More Than Just Raw Fish: Here’s Everything You Need to Know About Sushi

With the popularity it has achieved in recent years, especially in our country, you may think you know sushi well but, I assure you, there is actually a world to discover. History, flavors, secrets, influences with the West: everything will make you think about that little bite of rice and fish that allows you to travel with your mind, imagining yourself in Tokyo and its surroundings. If you want to become a true sushi connoisseur, here is everything you need to know about this beloved Japanese specialty: from its origins to the vibrant differences between a Californian uramaki and a traditional Japanese hosomaki.

The Quintessential Japanese Dish Wasn't Actually Born in Japan

If you thought sushi was born in Japan, you're wrong, or almost. The truth is more complex and fascinating than you imagine and although the dish we know today – the one with seasoned rice and fresh fish – undoubtedly has roots of perfection in the Land of the Rising Sun, its primordial origins take us much further back in time. The very first written testimony of a technique for preserving fish in fermented rice, the ancestor of sushi, comes to us from China about two thousand years ago. The basic idea of ​​combining fish and rice for preservation is not at all a Japanese invention but is, as explained, an ancient preparation that has traveled and evolved over time, finding its maximum expression and artistic transformation in the Japanese country. Around the seventh century AD some Buddhist monks, returning from a trip to China, imported this practice to Japan.

Basically, the fish, after being gutted, was layered with salt and rice and then left to ferment for months. This is the oldest form of sushi and is known as narezushi: the flavor and smell are very strong (due to fermentation) and in its homeland it is appreciated by older generations rather than the very young. In the 19th century, in Edo (now Tokyo), a chef named Hanaya "Yoshi" Yohei started the sushi revolution by creating nigiri, or giving it the shape we know today. A morsel of hand-shaped rice with a fillet of very fresh fish on top: an innovation that allowed this dish to evolve from a method of preservation to a refined, gastronomic dish. From Japan to the world via the United States, where in the 1980s it conquered the palates of yuppies and celebrities who, with their media influence, made sushi a popular dish across the globe.

The Most Famous Types of Sushi

Tell the truth, every time you have gone to lunch or dinner at a Japanese restaurant, you have always wondered what the differences were between all the types of sushi on the menu. Think that it is a dish that has become so famous that it has obtained a national day in which the whole world celebrates it, truly singular if you consider that not too many decades ago it was only known in its homeland. Let's start by saying that sushi is prepared with a base of cooked white rice (gohan) seasoned with a mix of rice vinegar, sugar, salt and mirin. If you think that it is all the same, you will have to think again because, by reading this article, you will be ready for a real journey of taste that will start from the classic nigiri, where the fish caresses the rice, to the versatile family of maki that contain surprises in every roll. Each type of sushi tells a story, a method of preparation and a unique taste experience: let's discover together the infinite facets of this culinary art.

1. Nigiri

How can we not start with nigiri. We have already mentioned them in the article because they are the first true (and perhaps best) form of sushi belonging to Japan. Created by Yoshi (Hanaya Yohei), a chef from Edo (now Tokyo), it is a morsel of rice on which a slice of very fresh fish such as tuna, salmon, sea bass, shrimp or squid is placed. Many sushi chefs also prepare them through the Japanese practice of omakase: the diner sits at the chef's counter and completely entrusts himself to his culinary art. Usually the choice of fish also depends on the catch of the day, which is why any type can be placed on the nigiri. The essence of this type of sushi lies in the simplicity and perfect harmony between the sweetness of the rice and the sublime freshness of the main ingredient which is often enhanced by a touch of wasabi between the two.

2. Hosomaki

It is the most popular version of the maki family as well as the smallest category. Hosomaki are one of the most typical varieties of sushi in Japan (along with nigiri): rice rolls with a diameter of about two or three centimeters covered with nori seaweed. Characterized by a clean and minimal aesthetic, they contain a single central ingredient that can be a stick of cucumber (kappamaki) or a piece of tuna or salmon (tekkamaki). While the filling is called "gu", the roll is made in its entirety and then cut into smaller pieces.

3. Futomaki

Futomaki are the "large rolls" of sushi, practically the opposite of the hosomaki we talked about previously. Large and imposing, they are rolls with a diameter of five or six centimeters that contain a real symphony of flavors. These contain multiple ingredients that are chosen not only to create a harmonious balance in taste but also in aesthetics. Generally, they are enjoyed all in one bite and, unlike the other "members of the family", being larger, they are a real explosion of flavor.

4. Uramaki

Let's get to the type of sushi that has become more famous in the West than in Japan. In their homeland they are not too consumed while, in Europe and America, they are the most sold. Known as "inside out rolls", uramaki are essentially a variant of sushi in which the rice is on the outside of the nori seaweed: maki in reverse. Often the external rice is garnished with toasted sesame seeds, fish eggs as tobiko or other small decorations. The popularity in the West, especially in the United States, is largely due to the California roll created in the early 1970s. The idea of ​​hiding the nori seaweed made sushi more accessible and appealing. Furthermore, the possibility of using a wider variety of ingredients has helped to make them versatile and adaptable to local tastes. In Western countries they are consumed with spreadable cheese, avocado, mango, strawberries, canned tuna, surimi: ingredients that would make the Japanese "turn up their noses" because they instead perceive sushi in the most minimal form possible.

