The Different Types of Sushi: A Comprehensive Guide With Different Kinds of Sushi Names
By Lisa Bot | Published 15 October 2023
Your Ultimate Guide to Ordering Sushi
Understanding Sushi
Sushi: it's more than just food, it's a fascinating aspect of Japanese culture. Starting as a simple creation with vinegared rice and ingredients like raw fish - a staple in many forms - sushi now boasts a variety of styles, complexity in tastes, and a unique consistency. Its intricacies make it a true reflection of a sushi chef's skill, especially in cases like anago sushi which is a staple topping for Edo-style sushi.
With sophistication in its preservation, sushi has evolved over time. Originally, the name "sushi" was actually tied to an ancient preservation method in which fish was placed alongside fermented rice. This fermentation process was crucial to prolong the preservation, even before the advent of refrigeration. Eventually though, the fermentation period became shorter, transforming the way sushi was enjoyed by making the rice edible with the fish. Today, sushi is no longer just about preservation, but an art offering a fascinating fusion of tastes and cultures.
The Beauty of Sushi Cuisine
Look at sushi and you'll see art. Whether it's the warm vinegared white rice base of the Kanto Chirashi-zushi, loaded with toppings like seafood and pickled ginger, or the traditional whole cylinder futomaki eaten during the Setsubun festival in the Kansai region.
Hailing from the bustling streets of Tokyo to the serene landscapes of Canada, each bite is a visually stunning package, full of vibrant colours and textures. Breathtaking in presentation, tantalising in taste - it's a feast for all senses, as diverse as the places they originate from. Even in Philadelphia, sushi has made its mark with the Philadelphia Rolls featuring the city's famous cream cheese as a key ingredient.
History of Sushi
Traditional Sushi Revealed
Tradition is the soul of sushi. From chutoro, the medium-fatty tuna nigiri sushi, to the amberjack adorned tuna nigiri sushi, the range of seafood used is boundless. We even have the traditional crucian carp sushi known as Funa-zushi, a specialty of Shiga Prefecture, adorning the menu. It features pristine slices of fresh fish and seafood, like an assortment of seafood sashimi, atop warm and tangy vinegared rice known as Uruchimai. Traditional dishes not only feature fish but also explore various seafood dishes, including ones with ingredients like conger eel. Anago sushi is a great example where sweet sushi sauce, Tsume, is used to augment the flavour.
In Japan, the sushi experience is heightened with accompaniments like a dish of soy sauce for dipping, salmon roe in a salmon roll and pickled ginger to freshen your palate. The mackerel sushi, a definitive variety, is another essential dish where a marinated mackerel fillet graces the top of a sushi rice base. Nigirizushi, or Nigiri for short, stands at the pinnacle of the sushi world, the most venerable illustrating the tradition and skill behind creating these beautiful, edible works of art.
Fusion Sushi Revolution
Then came a revolution: fusion sushi! From the unique California sushi rolls to the dynamic dragon and dynamite rolls, these Western adaptations have truly reimagined sushi. Busting traditional norms, these versions effectively merge the boundaries between cultures, introducing palatable ingredients such as the North American favourite seafood cut, creatively improvised presentations, and diverse sushi toppings.
Diving into Sushi Varieties
Nigiri Sushi: A Bite of Perfection
Let's talk nigiri sushi - a true sushi lover's delight. It is an elegant blend of uruchimai, or hand-pressed sushi rice, lightly smeared with wasabi. From silky akami (red meat of tuna), lush uni (sea urchin) nigiri sushi, medium-fatty chutoro, to the more familiar salmon sushi or even intricately-butterflied amaebi (red shrimp), each piece of nigiri sushi offers a different experience. Some might also offer unagi sushi, where grilled eel graces the top of the sushi rice. However, it is advised to savour it in one bite to thoroughly enjoy the complex flavours and textures.
