Ever wondered why the Japanese live long? One of the proven secrets is their high fish intake. The country has a rich history of cultural foods – one of them being sushi. Sushi is a Japanese dish of vinegared rice with a variety of ingredients like raw seafood and vegetables. Over time, there have been riffs on traditional Japanese sushi, creating many types of sushi to suit diverse taste buds. Here are the 5 main types of sushi:
Nigiri – It is the most well-known sushi that is usually topped with raw fish, egg or vegetable. The majority of the time it is paired with salmon or tuna. At times, the fish may also be cooked or seared for a different, bolder flavour.
Makizushi (maki sushi) – Sushi rice and filling are wrapped in a sheet of nori (seaweed). Sometimes it is made with just one ingredient for filling; this specific type of makizushi is called hosomaki. Known as the traditional sushi roll, most people identify this variety.
Temakizushi (Temaki Sushi) – Another variation of maki, this one is called “hand roll”. As the name suggests, it is rolled by hand. Sushi rice is added to a sheet of nori, fish fillings are added and rolled by hand like a bouquet.
Urumaki – Another type of maki, it is called the inside-out sushi. Rice is on the outside while the nori (seaweed) is wrapped around the filling. It originates from Los Angeles making it the “Californian roll”.
Sashimi – The word loosely means “sliced body”. It is a delicacy of thinly sliced raw meat -usually tuna or salmon. Most often served without rice. Best suited for people who love to taste the fish or shellfish since it is accompanied with nothing else.