A dish known as narezushi (馴れ寿司, 熟寿司, "matured fish"), stored in fermented rice for possibly months at a … See more

The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely.
Due to rendaku consonant mutation, sushi is pronounced with zu instead of su when a prefix is att… See more

The increasing popularity of sushi worldwide has resulted in variations typically found in the Western world but rarely in Japan. A notable exception to this is the use of salmon. The Japanese have eaten salm… See more

Gimbap, similar to makizushi, is an internationally popular convenience food of Korean origin. It consists of gim (the Korean version of nori) rolled around rice seasoned with sesame oil, instead of vinegar, and a variety of in… See more

All sushi has a base of specially prepared rice, complemented with other ingredients. Traditional Japanese sushi consists of rice flavored with vinegar sauce and various raw or cooked ingredients.
Sushi-mes… See more

The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates (the rice only), vitamins, and minerals, as are gari and nori. Other vegetables … See more

Potential chemical and biological hazards in sushi include environmental contaminants, pathogens, and toxins.
Large marine apex predators such as tuna (especially bluefin) can harbor high levels of methylmerc… See more