Maki: Rolled Delights
Meet Maki, the quintessential sushi roll. This delicacy, broadly categorised into Hoso-maki (thin rolls) and Futo-maki (thick rolls) among others, features a flexible blend of ingredients. Rolled in the delicate nori seaweed, the centerpiece is vinegared rice, often combined with fish or a singular ingredient as per the classic hosomaki style. But what if you don't like fish? No problem! Vegetable maki rolls are just as popular, artfully presenting an array of ingredients like cucumber, avocado, carrot, and bell peppers. Whether it's a radish roll filled with pickled daikon radish, a tempting prawn filling or even a simple mix of sesame seeds, there's a Maki for every palate. Ready to start your sushi journey?
Uramaki: Western Twist on Sushi Rolls
And then, we have Uramaki, a Western twist to traditional sushi. This innovative form, often seen making rounds on a conveyor belt at sushi bars (sushi train), is characterised by rice on the outside and nori within, encasing mouthwatering fillings—from vibrant rainbow rolls topped with assorted fish such as maguro, to sumptuous avocado-cloaked caterpillar rolls basted generously with eel sauce. While it may be an uncommon type in its home country of Japan, it has found immense popularity in the West, even becoming a mainstay in kaiten-style (conveyor belt) sushi restaurants.
Temaki: Edible Artistry
Next up: Temaki. Often found in conveyor belt sushi restaurants, this art piece made of sushi is eye-catching and delicious. Shaped like a cone, temaki is a hand-rolled delicacy featuring a crispy nori filled with flavoursome sushi rice and a myriad of ingredients like fresh shiso leaf, a staple in Japanese cooking. A towering bite of perfection, it's a popular choice for both sushi enthusiasts at dining establishments and homemade sushi parties. This inarizushi roll, made with a variety of ingredients like abura-age, a type of deep-fried tofu, are often used in the southern parts of Japan, while tuna tempura roll is a more popular choice in the Kansai region.
Inari Sushi: An Unexpected Surprise
Last but not least, meet Inari sushi, an unsung sushi hero. Imagine sushi rice competently interwoven with premium cuts like the coveted bluefin tuna or otoro, the fattiest part of the fish that's often the most expensive and sought-after in sushi delicacies. Alternatively, consider it enwrapped in a pocket of deep-fried, sweetened tofu, resembling a little bag of happiness! Named after the fox god Inari, it hits all the right spots with its slight sweetness and savoury notes, often accentuated by an occasional delicacy like the sweet anago (Japanese conger eel). What an incredibly delightful surprise this sushi variant serves!
Unique Types of Sushi
Chirashizushi: Scattered Magic
Ever seen a sushi bar in a bowl? That's Chirashizushi for you! It is a colourful medley of sushi rice scattered with a variety of fresh ingredients. From vibrant pieces of salmon and squid to crunchy cucumber and delightful shredded omelet, it celebrates the harmony of diverse flavours in one bowl.
Oshizushi: The Pressed Surprise
Next on the list is Oshizushi, the lovely box-shaped delight. Also known as Hakozushi, or "boxed sushi", this culinary masterpiece originates from Osaka. Oshizushi is crafted in a unique manner, with ingredients pressed into a rectangular hako or mold, manifesting neat angular shapes. Often adorned with mackerel or other fish types, it is garnished with edible leaves—a nod to the days before refrigeration when fish was transported wrapped in persimmon leaves. An original in both appearance and flavour, this style of sushi often graces the compartments of bento boxes and serves as unique gifts. Its inherently fresh seafood, maintained through stringent standards of refrigeration per food guidelines, promises a safe as well as a delightful experience.
Narezushi: Ancient Fermented Flavour
Step back in time with Narezushi. It's the ancient, fermented form of sushi hailing from over a thousand years ago, often known as the 'original sushi'. Narezushi uses freshwater fish preserved in salt and ric, sometimes fermenting for years! While not popular today due to its pungent flavour, it's indeed the grandmother of modern sushi.
