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from origins
to nowadays
The first sushi were discovered in South Asia. The fish was cleaned, cut into small pieces, sprinkled with salt, and mixed with boiled rice. This mixture was then placed under a stone press, which was replaced with a lid after a few weeks. Over several months, the lactic acid fermentation of the rice and fish preserved the fish, making it fit for consumption for up to a year.
the first sushi
yummy
Rice sushi emerged, featuring boiled rice, rice malt, seafood, and vegetables. Soon after, rice vinegar was introduced and added to the rice, which eliminated the need for fermentation and significantly reduced the time required to prepare sushi.
17 century
19 century
In the 19th century, Tokyo chef Yohei Hanai decided to completely abandon the marinating process and serve the fish raw. This reduced the preparation time to just a few minutes. The new style of sushi quickly gained popularity.
PRESENT
Since then, the basic process of preparing sushi has remained unchanged, though new recipes and ingredients have been introduced.
narezushi
history
熟れ鮨
Sushi
from origins
to nowadays
The first sushi were discovered in South Asia. The fish was cleaned, cut into small pieces, sprinkled with salt, and mixed with boiled rice. This mixture was then placed under a stone press, which was replaced with a lid after a few weeks. Over several months, the lactic acid fermentation of the rice and fish preserved the fish, making it fit for consumption for up to a year.
the first sushi
yummy
Rice sushi emerged, featuring boiled rice, rice malt, seafood, and vegetables. Soon after, rice vinegar was introduced and added to the rice, which eliminated the need for fermentation and significantly reduced the time required to prepare sushi.
17 century
19 century
In the 19th century, Tokyo chef Yohei Hanai decided to completely abandon the marinating process and serve the fish raw. This reduced the preparation time to just a few minutes. The new style of sushi quickly gained popularity.
PRESENT
Since then, the basic process of preparing sushi has remained unchanged, though new recipes and ingredients have been introduced.
narezushi
history
熟れ鮨
Sushi
types
Sushi
nigirizushi
from japanese
hand-made sushi
握り寿司
the most common type of sushi. It consists of an oblong ball of rice pressed between the palms, a small amount of wasabi, and a thin piece of filling (neta) that covers the rice. Nigiri may also be tied with a thin strip of nori.
features an oval-shaped rice ball, similar to nigirizushi, wrapped with a strip of nori to give it the shape of a ship. It is typically filled with ingredients that pair well with nori, such as caviar, natto, or sometimes less common fillings like macaroni salad.
warship roll
or
軍艦巻
gunkan-maki
Cylindrical sushi made using a bamboo mat called makisu. Makizushi is usually wrapped in nori, a sheet of dried seaweed that covers the rice and fillings, but may sometimes be wrapped in a thin omelette. Makizushi is typically cut into 6 or 8 pieces and is also known as "rolls" outside Japan.
makizushi types
巻き寿司
press the sushi
hover the sushi
twisted sushi
from japanese
hosomaki
futomaki
uramaki
temakizushi
Makidzushi
futomaki
from japanese
large rolls
太巻き
Large, cylindrical sushi with the nori on the outside. Futomaki is typically 3−4 cm thick and 4−5 cm wide, often containing 2−3 types of fillings chosen for their complementary flavors and colors.
Small, cylindrical sushi with nori on the outside. Hosomaki is usually about 2 cm thick and wide, typically made with only one type of filling.
hosomaki
thin rolls
from japanese
細巻き
uramaki
reversed roll
or
裏巻き
Medium-sized rolls with two or more types of filling. Uramaki differs from other maki in that the rice is on the outside and the nori is on the inside. The filling is in the middle, surrounded by a layer of nori, then rice dipped in caviar, dried tuna shavings, or toasted sesame seeds.
Temakizushi
hand-rolled sushi
手巻き
Large, cone-shaped sushi with nori on the outside and the ingredients "pouring" out of the wide end. Temaki is usually about 10 cm long and is eaten with the fingers, as chopsticks are too awkward to use.
or
Cylindrical sushi made using a bamboo mat called makisu. Makizushi is usually wrapped in nori, a sheet of dried seaweed that covers the rice and fillings, but may sometimes be wrapped in a thin omelette. Makizushi is typically cut into 6 or 8 pieces and is also known as "rolls" outside Japan.
makizushi types
巻き寿司
press the sushi
hover the sushi
twisted sushi
from japanese
hosomaki
futomaki
uramaki
temakizushi
Makidzushi
futomaki
from japanese
large rolls
太巻き
Large, cylindrical sushi with the nori on the outside. Futomaki is typically 3−4 cm thick and 4−5 cm wide, often containing 2−3 types of fillings chosen for their complementary flavors and colors.
Small, cylindrical sushi with nori on the outside. Hosomaki is usually about 2 cm thick and wide, typically made with only one type of filling.
hosomaki
thin rolls
from japanese
細巻き
uramaki
reversed roll
or
裏巻き
Medium-sized rolls with two or more types of filling. Uramaki differs from other maki in that the rice is on the outside and the nori is on the inside. The filling is in the middle, surrounded by a layer of nori, then rice dipped in caviar, dried tuna shavings, or toasted sesame seeds.
Temakizushi
hand-rolled sushi
手巻き
Large, cone-shaped sushi with nori on the outside and the ingredients "pouring" out of the wide end. Temaki is usually about 10 cm long and is eaten with the fingers, as chopsticks are too awkward to use.
or
pressed sushi
押し寿司
oshizushi
from japanese
Block-shaped sushi made using a wooden tool called an oshibako. The chef places the filling on the bottom of the oshibako, covers it with rice, and presses it until a tight rectangular block forms. The block is then removed from the oshibako and cut into small, bite-sized pieces.
Inarizushi
filled sushi
from japanese
稲荷寿司
A pouch typically filled with rice. The pouch is commonly made from deep-fried tofu, though variations using thin omelette or dried pumpkin are also possible.
pressed sushi
押し寿司
oshizushi
from japanese
Block-shaped sushi made using a wooden tool called an oshibako. The chef places the filling on the bottom of the oshibako, covers it with rice, and presses it until a tight rectangular block forms. The block is then removed from the oshibako and cut into small, bite-sized pieces.
Inarizushi
filled sushi
from japanese
稲荷寿司
A pouch typically filled with rice. The pouch is commonly made from deep-fried tofu, though variations using thin omelette or dried pumpkin are also possible.
chirashizushi
from japanese
scattered sushi
散らし寿司
chirashizushi types
chirashi
zushi types
zushi types
江戸前
散らし寿司
散らし寿司
edomae chirashizushi
edo-style sushi
from japanese
Raw, uncooked ingredients arranged beautifully on top of the rice.
A plate of rice with toppings scattered on top. Also called barazushi.
gomokuzushi
kansai-style sushi
or
五目鮨
Cooked or raw ingredients mixed with rice