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sushi 在英语-中文(简体)词典中的翻译
sushinoun [ U ] uk
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/ˈsuː.ʃi/ us
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/ˈsuː.ʃi/
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a type of Japanese food consisting of squares or balls of cold boiled rice, with small pieces of other food, especially raw fish, on top or rolled inside
寿司(一种日本食物)
(sushi在剑桥英语-中文(简体)词典的翻译 © Cambridge University Press)
sushi的例句
sushi
The sight of fishless sushi houses surrounded by fishing fleets and salad-less restaurants surrounded by fields of lettuce and tomatoes prompted many chefs to visit a farm or dock.
来自 Cambridge English Corpus
He works between assignments as a sushi chef.
来自 Wikipedia
该例句来自维基百科,在CC BY-SA许可下可重复使用。
I continued to eat large amounts of sushi, along with vegetables and fruit.
来自 Cambridge English Corpus
Pickled ginger is used as a palate cleanser between sushi pieces.
来自 Wikipedia
该例句来自维基百科,在CC BY-SA许可下可重复使用。
The meat of the clam is used as' strips', chowder, and sushi.
来自 Wikipedia
该例句来自维基百科,在CC BY-SA许可下可重复使用。
There are also other kinds such as a chestnut-rice, sweetfish sushi and meat-and-rice-casserole forms.
来自 Wikipedia
该例句来自维基百科,在CC BY-SA许可下可重复使用。
The meat has a high fat content and can be prepared in many ways, including grilling, smoking, or frying, or served as sushi.
来自 Wikipedia
该例句来自维基百科,在CC BY-SA许可下可重复使用。
We should, likewise, stop fishing for exotic and endangered fish species simply because sushi has become fashionable.
来自 Europarl Parallel Corpus - English
示例中的观点不代表剑桥词典编辑、剑桥大学出版社和其许可证颁发者的观点。
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sushi的翻译
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壽司(一種日本食物)…
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sushi, sushi [masculine, singular]…
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sushi, sushi [masculine]…
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suşi, çiğ balık, sushi…
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sushi [masculine], sushi…
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sushi…
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sushi [masculine], sushi…
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/ˈvedʒ.i ˌbɜː.ɡər/
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/ˈvedʒ.i ˌbɝː.ɡɚ/
a type of food similar to a hamburger but made without meat, by pressing together small pieces of vegetables, seeds, etc. into a flat, round shape
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Home » Ultimate Sushi Guide: Sushi Types, Recipes & Etiquette
Ultimate Sushi Guide: Sushi Types, Recipes & Etiquette
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Party Food Sushi Washoku 101 This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.
Amp up your knowledge with this ultimate sushi guide! You’ll learn about the origin, types of sushi, important ingredients, and etiquette of eating sushi. We also included all the sushi recipes you’ll need to enjoy a true feast at home.
Alongside ramen, sushi is often taken as synonymous with Japanese cuisine outside of Japan. In fact, sushi is so common these days that you can easily pick up a take-away package at your local grocery store.
Its popularity around the world is evident. But besides what you may already know about sushi, there is so much more to explore. Let’s take a closer look today!
Table of ContentsWhat is Sushi?Origin of SushiSushi TodayTypes of SushiIngredients for Making Sushi1. Sushi Rice (Sumeshi)2. Nori Seaweed3. Sushi Ingredients ( Gu )4. Sushi AccompanimentsEtiquette: How to Eat SushiOther Sushi InspirationsWhere to Buy Sushi Grade Fish (Sashimi)
What is Sushi?
Mention sushi, a lot of people immediately think of raw fish. However, The term sushi (寿司, 鮨) actually refers to rice seasoned with sweetened vinegar, and often topped or filled with a variety of ingredients such as seafood (both raw and cooked) and vegetables. It is also not to be confused with rice balls (onigiri) which also feature rice and sometimes seaweed.
There are so many styles and presentations of sushi, but it’s important to know that the one most essential ingredient is the “sushi rice”, also referred to as sumeshi (酢飯).
Origin of Sushi
This may come as a big surprise, but sushi is said to have originated in Southeast Asia from a dish known as Narezushi, salted fish wrapped in fermented rice. As a method of preservation, the rice prevents the fish from spoiling and can last up to several years. This so-called early sushi was then spread into China and later Japan.
To enhance the taste and to prolong the preservation, the Japanese started adding vinegar into the preparation of Narezushi, and eventually, the fermentation process was no longer needed. It continued on further development, and in Osaka, they began preparing sushi by pressing into shape with bamboo molds.
It was not until the early Edo period (1603–1868) that fresh fish was served over vinegared rice and seaweed, which defines the modern-sushi of today. This particular style of sushi is known as nigirizushi (にぎり寿司), and is still popular today.
Sushi Today
Like all kinds of popular food in Japan, sushi comes in a wide range of varieties that have continued to evolve. There is traditional-style sushi in which pristine slices of fresh raw fish and seafood are atop vinegared warm rice. There is also sushi that is specific to the region.
Then you have the present-day sushi which may be rooted in the Japanese tradition but have gone through some creative makeover or individual rendition by modern chefs. Outside of Japan, you’ll even find trendy western sushi that incorporates new presentations and ingredients like avocado that become popular all over the world.
Types of Sushi
It might be impossible to cover every type of sushi, but here are the popular ones you’ll encounter:
Notes: In Japanese, when a prefix is attached, sushi is spelled with zu instead of su. For example, when we use the word ‘sushi’ with other words like Maki, the ‘su‘ sound for sushi becomes ‘zu‘. Makizushi (sushi roll). We’ll use both types of spelling here.
