Sushi#Makizushi

{{main|History of sushi}}

File:Barack Obama and Shinzo Abe at Sukyabashi Jiro April 2014.jpg and Prime Minister Shinzo Abe at Sukiyabashi Jiro]]

A dish known as {{nihongo3|"matured fish"|馴れ寿司, 熟寿司|narezushi}}, stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded.{{Cite book|last1=Lee|first1=Cherl-Ho|url=https://www.worldcat.org/oclc/395550059|title=Fish fermentation technology|last2=Steinkraus|first2=Keith H|last3=Reilly|first3=P.J. Alan|date=1993|publisher=United Nation University Press|location=Tokyo|language=English|oclc=395550059|access-date=2021-06-17|archive-date=2021-01-13|archive-url=https://web.archive.org/web/20210113054410/https://www.worldcat.org/title/fish-fermentation-technology/oclc/395550059%26referer%3Dbrief_results|url-status=live}} {{transliteration|ja|Narezushi}} is also called {{transliteration|ja|honnare}}, meaning "fully fermented", as opposed to {{transliteration|ja|namanare}}, meaning "partially fermented", a type of sushi that appeared in the Muromachi period.

Fermented fish using rice, such as {{transliteration|ja|narezushi}}, originated in Southeast Asia where it was made to preserve freshwater fish, possibly in the Mekong River basin, which is now Laos, Cambodia, Thailand, and Vietnam, and in the Irrawaddy River basin, which is now Myanmar. The first mention of a {{transliteration|ja|narezushi}}-like food is in a Chinese dictionary thought to be from the 4th century, in this instance referring to salted fish that had been placed in cooked or steamed rice, which caused it to undergo a fermentation process via lactic acid.{{Cite book |last=Mouritsen |first=O. G. |title=SUSHI food for the eye, the body & the soul |publisher=Springer |year=2009 |isbn=978-1-4419-0617-5 |edition=2nd |location=Boston |pages=15 |language=en |doi=10.1007/978-1-4419-0618-2|bibcode=2009sfeb.book.....M }} Fermentation methods following similar logic in other Asian rice cultures include {{lang|fil|burong isda}}, {{lang|fil|balao-balao}}, and {{lang|mdh|tinapayan}} of the Philippines; pekasam of Indonesia and Malaysia, {{transliteration|th|pla ra}} ({{lang|th|ปลาร้า}}) of Thailand; sikhae ({{lang|ko|식해}}) of Korea; and Mắm bò hóc or cá chua of Vietnam.{{cite book|first1=Priscilla C.|last1= Sanchez|title =Philippine Fermented Foods: Principles and Technology|chapter =Lactic-Acid-Fermented Fish and Fishery Products|publisher =University of the Philippines Press|year =2008|page=264|isbn = 9789715425544|chapter-url =https://books.google.com/books?id=smfr-KYgtWkC&pg=PT10}}{{cite news|last=Hill|first=Amelia|title=Chopsticks at dawn for a sushi showdown|url=http://observer.guardian.co.uk/uk_news/story/0,,2185313,00.html|newspaper=The Guardian|access-date=25 September 2011|location=London|date=2007-10-08|archive-date=2007-12-17|archive-url=https://web.archive.org/web/20071217051859/http://observer.guardian.co.uk/uk_news/story/0,,2185313,00.html|url-status=live}}{{cite journal |last1=Guerra |first1=M.I. |title=Studies on tinapayan, an indigenous fish ferment in Central Mindanao (Philippines) |journal=AGRIS |date=1994 |volume=1 |issue=2 |pages=364–365}}{{Cite web |date=2024-05-04 |title=Unveiling the origins of sushi: a journey through Vietnam |url=https://tuoitrenews.vn/news/ttnewsstyle/20240504/unveiling-the-origins-of-sushi-a-journey-through-vietnam/79556.html |access-date=2024-05-10 |website=Tuoi Tre News}}{{overcite|date=October 2024}}

The lacto-fermentation of the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season and fish would get caught in the rice paddy fields. Pickling was a way to preserve the excess fish and guarantee food for the following months, and {{transliteration|ja|narezushi}} became an important source of protein for Japanese consumers. The term sushi literally means "sour-tasting", as the overall dish has a sour and umami or savory taste. The term comes from an antiquated {{lang|ja|し}} {{transliteration|ja|shi}} terminal-form conjugation, no longer used in other contexts, of the adjectival verb {{nihongo3|"to be sour"|酸い|sui}},1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan resulting in the term {{nihongo||酸し|sushi}}.{{cite journal | author1 = Kouji Itou | author2 = Shinsuke Kobayashi | author3 = Tooru Ooizumi | author4 = Yoshiaki Akahane | year = 2006 | title = Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing | journal = Fisheries Science | volume = 72 | issue = 6 | pages = 1269–1276 | doi = 10.1111/j.1444-2906.2006.01285.x| bibcode = 2006FisSc..72.1269I | s2cid = 24004124 |issn=0919-9268 }} {{transliteration|ja|Narezushi}} still exists as a regional specialty, notably as {{transliteration|ja|funa-zushi}} from Shiga Prefecture.{{cite book |last1=Bestor |first1=Theodore C. |author-link = Theodore C. Bestor |title=Tsukiji: The Fish Market at the Center of the World |page=141 |isbn=9780520923584|date=2004-07-13 |publisher=University of California Press }}

In the {{nihongo|Yōrō Code|養老律令|Yōrō-ritsuryō}} of 718, the characters for "鮨" and "鮓" are written as a tribute to the Japanese imperial court, and although there are various theories as to what exactly this food was, it is possible that it referred to {{transliteration|ja|narezushi}}.{{cite web|url=https://style.nikkei.com/article/DGXMZO30379530R10C18A5000000?page=2|archive-url=https://web.archive.org/web/20201028122209/https://style.nikkei.com/article/DGXMZO30379530R10C18A5000000?page=2|script-title=ja:握りずし 始まりは江戸っ子のホットドッグスタンド|language=ja|publisher=Nikkei, Inc.|date=9 June 2018|archive-date=28 October 2020|access-date=4 April 2023}}

Until the early 19th century, sushi slowly changed with Japanese cuisine. The Japanese started eating three meals a day, rice was boiled instead of steamed, and of large importance was the development of rice vinegar.{{cite book|last=Mpritzen|first=Ole G.|title=Sushi: Food for the Eye, the Body and the Soul|year=2009|publisher=Springer Science-Business Media|page=15}}

During the Muromachi period (1336–1573), the Japanese invented a style of sushi called {{transliteration|ja|namanare}} or {{transliteration|ja|namanari}} ({{lang|ja|生成、なまなれ、なまなり}}), which means "partially fermented". The fermentation period of {{transliteration|ja|namanare}} was shorter than that of the earlier {{transliteration|ja|narezushi}}, and the rice used for fermentation was also eaten with the fish. In other words, with the invention of {{transliteration|ja|namanare}}, sushi changed from a preserved fish food to a food where fish and rice are eaten together. After the appearance of {{transliteration|ja|namanare}}, sake and sake lees were used to shorten fermentation, and vinegar was used in the Edo period.{{cite web|url=https://www.jstage.jst.go.jp/article/jisdh/31/4/31_201/_pdf/-char/ja|archive-url=https://web.archive.org/web/20230214220815/https://www.jstage.jst.go.jp/article/jisdh/31/4/31_201/_pdf/-char/ja|title=The evolution of sushi and the power of vinegar|pages=201, 202|author=Hirofumi Akano|publisher=Japan Science and Technology Agency|archive-date=14 February 2023|access-date=4 April 2023}}

File:Hiroshige Bowl of Sushi.jpg (1797–1858). Makizushi with rice rolled in tamagoyaki (front) and nigirizushi with shrimp (back).]]

During the Edo period (1603–1867), a third type of sushi, {{nihongo3|"fast sushi"|早寿司、早ずし|haya-zushi}}, was developed. {{transliteration|ja|Haya-zushi}} differed from earlier sushi in that instead of lactic fermentation of rice, vinegar, a fermented food, was mixed with rice to give it a sour taste so that it could be eaten at the same time as the fish. Previously, sushi had evolved with a focus on shortening the fermentation period, but with the invention of {{transliteration|ja|haya-zushi}}, which is simply mixed with vinegar, the fermentation process was eliminated and sushi became a fast food. Many types of sushi known in the world today, such as {{nihongo3|"scattered sushi"|散らし寿司|chirashizushi}}, {{nihongo3|"Inari sushi"|稲荷寿司|inarizushi}}, {{nihongo3|"rolled sushi"|巻寿司|makizushi}}, and {{nihongo3|"hand-pressed sushi"|握り寿司|nigirizushi}}, were invented during this period, and they are a type of {{transliteration|ja|haya-zushi}}. Each region utilizes local flavors to produce a variety of sushi that has been passed down for many generations. A 1689 cookbook describes {{transliteration|ja|haya-zushi}}, and a 1728 cookbook describes pouring vinegar over {{nihongo3|"box sushi"|箱ずし|hako-zushi}} (square sushi made by filling a wooden frame with rice).

Today's style of {{nihongo3|"hand-pressed sushi"|握り寿司|nigirizushi}}, consisting of an oblong mound of rice with a slice of fish draped over it, became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of the origin of {{transliteration|ja|nigirizushi}} is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku. The {{transliteration|ja|nigirizushi}} of this period was somewhat different from modern {{transliteration|ja|nigirizushi}}. The sushi rice of this period was about three times the size of today's {{transliteration|ja|nigirizushi}}. The amount of vinegar used was half that of today's sushi, and the type of vinegar developed during this period, called {{nihongo3|"red vinegar"|赤酢|aka-su}}, was made by fermenting sake lees. They also used slightly more salt than in modern times instead of sugar. Seafood served over rice was prepared in a variety of ways. This red vinegar was developed by Nakano Matazaemon (中野 又佐衛門), who is the founder of Mizkan, a company that still develops and sells vinegar and other seasonings today.