5. Gunkan

The name is a gimmick: gunkan literally translates to "warship" and is called that because it is a type of sushi container. Let me explain: gunkan refers to a small rice ball that is wrapped in a strip of nori seaweed (quite thick) in the space above which fish eggs such as ikura and tobiko or unagi are placed. The structure of this variant is perfect for containing soft or grainy fillings and offers an explosion of flavor in a single, succulent, bite.

6. Temaki

This is a variety that is called "sushi cornucopia" because it is a filling of fresh fish, mainly salmon, tuna or unagi, wrapped in a cone of nori seaweed. According to sushi etiquette, all varieties can be eaten with your hands, but if you prefer chopsticks you can also use those: you are free to choose. The only exception is for temaki which specifically requires the use of your hands. Recognizable by their conical shape, they are easy to eat and designed to be enjoyed immediately.

Handrolls are the Western version of temaki, a "non-variant variant" that became popular in the U.S. This is a slightly different option than classic sushi, which offers an irresistible combination of flavors closer to us in a practical format.

Exclusive Sushi Varieties From Japan

In the rest of Western countries some varieties are practically a rarity and can be tasted only in the most exclusive Japanese restaurants. Likewise, even in the Land of the Rising Sun they are not sold very well and this happens for various reasons. First of all, to prepare exclusive dishes such as narezushi or inarizushi you need a specialized course at the end of which you become a true "master" of sushi.

In Japan, those who approach the profession of sushi chef begin, in the first two years, to observe the way in which the shokunin (職人), or the master, works. The latter is in fact a "craftsman" who has dedicated almost his entire life to perfecting his art. In essence, the apprentice observes him trying to absorb as many notions and movements as possible and in the meantime carries out cleaning tasks. At the end of the two years he begins to get his hands on the real profession but only by cooking rice (which must be cooked impeccably). It is only after four years that the apprentice can learn the art of cutting fish and aspire to become a true shokunin. Many dishes that we are going to list have not crossed the threshold of the Japanese country and this is why in the West they are almost impossible to find.

1. Narezushi

We talked about this dish at the beginning, which is essentially the first real form of sushi in existence. It is fermented fish in rice, which is a method of preserving fish products used in ancient times. After gutting and salting the fish, it was pressed between layers of rice for several months or years. Once the preparation process was finished, the rice was discarded and only the fish, which at this point had undergone lactic fermentation, was consumed. As we have already said, the flavor is very strong, as is the smell, which is acrid and pungent. A variety that, although it is only found in Japan, has almost completely disappeared from local menus.

2. Oshizushi

Very famous in Osaka, the gastronomic capital of Japan, oshizushi is a type of square sushi whose composition derives from an ancient preparation dear to Chinese tradition. The rice and the ingredients (often marinated or cooked fish) are pressed together in a wooden mold called oshibakō. Here compact blocks are formed which are then cut into cubes or rectangles. One of the most famous variations is the "battera", a dish made with pickled mackerel and kombu seaweed. The name derives from the Portuguese word bateria, small boat.

3. Inarizushi

This variety represents a unique category that stands out simply because there is no fish. It is made of small "pockets" of fried tofu (aburaage) previously cooked in a sweet and sour sauce made from soy sauce, mirin and sugar. Soft and light, they are then delicately filled with sushi rice and eaten in one bite. The rice inside can be enriched with different vegetables such as carrots and shiitake mushrooms or sesame seeds. They are a particularly appreciated option, although not super popular, for their sweet and salty taste and their versatility.

4. Chirashi

At first glance it might seem like a poke that is so popular in the West because it is served in a bowl. In reality, chirashi is a type of sushi that is defined as "deconstructed" because it is not a single piece but a bowl of rice on which a generous and artistic arrangement of ingredients is placed on top. These can vary between slices of very fresh raw fish, seafood, vegetables, tamagoyaki (omelette) and colorful garnishes. A dish that celebrates the freshness and variety of ingredients and perhaps, among the varieties exclusive to Japan, this is the most popular.

5. Funazushi

Many call it the rarest sushi in the world. Funazushi is one of the oldest forms (but not as we know it today) rooted in the Shiga prefecture, in the area of ​​Lake Biwa. It is essentially a type of narezushi that is prepared using a carp (funa). The preparation is divided into different phases where the fish is first gutted being careful not to touch the eggs that are left inside. It is then placed in barrels covered with rice where it ferments for three or four years and where the rice is changed every year. After four years the fish is dried for 24 hours before being put in salt for another four years. The flavor is extremely strong as is the smell and it is a dish that has achieved fame thanks to Andrew Zimmern, presenter of the famous program "Horrors to taste" aired from 2006 to 2021.

How to Distinguish Good Sushi From Bad Sushi

There are often many debates about the quality of sushi. You may find yourself in front of a dish that makes you live an incredible experience or an obvious disappointment and now we will see how to recognize a good sushi.

• Freshness of the fish: this is the first thing to notice when we are at a sushi restaurant. The fish must be shiny, have a vibrant color, never opaque and must not give off unpleasant odors. The word "fresh" must not mislead: the fish to be served in the restaurant, by law, must be frozen and must follow a very strict cold chain. There are very few restaurants outside of Japan that offer truly fresh fish. The rules are the same: the fish must appear shiny and well preserved. If it has these characteristics, it means that you are about to eat fresh, quality fish.
• Rice: it must be cooked to perfection and therefore neither too sticky nor too dry and the consistency must be compact and not rubbery.
• Freshly prepared: the best sushi is always assembled on the spot and, with the guarantee of fresh and top quality ingredients, it would mean eating a high quality product.