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Sushi is a Japanese dish consisting of cooked vinegared rice
which is commonly topped with other ingredients, such as fish
or other seafood, or put into rolls. Sliced raw fish by itself is
called sashimi, as distinct from sushi. Sushi that is served
rolled inside or around dried and pressed sheets of seaweed
(or nori) is makizushi. Toppings stuffed into a small pouch of
fried tofu is inarizushi. A bowl of sushi rice with toppings scattered
over it is called chirashi-zushi

The traditional form of sushi is fermented fish and rice, preserved with salt in a process that has been traced to Southeast Asia, where it remains popular today. The term sushi comes from an archaic grammatical form no longer used in other contexts; literally, sushi means it is sour, a reflection of its historic fermented roots.

Sushi ingredients

Sushi ingredients are widely divided into four categories. These are the main ingredient (neta) such as raw fish, the sushi rice (shari), condiments (yakumi), and seasonings (soy sauce, sea salt) .

The main ingredient is mainly raw seafood. There are other non-seafood ingredients, but they are mostly complimentary ingredients. The sushi rice is a mixture of cooked Japanese rice and a blended sushi vinegar, which consists of rice vinegar, salt, sugar, rice wine, sweet rice wine, and kelp. They are mixed with the rice to enhance the flavors of the main ingredient. Yakumi directly translates to “medicinal flavor”. As the name implies, most of them have strong anti-bacterial properties. Although wasabi is generally used, there are many other variations tailored to each main ingredient. The basic seasoning for sushi is soy sauce. Sometimes sea salt is used instead to taste the ingredients full flavors. Ponzu, or soy sauce blended with citrus is frequently used for ligher tasting fishses. The soy sauce can also be blended with other ingredients depending on the chefs taste.

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