The dish was originally termed {{transliteration|ja|Edomae zushi}} as it used freshly caught fish from the {{transliteration|ja|Edo-mae}} (Edo or Tokyo Bay); the term {{transliteration|ja|Edomae nigirizushi}} is still used today as a by-word for quality sushi, regardless of its ingredients' origins.{{cite book |title=The Connoisseur's Guide to Sushi |first=Dave |last=Lowry |publisher=ReadHowYouWant.com |year=2010 |isbn=978-1458764140 |url=https://books.google.com/books?id=0ut9nOwsFegC&q=Edomae&pg=PR17 |page=xvii |quote=A nugget of rice was seasoned with vinegar and topped by a sliver of seafood fresh from the bay that was only a few blocks away. That is why a synonym for nigiri sushi is Edomae sushi: Edomae is "in front of Edo," i.e., the bay. |access-date=2020-11-01 |archive-date=2021-06-17 |archive-url=https://web.archive.org/web/20210617105707/https://books.google.com/books?id=0ut9nOwsFegC&q=Edomae&pg=PR17 |url-status=live }}{{cite book |title=Sushi: Food for the Eye, the Body and the Soul |first=Ole G. |last=Mouritsen |publisher=Springer |year=2009 |isbn=978-1441906182 |url=https://books.google.com/books?id=RJxuV-0eT4UC&q=%22edomae%22&pg=PA17 |quote=Edomae-zushi or nigiri-zushi? Nigiri-zushi is also known as Edomae-zushi. Edomae refers to the small bay in Edo in front of the old palace that stood on the same site as the present-day imperial precinct in Tokyo. Fresh fish and shellfish caught in the bay were used locally to make sushi, known as Edomae-zushi. It has, however, been many years since these waters have been a source of seafood. Now the expression Edomae-zushi is employed as a synonym for high-quality nigiri-zushi. |page=17 |access-date=2020-11-01 |archive-date=2021-06-17 |archive-url=https://web.archive.org/web/20210617105637/https://books.google.com/books?id=RJxuV-0eT4UC&q=%22edomae%22&pg=PA17 |url-status=live }}

File:US Navy 090813-N-0413R-250 Sailors and their families enjoy sushi while visiting the historic city of Kamakura, Japan during orientation.jpg restaurant in Kamakura]]

In 1958, Yoshiaki Shiraishi opened the first {{nihongo|conveyor belt sushi restaurant|回転寿司|kaiten-zushi}} named "Genroku Zushi" in Higashi-Osaka. In conveyor belt sushi restaurants, conveyor belts installed along tables and counters in the restaurant transport plates of sushi to customers. Generally, the bill is based on the number of plates, with different colored plates representing the price of the sushi.{{cite news|last1=Magnier|first1=Mark|title=Yoshiaki Shiraishi; Founded Conveyor Belt Sushi Industry|url=https://www.latimes.com/archives/la-xpm-2001-sep-02-me-41354-story.html|access-date=4 February 2016|work=Los Angeles Times|date=2001-09-02}}{{cite web|url=https://sushiwalker.com/feature/82425/|archive-url=https://web.archive.org/web/20240214201209/https://sushiwalker.com/feature/82425/|script-title=ja:回転寿司の歴史は半世紀超！回転寿司チェーン、それぞれの特徴は？|language=ja|publisher=Sushi walker|date=February 26, 2023|archive-date=14 February 2024|access-date=14 February 2024 |work=寿司ウォーカー }}{{cite web|url=http://www.mawaru-genrokuzusi.co.jp/history/|archive-url=https://web.archive.org/web/20231201030735/http://www.mawaru-genrokuzusi.co.jp/history/|script-title=ja:回転寿司の歴史|language=ja|publisher=Genroku Zushi|archive-date=1 December 2023|access-date=14 February 2024}}

When Genroku Sushi opened a restaurant at the Japan World Exposition, Osaka, 1970, it won an award at the expo, and conveyor belt sushi restaurants became known throughout Japan. In 1973, an automatic tea dispenser was developed, which is now used in conveyor belt sushi restaurants today. When the patent for conveyor belt sushi restaurants expired, a chain of conveyor belt sushi restaurants was established, spreading conveyor belt sushi throughout Japan and further popularizing and lowering the price of sushi. By 2021, the conveyor belt sushi market had grown to 700 billion yen and spread outside Japan.

The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring"."Sushi," Oxford English Dictionary, Second edition, 1989; online version December 2011. Accessed 23 December 2011.{{cite book|url=https://archive.org/details/ajapaneseinteri02bacogoog|title= A Japanese interior |first= Alice Mabel |last=Bacon |publisher= Houghton, Mifflin and Company|year= 1893|page=[https://archive.org/details/ajapaneseinteri02bacogoog/page/n293 271]|quote=p. 271: "Sushi, a roll of cold rice with fish, sea-weed, or some other flavoring" p. 181: "While we were waiting for my lord and my lady to appear, domestics served us with tea and sushi or rice sandwiches, and the year-old baby was brought in and exhibited." p. 180: "All the sushi that I had been unable to eat were sent out to my kuruma, neatly done in white paper."}} There is an earlier mention of sushi in James Hepburn's Japanese–English dictionary from 1873,James Curtis Hepburn, Japanese–English and English–Japanese dictionary, Publisher: Randolph, 1873, 536 pages ([https://archive.org/details/japaneseenglish01hepbgoog/page/n278 page 262]) and an 1879 article on Japanese cookery in the journal Notes and Queries.W. H. Patterson, Japanese Cookery, "Notes and Queries," Publisher: Oxford University Press, 1879. ([https://books.google.com/books?id=2kcAAAAAYAAJ&q=sushi&pg=PA263 p.263] {{Webarchive|url=https://web.archive.org/web/20160202024221/https://books.google.com/books?id=2kcAAAAAYAAJ&dq=sushi%20rice&pg=PA263#v=onepage&q=sushi&f=false |date=2016-02-02 }}) Despite common misconception among English speakers, sushi does not mean "raw seafood."{{cite web |last1=Mikkelson |first1=Barbara |title=Sushi Definition |url=https://www.snopes.com/fact-check/if-you-knew-sushi/ |website=Snopes |date=October 5, 2002 |access-date=June 19, 2024}}

File:Typical_japanese_sushi_set.jpg

The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely.{{cite book|author=Kawasumi, Ken|title=The Encyclopedia of Sushi Rolls|publisher=Graph-Sha|year=2001|isbn=978-4-88996-076-1}}

Due to {{transliteration|ja|rendaku}} consonant mutation, sushi is pronounced with {{transliteration|ja|zu}} instead of {{transliteration|ja|su}} when a prefix is attached, as in {{transliteration|ja|nigirizushi}}.

File:Chirashi-zushi.jpg

{{nihongo3|"scattered sushi"|ちらし寿司|Chirashizushi|extra=also referred to as {{transliteration|ja|barazushi}}}} serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is popular because it is filling, fast, and easy to make.{{Cite web |last=Adimando |first=Stacy |date=2019-03-18 |title=Chirashi is Sushi for the Rest of Us |url=https://www.saveur.com/japanese-chirashi-sushi/ |access-date=2022-10-24 |website=Saveur |language=en}} It is eaten annually on {{transliteration|ja|Hinamatsuri}} in March and {{transliteration|ja|Kodomonohi}} in May.

• {{transliteration|ja|Edomae chirashizushi}} (Edo-style scattered sushi) is served with uncooked ingredients in an artful arrangement.
• {{transliteration|ja|Gomokuzushi}} (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice.
• {{transliteration|ja|Sake-zushi}} (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots, and shredded omelette.

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File:Kantofu Inarizushi.jpg

{{Cookbook|Inarizushi}}

{{nihongo|Inarizushi|稲荷寿司}} is a pouch of fried tofu typically filled with sushi rice alone. According to Shinto lore, {{transliteration|ja|inarizushi}} is named after the god Inari. Foxes, messengers of Inari, are believed to have a fondness for fried tofu and in some regions an Inari-zushi roll has pointed corners that resemble fox ears, thus reinforcing the association.Smyers, Karen Ann. The Fox and the Jewel: Shared and Private Meanings in Contemporary Japanese Inari Worship (1999), Honolulu: University of Hawaii Press, p. 96. The shape of Inarizushi varies by region. Inarizushi usually has a rectangular shape in Kantō region and a triangle shape in Kansai region.{{cite web |url=https://www.maff.go.jp/j/keikaku/syokubunka/culture/wagohan/articles/2301/spe13_03.html |title=根強い人気のいなり寿司はファストフード |website=農林水産省}}

Regional variations include pouches made of a thin omelette ({{lang|ja|帛紗寿司}}, {{transliteration|ja|fukusa-zushi}}, or {{lang|ja|茶巾寿司}}, {{transliteration|ja|chakin-zushi}}) instead of tofu. It should not be confused with {{transliteration|ja|inari maki}}, a roll filled with flavored fried tofu.{{cn|date=February 2025}}

Cone sushi is a variant of {{transliteration|ja|inarizushi}} originating in Hawaii that may include green beans, carrots, gobo, or poke along with rice, wrapped in a triangular {{transliteration|ja|abura-age}} piece. It is often sold in {{transliteration|ja|okazu-ya}} (Japanese delis) and as a component of bento boxes.Ann Kondo Corum, Ethnic Foods of Hawaii (2000). Bess Press: p. 54.Betty Shimabukuro, "[http://archives.starbulletin.com/2002/03/20/features/request.html Yama's Fish Market offers more than fish] {{Webarchive|url=https://web.archive.org/web/20120513014312/http://archives.starbulletin.com/2002/03/20/features/request.html |date=2012-05-13 }} (March 20, 2002). Honolulu Star-Bulletin.Joan Namkoong, Go Home, Cook Rice: A Guide to Buying and Cooking the Fresh Foods of Hawaii (2001). Ness Press: p. 8.Joan Namkoong, Food Lover's Guide to Honolulu (2006), Bess Press, p. 37.{{overcite|date=October 2024}}

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{{nihongo3|"rolled sushi"|巻き寿司|Makizushi}}, {{nihongo3|"nori roll"|海苔巻き|norimaki|extra=used generically for other dishes as well}} or {{nihongo3|"variety of rolls"|巻物|makimono}} is a cylindrical piece formed with the help of a mat known as a {{nihongo||巻き簾|makisu}}. {{transliteration|ja|Makizushi}} is generally wrapped in nori (seaweed) but is occasionally wrapped in a thin omelette, soy paper, cucumber, or {{transliteration|ja|shiso}} (perilla) leaves. {{transliteration|ja|Makizushi}} is often cut into six or eight pieces, constituting a single roll order. Short-grain white rice is usually used, although short-grain brown rice, like olive oil on nori, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in {{transliteration|ja|makizushi}} rice.

Nowadays, the rice in {{transliteration|ja|makizushi}} can be many kinds of black rice, boiled rice, and cereals. Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid, {{transliteration|ja|yakiniku}}, {{transliteration|ja|kamaboko}}, lunch meat, sausage, bacon or spicy tuna. The nori may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of {{transliteration|ja|makizushi}} may be lightly fried with egg coating.

Below are some common types of {{transliteration|ja|makizushi}}, but many other kinds exist.

