Sushi: The Iconic Taste of Japan – History, Recipe & Best Places to Try

Skill Level: Moderate, beginner-friendly with guidance

Steps for the Best Sushi  Recipe:

• Cook and season Japanese short-grain rice

• Prepare fillings (thin slices of seafood or veggies)

• For rolls: layer rice and fillings on a sheet of nori, roll, and cut

• For nigiri: shape the rice by hand, top with fish

Tips:

• Use The Japanese dish-grade fish for safety

• Wet hands to prevent rice sticking

• Clean your knife with a damp towel between cuts

Where to Eat Sushi in Japan

Looking for Best Place to try on your trip? Here are the top picks:

• Sukiyabashi Jiro (Tokyo) – Michelin-starred and world-famous

• Sushi Saito (Tokyo) – Intimate and elite omakase experience

• Sushiro – Budget-friendly conveyor belt option

• Nishiki Market (Kyoto) – Traditional snacks and sushi on-the-go

• Tsukiji Outer Market (Tokyo) – Legendary for freshness and variety

Drink Pairings & Sides

Drinks:

• Green tea (ocha) – Traditional and aids digestion

• Sake – Harmonizes with the flavors

• Japanese beer (Asahi, Sapporo)

• White wine – Dry whites like Riesling pair well

Popular Side Dishes:

• Miso soup

• Seaweed salad

• Tempura

• Edamame

• Pickled veggies

Interesting Facts

• The word “sushi” refers to the vinegared rice, not the fish

• Real wasabi is rare outside Japan—often replaced with horseradish

• Barack Obama famously dined at Sukiyabashi Jiro

• Conveyor belt sushi (kaitenzushi) was invented in Osaka in 1958

Health Benefits

This dish isn’t just tasty—it’s healthy too:

• High in protein and omega-3 fats

• Low in saturated fat

• Seaweed adds essential iodine

• Adaptable to diets: vegan (avocado rolls), keto (sashimi), gluten-free (with tamari)

How to Cook It at Home

Ingredients:

• 2 cups  rice

• 3 tbsp rice vinegar

• 2 tbsp sugar

• 1 tsp salt

• Sushi-grade tuna/salmon

• Nori sheets

• Cucumber, avocado

Instructions:

1. Rinse and cook the rice. Add vinegar, sugar, salt.

2. Lay nori on bamboo mat, spread rice evenly.

3. Add fillings and roll tightly.

4. Cut with a damp knife and serve.

Home Tips:

• Chill your knife before slicing

• Keep rice at room temperature for rolling

Global Fusion & Adaptations

The influence of this traditional Japan cuisine is worldwide:

• California Roll (USA)

• Sushi Burrito (U.S.)

• Sushi Pizza (Canada)

• Kimchi Rolls (Korea)

• Vegan options using quinoa, tofu, or beetroot

Comparison with Similar Dishes

vs Ceviche (Peru)

• The Japanese dish: Uses vinegared rice with raw fish or vegetables.

• Ceviche: Raw fish marinated in citrus juices (like lime).

• Difference:

  • The Japanese dish is mild, clean-flavored; ceviche is tangy and spicy.

  • Ceviche is served cold and without rice.

  • The Japanese dish is often eaten with soy sauce and wasabi; ceviche with chili and corn.

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vs Sashimi (Japan)

• The Japanese dish: Includes vinegared rice.

• Sashimi: Just thin slices of raw fish, no rice.

• Difference:

  • The Japanese dish is a complete dish; sashimi is usually served as an appetizer.

  • Sashimi focuses purely on fish texture and freshness.

  • The Japanese dish combines fish with balance in rice, seaweed, and garnish.

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vs Poke Bowl (Hawaii)

• The Japanese dish: Structured, neatly rolled or pressed.

• Poke Bowl: Cubed raw fish over rice with toppings (avocado, sesame, sauce).

• Difference:

  • Poke is mixed and casual; sushi is elegant and minimal.

  • The Japanese dish uses vinegared rice; poke uses plain rice.

  • Poke is influenced by Hawaiian and Japanese flavors.

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vs Chirashi (Japan)

• The Japanese dish: Comes in rolls, nigiri, or hand-formed shapes.

• Chirashi: “Scattered sushi” — raw fish and toppings over a bed of sushi rice.

• Difference:

  • Chirashi is a bowl version of sushi, no rolling needed.

  • Easier and faster to prepare than sushi rolls.

  • Ideal for casual meals or large servings.

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vs Kimbap (Korea)

• The Japanese dish: Often includes raw seafood, less seasoning in rice.

• Kimbap: Rolled with cooked meat, vegetables, and sesame-flavored rice.

• Difference:

  • Kimbap rice is seasoned with sesame oil, not vinegar.

  • No raw fish in kimbap — usually uses ham, egg, or bulgogi.

  • Kimbap is more like a Korean picnic snack.