Many people think sushi just means raw fish, but sushi is really a Japanese food centered around vinegared rice, called sushi-meshi. This seasoned rice is the main ingredient in all types of sushi, whether it comes with raw or cooked seafood, vegetables, or other fillings. The word “sushi” actually means “sour,” which comes from the taste the rice vinegar gives the rice.
Sushi’s oldest form came from China as a way to keep fish fresh. Over time, sushi changed into what we see today in Japan. From simple, hand-shaped nigiri to rolled maki, sushi is now enjoyed around the world for its different flavors, careful preparation, and lovely presentation.
What Is Sushi?
Sushi is a Japanese dish based around a special type of rice that is cooked and then flavored with rice vinegar, sugar, and salt. This mix creates a slightly sour and sticky rice called sushi-meshi, which is used in all sushi types no matter what is added on top or inside.
Making sushi is a skillful job. Sushi chefs, called itamae, spend years learning how to prepare the rice and work with the freshest ingredients, making sure each piece is balanced in flavor and texture.
What Makes a Dish “Sushi”?
All sushi dishes must use vinegared rice-this is what separates sushi from other Japanese dishes, even those that use raw fish. For example, sashimi is sliced raw fish or meat, but as it doesn’t include rice, it’s not actually sushi.
The flavored rice is the base, and many ingredients-raw fish, cooked seafood, vegetables, or meat-can be combined with it. The careful seasoning and use of rice to hold everything together are what truly make a dish sushi.
Is All Sushi Made with Raw Fish?
Many people think raw fish is always part of sushi, but that’s not true. While raw seafood is common, sushi can also have cooked items like grilled eel (unagi) or cooked shrimp (ebi).
There are also vegetarian sushi types with fillings like cucumber, avocado, pickled radish, or mushrooms. The main focus is the rice and the mix of fresh ingredients, not just raw fish.
Main Types of Sushi Dishes
Sushi comes in many styles, each with its own way of being made and served. The table below summarizes the main types of sushi:
| Type | Main Features |
|---|---|
| Nigiri | Hand-shaped rice topped with seafood |
| Maki | Rice and fillings rolled in seaweed and sliced |
| Uramaki | Rice wraps the seaweed and fillings (inside-out roll) |
| Temaki | Large seaweed cone filled with rice and fillings |
| Chirashi | Bowl of sushi rice covered with toppings |
| Gunkan Maki | Oval rice ball wrapped with seaweed and topped with loose items |
| Inari | Sushi rice stuffed in a fried tofu pouch |
| Temari | Small ball-shaped sushi, often for parties |
| Oshizushi | Pressed sushi in a block, then sliced |
| Narezushi | Fermented fish with rice, the oldest style |
| Sasa Sushi | Rice and toppings served on a bamboo leaf with local vegetables |
Sashimi
Sashimi is not sushi because it doesn’t use rice. It is just thinly sliced raw fish or meat, sometimes grilled or cooked, served with sauces like soy sauce or ponzu. Sashimi is usually a starter to let diners taste the pure flavor of the fish.
Nigiri Sushi
Nigiri is probably the best-known kind of sushi. It consists of an oval mound of seasoned rice with a topping, usually seafood. Sometimes a bit of wasabi is put between the rice and fish.
- Raw options: Tuna (maguro), salmon (sake), scallop (hotate)
- Cooked options: Shrimp (ebi), grilled eel (unagi), egg omelet (tamago)
Maki (Makizushi)
Maki, or sushi rolls, are made by placing rice and fillings on a sheet of seaweed, rolling it up, and cutting into pieces. The fillings are in the center, surrounded by rice and seaweed.
- Futomaki: Thick rolls with several fillings, often vegetarian
- Hosomaki: Thin rolls with one filling (e.g., cucumber or tuna)
Uramaki (Inside-Out Rolls)
Uramaki rolls have the rice on the outside, seaweed inside, and can include a mix of fillings. This style is popular in the U.S.-the California Roll is a good example.
Temaki (Hand Rolls)
Temaki are cone-shaped hand rolls. Seaweed wraps around rice and fillings, which are eaten by hand in larger bites.
Chirashi (Bowl Sushi)
Chirashi sushi is a bowl of seasoned rice “scattered” with various toppings, including fish, egg, and vegetables. Arrangements can be raw or cooked, depending on the region.
Gunkan Maki
Gunkan maki are oval-shaped rice balls, wrapped with a strip of seaweed to form a cup, often filled with fish roe, sea urchin, or chopped fish that wouldn’t sit well on top of nigiri.