• {{anchor|futomaki}}{{nihongo3|"thick, large, or fat rolls"|太巻|Futomaki}} is a large, cylindrical style of sushi, usually with nori on the outside.{{cite book | last1= Ōmae | first1= Kinjirō | last2= Tachibana | first2=Yuzuru | title = The book of sushi | edition = 1st paperback | year = 1988 | publisher = Kōdansha International | location = Tokyo | isbn = 9780870118661 | oclc = 18925025 | page = 70}} A typical {{transliteration|ja|futomaki}} is {{convert|5|to|6|cm|in|spell=in|frac=2|sp=us}} in diameter.{{cite book |url=https://books.google.com/books?id=R_KXS-Lcse0C&pg=PT106 |page=106 |title=Sushi for dummies |first1=Judi |last1=Strada |first2=Mineko Takane |last2=Moreno |publisher=John Wiley & Sons |year=2004 |isbn=978-0-7645-4465-1 |quote=Sliced sushi rolls are traditionally made in three different sizes, or diameters: thin 1-inch rolls (hoso-maki); medium 1{{citefrac|1|2}}-inch rolls (chu-maki); and thick 2 to {{frac|2|1|2}}-inch rolls (futo-maki)." |access-date=2019-01-09 |archive-date=2020-08-19 |archive-url=https://web.archive.org/web/20200819210216/https://books.google.com/books?id=R_KXS-Lcse0C&pg=PT106 |url-status=live }} They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. {{transliteration|ja|Futomaki}} are often vegetarian, and may use strips of cucumber, {{transliteration|ja|kampyō}} gourd, {{transliteration|ja|takenoko}} (bamboo shoots), or lotus root. Strips of {{transliteration|ja|tamagoyaki}} omelette, tiny fish roe, chopped tuna, and {{transliteration|ja|oboro}} whitefish flakes are typical non-vegetarian fillings. Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumber, lettuce, and {{nihongo3|pickled radish|沢庵|takuan}}.
• {{nihongo||玉子巻き寿司|Tamago makizushi}} is {{transliteration|ja|makizushi}} is wrapped in a thin omelet.
• {{nihongo||天ぷら 巻き寿司|Tempura makizushi}} or {{nihongo||揚げ寿司ロール|agezushi}} is a fried version of the dish.
• {{anchor|Ehomaki}}During the evening of the festival of {{nihongo||節分|Setsubun}}, it is traditional in the Kansai region to eat a particular kind of {{transliteration|ja|futomaki}} in its uncut cylindrical form, called {{nihongo3|"lucky direction roll"|惠方巻|ehōmaki}}.{{cite encyclopedia|encyclopedia=Heisei Nippon seikatsu benrichō [平成ニッポン生活便利帳] |title=Setsubun [節分] |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Jiyū Kokuminsha |location=Tokyo |language=ja |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=August 25, 2007 }} By 2000 the custom had spread to all of Japan.{{cite encyclopedia|encyclopedia=Dijitaru daijisen |title=Ehō-maki |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=ja |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=August 25, 2007 }} {{transliteration|ja|Ehōmaki}} is a roll composed of seven ingredients considered to be lucky. The typical ingredients include {{transliteration|ja|kanpyō}}, egg, eel, and shiitake. {{transliteration|ja|Ehōmaki}} often include other ingredients too. People usually eat the {{transliteration|ja|ehōmaki}} while facing the direction considered to be auspicious that year.{{cite web |url=http://kyotofoodie.com/setsubun-ehomaki-mame-maki-and-grilled-sardine/ |title=Setsubun Ehomaki, Mame-maki and Grilled Sardine |date=5 February 2009 |publisher=Kyoto Foodie |access-date=2015-01-22 |archive-date=2014-08-07 |archive-url=https://web.archive.org/web/20140807005449/http://kyotofoodie.com/setsubun-ehomaki-mame-maki-and-grilled-sardine/ |url-status=live }}
• {{anchor|Hosomaki}}{{nihongo3|"thin rolls"|細巻|Hosomaki}} is a type of small cylindrical sushi with nori on the outside. A typical {{transliteration|ja|hosomaki}} has a diameter of about {{convert|2.5|cm|in|0|sp=us}}. They generally contain only one filling, often tuna, cucumber, {{transliteration|ja|kanpyō}}, {{transliteration|ja|nattō}}, {{transliteration|ja|umeboshi}} paste, and squid with {{transliteration|ja|shiso}} (Japanese herb).
• Kappamaki (河童巻) is a kind of {{transliteration|ja|hosomaki}} filled with cucumber. It is named after the Japanese legendary water imp, fond of cucumbers, called the {{transliteration|ja|kappa}}. Traditionally, {{transliteration|ja|kappamaki}} is consumed to clear the palate between eating raw fish and other kinds of food so that the flavors of the fish are distinct from the tastes of other foods.
• {{nihongo||鉄火巻|Tekkamaki}} is a kind of {{transliteration|ja|hosomaki}} filled with raw tuna. Although it is believed that the word {{transliteration|ja|tekka}}, meaning "red hot iron", alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called {{nihongo||鉄火場|tekkaba}}, much like the origins of the sandwich.{{cite journal| author = Andy Bellin| url = http://www.foodandwine.com/articles/poker-night-in-napa| title = Poker Night in Napa| journal = Food & Wine| date = March 2005| access-date = 2007-06-28| archive-date = 2012-04-06| archive-url = https://web.archive.org/web/20120406154802/http://www.foodandwine.com/articles/poker-night-in-napa| url-status = live}}Ryuichi Yoshii, [https://books.google.com/books?id=NEiclAsUm18C "Tuna rolls (Tekkamaki)"] {{Webarchive|url=https://web.archive.org/web/20160513121035/https://books.google.com/books?id=NEiclAsUm18C&printsec=frontcover#PPA48,M1 |date=2016-05-13 }}, Sushi, p. 48 (1999), Tuttle Publishing, {{ISBN|962-593-460-X}}.
• {{nihongo||ねぎとろ巻|Negitoromaki}} is a kind of {{transliteration|ja|hosomaki}} filled with negitoro, also known as scallion ({{transliteration|ja|negi}}) and chopped tuna ({{transliteration|ja|toro}}). Fatty tuna is often used in this style.
• {{nihongo||ツナマヨ巻|Tsunamayomaki}} is a kind of {{transliteration|ja|hosomaki}} filled with canned tuna tossed with mayonnaise.
• {{nihongo3|"hand roll"|手巻|Temaki}} is a large cone-shaped style of sushi with nori on the outside and the ingredients spilling out the wide end. A typical {{transliteration|ja|temaki}} is about {{convert|10|cm|in|0|sp=us}} long and is eaten with the fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, {{transliteration|ja|temaki}} must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness, making it somewhat difficult to bite through. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film, which is removed immediately before eating.{{cite web |url=http://www.gpe.dk/index.php?option=com_content&view=article&id=39%3Apackaging-for-temaki-sushi&catid=4%3Aproducts&Itemid=3&lang=en |title=Packaging For Temaki Sushi |publisher=Gpe.dk |access-date=2012-11-07 |archive-date=2012-04-25 |archive-url=https://web.archive.org/web/20120425053141/http://www.gpe.dk/index.php?option=com_content&view=article&id=39:packaging-for-temaki-sushi&catid=4:products&Itemid=3&lang=en |url-status=live }}

File:Makizushi.jpg|{{transliteration|ja|Makizushi}} topped with {{transliteration|ja|tobiko}}

File:Roll maki.jpg|{{transliteration|ja|Makizushi}} in preparation

File:Futomaki zushi in 201902.jpg|{{transliteration|ja|Futomaki}}

File:Temaki thon durant le confinement 2020 - vue de dessus.jpg|{{transliteration|ja|Temaki}}

File:8hosomak8.jpg|{{transliteration|ja|Kappamaki}}

File:納豆まき.jpg|{{transliteration|ja|Nattōmaki}}

File:Kaiten-zushi 005.jpg|{{transliteration|ja|Tekkamaki}}

File:Eho-maki_by_zenjiro.jpg|{{transliteration|ja|Ehōmaki}}

File:Funazushi 鮒寿司 Maibara City Shiga Japan 2022-10-06.jpg}})]]

{{nihongo3|"matured sushi"|熟れ寿司|Narezushi}} is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy {{transliteration|ja|tsukemonoishi}} (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more.{{cite book|last=Hosking|first=Richard|title=A Dictionary of Japanese Food: Ingredients & Culture|year=1997|publisher=Tuttle Publishing|isbn=978-0-8048-2042-4|page=222|url=https://books.google.com/books?id=1avA7zEYCQ0C&pg=PA222|access-date=2015-12-20|archive-date=2020-08-18|archive-url=https://web.archive.org/web/20200818163822/https://books.google.com/books?id=1avA7zEYCQ0C&lpg=PA222|url-status=live}}

The most famous variety of {{transliteration|ja|narezushi}} are the ones offered as a specialty dish of Shiga Prefecture,{{cite book |editor-last1=Lee |editor-first1=Cherl-Ho |editor-last2=Steinkraus |editor-first2=Keith H. |editor-last3=Reilly |editor-first3=P. J. Alan |chapter=Comparison of Fermented Foods of the East and West |title=Fish Fermentation Technology |publisher=United Nations University Press |year=1993 |chapter-url=https://books.google.com/books?id=Gt_QnYUQbWcC&pg=PA17 |page=17 |isbn=9788970530031 |access-date=2018-03-16 |archive-date=2020-08-19 |archive-url=https://web.archive.org/web/20200819112743/https://books.google.com/books?id=Gt_QnYUQbWcC&pg=PA17 |url-status=live |oclc=29195449 |quote=In Japan, the prototypical form remains mostly around Lake Biwa. }} particularly the {{transliteration|ja|funa-zushi}} made from fish of the crucian carp genus, the authentic version of which calls for the use of {{transliteration|ja|nigorobuna}}, a particular locally differentiated variety of wild goldfish endemic to Lake Biwa.{{citation |last=Hosking |first=Richard |title=From Lake and Sea. Goldfish and Mantis Shrimp Sushi |work=Fish: Food from the Waters |publisher=Oxford Symposium |year=1998 |url=https://books.google.com/books?id=mPS0tH02IDUC&pg=PA161 |pages=160–161 |isbn=978-0-9073-2589-5 |access-date=2018-03-16 |archive-date=2021-01-10 |archive-url=https://web.archive.org/web/20210110155755/https://books.google.com/books?id=mPS0tH02IDUC&pg=PA161 |url-status=live }}

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{{Anchor|Nigiri-zushi}}

{{Distinguish|Onigiri}}

File:Sushi_Saito_IMG_1737_(23776728486).jpg

File:Sushi combo (26709724072).jpg roe {{transliteration|ja|gunkanmaki}}]]

{{nihongo3|"hand-pressed sushi"|握り寿司|Nigirizushi}} consists of an oblong mound of sushi rice that a chef typically presses between the palms of the hands to form an oval-shaped ball and a topping (the {{transliteration|ja|neta}}) draped over the ball. It is usually served with a bit of wasabi; toppings are typically fish such as salmon, tuna, or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus ({{transliteration|ja|tako}}), freshwater eel ({{transliteration|ja|unagi}}), sea eel ({{transliteration|ja|anago}}), squid ({{transliteration|ja|ika}}), and sweet egg ({{transliteration|ja|tamago}}).

{{nihongo3|"warship roll"|軍艦巻|Gunkanmaki}} (:ja:軍艦巻) is a special type of {{transliteration|ja|nigirizushi}}: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, {{transliteration|ja|nattō}}, oysters, {{transliteration|ja|uni}} (sea urchin roe), sweetcorn with mayonnaise, scallops, and quail eggs. {{transliteration|ja|Gunkan-maki}} was invented at the Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.{{cite journal

|author = Chad Hershler

|url = http://www.walrusmagazine.com/articles/2005.05-you-are-here-vegetarian-sushi/

|title = Sushi Then and Now

|journal = The Walrus

|date = May 2005

|url-status = dead

|archive-url = https://web.archive.org/web/20100114170248/http://walrusmagazine.com/articles/2005.05-you-are-here-vegetarian-sushi/

|archive-date = 2010-01-14

}}(ja) {{nihongo2|[http://www.kozosushi.co.jp/special/osushi/yougo/index08.html 軍カン巻の由来], お寿し大辞典 > お寿し用語集, 小僧寿しチェーン.}}

{{nihongo3|"ball sushi"|手まり寿司|Temarizushi}} is a style of sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.

