Sushi, considered an artistic and highly skilled Japanese cuisine, is now so common and popular that you can walk into your local grocery store and pick up a takeout package of sushi to eat at home while binge-watching Netflix.
The sushi we know today is very different from where it began. Original sushi was once a staple dish in various regions of Asia and consisted of salted fish preserved in fermented rice. In fact, the word "sushi" roughly means "sour," a nod to its fermented origins. This style of sushi was common in Japan until the end of the Edo period, when it evolved into Edomae zushi, a style of sushi closer to what we eat today. Developed by Hanaya Yohei, this sushi was larger, used fresh fish, was prepared quickly, and was meant to be eaten by hand.
Contemporary sushi uses seasoned vinegared rice topped with fish, meat, and vegetables, combining traditional and sometimes non-traditional ingredients. You can order a variety of sushi styles, and yes, there is a difference between Japanese-style sushi and Western-style sushi.
Nigiri
Featuring a single ingredient, usually fish, served on top of rice. Nigiri isn’t necessarily raw, but it is mainly suited to people who love the flavor of fish and seafood.
Sashimi
Fish or shellfish served on its own. Although it doesn’t use rice, it is widely recognized as a type of sushi. The best choice for people who truly love the flavor of fish, as it is served alone without rice.
Maki
Rice and ingredients wrapped together with nori seaweed. The type of sushi most people think of when they think of sushi.
Uramaki
Similar to maki, but with rice wrapped around the seaweed and ingredients. These rolls often have lots of toppings and sauces; they can be cooked or raw.
