNichirei.
Other sushi creations to suit the Western palate were initially fueled by the invention of theCalifornia roll, anorimakiwhich presently almost always usesimitation crab(the original recipe calls for real cooked crab), along with avocado and cucumber.A wide variety of popular rolls (norimakianduramaki) have evolved since.
The identity of the creator of the California roll is disputed. Several chefs fromLos Angeleshave been cited as the dish's originator, as well as one chef fromVancouver, British Columbia.
The earliest mention in print of a 'California roll' was in theLos Angeles Timesand anOcala, Floridanewspaper on November 25, 1979.Less than a month later anAssociated Pressstory credited a Los Angeles chef named Ken Seusa at the Kin Jo sushi restaurant nearHollywoodas its inventor. The AP article cited Mrs. Fuji Wade, manager of the restaurant, as its source for the claim.
Othersattribute the dish to Ichiro Mashita, another Los Angeles sushicheffrom the formerLittle Tokyorestaurant "Tokyo Kaikan".According to this account, Mashita began substituting thetoro(fattytuna) with avocado in the off-season, and after further experimentation, developed the prototype, back in the 1960s.
Japanese-born chefHidekazu Tojo, a resident of Vancouver since 1971 is also credited,claiming he created the California roll at his restaurant in the late 1970s.Tojo insists he is the innovator of the "inside-out" sushi, and it got the name "California roll" because its contents of crab and avocado were abbreviated to C.A., which is the abbreviation for the state ofCalifornia. Because of this coincidence, Tojo was set on the name California Roll. According to Tojo, he single-handedly created the California roll at his Vancouver restaurant, including all the modern ingredients of cucumber, cooked crab, and avocado.In 2016 theJapanese Ministry of Agriculture, Forestry and Fisheriesnamed Tojo agoodwill ambassadorfor Japanese cuisine.
The common theme in origin stories is that surrounding the roll in rice made it more appealing to western consumers who had never eaten traditional sushi. This innovation led to the eventual creation of countless rolls across North America and the world.
For example, the 'Norway roll' is another variant ofuramakizushifilled withtamago(omelette), imitation crab and cucumber, rolled withshisoleaf andnori, topped with slices of Norwegian salmon, garnished with lemon and mayonnaise.
Uramaki(裏巻, "inside-out roll")is a medium-sized cylindrical style of sushi with two or more fillings and was developed as a result of the creation of the California roll, as a method originally meant to hide the nori.Uramakidiffers from othermakimonobecause the rice is on the outside and the nori inside. The filling is surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as roe or toastedsesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber, or carrots.
Examples of variations include therainbow roll(an inside-out topped with thinly slicedmaguro, hamachi, ebi, sakeand avocado) and the caterpillar roll (an inside-out topped with thinly sliced avocado). Also commonly found is the "rock and roll" (an inside-out roll with barbecued freshwater eel and avocado with toasted sesame seeds on the outside).
In Japan,uramakiis an uncommon type ofmakimono; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers.
In Braziluramakiand other sushi pieces commonly include cream cheese in their recipe. Although unheard of in Japanese sushi, this is the most common sushi ingredient used in Brazil.Temakialso often contains a large amount of cream cheese and is extremely popular in restaurants.
Multiple-filling rolls inspired byfutomakiare a more popular type of sushi within the United States and come in variations that take their names from their places of origin. Other rolls may include a variety of ingredients, including choppedscallops,spicy tuna, beef or chickenteriyakiroll,okra, and assortedvegetablessuch as cucumber and avocado, and the tempura roll, where shrimp tempura is inside the roll or the entire roll is battered and fried tempura-style. In the Southern United States, many sushi restaurants prepare rolls usingcrawfish. Sometimes, rolls are made withbrown riceorblack rice, known as forbidden rice, which appear in Japanese cuisine as well.
PerFood and Drug Administrationregulations, raw fish served in the United States must be frozen before serving to kill parasites.