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File:Trichiurus lepturus Sushi.JPG {{transliteration|ja|oshizushi}} at a restaurant in Minamata, Kumamoto]]

File:Mackerel_sushi_(sabazushi).jpg

{{nihongo3|"pressed sushi"|押し寿司|Oshizushi}}, also known as {{nihongo3|"box sushi"|箱寿司|hako-zushi}}, is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece is formed using a wooden mold, called an {{transliteration|ja|oshibako}}. The chef lines the bottom of the {{transliteration|ja|oshibako}} with the toppings, covers them with sushi rice, and then presses the mold's lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is {{nihongo3|pressed mackerel sushi|バッテラ|battera}} or {{nihongo||鯖寿司|saba zushi}}.{{cite book |url=https://books.google.com/books?id=g_eGICVMj3YC&q=battera%E3%80%80%22saba+zushi%22&pg=PA231 |title=The essence of Japanese cuisine: an essay on food and culture |first1=Michael |last1=Ashkenazi |first2=Jeanne |last2=Jacob |publisher=University of Pennsylvania Press |year=2000 |isbn=978-0-8122-3566-1 |page=231 |quote=Called saba zushi or battera, after the Portuguese term for "small boat," which the mold resembles. |access-date=2020-10-16 |archive-date=2021-06-17 |archive-url=https://web.archive.org/web/20210617105714/https://books.google.com/books?id=g_eGICVMj3YC&q=battera%E3%80%80%22saba+zushi%22&pg=PA231 |url-status=live }} In {{transliteration|ja|oshizushi}}, all the ingredients are either cooked or cured, and raw fish is never used.{{cite web|url=http://www.sushiencyclopedia.com/blog/2007/10/15/osaka-style-boxed-sushi/|title=Osaka Style Boxed Sushi|website=Sushi Encyclopedia|archive-url=https://web.archive.org/web/20080116130758/http://www.sushiencyclopedia.com/blog/2007/10/15/osaka-style-boxed-sushi/|archive-date=January 16, 2008|url-status=live}} The name battera means "small boat" in Portuguese (bateira), as the sushi molds resembled small boats.{{Cite web |title=Battera ｜ Our Regional Cuisines : MAFF |url=https://www.maff.go.jp/e/policies/market/k_ryouri/search_menu/1896/index.html |access-date=2024-05-10 |website=www.maff.go.jp}}

Oshizushi wrapped in persimmon leaves, a specialty of Nara, is known as {{nihongo|kakinohazushi|柿の葉寿司}}.

Seared oshizushi, or {{nihongo|aburi oshizushi|炙り押し寿司}}, is a popular variety invented in Vancouver, BC in 2008.{{cite web|url=https://www.straight.com/life/1145476/origin-vancouvers-deep-love-aburi-sushi|title=The origin of Vancouver's deep love for aburi sushi|access-date=2024-05-29|date=2018-10-03|publisher=The Georgia Straight}}{{cite web |url=https://nuvomagazine.com/magazine/spring-2020/seigo-nakamura |title=Chef's Table: Seigo Nakamura |publisher=NUVO Magazine |access-date=2024-05-29}}{{cite web|url=https://dailyhive.com/vancouver/oshi-pressed-sushi-vancouver-2016|publisher=The Daily Hive|access-date=2024-05-29|date=2016-11-30|title=8 places to enjoy oshi sushi in Vancouver}} This involves using a butane torch to sear the sushi, which may contain ingredients such as mayonnaise, various sauces, jalapeños, and avocado in addition to typical sushi ingredients such as salmon and mackerel. The variety has since spread to other cities, such as Toronto.{{cite web|url=https://www.tastetoronto.com/guides/the-best-aburi-sushi-in-toronto|title=The best aburi sushi in Toronto|publisher=Taste Toronto|access-date=2024-05-29}}

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File:Norwegia Roll Salmon Sushi.jpg

The increasing popularity of sushi worldwide has resulted in variations typically found in the Western world but rarely in Japan. A notable exception to this is the use of salmon. The Japanese have eaten salmon since prehistory; however, caught salmon in nature often contains parasites and must be cooked or cured for its lean meat to be edible. On the other side of the world, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting with aquaculture farming. The big breakthrough was when they figured out how to raise salmon in net pens in the sea. Being farm-raised, the Atlantic salmon reportedly showed advantages over the Pacific salmon, such as no parasites, easy animal capture, and higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-free salmon they ended up with a surplus. Norway has a small population and limited market; therefore, they looked to other countries to export their salmon. The first Norwegian salmon was imported into Japan in 1980, accepted conventionally, for grilling, not for sushi. Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s.{{cite news|title=Episode 651: The Salmon Taboo|url=https://www.npr.org/sections/money/2015/09/16/440951873/episode-651-the-salmon-taboo|access-date=2021-04-17|website=NPR.org|language=en|archive-date=2021-04-17|archive-url=https://web.archive.org/web/20210417221940/https://www.npr.org/sections/money/2015/09/16/440951873/episode-651-the-salmon-taboo|url-status=live}}{{cite news|title=How The Desperate Norwegian Salmon Industry Created A Sushi Staple|url=https://www.npr.org/2015/09/18/441530790/how-the-desperate-norwegian-salmon-industry-created-a-sushi-staple|access-date=2021-04-17|website=NPR.org|language=en|archive-date=2019-04-24|archive-url=https://web.archive.org/web/20190424211018/https://www.npr.org/2015/09/18/441530790/how-the-desperate-norwegian-salmon-industry-created-a-sushi-staple|url-status=live}}{{Cite journal|last=Matsui|first=Akira|date=2005-06-01|title=Salmon Exploitation in Jomon Archaeology from a Wetlands Point of View|url=https://doi.org/10.1179/jwa.2005.5.1.49|journal=Journal of Wetland Archaeology|volume=5|issue=1|pages=49–63|doi=10.1179/jwa.2005.5.1.49|bibcode=2005JWetA...5...49M |s2cid=140720425|issn=1473-2971|access-date=2021-04-17|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105641/https://www.tandfonline.com/doi/abs/10.1179/jwa.2005.5.1.49|url-status=live}} Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between Bjorn Eirik Olsen, a Norwegian businessman tasked with helping the Norwegian salmon industry glut, and the Japanese food supplier Nichirei.{{cite news |url=https://www.japantimes.co.jp/life/2018/03/10/food/norwegian-campaign-behind-japans-love-salmon-sushi/ |title=The Norwegian campaign behind Japan's love of salmon sushi |first=Oeystein |last=Sollesnes |date=March 10, 2018 |access-date=January 9, 2019 |work=The Japan Times |archive-date=January 9, 2019 |archive-url=https://web.archive.org/web/20190109205506/https://www.japantimes.co.jp/life/2018/03/10/food/norwegian-campaign-behind-japans-love-salmon-sushi/ |url-status=live }}{{cite web |author=Norway Exports |date=8 April 2011 |url=http://www.nortrade.com/sectors/articles/norways-introduction-of-salmon-sushi-to-japan/ |title=Norway's Introduction of Salmon Sushi to Japan |publisher=Nortrade |access-date=19 September 2015 |archive-url=https://web.archive.org/web/20170128182604/http://www.nortrade.com/sectors/articles/norways-introduction-of-salmon-sushi-to-japan/ |archive-date=28 January 2017 |url-status=dead }}{{Cite news |first=Jess |last=Jiang |date=18 September 2015 |title=How the Desperate Norwegian Salmon Industry Created a Sushi Staple |url=https://www.npr.org/2015/09/18/441530790/how-the-desperate-norwegian-salmon-industry-created-a-sushi-staple |work=All Things Considered |department=Planet Money (blog/podcast) |publisher=NPR |access-date=19 September 2015 |archive-date=24 April 2019 |archive-url=https://web.archive.org/web/20190424211018/https://www.npr.org/2015/09/18/441530790/how-the-desperate-norwegian-salmon-industry-created-a-sushi-staple |url-status=live }}

Other sushi creations to suit the Western palate were initially fueled by the invention of the California roll, a {{transliteration|ja|norimaki}} which presently almost always uses imitation crab (the original recipe calls for real cooked crab), along with avocado and cucumber.{{Cite journal |last=Hsin-I Feng |first=Cindy |date=February 29, 2012 |title=The Tale of Sushi: History and Regulations |url=https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2011.00180.x |journal=Comprehensive Reviews in Food Science and Food Safety |language=en |volume=11 |issue=2 |pages=205–220 |doi=10.1111/j.1541-4337.2011.00180.x |issn=1541-4337}} A wide variety of popular rolls ({{transliteration|ja|norimaki}} and {{transliteration|ja|uramaki}}) have evolved since.

The identity of the creator of the California roll is disputed. Several chefs from Los Angeles have been cited as the dish's originator, as well as one chef from Vancouver, British Columbia.

The earliest mention in print of a 'California roll' was in the Los Angeles Times and an Ocala, Florida newspaper on November 25, 1979.{{Cite book |last=Smith |first=Andrew F. |title=American Tuna: The Rise and Fall of an Improbable Food. |publisher=University of California Press |year=2012 |pages=91. and notes 31 and 32}} Less than a month later an Associated Press story credited a Los Angeles chef named Ken Seusa at the Kin Jo sushi restaurant near Hollywood as its inventor. The AP article cited Mrs. Fuji Wade, manager of the restaurant, as its source for the claim.

Others{{Cite web |title=Sushi: The Story of the California Roll |url=https://blog.liebherr.com/appliances/us/food/sushi-story-california-roll/ |access-date=2024-12-29 |website=FreshMAG US |language=en-US}}{{Cite web |last=Tomicki |first=Hadley |date=2012-10-24 |title=Will The Real Inventor of The California Roll Please Stand Up? |url=https://www.grubstreet.com/2012/10/inventor-claims-california-roll-sushi.html |access-date=2024-12-29 |website=Grub Street |language=en}}{{Cite web |date=2017-08-14 |title=The History Of The California Roll {{!}} International Drive Japanese Steakhouse And Seafood |url=https://www.shogunorlando.com/the-history-of-the-california-roll/ |access-date=2024-12-29 |website=www.shogunorlando.com |language=en-US}} attribute the dish to Ichiro Mashita, another Los Angeles sushi chef from the former Little Tokyo restaurant "Tokyo Kaikan".{{Cite book |title=Asian American history and culture: an encyclopedia |date=2015 |publisher=Routledge |isbn=978-1-317-47644-3 |editor-last=Austin |editor-first=Allan W. |location=London New York |pages=1265 |editor-last2=Ling |editor-first2=Huping}} According to this account, Mashita began substituting the toro (fatty tuna) with avocado in the off-season, and after further experimentation, developed the prototype, back in the 1960s.{{Cite book |last=Corson |first=Trevor |title=The story of sushi: an unlikely saga of raw fish and rice |date=2008 |publisher=Perennial |isbn=978-0-06-088351-5 |location=New York}}

