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Imitation crab, avocado, cucumber, tuna, salmon, yellowtail, and shrimp make Rainbow Roll.

Imitation crab, avocado, and cucumber make California Roll.

Tuna and spicy mayonnaise make Spicy Tuna Roll.

Avocado, shrimp tempura, and eel sauce make Shrimp Tempura Roll.

Those are just four examples of the many contemporary types of sushi that were innovated over the years when sushi was going worldwide. Besides what may be familiar to many, a broad variety of sushi creations that vary in size, shape, as well as flavor went on to take form not only in Japan, but also in other parts of Asia and the world. To many, especially those foreign to Japan, sushi is regarded to be the time-honored Japanese dish, although most on restaurant menus today are frequently and  noticeably westernized versions of sushi.

Making Sushi – Types Of Sushi

Sushi is deemed to be a Japanese cuisine that requires skill, mastery and artistic ability. The primary component of sushi is vinegar-seasoned rice. In fact, “sushi” basically means “sour” because of its origin where sushi relates to salted fish placed on fermented rice. Traditional sushi combines this vinegar-seasoned rice with either raw or cooked fish and some vegetables. Wasabi, soy sauce, and pickled ginger often go with sushi.

Contemporary types of sushi combine traditional and at times unconventional or outlandish ingredients. The vinegar-seasoned rice is still a primary component and topped with either raw or cooked fish, seafood, seared or cooked meat, and vegetables. Although contemporary, there is a distinction between Japanese sushi and Westernized sushi. described in brief several of the most popular types of sushi. It does not discuss the components of a sushi, but rather explains in a nutshell the different ways sushi is prepared. It is interesting to know how such simple ingredients can make a variety of visually appealing, mouthwatering and flavorful dishes. Among the types of sushi briefly discussed by includes:

  • Nare Sushi / Narezushi – This has a very close resemblance to the original shape of sushi. It is fermented fish in rice and salt and preserved for a certain number of months prior to being eaten. At the end of the fermentation process, the rice is disposed of and only the fish is to be eaten. 
  • Inari Sushi / Inarizushi – Typically, this is sushi rice only that is stuffed in hollow fried tofu. 
  • Nigiri Sushi / Nigirizushi – This is the most popular type of sushi. It hand-pressed to create an oval shape. Various toppings can go with nigiri. While it is common in sushi restaurants, Japanese sushi chefs undergo intensive training to learn and master the preparation of nigiri.

Whether traditional or contemporary, it will be a great thing to learn about the different ways sushi is prepared. This kind of knowledge can help you better understand and differentiate sushi, especially when you are given a menu with a long list of sushi varieties. Read more about the types of sushi on