Dictionary | SushiUniversity

Nigiri sushi (握り寿司)

Sushi is a traditional type of Japanese cuisine mainly composed of a combination of shari (sushi rice or vinegared rice), fish or shellfish. Sushi can be broadly categorized as Hayazushi (quick sushi), where the vinegar is used with fish, and Narezushi (matured sushi), in which the fish is fermented with rice. In Hayazushi, vinegar is mixed with rice to make an acidic taste and eaten after sitting for a day or so. The sushi we know, made in front of customers to be eaten right away is Nigiri sushi. It is called “Edomae Sushi” because it was originally made using fish caught in the Edo Sea. The present-day Nigiri sushi (Edomae sushi) was first invented between 1810 and 1830 during the Edo period. Common belief is that it was invented by Yohei Hanaya or Matsugoro Sakaiya, both sushi chefs.