Japanese-born chef Hidekazu Tojo, a resident of Vancouver since 1971 is also credited, claiming he created the California roll at his restaurant in the late 1970s.{{Cite news |date=2012-10-23 |title=Meet the man behind the California roll |url=https://www.theglobeandmail.com/life/food-and-wine/food-trends/meet-the-man-behind-the-california-roll/article4631256/ |access-date=2024-12-29 |work=The Globe and Mail |language=en-CA}} Tojo insists he is the innovator of the "inside-out" sushi, and it got the name "California roll" because its contents of crab and avocado were abbreviated to C.A., which is the abbreviation for the state of California. Because of this coincidence, Tojo was set on the name California Roll. According to Tojo, he single-handedly created the California roll at his Vancouver restaurant, including all the modern ingredients of cucumber, cooked crab, and avocado.{{Cite web |title=The California Roll Was Invented in Canada {{!}} Ghostarchive |url=https://ghostarchive.org/varchive/3SwX8ANq7Ls |access-date=2024-12-29 |website=ghostarchive.org}} In 2016 the Japanese Ministry of Agriculture, Forestry and Fisheries named Tojo a goodwill ambassador for Japanese cuisine.{{Cite web |date=Jun 10, 2016 |title=Vancouver chef Tojo honoured by Japanese government |url=https://www.cbc.ca/news/canada/british-columbia/tojo-1.3628563 |website=CBC.ca |publisher=The Canadian Press}}

The common theme in origin stories is that surrounding the roll in rice made it more appealing to western consumers who had never eaten traditional sushi. This innovation led to the eventual creation of countless rolls across North America and the world.{{cn|date=December 2024}}

For example, the 'Norway roll' is another variant of {{transliteration|ja|uramakizushi}} filled with {{transliteration|ja|tamago}} (omelette), imitation crab and cucumber, rolled with {{transliteration|ja|shiso}} leaf and {{transliteration|ja|nori}}, topped with slices of Norwegian salmon, garnished with lemon and mayonnaise.{{cite web |title = Norway Roll of Umegaoka Sushi No Midori Sohonten Shibuya |url = https://www.tripadvisor.com/LocationPhotoDirectLink-g1066456-d1678469-i55468107-Umegaoka_Sushi_No_Midori_Sohonten_Shibuya-Shibuya_Tokyo_Tokyo_Prefecture.html |access-date = 2016-05-09 |archive-date = 2016-08-06 |archive-url = https://web.archive.org/web/20160806034854/https://www.tripadvisor.com/LocationPhotoDirectLink-g1066456-d1678469-i55468107-Umegaoka_Sushi_No_Midori_Sohonten_Shibuya-Shibuya_Tokyo_Tokyo_Prefecture.html |url-status = live }}

{{redirect|Uramaki|the song|Uramaki (song)}}

File:Western Sushi.jpg

{{nihongo3|"inside-out roll"|裏巻|Uramaki}} is a medium-sized cylindrical style of sushi with two or more fillings and was developed as a result of the creation of the California roll, as a method originally meant to hide the nori. {{transliteration|ja|Uramaki}} differs from other {{transliteration|ja|makimono}} because the rice is on the outside and the nori inside. The filling is surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber, or carrots.

Examples of variations include the rainbow roll (an inside-out topped with thinly sliced {{transliteration|ja|maguro, hamachi, ebi, sake}} and avocado) and the caterpillar roll (an inside-out topped with thinly sliced avocado). Also commonly found is the "rock and roll" (an inside-out roll with barbecued freshwater eel and avocado with toasted sesame seeds on the outside).

In Japan, {{transliteration|ja|uramaki}} is an uncommon type of {{transliteration|ja|makimono}}; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers.{{cite web |url=http://www.calrice.org/Cuisine/History+of+Sushi/Sushi+Pioneers.htm |title=Sushi Pioneers |work=SushiMasters |access-date=2008-07-26 |url-status=dead |archive-url=https://web.archive.org/web/20130411172107/http://www.calrice.org/Cuisine/History+of+Sushi/Sushi+Pioneers.htm |archive-date=2013-04-11 }}

In Brazil {{transliteration|ja|uramaki}} and other sushi pieces commonly include cream cheese in their recipe. Although unheard of in Japanese sushi, this is the most common sushi ingredient used in Brazil. {{transliteration|ja|Temaki}} also often contains a large amount of cream cheese and is extremely popular in restaurants.{{Cite web|url=https://www.otempo.com.br/mobile/gastro/tradicao-x-modernidade-na-comida-japonesa-1.1103456?amp|title=Tradição X modernidade na comida japonesa | O TEMPO|website=www.otempo.com.br|access-date=2021-06-17|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105644/https://www.otempo.com.br/mobile/gastro/tradicao-x-modernidade-na-comida-japonesa-1.1103456?amp|url-status=live}}

File:Golden Maki Rainbow Roll sushi.jpg

Multiple-filling rolls inspired by {{transliteration|ja|futomaki}} are a more popular type of sushi within the United States and come in variations that take their names from their places of origin. Other rolls may include a variety of ingredients, including chopped scallops, spicy tuna, beef or chicken teriyaki roll, okra, and assorted vegetables such as cucumber and avocado, and the tempura roll, where shrimp tempura is inside the roll or the entire roll is battered and fried tempura-style. In the Southern United States, many sushi restaurants prepare rolls using crawfish. Sometimes, rolls are made with brown rice or black rice, known as forbidden rice, which appear in Japanese cuisine as well.

Per Food and Drug Administration regulations, raw fish served in the United States must be frozen before serving to kill parasites.{{cite news |author=Julia Moskin |title=Sushi Fresh From the Deep. .. the Deep Freeze |url=https://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html |quote=Most would be even more surprised to learn that if the sushi has not been frozen, it is illegal to serve it in the United States. Food and Drug Administration regulations stipulate that fish to be eaten raw – whether as sushi, sashimi, seviche, or tartare – must be frozen first to kill parasites. |newspaper=The New York Times |date=April 8, 2004 |access-date=2013-12-23 |archive-date=2014-01-06 |archive-url=https://web.archive.org/web/20140106075149/http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html |url-status=live }}

Since rolls are often made to order, it is not unusual for the customer to specify the exact ingredients desired (e.g., salmon roll, cucumber roll, avocado roll, tuna roll, shrimp or tuna tempura roll, etc.). Though the menu names of dishes often vary by restaurant, some examples include the following:

{{multiple image

| width = 220

| image1 = Sushi Rolls - 洪洪烧腊 (884848201).jpg

| caption1 = Australian sushi from a restaurant in Melbourne. The fillings from top to bottom are tobiko, fried chicken and California.

| image2 = Today Special California Roll, Spicy Tuna Sushi - Diane Sushi AUD1.60, AUD1.80 - k850i (4330232606).jpg

| caption2 = Australian California roll and tuna roll, served in a bag as a takeaway snack.

}}

Australian sushi is a thick hand roll made from half a standard sheet of nori. It is similar to {{transliteration|ja|futomaki}} thick rolls; however, it is often served uncut as a on-the-go snack.{{cite news |last1=Liaw |first1=Adam |title=Yes, 'Australian sushi' exists. Get over it, argues Adam Liaw |url=https://www.smh.com.au/goodfood/eating-out/yes-australian-sushi-exists-get-over-it-argues-adam-liaw-20231123-p5em7w.html |access-date=25 September 2024 |work=Good Food |agency=The Sydney Morning Herald |date=23 November 2023 |language=en}} Typical fillings in Australian sushi include teriyaki chicken, salmon and avocado, tuna, and prawn.{{cite news |last1=House |first1=Moriah |title=What Sets Australian-Style Sushi Apart From The Rest |url=https://www.thetakeout.com/1609695/what-australian-style-sushi-explained/ |access-date=25 September 2024 |work=The Takeout |date=30 June 2024}} Australian California rolls are very different from American California rolls, with the nori wraps the rice and fillings always on the outside, and no {{transliteration|ja|tobiko}} nor cream cheese.

Contrary to sushi in Japan and other countries being a high-end food, it is widely available in affordable takeaway joints in Australia.{{cite news |last1=Hariharan |first1=Annie |title=Cheap sushi and bountiful cheese: what stands out about eating in Australia |url=https://www.theguardian.com/food/2020/jun/24/cheap-sushi-and-bountiful-cheese-what-stands-out-about-eating-in-australia |access-date=25 September 2024 |work=The Guardian |date=23 June 2020}} Sushi in Japanese restaurants has existed in Australia since the 1950s, but the first Australian-style sushi only appeared in 1995, in a stall called Sushi-Jin in the Target Centre food court at 246 Bourke Street, Melbourne. The owner, Toshihiro Shindo, started selling takeaway sushi rolls which he adapted to Australian tastes. The store closed in 2008.{{cite web |last1=O'Connell |first1=Jan |title=Takeaway sushi in Australia - Australian food history timeline |url=https://australianfoodtimeline.com.au/takeaway-sushi/ |website=Australian Food Timeline |access-date=25 September 2024 |language=en-AU |date=28 September 1990}} As of 2024, Japanese cuisine is the most popular cuisine in Australia with sushi as the third overall most popular food item, after hot dogs and pizza.{{cite news |last1=Woodley |first1=Melissa |title=Australia's favourite cuisine has been revealed – and the results will make you hungry |url=https://www.timeout.com/australia/news/australias-favourite-cuisine-has-just-been-revealed-060324 |access-date=25 September 2024 |work=TimeOut |date=3 June 2024}}

Australian sushi has grown in popularity in recent years, with its influence extending beyond Australia into the United Kingdom{{cite news |last1=Buccheri |first1=Rory |title=First Australian-style sushi on-the-go brand to open in Manchester |url=https://www.thegrocer.co.uk/news/first-australian-style-sushi-on-the-go-brand-to-open-in-manchester/694270.article |access-date=25 September 2024 |agency=The Grocer |date=8 September 2024 |language=en}} and United States, which has sparked an online controversy after the opening of Sushi Counter in West Village, New York City. People accused the owner of cultural appropriation and left negative reviews,{{cite news |last1=Smith |first1=Lauren |title=Is it racist for a white woman to sell sushi? |url=https://www.spiked-online.com/2023/10/24/is-it-racist-for-a-white-woman-to-sell-sushi/ |access-date=25 September 2024 |work=www.spiked-online.com |agency=Spiked |date=24 October 2023}}{{cite news |title=Woman Called 'Coloniser' For Opening 'Australian-Style Sushi' Restaurant In New York |url=https://10play.com.au/theproject/articles/woman-called-coloniser-for-opening-australian-style-sushi-restaurant-in-new-york/tpa231027kadqw |access-date=25 September 2024 |work=10 play |publisher=Network 10 |date=27 October 2023 |language=en-AU}} prompting Google to remove all spam ratings from the restaurant location.

File:Vancouver sushi pieces dllu.jpg, and sushi donut.]]

