SUSHI MAGAZINE | 寿司杂志

The Origins of Sushi

Sushi (すし, 寿司) is a traditional Japanese dish made with vinegared rice (sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (neta), such as seafood, vegetables, or meat. Raw seafood is the most common, although some may be cooked.

The earliest written mention of sushi in English was in 1893, describing it as "a roll of cold rice with fish, sea-weed, or some other flavoring." The original technique involved fermenting fish with rice and salt to preserve seafood for months during travel. This ancient process, called Narezushi, originated in Southeast Asia and spread to China before reaching Japan around the 8th century.

Nigiri (握り寿司)

One of the most recognizable types of sushi, nigiri consists of a mound of vinegared rice topped with a slice of fresh fish, shellfish, or even vegetables. The fish is typically placed on top of the rice with a small amount of wasabi between them.

Maki (巻き寿司)

Rolled sushi containing rice, fish, and vegetables wrapped in seaweed (nori). Makizushi came into existence in the early 1700s, soon after sheet nori was invented. Common types include California rolls, spicy tuna rolls, and cucumber maki.

Sashimi (刺身)

Slices of raw fish served with soy sauce and wasabi. Unlike sushi, sashimi focuses solely on raw fish without rice. It's important to note that sashimi is not technically a type of sushi since it lacks the vinegared rice component.

Temaki (手巻き寿司)

Hand rolls served in a cone-shaped nori wrapper, filled with sushi rice, fish, and vegetables. Unlike other types of sushi, temaki is meant to be eaten immediately after preparation.

Chirashi (ちらし寿司)

A bowl of sushi rice topped with various sashimi and garnishes. Chirashi bowls can be simple or filled with a variety of fresh ingredients, making them great for both beginners and experienced sushi lovers.

Salmon (Sake - 鮭)

One of the most popular sushi fish, salmon is known for its rich, buttery texture and orange-pink color. It's excellent for both nigiri and rolls.

Tuna (Maguro - 鮪)

Tuna comes in several varieties: Bluefin (the most prized), Yellowfin, and Bigeye. The meat ranges from lean akami (red meat) to fatty toro (belly meat), with otoro being the most expensive and luxurious.

Yellowtail (Hamachi - 鰤)

Yellowtail has a mild, slightly sweet flavor and a buttery texture. It's often served as hamachi nigiri or in rolls. The fish has different names depending on its age.

Eel (Unagi - 鰻 / Anago - 穴子)

Eel is always cooked in sushi preparation. Unagi (freshwater eel) is grilled and brushed with sweet soy-based sauce, while anago (saltwater eel) has a lighter, more delicate flavor.

Octopus (Tako - 蛸)

Octopus has a firm, slightly chewy texture and a mild flavor. It's typically boiled before being served as sushi or sashimi.

Sea Urchin (Uni - 雲丹)

Uni is the roe of sea urchins, known for its creamy, custard-like texture and rich, briny flavor. It's considered a delicacy and is often quite expensive.

Shrimp (Ebi - 海老)

Shrimp is usually boiled and served as nigiri. The sweet, tender meat pairs perfectly with vinegared rice.

Squid (Ika - 烏賊)

Squid has a mild flavor and slightly chewy texture. It's often served as sashimi or in nigiri form.

Sushi Rice (Shari - 舎利)

The foundation of all sushi is short-grain Japanese rice cooked with vinegar, sugar, and salt. The rice should be sticky enough to hold together without being mushy. Perfect sushi rice is essential for good sushi.

Nori (海苔)

Dried seaweed sheets used to wrap maki rolls. Nori is made from red algae that's been pressed and dried. It adds a subtle ocean flavor and helps hold rolls together.

Gari (ガリ)

Pickled ginger served between pieces of sushi to cleanse the palate. The thin, pink slices have a refreshing, slightly spicy flavor.

Wasabi (わさび)

Japanese horseradish paste with a sharp, spicy kick. Real wasabi is quite rare and expensive; most restaurants use a mixture of horseradish, mustard, and food coloring.

Soy Sauce (Shoyu - 醤油)

The classic dipping sauce for sushi. It's important to dip the fish side into the soy sauce, not the rice, as the rice can become too salty and fall apart.

Ponzu Sauce (ポン酢)

A citrus-based sauce made with soy sauce, citrus juice (usually yuzu), and mirin. It has a refreshing, acidic flavor that pairs well with white fish and lighter sushi.

Eel Sauce (Unagi Sauce - 鰻のタレ)

Also known as Unagi sauce, this is a sweet and savory condiment made from soy sauce, sugar, and mirin. It's commonly brushed on eel sushi and adds a delightful umami flavor.

Spicy Mayo

A popular American-style sauce made from mayonnaise and sriracha or other hot sauce. It's often drizzled over rolls and adds a creamy, spicy kick.

Sesame Sauce

A nutty, savory sauce made from sesame seeds, soy sauce, and other seasonings. It adds depth and richness to sushi rolls.