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|Alternative names||すし, 寿司, 鮨|
|Course||appetizer, main dish|
|Place of origin||Japan|
|Associated national cuisine||Japanese cuisine|
|Serving temperature||cold, hot|
|Main ingredients||vinegared rice|
|Ingredients generally used||raw seafood, vegetables, tropical fruits|
Sushi (すし, 寿司, 鮨?) is the Japanese preparation and serving of cooked vinegared rice (鮨飯 sushi-meshi) combined with varied ingredients (ネタ neta), chiefly seafood, vegetables, meat (usually fish), and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient in all cases is the rice, also referred to as shari (しゃり) or sumeshi (酢飯).
Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients, and many other sorts are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish.
Sushi is often confused with sashimi, a related Japanese dish consisted of thinly sliced raw meat or fish and an optional serving of rice.
Sushi originates in a Southeast Asian dish, known today as nare-zushi (馴れ寿司, 熟寿司,) - salted fish, stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded for consumption. This early type of sushi became an important source of protein for its Japanese consumers. The term sushi comes from an antiquated grammatical form no longer used in other contexts, and literally means "sour-tasting"; the overall dish has a sour and umami or savoury taste. Narezushi is still made in Japan to this day.
|Sushi roll name||Definition|
|Alaska(n) roll||a variant of the California roll with raw salmon on the inside, or layered on the outside.|
|Boston roll||An uramaki California roll with poached shrimp instead of imitation crab.|
|British Columbia roll||contains grilled or barbecued salmon skin, cucumber, sweet sauce, sometimes with roe. Also sometimes referred to as salmon skin rolls outside of British Columbia, Canada.|
|California roll||consists of avocado, kani kama (imitation crab/crab stick) (also can contain real crab in "premium" varieties), cucumber, and tobiko, often made as uramaki (with rice on the outside, nori on the inside)|
|Dynamite roll||includes yellowtail (hamachi) and/or prawn tempura, and fillings such as bean sprouts, carrots, avocado, cucumber, chili, spicy mayonnaise, and roe.|
|Hawaiian roll||contains shoyu tuna (canned), tamago, kanpyō, kamaboko, and the distinctive red and green hana ebi (shrimp powder).|
|Mango roll||includes fillings such as avocado, crab meat, tempura shrimp, mango slices, and topped off with a creamy mango paste.|
|Michigan roll||includes fillings such as spicy tuna, smelt roe, spicy sauce, avocado, and sushi rice. Is a variation on spicy tuna roll.|
|New Mexico roll||originating in New Mexico; includes New Mexico green chile (sometimes tempura fried), teriyaki sauce, and rice. Sometimes simply referred to as a "green chile (tempura) roll" within the state.|
|Philadelphia roll||consists of raw or smoked salmon, cream cheese (the name refers to Philadelphia cream cheese), cucumber or avocado, and/or onion.|
|Rainbow roll||is a California roll uramaki with multiple types of fish (commonly yellowtail, tuna, salmon, snapper, white fish, eel, etc.) and avocado wrapped around it.|
|Seattle roll||consists of cucumber, avocado, cream cheese and raw or smoked salmon.|
|spicy tuna roll||includes raw tuna mixed with hot sauce infused mayonnaise.|
|Spider roll||includes fried soft-shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and sometimes spicy mayonnaise.|
|Makisu||Bamboo rolling mat|
|Ryoribashi or Saibashi||Cooking chopsticks|
|Shamoji||Wooden rice paddle|
|Makiyakinabe||Rectangular omelette pan|
|Oshizushihako||a mold used to make oshizushi|
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