In the past 30 years, sushi has moved from the exclusive milieu of chic big-city restaurants to American grocery store cold cases. This Japanese delight typically combines raw seafood with rolled rice to make a flavorful, attractive morsel. Here’s what you need to know. – John Wenzel
Rice, not fish. “Sushi” technically refers to the sticky rice used as the base of most pieces. A delicate vinegar makes the rice flexible and slightly tart.
Popular varieties. Nigiri, plump little fingers of rice topped with raw fish or shellfish, is the most common type. Temaki (cone-shaped rolls) and Maki (rice and seaweed with fish or vegetables) are other popular varieties.
Etiquette. Remember to dip the roll in shoyu (soy sauce) fish-side down so as to draw out the flavor. Sushi may be eaten with one’s hands, while sashimi (raw seafood without the rice) may not. And yes, it’s OK to eat the whole thing in one bite.
It’s not a topping. Those thin slices of gari (pickled ginger) at the side of your plate should be used to cleanse the palate between pieces of fish, not as a topping.
A healthy treat. Sushi is high in protein and an excellent source of Omega 3 fatty acid. A typical serving of eight to 10 pieces is often only 350 to 400 calories.
Don’t risk it. Sushi should never smell fishy and should be firm, not slimy, to the touch. If you’re in doubt, leave it alone.
All ages show. As demand has grown, the amount of time an itamae (sushi chef) must spend in training has decreased from a minimum of 10 years to between three and seven. Not ready for that kind of commitment? Grocery stores like Wild Oats and culinary institutes also offer beginner lessons.
Sources: sushifaq.com, Sushi Mori Restaurant
