Dish · japanese
Sushi
Vinegared rice paired with raw fish, formed by hand into pieces or rolled with nori, and dipped lightly in soy sauce. The rice, seasoned and cooled to body temperature, matters as much as the fish on top.
Where it comes from
Sushi began as narezushi, fish preserved by packing it in fermented rice for months, a method for keeping fish edible before refrigeration. Edo-period Tokyo shortened that process into fast, fresh nigiri served from street stalls, closer to what's eaten today.
What cooks argue about
Sushi chefs argue over rice temperature, served just above body heat versus fully cooled, and over how much vinegar to mix in, since too much overpowers the fish and too little leaves the rice bland.
Versions
Nobody has published a sushi here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
rice vinegar