Have You Experienced the Diverse World of Sushi?

Sushi is a delightful fusion of contemporary cuisine and centuries-old Japanese heritage. However, many myths surround sushi. Contrary to popular belief, sushi isn't solely about raw fish. Fish is just one of numerous ingredients that can be used in sushi.

This article delves into the origins of sushi, explores its various forms, and offers insights into the experience of dining at a sushi bar. Additionally, we'll provide tips on crafting sushi in your own kitchen.

4 Types of Sushi to Know

A widespread myth about sushi is that it solely consists of raw fish or that raw fish is essential to its preparation. While raw fish was part of sushi's origins, it can be crafted using a wide array of ingredients.

Steamed rice is the cornerstone of all sushi dishes. Chefs prepare sushi rice by steaming short- or medium-grain rice and seasoning it with a blend of rice vinegar, sugar, and salt.

Achieving the right texture and consistency is crucial for perfect sushi — the rice should be slightly sticky, avoiding a gooey or clumpy texture. Additionally, the vinegar should complement, not overwhelm, the rice's natural taste.

1. Sashimi

Sashimi refers to raw fish served on its own. While it isn't technically sushi because it lacks rice, sashimi is commonly found on the menu at sushi restaurants.

2. Nigiri

In Tokyo, where the world's largest fish market is located, nigirizushi (nigiri sushi) typically features a small portion of rice topped with a precisely cut slice of fish.

The Oxford American Dictionary explains that the term nigiri originates from the Japanese verb nigiru, which means to “grasp, squeeze, or mold with the hands.” Nigiri is made by shaping a small oval of rice by hand, often crowned with a slice of fish.

3. Maki

In the Osaka region, sushi often includes cucumbers, vegetables, or herbs rolled with rice and crispy seaweed, known as nori. In the U.S., makizushi (maki sushi or maki rolls) is the most widely recognized form of sushi.

This style involves rolling rice and nori with fillings using a bamboo mat, then cutting it into small, bite-sized pieces. The California roll, a popular variation, is an inside-out roll featuring crab meat, avocado, and cucumber.

4. Chirashi

Chirashizushi (chirashi sushi), often referred to as rice salad or scattered sushi in the U.S., consists of a bowl of seasoned sushi rice topped with various ingredients.

Sushi History

Sushi has a history spanning nearly a millennium, originating before the advent of refrigeration. Coastal communities preserved fresh fish by layering it with rice, which fermented over weeks, creating an acidic environment that prevented spoilage.

After fermentation, the fish was consumed. Over time, the Japanese began eating the rice alongside the fish. This traditional dish, known as narezushi, is still enjoyed in Japan today. To prepare narezushi, fish, salt, and rice are layered in a wooden barrel and pressed with a heavy stone for several weeks.

With the widespread use of refrigeration, the fermentation process became obsolete. Chefs in Osaka started crafting oshizushi by molding vinegared rice and toppings into small wooden forms.

Sushi gained popularity in the Edo region (now Tokyo), where chefs pioneered nigirizushi by hand-shaping rice into small mounds and pressing toppings onto them.

Sushi Toppings

When preparing sushi at home, you have the freedom to choose your ingredients. However, some ingredients are staples due to their alignment with Japanese culinary traditions and flavors.

While raw fish isn't mandatory, it is a highlight in many top-quality sushi dishes. It's important to note that fish species and names vary between Japan and the U.S., and chefs often use locally available or seasonal alternatives.

Tuna, particularly varieties like bluefin, big-eye, and yellowfin, is one of the most celebrated sushi ingredients. The fat content determines its value, with bluefin tuna belly, known as toro, being the most prized. Raw tuna ranges in pink hues and boasts a rich, buttery taste.

Mackerel is another popular choice. Salmon, especially when ocean-caught, is a sushi favorite, offering a vibrant orange color and robust flavor when served raw. Other seafood toppings include shrimp, squid, octopus, eel, clams, and tobiko (flying fish roe).

Tamago is a unique omelet crafted by layering thin sheets of egg until they form a dense, sliceable block. Chefs often secure tamago to a piece of sushi rice using a strip of nori.

Avocado is highly popular in Japan, where it’s sometimes referred to as the "tuna of the land." Cucumbers and mushrooms are also common non-seafood sushi ingredients, though virtually any vegetable can be used.