Futomaki: Big in Size, Big on Taste
Now, let's meet the big boy of sushi: Futomaki. Staying true to its name, meaning 'fat roll', Futomaki is a generously sized sushi roll. It encapsulates a harmony of ingredients like cucumber, carrots, and mushrooms in a thick layer of rice and nori. While seafood isn't often its guest-star, it excels in flavour and visual appeal.
Key Ingredients Used in Sushi Making
The Core: Sushi Rice
The heart of any sushi is Sushi Rice. Also known as Sumeshi, it is carefully seasoned with rice vinegar, sugar, and salt. Additionally, to enhance the taste and prolong the preservation, the Japanese integrate vinegar, an element of the ancient fermentation process, into the preparation method. This innovative recipe strikes a delicate balance between sweet and tangy, bringing forth a palpable umami flavour similar to the subtly soaked flavours found in the traditional dashi mixture. The vital part of the Sushi Rice is the use of short-grain rice, particularly praised for its ideal stickiness—it lends that desirable, chewy texture that makes sushi so addictive.
Protein Delight: Fish & Seafood
Our next key ingredient: Raw Fish and Seafood. From creamy Buri (yellowtail), delectable Hamachi (yellowfin tuna), to vibrant Sake (salmon) and even the rich flavour of clam, there is a cornucopia of options. Another treasure from the sea: fish roe. Tobiko (flying fish roe) and Ikura (salmon roe) are often used as main toppings to enhance sushi. Fun fact: Not only is Saba (Mackerel) one of the most commonly used fish in Japan due to its Omega-3 fatty acid content, but the use of salmon roe, in particular, serves as a popular choice due to its creamy texture and crispy nori seaweed wrap often found in Gunkan Maki. A sushi's freshness and top-notch quality are often judged based on its seafood.
The Wrap: Nori
Sushi wouldn't be sushi without Nori, the dark green seaweed wrapper. This edible snack originally scraped from dock pilings lends a unique flavour to sushi. See how it hugs ingredients in Maki, contours Temaki, or simply sites atop the bite of Nigiri? That's the magic of Nori. It's also available lightly salted or flavoured with teriyaki sauce.
The Filling in the Middle
The filling in the sushi roll is equally as important as any other component. It's what tantalises the palate, with delicious combinations like creamy avocado, crunchy cucumber and crisp carrots. Some assortments even include umami-rich unagi, which is usually grilled and topped with a sweet eel sauce, a secret recipe used by unagi chefs that combines the natural sweetness of sake and mirin, rendering the use of sugar unnecessary. Alternatively, you can find fillings of succulent shrimp, decadent crab meat or even unagi again, dressed in a savoury Tsume sauce, often mistaken as anago sauce, made from anago boiled water, sake, mirin, and a dash of soy sauce. Innovation to ingredients is always the go-to trend in sushi land!
Decoding The Art of Sushi Presentation
Plating Techniques for Aesthetics
In sushi world, presentation is paramount. Plating techniques often highlight the visual appeal of sushi. Be it a minimalist Japanese-style wooden plate for a traditional vibe or a modern platter styled with vivid garnish for aesthetic pleasure. Remember, we eat with our eyes first, so nailing the presentation is vital.
Condiments that Enhance the Experience
No sushi meal is complete without condiments. Shōyu (soy sauce) for the subtle hint of saltiness, and Wasabi with its energising pungency are must-haves! Don't miss out on the Japanese mayonnaise that often adorns many fusion sushi styles, giving them a scrumptious creamy finish.
Know Your Garnishes and Accompaniments
Wasabi: The Fiery Green Must-Have
The green, fiery paste known as Wasabi is instrumental to your sushi experience. It packs a punch but isn't lingering. Note that often at local sushi chains, the wasabi served is not real but developed from horseradish and green dye. For true wasabi, it may be hard to find, but when you do, it's worth every penny!
Pickled Ginger: To Refresh the Palate
Pickled Ginger, or Gari, plays a crucial supporting role to your sushi experience. It is often served alongside sushi, and eaten in between bites. Its lightly sweet, spicy, and refreshing tang helps cleanse the palate and resets it to enjoy different kinds of fish and rolls. You can find store-bought varieties or dare to make your own!
