Sushi
You might think sushi is fish rolled up in seaweed, but there is so much more. There are several types, from sashimi to chirashi, all of which use a variety of fish and different preparations whether you are new to sushi or want to branch outside of the California roll and Philadelphia roll.
The History of Sushi Is Shrouded in Ancient Legend
What Is Sushi?
Sushi means "sour rice" in Japanese, which makes sense because sushi rice is made with vinegar. Even though we associate sushi with uncooked seafood today, the history of sushi is the history of preservation through fermentation; it is only the development of refrigeration that has allowed fish to be consumed without fermentation.
Narezushi, which means "salted fish," is one of the earliest forms of sushi. Salted fish and cooked rice were placed together to ferment to preserve fish. Since then (and the introduction of the refrigerator), sushi has evolved to what it is today—primarily raw fish.
Types Of Sushi
There are many varieties, but these are the seven main types of sushi.
Nigiri: Nigiri is a slice of fish placed over a small amount of rice.
Sashimi: Sashimi is slices of fish served without rice.
Maki: These bite-sized rolls have seaweed on the outside and rice (and other ingredients) on the inside.
Uramaki: Uramaki is similar to maki, but the rice is outside, like in a shrimp tempura roll and Boston roll.
Temaki: Temaki, also called hand rolls, are cone-shaped and eaten by hand—no need for chopsticks here. Fillings, like rice, veggies, and fish, are wrapped up in a nori sheet.
Chirashi: When you think of chirashi, think deconstructed maki. Translating to "scattered" in Japanese, chirashi is a seasoned bowl of rice topped with slices of fish and other toppings like roe (fish eggs) and vegetables.
Hako: Hako sushi is also referred to as "pressed sushi." Ingredients are placed into a box and pressed to form a rectangular shape.
Types Of Fish in Sushi
Several types of fish are used in sushi, but here are some of the ones you'll most commonly find on menus.
Ahi (yellowfin and bigeye tuna): Yellowfin tuna has a mild flavor and firm texture. Bigeye tuna has a buttery flavor due to its high-fat content.
Ebi (sweet shrimp, prawns): There are many varieties of shrimp and prawns used for sushi, such as amaebi and botan ebi (sweet shrimp), aka ebi (red shrimp), and kuruma ebi (Japanese tiger prawns).
Hamachi / kanpachi (yellowtail): Yellowtail is a leaner, milder, and slightly creamy-tasting fish that comes into season during the early summer. The color is a very light pinkish-white, almost translucent.
Ika (squid): "Squid becomes thin and flat when cut into pieces, so it is usually julienned into thin slivers to make the presentation more attractive for sashimi."
Maguro (bluefin tuna): Maguro is one of the most highly prized fish worldwide, there are different cuts of maguro, such as akami (lean), chutoro (medium-fatty), and otoro (fatty).
Sake (salmon): Salmon is easily recognized for its bright orange color; it ranges from lean to fattier pieces, with salmon belly coming at a premium price due to its extra fattiness."
Unagi and anago (fresh and saltwater eel): Unagi has a rich flavor, and anago is milder.