Some essential sushi accompaniments aren’t part of the sushi itself. Shoyu, a type of soy sauce, is used for dipping sushi pieces. Pickled ginger, or gari, helps cleanse the palate between different sushi servings.

Wasabi, a green relative of horseradish, is typically made into a paste and either incorporated directly into sushi or added before eating for an extra zing. Authentic wasabi is scarce in the U.S., where sushi restaurants often substitute it with a mix of horseradish and mustard paste, dyed green.

At the Sushi Bar

Dining at a sushi bar offers a unique experience compared to other restaurants. However, newcomers need not worry — sushi bar staff are renowned for their helpfulness.

The bar surrounds the workspace of the sushi chefs. Sitting at the bar allows you to interact with the chefs and watch them prepare your meal. They may recommend seasonal specialties or dishes they think you’ll enjoy, so feel free to ask. You can also request non-fish options if desired.

When seated at the bar, you place your sushi orders directly with the chef. For drinks and other items like soup, ask the servers. The waitstaff is also available to address any questions about the sushi bar.

What to Drink

Sake is a classic choice at sushi bars, but it’s best not to pair it with sushi since both are rice-based and their flavors don’t complement each other. Instead, opt for light beer (Japanese or domestic) or green tea, which are traditional accompaniments. Water or sparkling water are also excellent options.

If you decide to enjoy sake, remember to pour it for your dining companion and let them pour for you. Pouring your own sake is considered impolite.

How to Eat Sushi

When ordering a type of sushi, you might receive more than one piece. For instance, nigirizushi typically comes in pairs. Additionally, not all sushi features raw fish; some preparations include seared or torched fish.

Sashimi should always be eaten with chopsticks, but sushi can be enjoyed with chopsticks or as finger food.

Use soy sauce sparingly, dipping only the edge of the topping and avoiding the rice. Drenching the sushi in soy sauce is considered disrespectful to the chef.

Sushi Bar Lingo

Making Sushi at Home

In Japan, making sushi at home is uncommon. Sushi bars are widespread, and many believe only skilled sushi chefs can prepare it correctly. When enjoying sushi at home, they typically order it. However, preparing sushi at home can be a fun and tasty activity for special occasions.

Choosing the Right Fish

If using raw fish for sushi, purchase it from a reliable source. Terms like "sushi-grade" and "sashimi-grade" are not legally regulated. The U.S. Food and Drug Administration offers guidelines for freezing raw fish to ensure safety, but enforcement depends on local authorities.

Once you’ve selected the right fish, ensure its freshness. Fresh fish should have a clean scent, not a strong fishy odor. If the fish is whole, look for clear eyes and scales that are firmly attached.

When examining fillets, avoid those with discoloration or soft spots, as these indicate the fish isn’t fresh. Some fish, like salmon, are often flash-frozen on the boat. If you’re far from the coast, finding fresh sushi-grade fish might be challenging.

Always thaw frozen fish in the refrigerator before using it.

Preparing the Rice

While any medium or short-grain white rice can be used, Asian markets often sell rice specifically labeled as "sushi rice."

Rinse the rice thoroughly until the water runs nearly clear. Handle the rice gently to prevent breaking or mashing it. Avoid using a strainer, as it can be too harsh; instead, swirl the rice in a pot of water. After rinsing, soak the rice in cold water for 30 minutes, then drain it again.

Before cooking, you can enhance the rice by adding a splash of sake (Japanese rice wine) and a piece of dashi konbu, a type of dried kelp.

Bring the rice to a boil and cook it on medium heat with the lid on for 15 minutes. Then, reduce the heat to low and simmer for about 20 minutes. Once cooked, briefly increase the heat to high for a few seconds. After turning off the heat, let the rice rest for 15 minutes.

While the rice soaks and cooks, prepare the vinegar. Although premade sushi vinegar is available at Asian markets, making it at home is simple. Use rice vinegar exclusively, as no other type will suffice, and mix it with sugar and salt.

In their book "Sushi for Dummies," Judi Strada and Mineko Takane Moreno suggest combining ¼ cup of vinegar, 1 tablespoon of sugar, and 1½ teaspoons of salt for every five cups of rice. Stir until the mixture is clear. Store the seasoned vinegar in the refrigerator, but ensure it’s at room temperature before adding it to the rice.