Since rolls are often made to order, it is not unusual for the customer to specify the exact ingredients desired (e.g., salmon roll, cucumber roll, avocado roll, tuna roll, shrimp or tunatempuraroll, etc.). Though the menu names of dishes often vary by restaurant, some examples include the following:
Australian sushi is a thick hand roll made from half a standard sheet of nori. It is similar tofutomakithick rolls, however, it is often served uncut as a on-the-go snack.Typical fillings in Australian sushi include teriyaki chicken, salmon and avocado, tuna, prawn, etc.Australian California rolls in are very different from American California rolls, with the nori wraps the rice and fillings always on the outside, and has notobikonor cream cheese.
Contrary to sushi in Japan and other countries being a high-end food, it is widely available in affordable takeaway joints in Australia.Sushi in Japanese restaurants has existed in Australia since the 1950s, but the first Australian-style sushi only appeared in 1995, in a stall called Sushi-Jin in the Target Centre food court at 246Bourke Street, Melbourne. The owner, Toshihiro Shindo, started selling takeaway sushi rolls which he adapted to Australian tastes. The store closed in 2008.Till this day, Japanese cuisine is the most popular cuisine in Australia with sushi as the third overall most popular food item, after hot dogs and pizza.
Australian sushi has grown in popularity in recent years, with its influence extending beyond Australia into theUnited KingdomandUnited States, which has sparked an online controversy after the opening of Sushi Counter inWest Village,New York City. People accused the owner ofcultural appropriationand left negative reviews,prompting to Google to remove all spam ratings from the restaurant location.
Many of the styles seen in the United States are also seen in Canada and their own. Doshi (a portmanteau ofdonutandsushi) is a donut-shaped rice ball on a deep-fried crab or imitation crab cake topped with sushi ingredients.Makipoutineis similar tomakizushiin style except it is topped with cheese curds and gravy and contains duckconfit, more cheese curds, and sweet potato tempura.Sushi cake is made of crab meat, avocado, shiitake mushroom, salmon, spicy tuna, and tobiko and served on sushi rice, then torched with spicy mayonnaise, barbecue sauce, and balsamic reduction, and dotted with caper and garlic chips.Sushi pizzais deep-fried rice or crab/imitation crab cake topped with mayonnaise and various sushi ingredients.
Sinaloan sushioriginated inSinaloa, Mexicoand has been available in the Western United States since 2013.
Gimbap, similar tomakizushi, is an internationally popular convenience food of Korean origin.It consists ofgim(the Korean version ofnori) rolled around rice seasoned with sesame oil, instead of vinegar, and a variety of ingredients such as vegetables, likedanmuji, and meat, likebulgogi.
All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consists of rice flavored with vinegar sauce and various raw or cooked ingredients.
Sushi-meshi(鮨飯)(also known assu-meshi(酢飯),shari(舎利), orgohan(ご飯)) is a preparation of white, short-grained,Japanese ricemixed with a dressing consisting ofrice vinegar,sugar,salt, and occasionallykombuandsake. It must be cooled to room temperature before being used for a sushi filling, or it will get too sticky while seasoned. Traditionally, it is mixed with ahangiri(a round, flat-bottom wooden tub or barrel) and ashamoji(a wooden paddle).
Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Sri Lanka, Bangladesh, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi differs fromglutinous rice. Freshly harvested rice (shinmai) typically contains too much water and requires extra time to drain the rice cooker after washing. In somefusion cuisinerestaurants, short-grainbrown riceandwild riceare also used.
There are regional variations in sushi rice, and individual chefs have their methods. Most of the variations are in the rice vinegar dressing: theKantō region(or East Japan) version of the dressing commonly uses more salt; inKansai region(or West Japan), the dressing has more sugar.
The dark green seaweed wrappers used inmakimonoare callednori(海苔). Nori is a type ofred algae, typically in the familyBangiaceae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, similar to makingrice paper.Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.
The size of a nori sheet influences the size ofmakimono. A full-size sheet producesfutomaki, and a half produceshosomakiandtemaki. To producegunkanand some othermakimono, an appropriately-sized piece of nori is cut from a whole sheet.
Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.
When makingfukusazushi, a paper-thin omelet may replace a sheet of nori as the wrapping. The omelet is traditionally made on a rectangular omelet pan, known as amakiyakinabe, and used to form the pouch for the rice and fillings.
The ingredients used inside sushi are calledguand are, typically, varieties of fish.For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish that is to be cooked. Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in a commercial inspection. Commonly used fish aretuna(maguro, shiro-maguro),Japanese amberjack, yellowtail (hamachi),snapper(kurodai),mackerel(saba), andsalmon(sake). The most valued sushi ingredient istoro, the fatty cut of the fish.This comes in a variety ofōtoro(often from the bluefin species of tuna) andchūtoro, meaning "middle toro", implying that it is halfway into the fattiness betweentoroand the regular cut.Aburistyle refers to nigiri sushi, where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will have completely raw toppings, calledneta.
Other seafoods such assquid(ika),eel(anagoandunagi),pike conger(hamo),octopus(tako),shrimp(ebiandamaebi),clam(mirugai,aoyagiandakagai), fishroe(ikura,masago,kazunokoandtobiko),sea urchin(uni),crab(kani), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi.Oystersare less common, as the taste is thought to not go well with the rice.Kani kama, or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.
Pickleddaikonradish (takuan) inshinko maki, pickled vegetables (tsukemono), fermented soybeans (nattō) innattō maki,avocado,cucumberinkappamaki,asparagus,yam, pickledume(umeboshi),gourd(kanpyō),burdock(gobo), and sweet corn (sometimes mixed with mayonnaise) are plant products used in sushi.
Tofu,eggs(in the form of slightly sweet, layered omelette calledtamagoyaki), and raw quail eggs (as agunkan-makitopping) are also common.
Sushi is commonly eaten with condiments. Sushi may be dipped inshōyu(soy sauce), and is usually flavored withwasabi, a piquant paste made from the grated stem of theWasabia japonicaplant.Japanese-style mayonnaiseis a common condiment in Japan on salmon, pork, and other sushi cuts.
The traditional grating tool for wasabi is a sharkskin grater orsamegawa oroshi. An imitation wasabi (seiyo-wasabi), made fromhorseradish, mustard powder, and green dye, is common. It is found at lower-endkaiten-zushirestaurants, inbento boxsushi, and at most restaurants outside Japan. If manufactured in Japan, it may be labelled "Japanese Horseradish".The spicy compound in both true and imitation wasabi isallyl isothiocyanate, which has well-knownanti-microbialproperties. However, true wasabi may contain some other antimicrobials as well.
Gari(sweet, pickledginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan,green tea(ocha) is invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known asmecha. In sushi vocabulary, green tea is known asagari.
Sushi may be garnished withgobo, grateddaikon, thinly-sliced vegetables, carrots, radishes, and cucumbers that have been shaped to look like flowers, real flowers, or seaweed salad.
When closely arranged on a tray, different pieces are often separated by green strips calledbaranorkiri-zasa(切り笹). These dividers prevent the flavors of neighboring pieces of sushi from mixing and help to achieve an attractive presentation. Originally, these were cut leaves from theAspidistra elatior(葉蘭,haran)andSasa veitchii(熊笹,kuma-zasa)plants, respectively. Using actual leaves had the added benefit of releasing antimicrobialphytoncideswhen cut, thereby extending the limited shelf life of the sushi.
Sushi bento boxes are a staple of Japanese supermarkets and convenience stores. As these stores began rising in prominence in the 1960s, the labor-intensive cut leaves were increasingly replaced with green plastic to lower costs. This coincided with the increased prevalence of refrigeration, which extended sushi's shelf life without the need for cut leaves. Today plastic strips are commonly used in sushi bento boxes and, to a lesser degree, in sushi presentations found in sushi bars and restaurants. In store-sold or to-go packages of sushi, the plastic leaf strips are often used to prevent the rolls from coming into early or unwanted contact with the ginger and wasabi included with the dish.
