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Sushi Types

Overview

Sushi (すし、寿司 , 鮨 , 鮓 , 寿斗 , 寿し , 壽司 ?) is a Japanese food consisting of cooked vinegared rice (shari) combined with other ingredients (neta).

Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.

ChirashizushiChirashizushi ちらし寿司 , "scattered sushi") is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi).

Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl.

There is no set formula for the ingredients and they are either chef's choice or sometimes specified by the customer. It is commonly eaten because it is filling, fast and easy to make.

Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.neta is seafood.

Inarizushi

Inarizushi (稲荷寿司 ) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu.

The pouch is normally fashioned as deep-fried tofu (油揚げ , abura age). Regional variations include pouches made of a thin omelette (帛紗寿司 , fukusa-zushi, or 茶巾寿司 , chakin-zushi).

It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi".

Makizushi

Makizushi 巻寿司 , "rolled sushi"), Norimaki (海苔巻き , "Nori roll") or Makimono (巻物 , "variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat, called a makisu ( 巻簾 ).

Makizushi is generally wrapped in nori (seaweed), but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley.

Makizushi is usually cut into six or eight pieces, which constitutes a single roll order.

Narezushi

Narezushi (熟れ寿司 , "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone).

As days pass, water seeps out and is removed. After six months this funazushi can be eaten, remaining edible for another six months or more

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A : 235 Nguyen Van Cu, district 1, Ho Chi Minh

P : 84 8 3925 7777

W: http://www.hotelnikkosaigon.com.vn

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