Essential Sushi Etiquette
Cutlery vs. Hands: The Right Eating Technique
Wondering whether to use chopsticks or your hands to savour sushi? They're both acceptable! Traditional Japanese prefer using hands especially for nigiri, while chopsticks are commonplace in restaurants. It's about how you enjoy sushi the most! Remember, sushi is a personal experience.
Wasabi in Soy Sauce: Yay or Nay?
The debate of mixing wasabi and soy sauce, a much-discussed sushi etiquette! Some purists insist it's a no-no, believing it ruins the integrity of these condiments. But, many ignore this rule and have a delicious time indeed. So, do as you please, remember, it's your sushi, your rules!
Health Impact of Consuming Sushi
Nutritional Insights
Nutrition-wise, sushi usually is a healthy option. Rich in Omega-3 fatty acids from fish, and packed with fiber, proteins, and antioxidants from seaweed and veggies. But beware, fried or cream-cheese filled rolls might not be quite as healthy. Opt for simpler rolls for a balanced diet.
Existing Health Risks
While sushi is delicious, there are potential health risks. This enjoyable treat of raw fish can carry nasty parasites and other pathogens, posing a risk for foodborne illness. As per food guidelines, robust approaches like refrigeration and freezing can foil germs and parasites, respectively. Notably, parasitic infections like Anisakiasis are a risk in raw seafood, though fish like raw tuna and farmed salmon, often tagged as "sushi-grade" or "sashimi grade," infrequently host parasites. It's crucial that you consume sushi from reputable sources that adhere to such safety measures and maintain exceptional hygiene practices. Pregnant individuals and those with compromised immune systems should proceed with extra caution.
Tools to Master Sushi Making at Home
Essential Equipment for Sushi Preparation
Ready to try making sushi at home? Some essential tools include a Shamoji (rice paddle) for preparing rice, a Makisu (bamboo mat) for rolling, sharp Hocho (kitchen knives) for precise cuts, and of course, fresh ingredients! Remember, practice makes perfect!
Assembling Your First Homemade Sushi
Excited to make your first sushi roll? Start with a simple Maki. Place your nori sheet on a bamboo mat, spread sushi rice evenly leaving space at the edges, layer your chosen fillings, and begin rolling using the mat for pressure. Ta-da! Your homemade sushi! Slice, serve, and enjoy.
FAQ
What is the most popular type of sushi?
The most popular sushi types are Nigiri and Maki. Nigiri tops vinegared rice with a slice of raw or cooked fish, while Maki rolls sushi rice with other ingredients in a sheet of Nori. They're popular for their balance of flavours and versatility.
Can vegetarians eat sushi?
Absolutely! Vegetarian sushi or vegetable maki features cucumber, avocado, carrot, and bell peppers, offering flavourful options for vegetarians and vegans. Other varieties may feature tofu, sweet potato tempura, and pickled radish. So, fear not, vegetarian sushi is there for you!
Is sushi raw fish or rice?
Contrary to popular belief, sushi doesn't refer to raw fish. The term 'sushi' actually relates to the vinegared rice used in these dishes! While sushi often includes raw fish, it can be made with a variety of ingredients, including cooked seafood, vegetables, and even tropical fruits.
Are sushi rolls cooked or raw?
Sushi rolls can be made both ways - using raw or cooked ingredients. For instance, rolls like the California roll and Caterpillar roll contain cooked ingredients, while the classic Tekka Maki (tuna roll) features raw tuna. It's about personal preference and dietary requirements.
What is sushi rice made of?
Sushi rice, known as Sumeshi in Japan, is made with Japanese short-grain rice, rice vinegar, sugar, and salt. Some recipes also include kombu (a type of seaweed) for extra flavour. The mix of these ingredients provides a perfect balance of sweetness, tanginess, and saltiness in the rice.
