Sushi Styles

The word sushi means vinegar rice or sour-tasting in Japanese. You can buy short-grained "sticky" rice for sushi, then prepare it as you would with any other type of rice. These days people add vinegar, salt, and sugar to the rice to achieve the sour flavor...because it takes too much time for fermentation. A recipe and additional details about preparing sushi rice can be found at  http://sushinow.com/rice.htm.

1. Maki sushi, also known as rolled sushi can be seen  on the left. The outer wrapping is seaweed called Nori. A sheet of Nori is laid on a mat. Then rice and other ingredients such as avocado and fish are placed on one side of the nori. The nori is rolled around the rice and other ingredients, then sliced into bite-sized pieces. Fish roe on the top forms an attactive orange topping.

2. Nigiri sushi, fish pieces on top of a rice bed is shown on the right. Raw fish on its own is called sashimi. Sashimi is made from saltwater fish because they lack some of the parasites of freshwater fish. Many people confuse sashimi with sushi, however sushi always has vinegared rice. The fish in nigiri sushi can be raw, smoked, boiled, or grilled, depending on the type of fish used. 


3. Inari sushi is made by deep-frying tofu in soy sauce, then making a pocket in the tofu and stuffing the pocket with sushi rice mixed with ingredients such as mushrooms or carrots. An example of inari sushi is shown below.

4. Chirashi sushi consists of sushi rice spread on a plate and covered with artfully displayed raw or vinegar-marinated fish, small pieces of cooked vegetables, thin strips of fried egg, and other tasty ingredients. This type of sushi is also called bara sushi and varies widely among the different regions of Japan. Often it only includes vegetables. An example of chirashi sushi is shown below.

Wasabi and pickled ginger are often served with sushi. Most wasabi used in the United States is actually horseradish, Chinese mustard, and food coloring. However, real wasabi comes from the plant Wasabia japonica. 


The grated rhizome contains the famous, hot taste with a lingering sweetness.The Japanese began cultivating wasabi around the tenth century. The plant is quite particular in its needs, therefore difficult to grow. Some growers have established small wasabi operations in far western North America.

The wide variety of sushi developed after the fifteenth century in Japan. In the 1980s it became popularized around the world, and today it provides a glimpse into Japanese culture to millions of people outside of Japan.