Sushi Type 1: Makizushi or Maki Sushi (Sushi Rolls)
Makizushi (巻き寿司) is the most well-known type of sushi. Maki means ‘roll’, therefore makizushi refers to rolled sushi. The sushi rice is wrapped in nori seaweed and rolled into one large log (cylinder), and then cut into six or eight serving-size pieces. They come in four basic forms:
Hosomaki
Chumaki
Futomaki
Uramaki
1) Hosomaki
Hosomaki (細巻き) are thin rolls (1″ in diameter), with nori on the outside of the sushi rice, and generally contain 1 single ingredient. The beauty of hosomaki highlights the featured ingredient and allow you to enjoy the fresh, clean taste of the sushi. They should be consumed in a single bite.
You can make hosomaki with many different ingredients, but here are some of the popular ones in Japan:
Tekka maki (鉄火巻き) – Tuna rolls
Kappa maki (かっぱ巻き) – Cucumber rolls
Natto Maki (納豆巻き) – Fermented soybeans rolls
Kanpyo Maki (かんぴょう巻き) – Dried gourd rolls
Oshinko Maki (お新香巻き) – Pickled daikon roll
Umekyu (梅キュウ) – Pickled plum & cucumber roll
Negihama Maki (ネギハマ巻き) – Yellowtail rolls
♥ Get the recipes:
Hosomaki (Sushi Roll)
Yellowtail Sushi Roll
2) Chumaki
Chumaki (中巻き) are medium rolls (1-1.5″ in diameter), containing 2-3 ingredients.
♥ Get the recipes:
California Roll
Dragon Roll
Spicy tuna Roll
3) Futomaki
Futomaki (太巻き) are thick, large rolls (2 inches in diameter), with nori on the outside of sushi rice, and contains two or more fillings. They are often vegetarian, and popular fillings include a mix of pickled radish, bamboo shoots, kampyo gourd strips, marinated shiitake mushrooms, cucumber, and blanched spinach. For non-vegetarian fillings, you can find shredded omelet, tuna, tobiko fish roe being included.
During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called Ehō-maki (恵方巻). It is made with seven fillings, representing the Seven Deities of Good Fortune. You can choose your favorite ingredients, and roll them up tight to lock in the elements of good health, happiness, and prosperity. It is also very important not to cut the eho-maki sushi roll for this same reason.
♥ Get the recipe: Futomaki
4) Uramaki – “Inside-Out” Rolls
Much western-style sushi is considered uramaki (裏巻き) or inside-out rolls. Invented in the US, the popularity of this sushi has now spread across the world, and you can even find them in kaiten-style (conveyor belt) sushi restaurants in Japan. They are called inside-out sushi because the rice is on the outside of the roll while the nori is in the middle of the filling.
A lot of sushi restaurants create their own version with unique names and combinations. Some of the most popular inside-out rolls are California Roll, Dragon Roll, Spicy Tuna Roll, Rainbow Roll, Spider Roll, and Caterpillar Roll.
♥ Get the recipes:
California Roll
Dragon Roll
Spicy tuna Roll
Sushi Type 2: Temaki (Cone-Shaped Hand Roll Sushi)
Temaki sushi (手巻き寿司), also known as hand rolls, is made by wrapping a crisp sheet of nori seaweed around sushi rice and one or more fillings. You don’t need any special tools to make temaki sushi, and it’s the easiest sushi to prepare for a party. You just need to prepare a platter of sushi rice, nori (seaweed sheet), and fillings such as sashimi-grade fish, vegetables, tempura, or other creative ingredients. At the table, each person makes their hand-rolled sushi based on their favorite mix of ingredients.
♥ Get the recipe: Temaki Sushi (Hand Roll Sushi)
Sushi Type 3: Temarizushi or Temari Sushi (Ball-Shaped Sushi)
Temari Sushi (手まり寿司) are the prettiest and daintiest sushi you can easily make at home! Named after Temari balls, a traditional Japanese embroidered ball, Temari sushi is made with a mix of colorful toppings and sushi rice that are formed into ball shapes. These sushi balls are often served during happy occasions like Hinamatsuri (Girl’s Day) in Japan.
Unlike sushi rolls, you don’t need any practice or expert skill to make Temari Sushi. To form the sushi into a nice round shape, you’ll only need plastic wraps. You don’t even have to worry about getting your hands sticky.
♥ Get the recipe: Temari Sushi
Sushi Type 4: Inarizushi or Inari Sushi (Sushi Wrapped in Fried Tofu Pouch)
Made with sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age, Inari Sushi (稲荷寿司) is one of the fastest and easiest sushi to make at home. The tofu pouches have been seasoned in a sweet and savory dashi-based broth, and complement deliciously with the vinegared rice.
Inari sushi are also vegan and vegetarian friendly and makes a great snack any time of the day. It is also a great item to pack for your bento lunch box!
♥ Get the recipe: Inari Sushi
Sushi Type 5: Oshizushi (Pressed Sushi)
Oshizushi (押し寿司) are made from layers of cured fish and sushi rice that are placed in a special box called Oshibako (押し箱), and then compressed together by weight, making them into a tightly pack sushi stack. They have the perfect rectangular shape!
One of the most popular Oshizushi is Mackerel Pressed Sushi or Saba Oshizushi (鯖の押し寿司). It consists of vinegar cured mackerel, shiso leaves, and sushi rice.
To make pressed sushi at home, you will need an Oshibako (押し箱), a wooden box or mold, for shaping. Alternatively, you can also make them with your own makeshift box like a rectangular container or bento box lined with plastic wrap so you can pull out the sushi later.
♥ Get the recipe: Mackerel Pressed Sushi
Sushi Type 6: Nigirizuhi or Nigiri Sushi
Nigirizushi (握り寿司), or Nigiri for short, is the most venerable in the sushi world. Sushi rice is formed into bite-size pillow shapes and then topped with fresh raw fish like tuna or salmon sashimi.