Inari Sushi
Inari is made by filling a sweet and savory fried tofu pouch with vinegared rice. It usually doesn’t contain fish and is a popular vegetarian choice.
Temari Sushi
Temari are round, ball-shaped pieces of sushi often served at special events. They are small, colorful, and topped with thin slices of vegetables, fish, or egg.
Oshizushi (Pressed Sushi)
Oshizushi is made by pressing layers of rice and toppings in a rectangular wooden mold, then slicing the block into small pieces. This style generally uses cooked or preserved items.
Narezushi (Fermented Sushi)
Narezushi is the oldest form of sushi. Fish is packed in rice and left to ferment, where it can be stored for months. Today, it’s rare and mostly found as a specialty in certain parts of Japan.
Sasa Sushi
Sasa sushi is a local specialty from Niigata and Nagano. Sushi rice and wild vegetables are placed on a bamboo leaf, often reflecting what is in season in the area.
Popular Sushi Rolls Around the World
Outside of Japan, sushi rolls with creative combinations have become very popular, especially in the West. Here are some favorites:
- California Roll: Imitation crab, avocado, cucumber, often rice on the outside and topped with sesame or roe.
- Rainbow Roll: A California Roll base, topped with slices of various raw fish for a colorful look.
- Spicy Tuna Roll: Chopped raw tuna mixed with spicy mayo, sometimes cucumber or avocado added.
- Dragon Roll: Filled with eel and cucumber, topped with avocado slices and sauce to look like dragon scales.
- Philadelphia Roll: Smoked or raw salmon and cream cheese, sometimes with cucumber or avocado.
- Shrimp Tempura Roll: Crispy fried shrimp with avocado and cucumber, often with sweet sauce on top.
- King Crab Roll: King crab, mayonnaise, and avocado, often a premium roll compared to the California Roll.
- Alaska Roll: Smoked salmon, cucumber, and avocado, sometimes adding asparagus.
- Boston Roll: Poached shrimp, avocado, and cucumber, usually with fish roe on the outside.
- Cucumber Roll (Kappa Maki): Simple roll with just cucumber, good for vegetarians and palate cleansing.
- Spider Roll: Deep-fried soft-shell crab, with avocado, cucumber, and sometimes spicy mayo and sprouts.
Main Ingredients in Sushi Dishes
Sushi’s taste comes from its high-quality ingredients, chosen and prepared with care. Here are the main ones:
- Sushi Rice (Sushi-meshi): Short-grain rice mixed with rice vinegar, sugar, and salt to be sticky but separate and slightly tangy.
- Fish and Seafood: Both raw and cooked options are used. Examples include tuna, salmon, yellowtail, eel, shrimp, octopus, squid, scallop, sea urchin, and fish roe.
- Nori and Other Wrappings: Seaweed sheets are used to hold maki rolls and hand rolls together. Sometimes other wrappings like omelet, soy paper, or thin vegetable slices are used.
- Vegetarian Fillings: Common choices are cucumber, avocado, pickled radish, mushrooms, asparagus, yam, and burdock root. Inari (tofu pouches) is also vegetarian.
- Sauces and Condiments: Soy sauce for dipping, wasabi for heat, and pickled ginger to clean the palate. Other sauces, like eel sauce or spicy mayo, are used on some rolls.
Japanese vs. Western-Style Sushi
Sushi has changed as it spread worldwide, especially in Western countries.
- Japanese Sushi: Focuses on simple, high-quality ingredients. Nigiri and maki (with seaweed on the outside) are most common, and toppings are usually fresh raw or cooked seafood.
- Western Sushi: Known for uramaki (inside-out rolls), more fillings, and sauces like spicy mayo or cream cheese. Portions are often bigger, and presentations can be more elaborate, with various garnishes and multiple fish types on one roll.
How Are Sushi Dishes Made and Served?
Sushi making requires skill, practice, and attention to detail:
- Sushi Chef Skills: Chefs train for years to cook the rice just right, handle fish safely and skillfully, and assemble each piece properly.
- Serving and Presentation: Sushi is arranged in neat rows on simple plates so its colors and textures stand out. Rolls are sliced evenly, and toppings are laid out neatly. Garnishes like ginger and wasabi are placed thoughtfully.
Common Questions About Sushi
What Are the Most Common Sushi Dishes in Japan?
In Japan, the most common sushi types are nigiri and maki, especially the simpler forms like hosomaki (thin rolls) and futomaki (thick rolls). Japanese sushi usually highlights one topping or filling, focusing on simple, fresh flavors rather than complex combinations seen abroad. Uramaki and other creative rolls are available but less popular than these traditional forms.