Many of the styles seen in the United States are also seen in Canada and their own. Doshi (a portmanteau of donut and sushi) is a donut-shaped rice ball on a deep-fried crab or imitation crab cake topped with sushi ingredients.{{cite web|last=Peyton|first=Gabby|date=16 March 2017|title=10 questionable things Canada has done to sushi|url=http://dailyhive.com/vancouver/canada-weird-sushi-items-2017 |access-date=3 Nov 2021|website=DailyHIve}} Maki poutine is similar to {{transliteration|ja|makizushi}} in style except it is topped with cheese curds and gravy and contains duck confit, more cheese curds, and sweet potato tempura.{{cite web|last=Staff|first=DH Montreal|date=2 March 2017|title=You have to try this insane Montreal sushi dish|url=http://dailyhive.com/montreal/montreal-sushi-dish-poutine |access-date=3 Nov 2021|website=DailyHIve}} Sushi cake is made of crab meat, avocado, shiitake mushroom, salmon, spicy tuna, and tobiko and served on sushi rice, then torched with spicy mayonnaise, barbecue sauce, and balsamic reduction, and dotted with caper and garlic chips.{{cite web|last=William-Ross|first=Lindsay|date=10 March 2017|title=Where to have your Sushi Cake...and eat it, too|url=http://dailyhive.com/vancouver/sushi-cake-kimu-vancouver |access-date=3 Nov 2021|website=DailyHIve}} Sushi pizza is deep-fried rice or crab/imitation crab cake topped with mayonnaise and various sushi ingredients.{{cite web|last=Chowhound|date=11 July 2008|title=Sushi Pizza- California specialty?! – General Discussion – Sushi|url=https://www.chowhound.com/post/sushi-pizza-california-specialty-537790?commentId=3862323|access-date=3 Nov 2021|website=Chowhound|archive-date=November 3, 2021|archive-url=https://web.archive.org/web/20211103103647/https://www.chowhound.com/post/sushi-pizza-california-specialty-537790?commentId=3862323|url-status=dead}}

{{main|Sinaloan sushi}}

Sinaloan sushi originated in Sinaloa, Mexico and has been available in the Western United States since 2013.{{citation|work=Los Angeles Magazine|title=Oh No, There Goes Tokyo Roll—Sinaloa Style Sushi Invades Los Angeles|author=Bill Esparza|date=August 1, 2013|url=https://www.lamag.com/digestblog/oh-no-there-goes-tokyo-roll-sinaloa-style-sushi-invades-los-angeles/}}

{{transliteration|ko|Gimbap}}, similar to {{transliteration|ja|makizushi}}, is an internationally popular convenience food of Korean origin.{{Cite news|url=https://www.mirror.co.uk/news/uk-news/britains-new-favourite-takeaway-been-7220373|title=UK's new favourite takeaway has been revealed – and it's not what you'd think|last=Alexander|first=Stian|date=21 January 2016|work=Daily Mirror|access-date=26 February 2017|archive-date=26 September 2018|archive-url=https://web.archive.org/web/20180926051925/https://www.mirror.co.uk/news/uk-news/britains-new-favourite-takeaway-been-7220373|url-status=live}} It consists of {{transliteration|ko|gim}} (the Korean version of nori) rolled around rice seasoned with sesame oil, instead of vinegar, and a variety of ingredients such as vegetables, like {{transliteration|ko|danmuji}}, and meat, like {{transliteration|ko|bulgogi}}.{{cite web |last1=Cho |first1=Joy |title=Kimbap: Colorful Korean rolls fit for a picnic |url=https://www.salon.com/2021/01/03/kimbap-colorful-korean-rolls-fit-for-a-picnic_partner/ |work=Salon |date=3 January 2021 |access-date=30 July 2021}}

File:Making Sushi.webmhd.webm

File:Sushichef.jpg, Japan]]

All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consists of rice flavored with vinegar sauce and various raw or cooked ingredients.

{{Anchor|sushi rice}}

{{Further|Japonica rice|Japanese rice}}

{{nihongo||鮨飯|Sushi-meshi}} (also known as {{nihongo||酢飯|su-meshi}}, {{nihongo||舎利|shari}}, or {{nihongo||ご飯|gohan}}) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It must be cooled to room temperature before being used for a sushi filling, or it will get too sticky while seasoned. Traditionally, it is mixed with a hangiri (a round, flat-bottom wooden tub or barrel) and a {{transliteration|ja|shamoji}} (a wooden paddle).

Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Sri Lanka, Bangladesh, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi differs from glutinous rice. Freshly harvested rice ({{transliteration|ja|shinmai}}) typically contains too much water and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short-grain brown rice and wild rice are also used.

There are regional variations in sushi rice, and individual chefs have their methods. Most of the variations are in the rice vinegar dressing: the Kantō region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.

{{Main|Nori}}

File:Nori.jpg]]

The dark green seaweed wrappers used in {{transliteration|ja|makimono}} are called {{nihongo|nori|海苔}}. Nori is a type of red algae, typically in the family Bangiaceae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, similar to making rice paper.{{Cite book|url=https://books.google.com/books?id=VWLTngEACAAJ|title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|last=Shimbo|first=Hiroko|date=2000-11-08|publisher=Harvard Common Press|isbn=9781558321779|page=128|language=en|quote=Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold as a sheet made from small, soft, dark brown algae, which have been cultivated in bays and lagoons since the middle of the Edo Era (1600 to 1868). The technique of drying the collected algae on wooden frames was borrowed from the famous Japanese paper-making industry.|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105727/https://books.google.com/books?id=VWLTngEACAAJ|url-status=live}} Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.

The size of a nori sheet influences the size of {{transliteration|ja|makimono}}. A full-size sheet produces {{transliteration|ja|futomaki}}, and a half produces {{transliteration|ja|hosomaki}} and {{transliteration|ja|temaki}}. To produce {{transliteration|ja|gunkan}} and some other {{transliteration|ja|makimono}}, an appropriately-sized piece of nori is cut from a whole sheet.

Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.

When making {{transliteration|ja|fukusazushi}}, a paper-thin omelet may replace a sheet of nori as the wrapping. The omelet is traditionally made on a rectangular omelet pan, known as a {{transliteration|ja|makiyakinabe}}, and used to form the pouch for the rice and fillings.{{Cite book|url=https://books.google.com/books?id=E93DajzW57cC&q=fukusazushi|title=Simply sushi|last=Pallett|first=Steven|date=2004|publisher=Hinkler Books|isbn=9781741219722|page=289|language=en|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105648/https://books.google.com/books?id=E93DajzW57cC&q=fukusazushi|url-status=live}}

{{Main|List of sushi and sashimi ingredients}}

File:Wagyu sushi 01.jpg

File:Whole-eel.jpg]]

File:Fried-shrimp.jpg

The ingredients used inside sushi are called {{transliteration|ja|gu}} and are, typically, varieties of fish.{{Cite book|url=https://books.google.com/books?id=wIOcYVPYfkAC&q=neta+sushi&pg=PP56|title=The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More|last=Lowry|first=Dave|date=2005|publisher=Harvard Common Press|isbn=9781558323070|language=en|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105651/https://books.google.com/books?id=wIOcYVPYfkAC&q=neta+sushi&pg=PP56|url-status=live}} For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish that is to be cooked. Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in a commercial inspection. Commonly used fish are tuna ({{transliteration|ja|maguro, shiro-maguro}}), Japanese amberjack, yellowtail ({{transliteration|ja|hamachi}}), snapper ({{transliteration|ja|kurodai}}), mackerel ({{transliteration|ja|saba}}), and salmon ({{transliteration|ja|sake}}). The most valued sushi ingredient is toro (sushi), the fatty cut of the fish.{{Cite book|title=American Tuna: The Rise and Fall of an Improbable Food|last=Smith|first=Andrew F.|date=2012-08-08|publisher=University of California Press|isbn=9780520261846|page=[https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA95 95]|language=en}} - [https://web.archive.org/web/20200818222534/https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA95 Archived url], live status. This comes in a variety of {{transliteration|ja|ōtoro}} (often from the bluefin species of tuna) and {{transliteration|ja|chūtoro}}, meaning "middle toro", implying that it is halfway into the fattiness between {{transliteration|ja|toro}} and the regular cut. {{transliteration|ja|Aburi}} style refers to nigiri sushi, where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will have completely raw toppings, called {{transliteration|ja|neta}}.

Other seafoods such as squid ({{transliteration|ja|ika}}), eel ({{transliteration|ja|anago}} and {{transliteration|ja|unagi}}), pike conger ({{transliteration|ja|hamo}}), octopus ({{transliteration|ja|tako}}), shrimp ({{transliteration|ja|ebi}} and {{transliteration|ja|amaebi}}), clam ({{transliteration|ja|mirugai}}, {{transliteration|ja|aoyagi}} and {{transliteration|ja|akagai}}), fish roe ({{transliteration|ja|ikura}}, {{transliteration|ja|masago}}, {{transliteration|ja|kazunoko}} and {{transliteration|ja|tobiko}}), sea urchin ({{transliteration|ja|uni}}), crab ({{transliteration|ja|kani}}), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. Oysters are less common, as the taste is thought to not go well with the rice. {{transliteration|ja|Kani kama}}, or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.{{cite web|url=https://www.businessinsider.com/imitation-crab-meat-ingredients-explained-2017-5|title=Here's what imitation crab meat is really made of |author1=Rob Ludacer |author2=Jessica Orwig |website=Business Insider|access-date=2019-06-05|archive-date=2019-06-05|archive-url=https://web.archive.org/web/20190605225535/https://www.businessinsider.com/imitation-crab-meat-ingredients-explained-2017-5|url-status=live}}

Pickled daikon radish ({{transliteration|ka|takuan}}) in {{transliteration|ja|shinko maki}}, pickled vegetables ({{transliteration|ja|tsukemono}}), fermented soybeans ({{transliteration|ja|nattō}}) in {{transliteration|ja|nattō maki}}, avocado, cucumber in {{transliteration|ja|kappa maki}}, asparagus,{{Cite book|url=https://books.google.com/books?id=9_yZDwAAQBAJ&q=asparagus+sushi&pg=PA87|title=Sushi Master: An expert guide to sourcing, making and enjoying sushi at home|last=Sakagami|first=Nick|date=2019-06-04|publisher=Quarry Books|isbn=9781631596735|page=87|language=en|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105648/https://books.google.com/books?id=9_yZDwAAQBAJ&q=asparagus+sushi&pg=PA87|url-status=live}} yam, pickled {{transliteration|ja|ume}} ({{transliteration|ja|umeboshi}}), gourd ({{transliteration|ja|kanpyō}}), burdock ({{transliteration|ja|gobo}}), and sweet corn (sometimes mixed with mayonnaise) are plant products used in sushi.

Tofu, eggs (in the form of slightly sweet, layered omelette called {{transliteration|ja|tamagoyaki}}), and raw quail eggs (as a {{transliteration|ja|gunkan-maki}} topping) are also common.

Sushi is commonly eaten with condiments. Sushi may be dipped in {{transliteration|ja|shōyu}} (soy sauce), and is usually flavored with wasabi, a piquant paste made from the grated stem of the Wasabia japonica plant. Japanese-style mayonnaise is a common condiment in Japan on salmon, pork, and other sushi cuts.

The traditional grating tool for wasabi is a sharkskin grater or {{transliteration|ja|samegawa oroshi}}. An imitation wasabi ({{transliteration|ja|seiyo-wasabi}}), made from horseradish, mustard powder, and green dye, is common. It is found at lower-end {{transliteration|ja|kaiten-zushi}} restaurants, in bento box sushi, and at most restaurants outside Japan. If manufactured in Japan, it may be labelled "Japanese Horseradish".{{cite book|author=Shimbo, Hiroko|title=The Japanese Kitchen |publisher=Harvard Common Press|year=2000| isbn = 978-1-55832-176-2}} The spicy compound in both true and imitation wasabi is allyl isothiocyanate, which has well-known anti-microbial properties. However, true wasabi may contain some other antimicrobials as well.{{cite journal

| last = Shin

| first = I. S.

| author2=Masuda H. |author3=Naohide K.

| date=August 2004

| title = Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori.

| journal = International Journal of Food Microbiology

| volume = 94

| issue = 3

| pages = 255–61

| pmid = 15246236

| doi = 10.1016/S0168-1605(03)00297-6

}}

{{transliteration|ja|Gari}} (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan, green tea ({{transliteration|ja|ocha}}) is invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known as {{transliteration|ja|mecha}}. In sushi vocabulary, green tea is known as {{transliteration|ja|agari}}.