Combining the rice and vinegar requires more care than simply mixing. Start by transferring the rice into a bowl. A flat wooden bowl is traditional, but glass or plastic works well (avoid metal, as it reacts with vinegar). A shallow bowl helps the rice cool evenly.

Use a spatula or a vinegar-moistened wooden sushi paddle to gently remove the rice from the pot, flipping it into the bowl. Don’t forget to remove the dashi konbu. Slowly pour the vinegar over the rice while holding the paddle above it, moving the paddle to distribute the vinegar evenly.

Gently mix the rice by dividing it with the paddle and turning it over. Simultaneously, fan the rice to cool it quickly. Once the rice stops steaming, stop fanning and turning. Cover it with a damp towel and keep it at room temperature until you’re ready to assemble the sushi.

Making Nigirizushi

These photos and instructions will guide you through creating some popular sushi varieties. Remember, we’re not sushi experts — we were learning alongside you. For toppings, we used thinly sliced carrots, avocado, and cucumber.

Toppings should be sliced to fit neatly into or on top of the sushi. Slicing is an art in itself, with options like dicing, mincing, shaving, slivering, or cutting into matchsticks. Here, we’ve prepared carrot slivers and long cucumber slices.

Nigirizushi, or finger sushi, is crafted by shaping a small portion of rice into an oblong form. Start by dipping your fingers in vinegar water, then gently mold the rice in your palm. Avoid pressing too hard; just apply enough pressure to bind the grains.

Use your thumb to create a slight indentation on one side of the sushi. This side will serve as the base, allowing the sushi to curve slightly upward in the middle when placed down.

It’s easiest to prepare several nigirizushi pieces first, then add the toppings. You can place the toppings directly or add a dab of wasabi beforehand. These are our first attempts at sushi. While not perfect, they were delicious.

Perfecting the appearance of your sushi will take practice, even if it tastes great. You can also wrap a strip of nori around each piece, but serve it immediately to keep the nori crisp.

Making Temaki

Next, we’ll create a temaki, or hand roll. This involves forming a cone of nori filled with rice and toppings. Start with half a sheet of nori. Hold the nori in your hand and spread rice over one end, covering about a third. Arrange your toppings diagonally across the rice.

Fold the bottom corner over the toppings and roll the nori in the same direction. When finished, you’ll have a cone-shaped sushi roll. The rice’s moisture will help the nori adhere.

Making Makizushi

Makizushi refers to rolled sushi, which comes in various forms depending on its shape and size.

Hosomaki and chumaki are what many envision when they think of sushi: rice and fillings inside, wrapped in nori. The difference lies in hosomaki containing only one ingredient (besides rice and nori), while chumaki includes two or more.

Futomaki is another maki sushi variant rolled with nori on the outside, but it’s thicker and typically filled only with vegetables.

In the examples shown, we’re preparing chumaki. To start, place a nori sheet on your bamboo mat, shiny side down. Spread rice over about two-thirds of the nori (slightly less than shown here). Arrange your toppings across the rice.

Fold the bamboo mat over, rolling the nori around the toppings. Ensure the mat doesn’t get rolled into the sushi. Once the mat reaches the far edge of the rice, start tightening the roll.

Hold the roll with the mat covering it, then grip the far edge of the mat. Tighten the roll by pulling at each corner and the middle. When sufficiently tight, complete the roll by pulling the mat forward. Repeat the tightening process if necessary.

You now have a complete futomaki roll. Use a very sharp knife to slice the roll in half, pressing straight down to avoid damaging the nori. Cut each half twice more to yield eight pieces of makizushi.

Making Uramaki

Inside-out rolls, or uramaki, are prepared similarly to chumaki. Start by placing plastic wrap over the bamboo mat, then spread the rice directly onto it. Add the nori over the rice, with toppings placed on the nori. Roll it just like futomaki.

Before slicing, you can coat the finished roll with sesame seeds or another garnish.

An assortment of sushi is visually appealing and serves as an excellent appetizer or even a complete meal. Remember to include soy sauce and wasabi for dipping, along with ginger root to refresh the palate between sushi pieces.