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 grab a takeout pack of sushi to eat at home while watching your Netflix binge.
The sushi we know today is very different from where it started. Original sushi was once a staple dish in various regions of Asia and was salted fish preserved in fermented rice. In fact, the word "sushi" roughly means "sour" as 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 with the hands.
Contemporary sushi uses vinegar-seasoned rice with fish, meat, and vegetables, mixing 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
Presented with a single ingredient, usually fish, served on top of rice. Nigiri is not necessarily raw, but it is mainly suited for those who love the taste of fish and seafood.
Sashimi
Fish or shellfish served alone. Although it doesn't use rice, it is closely known as a type of sushi. The best choice for people who really love the taste 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 seaweed and ingredients. These rolls often have many toppings and sauces: they can be cooked or raw.
