Japanese Sushi

What's Sushi

Sushi is one of Japan's most iconic and beloved dishes, known worldwide for its simplicity, elegance, and fresh flavors. It has a long history, rooted in traditional methods of preserving fish, and has evolved into a culinary art form. Sushi comes in various types, each offering a unique texture and taste, and the price can vary greatly depending on the ingredients and the dining experience.

Types of Sushi

Sushi can be broadly categorized into several types, with different preparations and presentations that highlight the fresh ingredients.

1. Nigiri Sushi:
This is perhaps the most well-known form of sushi. Nigiri consists of a small mound of vinegared rice, called shari, topped with a slice of raw or cooked fish or seafood, called neta. Common toppings include tuna, salmon, shrimp, eel, and squid. Some nigiri is served with a dab of wasabi between the fish and the rice, and it is typically enjoyed with a dip of soy sauce. Nigiri sushi is a delicate balance of flavor, texture, and freshness.

2. Maki Sushi (Rolled Sushi):
Maki sushi, or sushi rolls, involves placing ingredients like fish, vegetables, and rice inside a sheet of nori (seaweed) and rolling it into a cylindrical shape, which is then sliced into bite-sized pieces. There are several types of maki:
▪️ Hosomaki: Thin rolls with a single filling, such as tuna or cucumber.
▪️ Futomaki: Thick rolls with multiple ingredients, often including vegetables, egg, and fish.
▪️ Uramaki: Inside-out rolls where the rice is on the outside and the nori wraps the filling inside. This is more common in Western-style sushi.

3. Sashimi:
Though technically not sushi, sashimi is often served alongside sushi and consists of thinly sliced raw fish or seafood, served without rice. It is prized for its pure taste and freshness, and is often accompanied by soy sauce and wasabi.

4. Temaki Sushi (Hand Rolls):
Temaki sushi is a cone-shaped sushi roll, where the nori is wrapped around rice and various fillings, like tuna, salmon, or avocado. Temaki is typically eaten by hand, making it a more casual sushi style.

5. Oshi Sushi (Pressed Sushi):
Originating from the Kansai region, Oshi sushi is made by pressing layers of fish and rice into a mold, then cutting it into rectangular or square pieces. The fish is often marinated or cooked, giving it a different flavor profile compared to nigiri.

6. Chirashi Sushi (Scattered Sushi):
Chirashi sushi is a bowl of vinegared rice topped with a variety of sashimi, vegetables, and other ingredients. It’s less formal than other types of sushi and offers a colorful presentation with a wide range of textures and flavors.

Flavors of Sushi

Sushi flavors are heavily influenced by the quality and freshness of the ingredients, as well as the balance between the rice, fish, and condiments.

・Fresh Seafood:
The star of any sushi dish is the fish or seafood, which can range from delicate and buttery (such as fatty tuna or salmon) to firmer and more robust (such as octopus or squid). Freshness is key, as sushi is often eaten raw, and the taste should be clean and slightly briny, with no fishy aftertaste.
・Vinegared Rice:
Sushi rice is seasoned with a mixture of rice vinegar, sugar, and salt, giving it a subtle sweetness and tanginess that complements the seafood. The texture of the rice is crucial—each grain should be firm yet slightly sticky, holding its shape without being mushy.
・Wasabi and Soy Sauce:
Wasabi, a pungent Japanese horseradish, is often used to add a sharp, spicy kick to sushi, particularly nigiri. Soy sauce provides a salty, umami-rich dip, but it should be used sparingly so as not to overpower the delicate flavors of the fish.
・Pickled Ginger:
Pickled ginger, or gari, is served as a palate cleanser between different pieces of sushi, helping to reset your taste buds so you can fully enjoy each bite.

Pricing of Sushi

The price of sushi can vary greatly depending on where you eat, the quality of the ingredients, and whether you're dining at a casual sushi spot or an upscale sushi restaurant.

・Conveyor Belt Sushi (Kaiten-zushi):
Conveyor belt sushi is a popular and affordable way to enjoy sushi in Japan. Plates of sushi travel around the restaurant on a conveyor belt, and customers can simply take the dishes they like. The price of each plate is usually indicated by its color or pattern. Prices typically range from ¥100 to ¥500 per plate (approximately $1 to $5 USD), making it an economical option for sushi lovers. This type of sushi is usually simpler and may not feature the highest quality fish, but it’s still fresh and satisfying.
・Mid-range Sushi Restaurants:
At more traditional or mid-range sushi restaurants, a basic set meal (often called a sushi set or omakase—chef’s choice) will generally cost between ¥1,500 and ¥5,000 ($15 to $50 USD). These restaurants offer higher-quality fish and more attention to detail in the preparation. The atmosphere is often more intimate, and customers can sit at the counter to watch the sushi chef at work.
・High-end Sushi Restaurants:
High-end sushi restaurants, especially in cities like Tokyo, Kyoto, or Osaka, can be quite expensive, with meals ranging from ¥10,000 to ¥30,000 or more ($100 to $300 USD). At these exclusive establishments, known as sushi-ya, the focus is on premium ingredients, such as the finest cuts of tuna or rare seasonal fish, and the skill of the sushi chef. The dining experience is more personalized, with chefs crafting each piece of sushi in front of you and explaining the origin and preparation of each ingredient.
・Sushi Takeout or Supermarket Sushi:
For a quick and budget-friendly option, sushi is also available in supermarkets and convenience stores across Japan. Prices are typically between ¥500 and ¥1,000 ($5 to $10 USD) for a sushi set. While the quality may not match that of a sushi restaurant, it is still fresh and a convenient option for those looking for a quick meal.