Popular nigiri includes maguro (tuna), toro (the belly of tuna), hamachi (yellowtail), and ebi (shrimp). Sometimes you can also find cooked items such as unagi (grilled eel) or yakitamago (layered omelet) that top the sushi rice.
Although it is the most common type of sushi served at restaurants, nigirizushi requires practice and experience. In the pursuit of making stellar pieces of nigirizushi, sushi chefs put in many years to perfect the rice and knife skills to get the fish into an impeccable slice. It’s not the type of sushi that Japanese home cooks commonly make.
But, that doesn’t mean we can’t enjoy nigirizuhi at home. Even when the presentation may not live up to the professional standard, your homemade Nigiri Sushi still tastes super delicious and make such a treat! I’ve made Nigiri Sushi at home countless times, and trust me, you’ll only get better with time.
You can find my recommendation on where to get sashimi-grade fish for your sushi below.
Nigiri sushi is considered finger food. You can pick it up with your chopsticks, but your fingers are just fine. When dipping the sushi, partially tilt the fish end so the soy sauce won’t get onto the rice.
♥ Get the recipes:
Otoro Sushi Two Ways
Scallop sushi
Sushi Type 7: Chirashizushi or Chirashi Sushi
Chirashizushi (ちらし寿司) literally means scattered sushi. Instead of the typically formed sushi, you get a colorful mix of ingredients scattered over the sushi rice that is served in a Hangiri or a large serving platter. If you wish to save the trouble of shaping sushi, this homey, free-style sushi is for you!
Chirashi is often vegetarian and if it is not, it usually contains cooked ingredients like cooked unagi rather than raw fish. Depending on the region, Chirashi Sushi is also called Gomoku Sushi (五目寿司), Gomoku Chirashi (五目ちらし), or Barazushi (ばら寿司).
When you order “Chirashi Sushi” at Japanese restaurants, you’ll get a lacquer box of assorted sashimi nicely plated over the sushi rice. At home, you can make Chirashi Sushi however you like with your preferred ingredients. Thinly sliced omelet, shiitake mushrooms, sugar snap peas, avocado, shrimp, and cucumber are just some of the classic ingredients commonly used in making homestyle Chirashi.
To serve, place the serving platter and a few large serving spoons in the center, everyone can scoop a portion into their own bowls to enjoy.
♥ Get the recipes:
Chirashi Sushi
Quick & Easy Chirashi Sushi
Sushi Type 8: Sushi Cake
Sushi Cake (寿司ケーキ) is a modern twist on regular sushi rolls. It’s basically Chirashi Sushi in cake form! To make the ‘cake’, use a mold either a round or square container to shape the sushi rice and toppings. You can also adorn it with additional garnishes to resemble a decorated cake.
It’s perfect for occasions such as birthday parties or Doll Festival (Hinamatsuri). When ready to eat, slice the sushi cake like how you’d slice a regular cake.
♥ Get the recipe: Chirashi Sushi Cake
Sushi Type 9: Cup Sushi
Cup Sushi (カップ寿司) is another inventive take on Chirashi Sushi where the sushi is served in cups or fancy glasses. This allows you to serve the sushi into the individual portion, instead of serving the sushi on a large shared platter. This type of sushi is popular for parties, especially where there is a larger crowd. You can be creative with your ingredients, but common toppings include salmon roe, edamame, shredded omelet, and shredded nori. The colorful and elegant presentation is all you’re after for Cup Sushi.
Sushi Type 10: Chakinzushi
This type of sushi is called chakinzushi (茶巾寿司), where sushi rice is wrapped with a thin layer of the egg crepe.
♥ Get the recipe: Chakin Sushi
Sushi Type 11: Gunkan Sushi
Also called Gunkan Maki (軍艦巻き), Gunkan Sushi (軍艦寿司) is another form of nigirizushi. Gunkan means ‘mothership’ or ‘battleship.’ The sushi gets its name as the presentation resembles a boat where the rice is wrapped in a thin band of nori and topped with various ingredients.
The typical toppings include tobiko (flying fish roe), ikura (salmon roe), and uni (sea urchin. Sometimes, you can find vegetable toppings such as pickled ginger, sweet corn, carrots, and cucumbers.
♥ Get the recipe: You can find the instructions in this post (Step 6)
Ingredients for Making Sushi
Here are the most basic ingredients you’ll need to make sushi:
1. Sushi Rice (Sumeshi)
The vinegared Sushi Rice called Sumeshi (酢飯) is the most important aspect of any form of sushi. It’s really easy to make and you’ll need quality Japanese short-grain rice, rice vinegar, sugar, and salt. I also like to flavor the rice with kombu sea kelp for additional depth of flavor.
2. Nori Seaweed
There are many types of nori (海苔). For sushi, you’ll need roasted sheets of nori seaweed. Frankly speaking, outside of Japan, it can be challenging to find quality nori. They tend to lack fragrance and get extremely chewy and gummy when wilted. Our recommendation is to find the most expensive nori available at your local Asian grocery stores or online.
3. Sushi Ingredients (Gu)
Refers to the primary component in a piece of sushi, particularly Nigiri or Temaki (hand roll). Here are some of the popular ones:
Maguro (Tuna) – It implies different species and cuts of tuna. The common tuna for sashimi/sushi includes Honmaguro (bluefin tuna), Minamimaguro (southern bluefin tuna), Kihadamaguro (yellowfin tuna), Mebachimaguro (big-eyed tuna), and Binchoumanguro (albacore tuna).
Toro – The fattiest part of a fish, often from bluefin tuna; it is usually the most expensive and sought-after piece.