Sushi may be garnished with {{transliteration|ja|gobo}}, grated {{transliteration|ja|daikon}}, thinly-sliced vegetables, carrots, radishes, and cucumbers that have been shaped to look like flowers, real flowers, or seaweed salad.

When closely arranged on a tray, different pieces are often separated by green strips called {{transliteration|ja|baran}} or {{nihongo||切り笹|kiri-zasa}}. These dividers prevent the flavors of neighboring pieces of sushi from mixing and help to achieve an attractive presentation. Originally, these were cut leaves from the {{nihongo|Aspidistra elatior|葉蘭|haran}} and {{nihongo|Sasa veitchii|熊笹|kuma-zasa}} plants, respectively. Using actual leaves had the added benefit of releasing antimicrobial phytoncides when cut, thereby extending the limited shelf life of the sushi.{{Cite news|title = Bento grass|url = http://www.japantimes.co.jp/news/2008/01/15/reference/bento-grass/|newspaper = The Japan Times Online|date = 2008-01-15|access-date = 2015-12-08|issn = 0447-5763|language = en-US|first = Alice|last = Gordenker|archive-date = 2015-12-10|archive-url = https://web.archive.org/web/20151210181230/http://www.japantimes.co.jp/news/2008/01/15/reference/bento-grass/|url-status = live}}

Sushi bento boxes are a staple of Japanese supermarkets and convenience stores. As these stores began rising in prominence in the 1960s, the labor-intensive cut leaves were increasingly replaced with green plastic to lower costs. This coincided with the increased prevalence of refrigeration, which extended sushi's shelf life without the need for cut leaves. Today plastic strips are commonly used in sushi bento boxes and, to a lesser degree, in sushi presentations found in sushi bars and restaurants. In store-sold or to-go packages of sushi, the plastic leaf strips are often used to prevent the rolls from coming into early or unwanted contact with the ginger and wasabi included with the dish.{{cite web |date=June 21, 2010 |title=Culinary Curiosities: That plastic leaf in sushi |url=http://eatocracy.cnn.com/2010/06/21/plastic-sushi-lea/ |publisher=CNN |access-date=September 22, 2013 |archive-date=September 26, 2013 |archive-url=https://web.archive.org/web/20130926225233/http://eatocracy.cnn.com/2010/06/21/plastic-sushi-lea/ |url-status=live }}

File:Sushi Bento in Aeon Mall BSD City Indonesia 1.jpg

The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat and high in protein, carbohydrates (the rice only), vitamins, and minerals, as are {{transliteration|ja|gari}} and {{transliteration|ja|nori}}. Other vegetables wrapped in sushi{{Cite web |title=Sushi Soiree : An Exquisite Fusion of Flavors and Elegance |url=https://www.foodgud.com/2023/07/Sushi-Soiree.html |access-date=2023-07-19}} may also offer nutrients.{{medical citation needed|date=April 2023}}

{{See also|Fish diseases and parasites}}

Potential chemical and biological hazards in sushi include environmental contaminants, pathogens, and toxins.

Large marine apex predators such as tuna (especially bluefin) can harbor high levels of methylmercury, one of many toxins of marine pollution. Frequent or significantly large consumption of methylmercury can lead to developmental defects when consumed by certain higher-risk groups, including women who are pregnant or may become pregnant, nursing mothers, and young children.{{cite web | access-date = 2012-09-18 | date = 2004-03-01 | url = https://www.fda.gov/food/foodsafety/product-specificinformation/seafood/foodbornepathogenscontaminants/methylmercury/ucm115662.htm | title = Methylmercury: What You Need to Know About Mercury in Fish and Shellfish | publisher = Food and Drug Administration | archive-date = 2013-03-17 | archive-url = https://web.archive.org/web/20130317130031/http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115662.htm | url-status = live }} A 2021 study in Catalonia, Spain reported that the estimated exposure to methylmercury in sushi consumption by adolescents exceeded the tolerable daily intake.{{cite journal |last1=González |first1=N |last2=Correig |first2=E |last3=Marmelo |first3=I |last4=Marques |first4=A |last5=la Cour |first5=R |last6=Sloth |first6=JJ |last7=Nadal |first7=M |last8=Marquès |first8=M |last9=Domingo |first9=JL |title=Dietary exposure to potentially toxic elements through sushi consumption in Catalonia, Spain. |journal=Food and Chemical Toxicology |date=July 2021 |volume=153 |pages=112285 |doi=10.1016/j.fct.2021.112285 |pmid=34023460|s2cid=235168607 |doi-access=free }}

A 2011 article reported approximately 18 million people infected with fish-borne flukes worldwide.{{Cite journal|last1=Jones|first1=J.L.|last2=Anderson|first2=B.|last3=Schulkin|first3=J.|last4=Parise|first4=M. E.|last5=Eberhard|first5=M. L.|date=2011-03-01|title=Sushi in Pregnancy, Parasitic Diseases – Obstetrician Survey|journal=Zoonoses and Public Health|language=en|volume=58|issue=2|pages=119–125|doi=10.1111/j.1863-2378.2009.01310.x|pmid=20042060|s2cid=38590733|issn=1863-2378|url=https://zenodo.org/record/1230788|access-date=2019-09-13|archive-date=2020-11-06|archive-url=https://web.archive.org/web/20201106152834/https://zenodo.org/record/1230788|url-status=live}} Such an infection can be dangerous for expecting mothers due to the health risks that medical interventions or treatment measures may pose on the developing fetus. Parasitic infections can have a wide range of health impacts, including bowel obstruction, anemia, liver disease, and more. These illnesses' impact can pose health concerns for the expecting mother and baby.

Sashimi or other types of sushi containing raw fish present a risk of infection by three main types of parasites:

• Clonorchis sinensis, a fluke which can cause clonorchiasis{{cite web | url = http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/msds34e-eng.php | publisher = Public Health Agency of Canada | title = Clonorchis sinensis – Material Safety Data Sheets (MSDS) | access-date = 2012-09-18 | date = 2011-02-18 | archive-date = 2012-09-14 | archive-url = https://web.archive.org/web/20120914172936/http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/msds34e-eng.php | url-status = live }}
• Anisakis, a roundworm which can cause anisakiasis{{cite web | url = https://www.cdc.gov/parasites/anisakiasis/ | publisher = Centers for Disease Control and Prevention | date = 2010-11-02 | access-date = 2012-09-18 | title = Parasites – Anisakiasis | archive-date = 2012-09-25 | archive-url = https://web.archive.org/web/20120925084430/http://www.cdc.gov/parasites/anisakiasis/ | url-status = live }}
• Diphyllobothrium, a tapeworm which can cause diphyllobothriasis{{cite web | url = https://www.nlm.nih.gov/medlineplus/ency/article/001375.htm | website = MedlinePlus | title = Fish tapeworm | last = Dugdale | first = DC | date = 2011-08-24 | access-date = 2012-09-18 | archive-date = 2016-07-04 | archive-url = https://web.archive.org/web/20160704213258/https://www.nlm.nih.gov/medlineplus/ency/article/001375.htm | url-status = live }}

For these reasons, EU regulations forbid using raw fish that had not previously been frozen. It must be frozen at temperatures below {{cvt|-20|°C|°F}} in all product parts for no less than 24 hours.{{cite journal | url = http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0055:0205:EN:PDF | format = PDF | title = Regulation (EC) No 853/2004 of The European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for on the hygiene of foodstuffs | date = 2004-04-30 | volume = 139 | issue = 55 | page = 133 | journal = Official Journal of the European Union | author = European Parliament | access-date = 2010-07-09 | archive-date = 2012-04-20 | archive-url = https://web.archive.org/web/20120420190436/http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0055:0205:EN:PDF | url-status = live }} Fish for sushi may be flash frozen on fishing boats and by suppliers to temperatures as low as {{cvt|−60|°C}}.{{cite book|last=Issenberg|first=Sasha|title=The sushi economy: globalization and the making of a modern delicacy|year=2008|publisher=Gotham|location=New York|isbn=978-1592403639}} Super-freezing destroys parasites, and also prevents oxidation of the blood in tuna flesh that causes discoloration at temperatures above {{cvt|−20|°C}}.{{cite web|last=Macfarlane|first=Alex|title=The Truth About Sushi Fish|url=http://kazari.co.uk/blogs/everything-sushi/6899428-the-truth-about-sushi-fish|work=Everything Sushi Blog Interview|access-date=3 December 2012|archive-date=24 April 2013|archive-url=https://web.archive.org/web/20130424022217/http://kazari.co.uk/blogs/everything-sushi/6899428-the-truth-about-sushi-fish|url-status=live}}{{self-published source|date=December 2012}}

Calls for stricter analysis and regulation of seafood include improved product description. A 2021 DNA study in Italy found 30%–40% of fish species in sushi incorrectly described.{{cite journal |last1=Pappalardo |first1=AM |last2=Raffa |first2=A |last3=Calogero |first3=GS |last4=Ferrito |first4=V |title=Geographic Pattern of Sushi Product Misdescription in Italy-A Crosstalk between Citizen Science and DNA Barcoding |journal=Foods |date=2 April 2021 |volume=10 |issue=4 |page=756 |doi=10.3390/foods10040756 |pmid=33918119|pmc=8066630 |doi-access=free }}

Some forms of sushi, notably those containing the fugu pufferfish and some kinds of shellfish, can cause severe poisoning if not prepared properly. Fugu consumption, in particular, can be fatal. Fugu fish has a lethal dose of tetrodotoxin in its internal organs and, by law in many countries, must be prepared by a licensed fugu chef who has passed the prefectural examination in Japan.{{cite book|url=https://books.google.com/books?id=FvgNKPxb43IC&q=fugu+license&pg=PA390|title=Molecules of death|first1=Rosemary H.|last1=Warin|first2=Glyn B.|last2=Steventon|first3=Steve C.|last3=Mitchell|publisher=Imperial College Press|year=2007|page=390|isbn=978-1-86094-814-5|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105648/https://books.google.com/books?id=FvgNKPxb43IC&q=fugu+license&pg=PA390|url-status=live}} Licensing involves a written test, a fish-identification test, and a practical test that involves preparing the fugu and separating out the poisonous organs; only about 35 percent of applicants pass.{{cite news| url=https://www.nytimes.com/1981/11/29/travel/one-man-s-fugu-is-another-s-poison.html|url-access=subscription| work=The New York Times | title=One Man's Fugu Is Another's Poison | date=1981-11-29 | access-date=2011-02-26 | archive-date=2015-05-24 | archive-url=https://web.archive.org/web/20150524085250/http://www.nytimes.com/1981/11/29/travel/one-man-s-fugu-is-another-s-poison.html | url-status=live }}

{{main|Sustainable sushi}}

Sustainable sushi is made from fished or farmed sources that can be maintained or whose future production does not significantly jeopardize the ecosystems from which it is acquired.

