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Sushi Defined
Sushi makes you think of raw fish, but sushi is an art - rice and pieces of cooked or raw seafood served on a nice platter with gari (thin slices of strong, pickled ginger), wasabi (a spicy green Japanese horseradish), and a bowl of shoyu (soy sauce).
As a Japanese cultural art form, sushi dates back hundreds of years and spans many different flavors and styles, but all include rice (slices of raw seafood without rice is sashimi). The most common type of sushi in America is nigiri-zushi, which generally appears as a small slice of sea food tied with a narrow strip of nori, or sea weed to a finger-shaped wedge of rice. Maki-zushi, rolls of rice and sea food wrapped in sheets of nori, is another common type of sushi.
sushi terms & definitions
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Types:
Amaebi: Sweet shrimp
Anago: Sea eel
Awabi: Abalone
Ebi: Shrimp
Edamame: soy bean
Hamach: Yellow Tail
Hirami: Halibut
Hottate: Scallop
Ika: Squid
Ikura: Salmon roe
Kani: Crab
Maguro: Tuna
Masago: Smelt fish roe
Masu: Trout
Mirugai: Giant clam
Ohyo: Halibut
Saba: Mackerel
Sake: Salmon
Seigo: Sea Bass
Shako: Mantis shrimp
Tai: Red Snapper
Tako: Octopus
Tamago: Egg omelet
Teka Maki: Tuna roll
Tobiko: Flying fish roe
Unagi: Eel
Uni: Sea Urchin
Terms:
Aji-no-moto: MSG
Ana-kyu-maki: Conger eel-and-cucumber rolls
Chirashi-zushi: a bowl or box of sushi rice & mixed sashimi (nine pieces, a Japanese lucky number)
Futo-maki: rice, egg, pickled gourd, and veggies
Futo-Maki: large fat rolls
Inari-zushi: vinegared rice and vegetables wrapped in a bag of fried tofu
Kappa-maki: cucumber-filled maki-zushi. Common sushi
Maki-zushi: rice and seaweed rolls with fish and/or vegetables.
Miso: soy bean paste
Negitoro-maki: scallion-and-tuna roll
Nigiri: raw fish draped over a block of seasoned rice
Nigiri-zushi: the little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish - the most common form of sushi
Nori: sheets of dried seaweed
Sashimi: raw fish fillets without rice
Shitake- Japanese mushroom
Shoga: Ginger root
Tekka-don: raw tuna draped over rice
Temaki-zushi: hand rolled cones of sushi rice, fish and vegetables wrapped in seaweed
Toro: fatty tuna
Here's are a list of different words you'll see on a menu and their definitions:
Sushi Rice
1 cup short grain rice
1 cup water
Sushi Vinegar:
200 ml Japanese rice vinegar
100 g sugar
40 g salt (personally I hate salt but it's used for the sauce)
Making the Sushi Rice:
Rinse the rice in a bowl about four times. this helps open the grain a bit.
Put the rinsed rice and 1 cup of water into a saucepan and leave it standing for 5-10 minutes. Cook covered on a medium heat for 15 minutes. (Do not remove the lid while cooking or the rice will harden.) Remove from the heat and allow the rice to stand for another 10 minutes.
Mix together the rice vinegar, sugar and salt and stir until dissolved. For each cup of cooked rice, stir through 20 millilitres (4 tsp) of sushi vinegar.