Katsuo (Skipjack tuna) – The most widely available and sustainable type of tuna.
Hamachi (Yellowtail fish)
Saba (Mackerel) – Usually sliced with some skin on one side and served as sashimi.
Shake (Salmon) – Pronounced as “sha-keh.”
Unagi (Freshwater eel) – Unagi is usually grilled and drizzled with a sweet sauce rather than eaten raw.
Tako (Octopus)
Ika (Squid)
Ebi (Shrimp)
Kani (Crab) – Real crab, not surimi which is made from fish meat to imitate crab.
Hotate (Scallop)
Uni (Sea urchin)
Tamago (Sweet egg omelet)
Tobiko (Flying fish roe) – The tiny, bright orange roes are often used as the main topping for sushi, or as a garnish to enhance sushi roll, or as an outer coating for sushi.
Ikura (Salmon roe) – Another favorite topping for sushi rolls, chirashi sushi, and sushi cake.
4. Sushi Accompaniments
Soy Sauce – You can use sashimi soy sauce or regular Japanese soy sauce.
Wasabi (Japanese horseradish) – Real Japanese wasabi is expensive and hard to find. Very often, the green paste that is served at your local sushi chains or restaurants is not real wasabi. You can buy real wasabi from online shops such as Real Wasabi or The Wasabi Store. For affordable options, we personally enjoy the powder form from here and the wasabi paste from here.
Gari (Pickled Ginger) – Also called the sushi ginger, gari is often served and eaten while you eat sushi and it’s an essential part of a sushi meal. The lightly sweet, spicy, and refreshing tang of the ginger helps cleanse the palate between pieces of sushi, allowing you to enjoy different kinds of fish and rolls. You can find store-bought pickled ginger or make my homemade recipe.
Edamame – These lightly boiled or steamed soybeans are served as a snack before your sushi is served.
Agari (Green Tea) – Green tea is the most common drink to go with sushi.
Sake – Pronounced as “sah-keh,” not “sah-key”, sake is fermented rice wine served either warm or cold.
Etiquette: How to Eat Sushi
There is a certain etiquette that you should follow when you eat sushi in Japan or dine at high-end restaurants everywhere in the world.
Here’s a quick rundown:
First, clean your hands with the wet towel placed next to you before you eat. Believe it or not? The so-called proper way to eat maki and nigiri sushi is with the fingers, and the chopsticks are for sashimi. But this is not a strict rule. You can choose to use whatever you are comfortable with.
Go easy with the soy sauce, and pour only a little into the bowl (you can add more later). You’re supposed to savor the fresh taste of the fish and rice, not overpowering the sushi with the soy sauce. Look at your Nigiri Sushi carefully before you dip it in the soy sauce. Some Nigiri Sushi may have sauce already brushed on top (typically when you order Omakase-style sushi).
Dip only the fish part of the sushi into the soy sauce. This flavors it more directly. Avoid dipping the rice as it will cause the sushi to fall apart.
Do not mix your wasabi and soy sauce together. In many traditional sushi restaurants, the wasabi is already added inside the sushi, and mixing wasabi with soy sauce will ruin both of these flavors.
Try your best to eat the whole thing in one bite.
Read more on Japanese Dining Etiquette here.
Other Sushi Inspirations
How to Host A Sushi Party
Sushi Skills Seminar
Conveyor Belt Sushi in Japan
Where to Buy Sushi Grade Fish (Sashimi)
If you live near a Japanese grocery store, we recommend checking out their sashimi selections.
If you are in San Francisco, you can place an order from TrueFish for local delivery or pickup. Nami goes to the Suruki Supermarket in San Mateo for sashimi (you can ask for a Temaki-style cut (long, stick shape sashimi) when you make hand rolls at home).
Japanese CultureParty Food Sushi Washoku 101
Published: Dec 15, 2020Updated: Jan 19, 2024Written by Reese Lee
Meet the Author
Reese Lee
Originally from Penang, Malaysia, Reese lives in Minnesota with her husband and their little boy. She previously ran an Asian spice shop, and also worked on UNESCO Heritage projects in Penang in the areas of performing arts, history, and arts education. Reese loves spending time with her family, dancing, listening to podcasts, and reading up on art & design. And of course, dreaming of another trip to Japan to hike mountain trails, eat her favorite street food Okonomiyaki, and discover small-town festivals.
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Yemektarifciniz
2 years ago
Hello, there is no information about sushi in our country, I got excellent information with your article. Thank you for your efforts, I wrote an original article after reading your article.
Last edited 2 years ago by Yemektarifciniz
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Reese Lee
Author
Reply to
Yemektarifciniz
2 years ago
Thanks!
0
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Ash
2 years ago
This is such a great guide! I’ve linked your blog in one of my recipe pages
http://www.healthyheartywholesome.co.uk/maki-sushi
0
Reply
JoAnn Sinton
2 years ago
Regarding wasabi: if the sushi doesn’t have a smear of wasabi on it, and you really realy think you need it, do you smear it yourself from the restaurant-supplied wasabi? Or, do you assume that the sushi chef doesn’t believe that the sushi needs it so don’t do that?
0
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Reese Lee
Author
Reply to
JoAnn Sinton
2 years ago
Hi JoAnn – It really depends on where you have the sushi. If you’re talking about sushi chains, then they usually have a jar of wasabi for your own enjoyment. The etiquettes are more casual and less rigid. However, at the authentic (real deal) sushi restaurants or sushi joints in Japan, you’re expected to use the amount of wasabi given to you. This is based on the idea that the chefs has crafted the sushi with care by taking account of every detail and balance of flavors. If you ask for extra wasabi, they will still give it to you, but you’ll be regarded as a sushi beginner.
