'Sushi' is freshfish or other seafood served with rice, but what is usually added to the rice?
Sushi of enhancing both taste and preservation. In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. The primitive sushi would be further developed in Osaka, where over several centuries it became "oshi-zushi" or "hako-zushi"; in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds. It was not until the Edo period (1603-1868) that fresh fish was served over vinegared rice and nori. The particular style of today's "nigirizushi" became popular in Edo (contemporary Tokyo) in the 1820s or
Sushi difficulty of acquiring fresh seafood compared to Japan, raw seafood (e.g., sashimi) is not as prevalent of a component in American-style sushi. Since rolls are usually made to-order it is not unusual for the customer to specify the exact ingredients desired (e.g. salmon roll, cucumber roll, avocado roll, Shrimp/tuna tempura roll, tuna roll, etc.). Though the menu names of dishes often vary by restaurant, some examples include: All sushi has a base of specially prepared rice, complemented with other ingredients. "Sushi-meshi" (also known as "Su-meshi" , "shari" , or "gohan" ) is a preparation of white, short-grained, Japanese rice mixed