Types of Sushi

The term sushi denotes the Japanese delicacy, which is made of vinegared rice. This statement may create some confusion among those who believe that 'sushi' refers to slices of raw fish. However, this is one of the common misconceptions associated with sushi. In fact, raw fish is one of the ingredients in some types of sushi. The Japanese use the word sashimi for raw fish slices. Sushi is one of those traditional Japanese food, which may or may not have raw fish as one of the ingredients. Sushi is made in different types, but, the common factor among them is vinegared rice (sushi rice).

What are the Different Types of Sushi

There are many people, who don't have any idea about what is sushi. Some others may have tried some sushi varieties, but, only a very few have a good idea about the different types. In general, there are numerous sushi varieties, which include both traditional and contemporary ones. While, you can find a whole lot of traditional sushi varieties, there are innumerable contemporary types developed as per regional tastes. This makes sushi a popular dish across the globe.

The most common difference between the sushi types lies in the use of different ingredients, which alter the flavor and texture of the product. This can be in the form of topping, condiments or fillings. For example, one of the ingredients in some types of sushi is raw or cooked fish. Apart from the raw and cooked fish versions, sushi types vary with the type of fish used to prepare it. However, sushi rice can be found in almost all of them. You may also find different kinds of sushi rice. Sushi types may also differ with the style of serving, shape and size and many other factors. Even though, it is difficult to provide a conclusive list of sushi types, the following are some of the most common and popular ones.

Narezushi: One of the earliest forms of sushi, narezushi is also a traditional dish, which is rarely found outside the south-east Asian countries, especially Japan. In this sushi type, fish is cleaned, skinned and gutted, before preserving it with salt and rice. Traditionally, a wooden barrel is used for weighing down the fish and rice. Once the fish gets fermented, the rice is discarded and the fish is consumed. It takes around six months for fermentation and the fermented fish has to be eaten within the next six months.

Oshizushi: This type of sushi has its roots in Osaka (Japan), where, people started the practice of using wooden molds for pressing sushi. In case of this sushi type, the ingredients are placed inside a wooden mold, called oshibako. The bottom of the mold is lined with toppings, which are covered by sushi rice. These contents are then pressed with a lid, so that it forms a rectangular block, which is then sliced and served as bite-sized pieces.

Nigirizushi: This is a popular sushi type, wherein sushi rice is rolled into small oblong balls and is served with wasabi root (a thick green root of the wasabi plant that tastes like horseradish) and toppings, which are usually thin slices of fish like tuna and salmon. In some types of nigirizushi, the rice and toppings are bound by a thin strip of seaweed, known as nori. This is mainly seen in nigirizushi with toppings like octopus, sweet egg, squid and freshwater eel.

Makizushi: Makizushi,which is otherwise known as makimono is mostly seen as cylindrical pieces. This type of sushi is made by wrapping the ingredients in nori and then rolled (in cylindrical shape) in a bamboo mat called makisu. Once it is set, it is sliced into pieces and then served. There are various types and subtypes of makizushi, which vary with the different types of filings and the shape and size of the slices. They include futomaki (mostly vegetarian and big slices), hosomaki (with one filling, either vegetable or fish and small slices), kappamaki with cucumber filling, tekkamaki with raw tuna filling and tsunamayomaki with canned tuna and mayonnaise.

Inarizushi: This sushi is a little different from the conventional sushi in looks. This sushi type is a pouch of fried tofu that contains plain sushi rice and no other ingredient. In some regions, tofu is replaced with a thin omelet.

Chirashizushi: This type of sushi (otherwise known as barazushi ) is served in a bowl, in which, all the ingredients are mixed or arranged. As compared to other types, preparing this type of sushi is very easy. The ingredients in this sushi may vary from one region to another. One of the subtypes of this sushi is called gomokuzushi, in which both cooked and raw ingredients are mixed with sushi rice. Another subtype is Edomae chirashizushi, which consists of a bowl of sushi rice, topped with cooked and uncooked ingredients.

The above said types of sushi are mostly the traditional varieties or those derived from traditional ones. However, there are many other versions of sushi, designed to satisfy Western food lovers. These are mainly available in the form of rolls and there are many types of such rolls too. Sushi roll types includes the; Caterpillar roll (with avocado, cucumber and other ingredients); Dynamite roll (yellow tail fish, bean sprouts, carrots and mayonnaise); Philadelphia roll with cooked salmon, cucumber, onion and cream cheese; California roll with avocado, crab stick, seaweeds and rice; Rainbow roll made of various types of sliced raw fish; Louisiana roll with blue crab, craw fish, mayonnaise and hot sauce.

These are only a few of the popular sushi types. A conclusive list cannot be made easily, as there are limitless versions of sushi. You have to experiment with the different types, in order to find out the best ones.