0
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Didit
2 years ago
Wow! this is a great guide on so many things one would like to know about sushi. Thank you for consolidating them in one very good post, Reese. Love it !
0
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Reese Lee
Author
Reply to
Didit
2 years ago
Thank you, Didit! Happy to know that you found it a good read and guide:)
0
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Aurora
3 years ago
Wow! Very interesting to learn about the different kinds of sushi in one page! I deeply appreciate the detailed descriptions and photos of each kind. I just know them by their unique great taste and appetizing appearance, now I have a better understanding of their unique characteristics and specific names.
By the way, in the caption of “1. B. Chumaki”, “Medium rolls (1-1.5″ in diameter), nori on the outside, containing 2-3 ingredients”, shouldn’t it be “nori on the inside”?
0
Reply
Reese Lee
Author
Reply to
Aurora
3 years ago
Hi Aurora – I’m glad that you read this article with interest. Regarding Chumaki, most of the sushi in Japan are nori on the outside. The examples we gave are westernized sushi (that’s why they are inside out). They are still considered Chumaki because of their size. Thanks for bringing it up for our attention. I’ll update it, so it’s clearer.
0
Reply
Josephine
3 years ago
Hi how do I buy the ultimate sushi guide and etiquettes book
0
Reply
Reese Lee
Author
Reply to
Josephine
3 years ago
Hi Josephine – We do not have a book on sushi, but we do hope this post provides helpful info:) You can also find all the recipes under each sushi type mentioned in the post itself.
0
Reply
Alicia E Stiles
Reply to
Reese Lee
2 years ago
Hello. Where to buy sashimi-grade fish online, the 2 places you linked are the only places you would recommend?
I live in Kansas and wonder are there other quality vendors to buy sushi grade fish from online?
0
Reply
Reese Lee
Author
Reply to
Alicia E Stiles
2 years ago
Hi Alicia – yes, we recommend Catalina Offshore as well. They have a good selection that ship nationwide. Here you go:
https://www.catalinaop.com/shop/?ref=70/
0
Reply
Josephine
3 years ago
Hi do you sell the ultimate sushi guide and etiquettes?
0
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Popular Dishes
Sushi
Sushi (寿司 or 鮨) is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese. In Japan, sushi is usually enjoyed on special occasions, such as a celebration.
In past centuries, "sushi" referred to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice that has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:
Nigiri
Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
Gunkan
Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
Norimaki
Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan.
Temaki
Temakizushi (literally hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
Oshizushi
Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular train station lunch box (ekiben).
Inari
Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into small bags of deep fried tofu (aburaage).
Chirashi
Chirashizushi is a dish in which seafood, mushrooms and vegetables are spread over sushi rice. It can resemble seafood domburi with one difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.
Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi.
Questions? Ask in our forum.
Links and Resources
English
Sushi Vocabulary
Sushi terminology by the Tokyo Food Page.
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Eel sush
(Photo: Kuraken (CC BY-NC-ND 2.0))
Eel sush
(Photo: Kuraken (CC BY-NC-ND 2.0))
Jun 19, 2015 - 14 min read
All You Need to Know about Sushi
Enjoying Japan's national dish
By Edward Yagisawa
Community writer
Almost synonymous with Japanese cuisine and one of Japan’s major symbols, sushi is one of the most mind-boggling yet delicious types of food in the world. The idea of eating raw fish may make you cringe at first, but there’s a reason why it is the beloved food of the Japanese people for centuries and why it has taken the world by storm in recent years. While the Westernized version of sushi overseas (such as the California roll) have gained popularity, just one bite of Japanese sushi is enough to be a life-changing experience. Low in fat but high in protein, carbohydrates, vitamins, and omega acids, sushi is not only one of the most healthy dishes worldwide, but also has a delicate taste that very few, if any, cuisines can match. Sushi masters, or taisho, take great pride in their work, treating sushi-making almost like an art after decades of training; thus, it’s essential to know the different manners involved in eating sushi and making the most out of the delicious experience. Table of contents History Types of Sushi How to Eat Sushi-ya or Kaiten-zushi Vocabulary Types of Fish History Originally, “sushi” was a form of preserving fish, introduced to Japan in the 8th century from Southeast Asia; this involved wrapping a piece of gutted fish in fermented rice. This allowed for fish to be stored for several months, but surprisingly, the rice was thrown away. Later, the preserved fish was eaten with rice, Japan’s staple food, and was called nare-zushi, which can still be found today. Over the years, nare-zushi evolved according to each region’s specialities; in Osaka, oshi-zushi became popular, while Shiga is still renowned for its funa-zushi from Lake Biwa. Haya-zushi, or “quick sushi,” was invented during the early 19th century by Hanaya Yohei (there is a Japanese chain restaurant named after him), and this is the form of sushi that is known worldwide today, now called nigiri-zushi. Fresh fish from Edo Bay (present day Tokyo) was eaten with vinegared rice, and sushi yatai (food stalls) emerged all over Tokyo. It has been theorized that this form of sushi became popular throughout Japan due to the 1923 Kanto Earthquake, which resulted in the Tokyo sushi chefs evacuating back to their hometowns and spreading the sushi culture there.
