Here’s a mind-bender: sushi isn’t about fish. Shocking, right? The word “sushi” refers to the rice—specifically, rice seasoned with vinegar, sugar, and salt. That sticky, tangy bed is what makes sushi, sushi. Raw fish? That’s just one topping option. Sashimi’s the fish-only deal—no rice, no sushi status. This rice obsession is why sushi chefs train for years, sometimes a decade, just to master the grain. Too sticky, it’s a mess; too dry, it falls apart. The perfect sumeshi (sushi rice) is an art form, served warm to match your body temp for max flavor.
This rice-first focus explains sushi’s variety. Nigiri’s the classic—fish on rice. Makizushi rolls it up with nori (seaweed). Temaki’s a cone-shaped hand roll. Chirashizushi scatters toppings over a bowl. Oshizushi presses it into boxes. Even inarizushi skips fish entirely, stuffing rice into fried tofu pouches. No rice? No sushi. It’s the glue—literally and figuratively—that holds the dish together.