Notes: In Japanese, when a prefix is attached, sushi is spelled with zu instead of su.
It might be impossible to cover every type of sushi, but here are the popular ones you’ll encounter: Outside of Japan, you’ll even find trendy western sushi that incorporates new presentations and ingredients like avocado that become popular all over the world. Then you have the present-day sushi where they may be rooted in the Japanese tradition but have gone through some creative makeover or individual rendition by modern chefs. There is also sushi that is specific to the region. There is traditional-style sushi in which pristine slices of fresh raw fish and seafood atop vinegared warm rice. Like all kinds of popular food in Japan, sushi comes in a wide range of varieties that have continued to evolve. This particular style of sushi is known as nigirizushi (にぎり寿司), and is still popular today. It was not until the early Edo period (1603–1868) that fresh fish was served over vinegared rice and seaweed, which defines the modern-sushi of today. It continued on further development, and in Osaka, they began preparing sushi by pressing into shape with bamboo molds. To enhance the taste and to prolong the preservation, the Japanese started adding vinegar into the preparation of Narezushi, and eventually, the fermentation process was no longer needed. This so-called early sushi was then spread into China and later Japan. As a method of preservation, the rice prevents the fish from spoiling and can last up to several years. This may come as a big surprise, but sushi is said to have originated in Southeast Asia from a dish known as Narezushi, salted fish wrapped in fermented rice.
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