A plate of sushi at a formal sushi restaurant; notice the wasabi (bottom left) and shoga (left) (Photo: Charlotte Griffiths)
Types of Sushi Sushi exists in countless variations and forms, with each region specializing in different fish and styles of cooking. Below are some of the basic types of sushi: Nigiri-zushi – The most common type of sushi; involves a slice of raw fish or other topping on top of an oblong mound of rice. Also known as Edo-mae sushi Gunkan-maki – The same as a nigiri-zushi but with a piece of seaweed wrapped around it. Sea urchin and salmon roe are often in gunkan-maki form Maki-zushi – A sushi roll; raw fish and other ingredients wrapped in rice and seaweed and often eaten by hand. They come in different sizes, such as futo-maki (thick roll), and hoso-maki (thin roll) Temaki-zushi – The same as a maki-zushi but has a conical shape and is hand-eaten. Chirashi-zushi – Pieces of raw fish placed on top of a bowl of rice; recommended for those wanting to try a variety of fish or a lot of one kind at a cheap price. Literally “scattered sushi” Inari-zushi – Vinegared rice inside a pouch of flavored fried tofu Nare-zushi – A traditional form of fermented sushi Oshi-zushi – Cured fish and rice pressed into a box or other mold; popular in Osaka and the Kansai region. Literally “pressed sushi” Sashimi – Slices of raw fish (no rice) How to Eat Sushi is usually eaten with three different types of condiments: Soy sauce – Almost all types of sushi are eaten with soy sauce, save for a select few such as anago. Pour some soy sauce into a tiny round dish and dip your sushi there before eating, rather than pouring it directly on the sushi. Wasabi – Most nigiri sushi also come with wasabi, or “Japanese horseradish.” This pungent green paste enhances the deliciousness of the sushi by adding a little kick to it and also reduces the risk of food poisoning, but often polarizes Japanese people and foreigners alike due to its strong taste. Shoga – Another “controversial” condiment essential to sushi is shoga (also called gari), or pickled ginger. Again, its spiciness ostracizes more than a few people, but like wasabi, it has antibacterial properties and is eaten to cleanse your palate. An added bonus: in case didn't find out that you put too much wasabi on your sushi until it was too late, this orange-pink condiment also cancels out its tingling spiciness. Here are some tips and manners for eating sushi (usually applied to when eating at proper sushi restaurants): Do not put on excessive amounts of perfume, as it detracts from the sushi’s delicate taste. Contrary to popular belief, sushi can be eaten either by using hands or chopsticks - both are perfectly fine, except for sashimi - only chopsticks are used. Drenching the rice in soy sauce kills the taste of the sushi. In order to ensure this doesn’t happen, for nigiri-zushi, take the sushi, flip it over and dip roughly one-third or one-half of the fish in the soy sauce. For gunkan-maki and maki-zushi, putting soy sauce on the rice is inevitable - just make sure not to put too much on it; just a tiny dab should be fine. For gunkan-maki, one fancy and foolproof way to apply soy sauce is to dip the pickled ginger into the soy sauce, then use that as a “brush” of sorts. If the gunkan-maki comes with sliced cucumber, dip those into the soy sauce (instead of the entire thing) before eating. It has generally been said that sushi tastes better when eaten rice-up, although this is according to preference. Although there is no correct order of eating sushi, it is generally recommended to start off with subtly-flavored fish (usually white-fleshed, such as flounder or snapper) before moving on to more strong-flavored ones, such as tuna and sea urchin. That being said, you should enjoy sushi your own way. Have some shoga or tea in between pieces of sushi to cleanse your palate and refresh your mouth; like shoga, tea also serves as an antibacterial. This practice originates back to when nigiri-zushi was first introduced; shoga, wasabi, and tea were crucial in a time where preservation methods of raw fish were not as developed. Eat the sushi in one bite, in order to enjoy the harmonious taste of the rice and the ingredient. If you can’t manage it, ask the master for less rice. Do not eat the fish and rice separately (except for chirashi-zushi)! Although there is no need to rush, it is best that the sushi be eaten as soon as it is served, especially for those with seaweed. If you do not like wasabi, be sure to tell the master beforehand - almost all pieces of sushi come with wasabi inside them as default. On the other hand, if you really like wasabi, you can always ask for more (same with shoga). Don’t forget to say “Itadakimasu” before eating and “Gochisousama” after! Tips are not necessary in Japan.
Aji (horse mackerel) - one of the most popular types of fish in Japan (Photo: Jessica A Paje)
Sushi-ya or Kaiten-zushi While you can get a 10-pack of good-tasting sushi for around 800 to 1,000 yen at the supermarket, it goes without saying that eating sushi at a restaurant is one of the must-do activities in Japan. If you have room to splurge, eating at a formal sushi-ya, or sushi bar/restaurant, offers the full “Japanese” experience. But if you’re on a budget, going to a kaiten-zushi (literally “spinning sushi”) place is a unique attraction on its own. Points of note for sushi-ya: They are very formal; while there is no dress code, eating at a sushi restaurant involves more manners than you’d think in order to not offend the master (that’s where the tips above come in handy!). It is better to make a reservation before going; if you don’t speak Japanese, asking someone who does (such as the hotel concierge) may be more helpful. Most places have a counter and tables; the master (usually one or two, along with a few understudies) does his work right in front of the customers at the counter to ensure that his ingredients are fresh. If you’re at the counter, why not enjoy a conversation with the master? If you don’t know what to eat, state your budget to the master and then tell him “omakase de onegaishimasu,” which means leaving the selection of sushi to the master’s recommendation according to which fish are in-season. There are usually three ways of ordering sushi at high-end restaurants - omakase (mentioned above), okimari (set menu), and okonomi (your choice). Okimari menus are usually classified as sho (pine), chiku (bamboo), and bai (plum), in descending order of price. Sushi at formal sushi restaurants