Sushi, now immensely popular all over the world, began as a preserved concoction of salted fish fermented with rice in the 4th century, B.C…  This excellent source of protein called nare-zushi was removed from storage after a couple of months, the rice discarded and the fish eaten by itself.  As the technique spread to Japan, people began to eat the rice as well and changed the name to seisei-zushi to reflect that change.  This sushi was typically eaten while the fish was partially raw and the rice retained some flavor, becoming less of a food preservation technique and more of a culinary art.
Sushi went through several other changes over the centuries, eventually spreading throughout the world and regarded today as a healthy, delicious and immensely popular cuisine that’s become popular in the United States as well as other countries.

Sashimi, an alternate style of Sushi, also has its fans.  Sashimi, or “pierced body” in its literal translation, is fresh raw saltwater fish sliced into very thin pieces and served with a dipping sauce.  Sashimi is often garnished with shredded radish, sliced green onions or other attractive items that enhance its taste and presentation.

Zushi is actually a better spelling for sushi according to the Japanese. But it is generally pronounced as ‘sushi’ in America. This cuisine transcends cultures and borders as well as lifestyles.  We have compiled a guide to this wonderful Japanese cuisine that will teach you about the varied types of fish used in Sushi as well as those used in Sashimi.

The distinction between Sushi and Sashimi

Sushi is much more elaborate in taste and presentation than Sashimi.  It includes rice blended with vinegar and mixed with everything from beef to chicken and seafood to vegetables.  The word refers to “vinegar rice”, not “raw fish” as so many people think.  Uncooked fish is involved in Sushi but marinated, broiled, sautéed, boiled or blanched fish is also used.   Originally a snack, Sushi was popular in gambling establishments in the Orient for its ease of consumption; gamblers were able to eat without interrupting their games.

There are four main types of Sushi that have become popular in America, particularly on the west coast.  Nigiri-Sushi uses a pad of rice on which fish slices or other items are placed while Maki-Sushi, the beautiful rolled variety, is the most common type seen in grocery stores and sushi bars.  A bowl of rice topped with fish is Chirashi-Sushi and tofu or soya bean curd stuffed with fish and other ingredients then fried is called Inari-Sushi.

Edomae-zushi, or nigiri-sushi, is one of the most popular in Japan.  Edo is the old term for Tokyo, Mae is a term that means at or in front of.  Edomae-sushi indicates a form of Sushi originating in front of the bay in Tokyo; it is a natural, fresh and delicate variety first created in the early 19th century.  This type of Sushi is made using hand-formed oval balls of rice with topped with salmon, tuna or prawns and spread with a small amount of Wasabi paste.  This sushi is most often made in the home as a snack or appetizer.

Futomaki, also called Maki Sushi, is sushi rice with toppings rolled into a piece of nori.  It is larger than the typical serving of Sushi and is usually a mix of fried egg roll, crab, dried gourd shavings, dried mushrooms, eel or tuna, cucumber and salad leaves.  The American California roll is loosely modeled on Futomaki.   Kappa Maki is a cucumber roll, an easy to make sushi consisting of cucumber sticks and sushi rice rolled up in nori.  Not only is it vegetarian, but vegan so anyone can eat it.  Maki Sushi comes from the Japanese term meaning “roll”.  It consists of  seaweed with a layer of rice wrapped around a fish slice, vegetable or other fillings and attractively wrapped with seaweed.  Occasionally cucumber, egg crepe or tofu forms the wrapper.  Su-maki refers to a standard roll, while futo-maki is a big roll and te-maki refers to a hand roll. Although certain maki is known by unique names, you can choose an ingredient to your liking in a roll by naming it and just adding the term ‘maki’ at the end. For example, saba-maki, uni-maki, hamachi-maki, etc.

Two other types of very uncommon Sushi are also served in a few select establishments.  Oshi-Sushi, or pressed sushi, originated in Osaka.  At its most basic, the sushi chef tops rice squares with cooked fish.  This technique is less labor intensive than other Sushi and allows for more creativity.  Fukusa sushi, also referred to as “silk-square sushi” or inari-sushi, is raw fish with vinegared rice wrapped in a thin square egg crepe, or omelet.  The word “fukusa” refers to fine squares of silk that are used in Japan to wrap precious articles such as gifts.

Another type of sushi is Chirashi-sushi, also called “scattered sushi” and consists of a bowl of rice with sushi toppings.  Great care is given to presentation; garnishes are placed toward the outside of the most attractive bowl possible and the fish is arranged precisely to please the eye.  Aeration is important with Chirashi-sushi, so the rice loosely fills only about half the bowl.  Toppings can be vegetable, seafood or an appealing combination.

Sashimi seems to be the simpler of the two cuisines, merely raw fish served atop a bed of rice.  However, it uses a wide variety of fresh fish including squid, tuna, puffer fish and octopus.  Its presentation, though deceptively simple, is very attractive and the dipping sauces served with it are a rare treat to discerning taste buds.  There are many ways to cut sashimi to enhance the appearance and flavor.  For instance, a chef will cut across the grain of the meat of certain fishes for a melt-in-the-mouth flavor but cut with the grain in other varieties to get the tenderest piece of flesh.  The many seasonings, sauces and garnishes that are served with Sashimi provide a wide variety of textures and tastes as well as creating a visually beautiful dish.

Sashimi taken to its most extreme is called Iki zukuri (or ikizukuri).  A living fish of the customer’s choice is taken directly from a tank and carved while still alive.  It is then attractively arranged from head to tail and served, often still twitching.  The practice is very popular in Japan but hasn’t made it way to the States yet. (I stand against this practice, it is savage & reprehensible!)