A Japanese dish consisting of small balls or rolls of vinegar-flavoured cold cooked rice served with a garnish of raw fish, vegetables, or egg.
| History Leason |
8th century Japan is where the history of sushi began. Fish used to be salted and then wrapped in fermented rice. The fermented rice kept the fish from spoiling. Once it came time to eat, the rice was scrapped and the fish was the only part eaten.
However, the Japanese preferred to eat the fish with the rice. This is known as namanare or namanari (semi-fermented). This is partly raw fish wrapped with rice.
Then came the third type, haya-zushi (fast sushi). This is rice and fish both assembled and consumed at the same time. This is also the first time rice was not being used for fermentation. The rice is now mixed with vinegar, fish, vegetables and dried food.
In the early 19th century, nigiri sushi came about. This is an oblong mound of rice with a slice of fish draped over it. This is widely popular today.
Now that you know a little bit about what sushi is and how it all started up, I’m going to share with you the different types of sushi.
Chirashizushi ・ちらし寿司・scattered fish ・ A bowl of sushi rice topped with raw fish and vegetables as garnish
Inarizushi・ 稲荷寿司・fried tofu・Fried tofu filled with sushi rice
Makizushi・巻き寿司・rolled sushi・Also known as norimaki (nori roll) or makimono (variety of rolls) ・sushi rice wrapped in nori (seaweed) and formed into a cylinder using a bamboo mat. Maki rolls can consist of many ingredients.
Types of maki rolls: Futomaki (large/fat rolls), Hodomaki (thin rolls), Ehōmaki (lucky direction rolls) and Temaki (hand rolls). There is also Uramaki (inside-out rolls) which is typically found in the Western world.
Narezushi・ 熟れ寿司・matured sushi・The traditional form of fermented sushi
Nigirizushi・握り寿司・hand-pressed sushi・A mound of sushi rice pressed together in the palms of the hands, usually with some wasabi, and a topping on it, typically fish such as salmon, tuna, or other seafood.
Oshizushi・押し寿司・pressed sushi・Sushi rice formed to the shape of a box using a wooden mold. Ingredients are also added on and pressed with it.
Let’s get into what I’m doing for all of you. I’ll be making Makizushi. I learned this trade from my dad once upon a time. My dad always says “it’s all in the rice.” Meaning the preparation behind the rice is key. It can’t be overcooked or undercooked. It can’t be to intense of flavour from the rive vinegar or too little. It takes practice and believe me when I say that I’ve messed up my rice before. Sad eh. You’d also want to get fresh ingredients to complement the dish.
The Maki Rolls consisted of the vinegar rice, nori and a variety of different ingredients. They included crab meat, spicy crab meat, chicken, cucumber, avocado, egg, and carrots! Bibi ended up using some mixed greens in place of the rice for a more green take on sushi making. I’ve also seen alfalfa sprouts instead of rice.
Great creative! Some of my ingredients are not really traditional such as the carrots or chicken but it honestly doesn’t really matter…unless you're trying to impress the Emperor of Japan himself.