may either come in ones or twos, although you may designate your preference; if you want to try a wider variety, there is no problem in asking the master to make you one of each. Some sushi restaurants may offer “full courses,” in which sushi may be preceded by an assortment of other dishes, such as sashimi and grilled fish. Eating at a formal sushi restaurant can cost you as little as 2,000 yen to over 30,000 yen at the most high-end places; usually, prices are in the 5,000 to 15,000 yen range. Many sushi restaurants are only open during the night, though some sushi restaurants offer their services during lunch; some restaurants may even offer a special lunch menu (such as a bowl of chirashi-zushi) at much more reasonable prices. Points of note for kaiten-zushi restaurants: They are most known for their conveyor-belts, which carry plates of sushi to you around the restaurant! That being said, if you want fresher fish or you can’t find what you want on the conveyor-belt, you can always ask one of the masters behind the counter to make one for you. Some places have touch-screen systems for ordering. They are geared more towards families; not only is the sight of sushi plates arriving to you on a conveyor-belt exciting for children and adults alike, but prices are much reasonable, although not nearly as high quality (but still very good). A plate of sushi (usually two of one kind) usually costs from around 100 yen (such as egg) to 600 yen (such as fatty tuna and sea urchin). Thus, you could easily stuff yourself with sushi and not pay more than 1000 or 2000 yen! Kaiten-zushi is a great form of fast food - not only affordable, but also healthy. Sushi at kaiten-zushi often comes in pairs, as opposed to at formal sushi restaurants, which may come in ones or twos. Tea is usually self-served, though they may provide the first cup for you. At most kaiten-zushi, cups and green tea powder can be found at the table, as well as a faucet for hot water. Keep your finished plates at the table - that is how the waiter or waitress calculates how much to charge. The dishes are color- or design-coded according to their prices. Don’t take a plate from the conveyor-belt and then put it back, even if you haven’t touched the sushi. Kaiten-zushi restaurants also tend to have more innovative and non-sushi menus compared to formal sushi restaurants; many have various side dishes and desserts, as well as strange combinations of sushi that seem suspect at first but are actually not bad at all. They have a much more laid-back atmosphere than formal sushi restaurants, although it is still important to know the proper way to eat sushi. One tip when eating at a kaiten-zushi place - if possible, sit so that the master is situated diagonally right from you; since almost all conveyor-belts run clockwise, that is where the sushi is freshest from the chef’s hands.
Various hoso-maki sushi rolls (Photo: Jessica A Paje)
Vocabulary Basic sushi terms aburi-zushi - lightly grilled sushi akami-zakana - “red-fleshed” fish, such as tuna; usually has a stronger taste gohan - rice (also called meshi or sumeshi, which means “vinegared rice”) hikari-mono - “shiny fish,” such as mackerel and sardine kaiten-zushi - belt-conveyor sushi restaurant -kan - counting term for sushi (ikkan, nikan, sankan…) makisu - rolling mat for maki-zushi nori - seaweed ocha - tea otsumami - small dishes served as an appetizer of sorts shoga - pickled ginger shoyu - soy sauce shoyu-zara - dish for soy sauce shiromi-zakana - “white-fleshed” fish taisho - sushi master/chef tane - ingredients (what goes on top of the rice) Advanced lingo These terms are exclusively used by sushi chefs: agari - hot green tea gari - pickled ginger geta - wooden slab on which sushi is served (derived from the Japanese sandals of the same name) gyoku - egg omelette murasaki - another name for soy sauce neta - ingredients (what goes on top of the rice) o-aiso - check/bill shari - vinegared rice tsume - sauce used on anago and other certain types of sushi Types of Fish aji - horse mackerel (also called ma-aji) shima-aji - white trevally anago - grilled conger eel ankimo - cooked monkfish liver ayu - sweetfish buri - adult/large yellowtail hamachi - young/small yellowtail inada - very young/small yellowtail ebi - shrimp ama-ebi - raw “sweet” shrimp botan-ebi - Botan shrimp Ise-ebi - lobster kuruma-ebi - prawn engawa - flounder fin fugu - pufferfish (Note: fugu contains poison so it must be prepared properly) gindara - sablefish hamo - pike conger hatahata - sandfish haze - goby hirame - flounder ika - squid geso - squid tentacles ikura - salmon roe isaki - grunt, striped pigfish iwashi - sardine kai - shell akagai - ark shell aoyagi - round clam awabi - abalone hamaguri - clam hokki-gai - surf clam hora-gai - trumpet shell hotate - scallop kaibashira - scallop or shellfish valve muscles kaki - oyster mate-gai - razor clam miru-gai - surf clam, geoduck clam sazae - horned turban shell taira-gai - pen-shell clam tori-gai - cockle tsubu-gai - whelk kajiki - marlin/swordfish ma-kajiki - blue marlin me-kajiki - swordfish kani - crab kani-miso - miso-like paste found in crab intestines taraba-gani - king crab zuwai-gani - snow crab (also known as Matsuba-gani) kanpachi - amberjack kanpyou-maki - dried gourd roll kappa-maki - cucumber roll karei - flatfish katsuo - bonito kawahagi - filefish kazunoko - herring roe kihada - yellowfin tuna kisu - sillago konoshiro - gizzard shad; a type of sardine kohada - gizzard shad (young konoshiro) kujira - whale maguro - tuna akami - top loin meji - young tuna (also called meji-maguro) tekka-maki - tuna roll toro - tuna belly chuu-toro - medium fatty part of tuna belly negi-toro - minced tuna belly and green onion oo-toro - fattiest part of tuna belly masu - trout niji-masu - rainbow trout mentaiko - spicy cod roe mutsu - bluefish namako - sea cucumber nishin - herring ohyo - Pacific halibut saamon - salmon (also called sake or shake) saba - blue mackerel shime-saba - marinated blue mackerel sanma - saury sawara - Spanish mackerel sayori - halfbeak seigo - young seabass (young suzuki) shako - mantis shrimp shirako - cod milt shirauo - whitebait, icefish shita-birame - sole suzuki - sea bass tai - seabream snapper tako - octopus tamago - egg omelette tarako - cod roe tobiko - flying fish roe unagi - grilled freshwater eel uni - sea urchin
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Sleiman Azizi
4 years ago
I'm still dying to try narezushi. I can't call myself a sushi geek until I do...
