In the old days, the word “sushi” meant finished products containing fish. Interestingly, rice was used to preserve the fish. The lowest varieties of rice were used for this purpose. Over time, the Japanese learned to preserve fish in other ways, and sushi did not appear in its current form until the early 20th century. Only the composition of sushi has changed in the last hundred years, but the technology of making it has remained the same.
Over the last 10 years, interest in Japanese cuisine has grown tremendously. If in the past sushi was taken as an exotic dish, now it is familiar to almost everyone. Sushi is not just raw fish that many people either love or are afraid of. A variety of sushi dishes can also be prepared from baked or cooked meat products, fish or vegetable ingredients.
Modern Japanese cuisine boasts a large number of sushi recipes, while a recipe with the same name can vary greatly from restaurant to restaurant. When it comes to classic sushi, it is customary to point out some recipes that are used in practically all food places and which are almost no different from each other.
In most cases, fish or seafood is used as a filling. Alternatively, it is customary to highlight vegetables. The fish does not necessarily have to be cooked, and some recipes can also use raw fish. The most popular are tuna, eel, salmon and golden tail. They are found in most Asian dishes. If you prefer seafood, the most popular are squid, octopus and shrimp.
Many people confuse sushi with rolls, imagining that they are the same dish, but this statement is not quite true. In short, rolls are a special type of sushi. For example, nigiri is also a special type that, unlike rolls, is not turned into nori, but is made in the form of a small oval rice cake, on which a fish filling is placed.