The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat and high inprotein,carbohydrates(the rice only),vitamins, and minerals, as aregariandnori. Other vegetables wrapped in sushimay also offer nutrients.
Potential chemical and biological hazards in sushi include environmental contaminants,pathogens, and toxins.
Large marineapex predatorssuch astuna(especiallybluefin) can harbor high levels ofmethylmercury, one of many toxins ofmarine pollution. Frequent or significantly large consumption of methylmercury can lead to developmental defects when consumed by certain higher-risk groups, including women who are pregnant or may become pregnant, nursing mothers, and young children.A 2021 study inCatalonia, Spain reported that the estimated exposure to methylmercury in sushi consumption by adolescents exceeded the tolerable daily intake.
A 2011 article reported approximately 18 million people infected with fish-borneflukesworldwide.Such an infection can be dangerous for expecting mothers due to the health risks that medical interventions or treatment measures may pose on the developing fetus.Parasitic infections can have a wide range of health impacts, including bowel obstruction, anemia, liver disease, and more.These illnesses' impact can pose health concerns for the expecting mother and baby.
Sashimior other types of sushi containing raw fish present a risk of infection by three main types ofparasites:
For these reasons, EU regulations forbid using raw fish that had not previously been frozen. It must be frozen at temperatures below −20 °C (−4 °F) in all product parts for no less than 24 hours.Fish for sushi may beflash frozenon fishing boats and by suppliers to temperatures as low as −60 °C (−76 °F).Super-freezing destroys parasites, and also prevents oxidation of the blood in tuna flesh that causes discoloration at temperatures above −20 °C (−4 °F).
Calls for stricter analysis and regulation of seafood include improved product description. A 2021 DNA study in Italy found 30%–40% of fish species in sushi incorrectly described.
Some forms of sushi, notably those containing thefugupufferfish and some kinds of shellfish, can cause severe poisoning if not prepared properly. Fugu consumption, in particular, can be fatal. Fugu fish has a lethal dose oftetrodotoxinin its internal organs and, by law in many countries, must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan.Licensing involves a written test, a fish-identification test, and a practical test that involves preparing the fugu and separating out the poisonous organs; only about 35 percent of applicants pass.
Sustainable sushi is made from fished or farmed sources that can be maintained or whose future production does not significantly jeopardize the ecosystems from which it is acquired.
Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, keeping with this cuisine's aesthetic qualities.
Many sushi restaurants offer fixed-price sets selected by the chef from the catch of the day. These are often graded asshō-chiku-bai(松竹梅),shō/matsu(松, pine),chiku/take(竹, bamboo), andbai/ume(梅, plum), withmatsuthe most expensive andumethe cheapest.Sushi restaurants will often have private booth dining, where guests are asked to remove their shoes, leaving them outside the room; However, most sushi bars offer diners a casual experience with an open dining room concept.
Sushi may be servedkaiten zushi(sushi train) style: color-coded plates of sushi are placed on a conveyor belt from which diners pick as they please. After finishing, the bill is tallied by counting how many plates of each color have been taken. Newerkaiten zushirestaurants usebarcodesorRFIDtags embedded in the dishes to manage elapsed time after the item was prepared.
There is a practice callednyotaimoriwhich entails serving sushi on the naked body of a woman.
Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars.
Unlike sashimi, which is almost always eaten with chopsticks,nigirizushiis traditionally eaten with the fingers, even in formal settings.Although it is commonly served on a small platter with a side dish for dipping, sushi can also be served in abento, a box with small compartments that hold the various dishes of the meal.
Soy sauce is the usual condiment, and sushi is normally served with a small sauce dish or a compartment in the bento. Traditional etiquette suggests that the sushi is turned over so that only the topping is dipped to flavor it; the rice—which has already been seasoned with rice wine vinegar, sugar, salt, mirin, and kombu—would otherwise absorb too much soy sauce and would fall apart.
Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and the diner should not add more.However, today, wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish.