Knowra Sushi Sushi A Japanese dish built around rice seasoned with vinegar and combined with toppings or fillings. Its ingredients may include seafood, vegetables, or egg.
Sumeshi : Japanese rice seasoned with vinegar, sugar, and salt for sushi. Its seasoning gives sushi rice its characteristic tang and balance.
Nigiri : A hand-formed mound of sushi rice topped with fish, seafood, or another ingredient. It is a prominent sushi style in which rice and topping remain exposed.
Narezushi : An early form of sushi in which fish is fermented with rice for preservation. It represents the preservation method from which later sushi traditions developed.
Poke : A Hawaiian dish of seasoned raw fish, often served over rice with varied toppings. Its rice bowls resemble some sushi presentations, but its culinary tradition and seasoning differ.
Nori : Edible dried seaweed made from cultivated red algae. Nori wraps many sushi rolls and adds a crisp, marine flavor.
Makizushi : Sushi made by rolling rice and fillings in nori or other wrappers. Rolling turns sushi ingredients into sliced, portable portions.
Edo period : The period of Japanese history from 1603 to 1868, when the Tokugawa shogunate ruled. Rapid urban life in Edo helped foster quick-serving sushi styles.
Kimbap : A Korean seaweed roll filled with rice and ingredients such as vegetables, egg, or meat. Its rolled form resembles makizushi, but the rice is typically seasoned differently.
Wasabi : A pungent Japanese condiment made from the grated rhizome of Wasabia japonica. Its heat is commonly paired with sushi, especially seafood.
Temaki : A hand-rolled cone of nori filled with sushi rice and other ingredients. Its cone shape is assembled and eaten by hand.
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