File:Sushi Kanagawa Japan (2013).JPG, Japan]]

File:Sushi_in_Vienna.jpeg, Austria]]

File:高級店『ちゅう心』の寿司.jpg, Ibaraki, Japan.]]

Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, keeping with this cuisine's aesthetic qualities.{{citation needed|date=December 2012}}

Many sushi restaurants offer fixed-price sets selected by the chef from the catch of the day. These are often graded as {{nihongo|2=松竹梅|3=shō-chiku-bai}}, {{nihongo3|pine|松|shō/matsu}}, {{nihongo3|bamboo|竹|chiku/take}}, and {{nihongo3|plum|梅|bai/ume}}, with {{transliteration|ja|matsu}} the most expensive and {{transliteration|ja|ume}} the cheapest.{{citation needed|date=December 2012|reason=And what about shō-chiku-bai?}} Sushi restaurants will often have private booth dining, where guests are asked to remove their shoes, leaving them outside the room; However, most sushi bars offer diners a casual experience with an open dining room concept.

File:Meet- Sushi.jpg

Sushi may be served {{transliteration|ja|kaiten zushi}} (sushi train) style: color-coded plates of sushi are placed on a conveyor belt from which diners pick as they please. After finishing, the bill is tallied by counting how many plates of each color have been taken. Newer {{transliteration|ja|kaiten zushi}} restaurants use barcodes or RFID tags embedded in the dishes to manage elapsed time after the item was prepared.{{cite web |title=System and method for identification and tracking of food items |url=https://patentimages.storage.googleapis.com/b7/2c/d7/04323db6d6f395/US7899709.pdf |publisher=U.S.Patent Office |access-date=2019-02-23 |archive-date=2019-02-23 |archive-url=https://web.archive.org/web/20190223131850/https://patentimages.storage.googleapis.com/b7/2c/d7/04323db6d6f395/US7899709.pdf |url-status=live }}

There is a practice called {{transliteration|ja|nyotaimori}} which entails serving sushi on the naked body of a woman.{{cite web|last=Bindel|first=Julie|title='I am about to eat sushi off a naked woman's body'|url=https://www.theguardian.com/lifeandstyle/2010/feb/12/nyotaimori-eating-sushi-naked-woman|work=The Guardian|date=12 February 2010|access-date=20 August 2020|archive-date=21 July 2020|archive-url=https://web.archive.org/web/20200721002738/https://www.theguardian.com/lifeandstyle/2010/feb/12/nyotaimori-eating-sushi-naked-woman|url-status=live}}{{cite web |last1=Danovich |first1=Tove |title=Is Naked Sushi All About the Nigiri or the Nudity? |url=https://www.vice.com/en_uk/article/3kvz75/is-naked-sushi-all-about-the-nigiri-or-the-nudity |website=VICE |date=23 October 2017 |access-date=20 August 2020 |archive-date=17 July 2020 |archive-url=https://web.archive.org/web/20200717042407/https://www.vice.com/en_uk/article/3kvz75/is-naked-sushi-all-about-the-nigiri-or-the-nudity |url-status=live }}{{cite news |last1=Lin |first1=Eddie |title=Selling the Sizzle Even Though It's Sushi |url=https://www.nytimes.com/2007/04/18/dining/18nake.html |website=The New York Times |date=18 April 2007 |access-date=20 August 2020 |archive-date=9 November 2020 |archive-url=https://web.archive.org/web/20201109023648/https://www.nytimes.com/2007/04/18/dining/18nake.html |url-status=live }}

Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars.

• {{transliteration|ja|Agari}}: {{lit|Rise up}}, refers to green tea. {{nihongo||お茶|Ocha}} in usual Japanese.
• {{transliteration|ja|Gari}}: Sweet, pickled and sliced ginger, or sushi ginger. {{nihongo||生姜|Shōga}} in standard Japanese.
• {{transliteration|ja|Gyoku}}: "Jewel". Sweet, cube-shaped omelette. {{nihongo|卵焼, 玉子焼|Tamagoyaki}} in standard Japanese.
• {{transliteration|ja|Murasaki}}: "Violet" or "purple" (color). Soy sauce. {{nihongo||醤油|Shōyu}} in standard Japanese.
• {{transliteration|ja|Neta}}: Toppings on nigiri or fillings in {{transliteration|ja|makimono}}. A reversal of the standard Japanese {{nihongo||種|tane}}.
• {{transliteration|ja|Oaiso}}: "Compliment". Bill or check. {{transliteration|ja|Oaiso}} may be used in not only sushi bars but also {{transliteration|ja|izakaya}}.{{in lang|ja}} [http://www.sushiwalking.com/manner Osushiyasan no arukikata お寿司屋さんの歩き方] {{Webarchive|url=https://web.archive.org/web/20120229022312/http://www.sushiwalking.com/manner/ |date=2012-02-29 }}, Retrieved February 2012.{{in lang|ja}} [http://www7a.biglobe.ne.jp/~akimbo/stopaiso.html 'Ojisan, oaiso' tsuihō undō 「おじさん、おあいそ」追放運動] {{Webarchive|url=https://web.archive.org/web/20120509154455/http://www7a.biglobe.ne.jp/~akimbo/stopaiso.html |date=2012-05-09 }}, Retrieved February 2012. {{nihongo||お勘定|Okanjō}} or {{nihongo||チェック|chekku}} in standard Japanese.
• {{transliteration|ja|Otemoto}}: Chopsticks. {{transliteration|ja|Otemoto}} means the nearest thing to the customer seated. {{nihongo||箸|Hashi}} or {{transliteration|ja|ohashi}} in standard Japanese.
• {{transliteration|ja|Sabi}}: Contracted form of {{nihongo|wasabi|山葵}}, also known as Japanese horseradish.
• {{transliteration|ja|Shari}}: Vinegar rice or rice. It may originally be from the Sanskrit {{transliteration|sa|zaali}} ({{lang|sa|शालि}}) meaning rice, or {{transliteration|sa|Śarīra}}. {{nihongo||ご飯|Gohan}}) or {{nihongo||飯|meshi}} in standard Japanese.
• {{transliteration|ja|Tsume}}: Sweet thick sauce mainly made of soy sauce. {{nihongo||煮詰め|Nitsume}} in standard Japanese.{{cite web|url=https://www.nihongomaster.com/dictionary/entry/30796/nitsumeru|title=Japanese Meaning of 煮詰める, 煮つめる, につめる, nitsumeru|website=Nihongo Master|language=en|access-date=2020-02-04|archive-date=2020-02-04|archive-url=https://web.archive.org/web/20200204174514/https://www.nihongomaster.com/dictionary/entry/30796/nitsumeru|url-status=live}}

{{see also|Customs and etiquette in Japanese dining}}

Unlike sashimi, which is almost always eaten with chopsticks, {{transliteration|ja|nigirizushi}} is traditionally eaten with the fingers, even in formal settings.Issenberg, Sasha. The Sushi Economy. Gotham Books: 2007 Although it is commonly served on a small platter with a side dish for dipping, sushi can also be served in a bento, a box with small compartments that hold the various dishes of the meal.

Soy sauce is the usual condiment, and sushi is normally served with a small sauce dish or a compartment in the bento. Traditional etiquette suggests that the sushi is turned over so that only the topping is dipped to flavor it; the rice—which has already been seasoned with rice wine vinegar, sugar, salt, mirin, and kombu—would otherwise absorb too much soy sauce and would fall apart.{{cite news |url=https://www.thestar.com/article/603883 |title=Are you sushi savvy? |newspaper=Toronto Star |access-date=2009-11-09 |first=Kim |last=Honey |date=March 18, 2009 |archive-date=2009-03-23 |archive-url=https://web.archive.org/web/20090323041355/http://www.thestar.com/article/603883 |url-status=live }}

Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and the diner should not add more. However, today, wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish.{{cite book

| last = Lowry

| first = Dave

| title = The Connoisseur's Guide to Sushi

| publisher = Harvard Common Press

| year = 2005

| page = [https://archive.org/details/connoisseursguid00lowr/page/273 273]

| isbn = 978-1-55832-307-0

| url = https://archive.org/details/connoisseursguid00lowr

| url-access = registration

}}

File:Chu-Toro sushi.jpg|{{nihongo3|Medium fatty tuna|中トロ寿司|Chu-Toro nigiri}}

File:Salmon sushi.jpg|{{nihongo|Salmon roll|巻き鮭}}

File:Kakinohazusi.jpg|{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi

File:Chakin-sushi2.JPG|{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette

File:Sushi plate (盛り合わせ).jpg|{{nihongo|Sushi plate|盛り合わせ}}

File:Sushi Nemuro Hanamaru Tokei Dai (184517515).jpeg|{{nihongo||イクラ軍艦巻き|Ikura gunkan-maki}}

File:Sasazushi.jpg|{{nihongo3|bamboo leaf|笹寿司|Sasa}} sushi

File:Unagi-Sushi.jpg|{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi

File:Sashimi for sale.JPG|{{transliteration|ja|Nigirizushi}} for sale at a supermarket in Tokyo

File:Assorted sushi.png|{{nihongo|Assorted sushi|盛り合わせ}}

File:Assorted Western sushi (盛り合わせ).jpg|{{nihongo|Assorted Western sushi|盛り合わせ}}

File:Sushi1.jpg|Western California roll and tuna roll {{transliteration|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})

File:Spicytunahandroll.jpg|{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}

File:Spicyshrimproll.jpg|{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}

File:Eingelegter Ingwer (25966203794).jpg|{{transliteration|ja|Gari}} (ginger)

File:Wasabi 002.jpg|Wasabi

File:Tamago sushi (egg) (3313677892).jpg|{{transliteration|ja|Tamago}} sushi

File:Rokusanen Wakayama Japan08bs.jpg|Otoro sushi (鮪大トロ寿司)

{{Portal|Food|Japan}}

• {{transliteration|ko|Gimbap}}, Korean variant of {{transliteration|ja|makizushi}}
• Customs and etiquette in Japanese dining
• List of sushi and sashimi ingredients
• List of sushi restaurants
• {{transliteration|ja|Nyotaimori}}, sushi presented on nude female body
• {{transliteration|ja|Sashimi bōchō}}, Japanese knife to slice raw fish and seafood
• Spam musubi, Hawaiian variant of {{transliteration|ja|nigirizushi}}
• Sushi machine

{{reflist}}

• {{cite book|author=Mitshuhiro Araki, Chieko Asazuma |year=2004 |title=江戸前「握り」 |language=ja| publisher=Kobunsha |isbn=978-4334032319 }}
• {{cite book|author=Joro Ono, Masuhiro Yamamoto |year=2014 |title=鮨 すきやばし次郎: JIRO GASTRONOMY |language=ja | publisher=Shogakukan |isbn=978-4093883856 }}
• {{cite book|author=Joro Ono, Masuhiro Yamamoto |year=2016 |title=匠 すきやばし次郎: JIRO PHILOSOPHY |language=ja| publisher=Shogakukan |isbn=978-4093884976 }}

{{Commons|Sushi}}

{{Prone to spam|date=April 2012}}

• WikiHow page on making sushi rice

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