sushi

is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat; raw seafood is the most common, although some may be cooked. While sushi has numerous styles and presentations, the current defining component is the vinegared rice, also known as , or .

AI overview

Sushi is a traditional Japanese dish of vinegared rice combined with various ingredients like seafood, vegetables, or meat, with raw seafood being the most common filling. The vinegared rice is the defining component that distinguishes sushi across its many different styles and presentations.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Prepared food.name: Sushi
Prepared food.image: File:Sushi platter.jpg
Prepared food.image_size: 300px
Prepared food.caption: Mixed sushi platter
Prepared food.place_of_origin: Japan
Prepared food.region: East Asia

via Wikipedia infobox

Wikidata facts

Image: Various sushi, beautiful October night at midnight.jpg

Show 6 more facts

native label: 寿司
Commons gallery: Sushi
Commons category: Sushi
Unicode character: 🍣
OpenStreetMap tag: cuisine=sushi
hashtag: 寿司

Sources (6)

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~44 min read

Article

39 sections

Contents

Etymology
History
''Narezushi''
''Namanare''
''Hayazushi''
Conveyor belt sushi
Sushi in English
Types
''Chirashizushi''
{{transliteration|ja|Inarizushi}}
''Makizushi''
Modern {{transliteration|ja|narezushi}}
''Nigirizushi''
''Oshizushi''
Western-style sushi
''Uramaki''
American-style {{transliteration|ja|makizushi}}
Australia
Canada
Mexico and the Western United States
Similar dishes in Asia
South Korea
Ingredients
''Sushi-meshi''
Nori
''Gu''
Condiments
Nutrition
Health risks
Sustainable sushi
Presentation
Glossary
Etiquette
Utensils used in making sushi
Gallery
See also
References
Further reading
External links

The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed, vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.