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Tyra 'nell Pille-Lu
8 years ago
This is an entertaining and educational read for sushi lovers like myself. Now, my cravings are starting...
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Louis Tan
8 years ago
Tried standing Sushi bar in Japan. This guide certainly helps us in understanding the vocabulary in the topic of Sushi.
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Mandy Bartok
8 years ago
Wow. This is a great, comprehensive guide. Nicely done, Edward!
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Edward Yagisawa
Author
8 years ago
Thank you Mandy!
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Justin Velgus
8 years ago
A very extensive and professional guide! Great work! Even after being in Japan 3 years, I learned some new things!
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Show all 1 replies
Edward Yagisawa
Author
8 years ago
Thanks Justin! I learned so much doing research for this guide and I'm Japanese!
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7 comments in total
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86 Results
100 Century Avenue
Park Hyatt Shanghai, 91/F, 100 Shiji Dadao, near Dongtai Lu
世纪大道100号上海柏悦酒店91楼,
近东泰路
6888 1234
100 Century Avenue was the world's highest bar, restaurant and private dining room until Burj Khalifa beat it in 2011. In 2020, they closed and changed the bar area into a...
Japanese
BBQ & Steaks
Bars
Pudong
Freshmart
B/F, 1618 Nanjing Xi Lu, near Huashan Lu
南京西路1618号B楼,
近华山路
3217 4838
Supermarket specialising in imported Japanese groceries
Japanese
Imported Groceries
Specialty Products
Jing'an
Tsukiji Aosora Sandaime
1-2/F, 191 Changle Lu, near Maoming Nan Lu
长乐路191号1-2楼,
近茂名南路
5466 1817
Japanese with an emphasis on good quality sushi and sashimi.
Japanese
Huangpu
Sheng Sushi (Yongkang Lu)
53-55 Yongkang Lu, near Jiashan Lu
永康路53-55号,
近嘉善路
138 1641 8701
Sheng Sushi is a cheap and cheerful Sushi bar run by two guys in black porkpie hats who go by Jake and Elwood. If you know which movie this refers to, then this is probably...
Japanese
Hulu Sushi
Xingfu road No.110, unit 101. Changning District
幸福路110号101单元.
186 2164 5159
Hulu is a pocket-size addition to Shanghai’s downtown sushi options from Liu-san, a Jiangxi native who spent seven years working at Sushi Oyama, one of the city’s more...
Japanese
Changning
Yan Japanese
294 Julu Lu, near South Maoming Lu
巨鹿路294号,近茂名南路
6256 0779
Yan Japanese near Found 158 is a quaint restaurant with a few seats downstairs, then a upper level. They have all you can eat sushi as a menu staple for 228rmb per person. The...
All You Can Eat
Japanese
Huangpu
Akasakatei (Xintiandi)
Xintiandi, South Block, 3/F, Lane 123 Xingye Lu, near Madang Lu
新天地南里广场,
兴业路123弄3楼,
近马当路
6387 1717
Japanese
Teppanyaki
Sushi Matsuno (Fenyang Lu)
1/F, Bldg 2, 3 Fenyang Lu, near Huaihai Zhong Lu
汾阳路3号2号楼1层,
近淮海中路
3363 2530
High-end, intimate and EXPENSIVE sushi house.
Splurge
Japanese
Xuhui
Sen Ryo (IAPM)
4/F, IAPM, 999 Huaihai Zhong Lu, near Shanxi Nan Lu
淮海中路999号4楼,
近陕西南路
5466 7806
Sen Ryo is a mid-market Japanese chain serving a broad range of Japanese cuisine. The primary focus is sushi. A conveyor belt, erm, conveys sushi to patrons sitting at the sushi...
Japanese
Izakaya
Xuhui
Akasakatei (Cloud Nine Mall)
Cloud Nine Mall, 7/F, 1018 Changning Lu, near Kaixuan Lu
长宁路1018号,
龙之梦购物中心7楼,
近凯旋路
5566 1717
Japanese
Teppanyaki
Changning
Aoki
Lane 632, No.45-47 Yan'an Zhong Lu, near Maoming Lu
延安中路632弄45-47号,
近茂名路
-
Small, exclusive sushi restaurant with connections to a Michelin-starred restaurant in Tokyo's Ginza district. The menu is omakase style, so it's prix fixe, chef's choice (but...
Japanese
Jing'an District
Koyama
Xintiandi, South Block Plaza, 3/F, Lane 123 Xingye Lu, near Madang Lu
新天地南里广场3楼,
兴业路123弄,
近马当路
5382 1125
Japanese
Huangpu
Sushi Raku (Reel Mall)
Reel Mall, 1/F, 1601 Nanjing Xi Lu, near Changde Lu
南京西路1601号1楼,
近常德路
3253 0711
Japanese
Sherpa's
Jing'an
A Sushi
Reel Mall, B2/F, 1601 Nanjing Xi Lu, near Changde Lu
南京西路1601号芮欧百货B2,近常德路
2230 9788
Popular European-style sushi joint in the basement of Reel Mall that often has queues. Lunch sets are available for 68rmb.
Japanese
Jing'an District
Shari
630 Yongjia Lu, near Wulumuqi Lu
永嘉路630号,
近乌鲁木齐路
5466 0320
Situated in a majestic villa, Shari does contemporary Japanese cuisine, presented in the "capo" or "kaiseki" fine-dining style, that's a multi-course Japanese meal that...
Japanese
Xuhui
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