A Behemoth Sushi Post

This post will be about what I'm sure you've already noticed is probably my favorite food: sushi.

このポストはきっと私の一番好きだともう気づいた食べ物について、寿司です。

First, a bit of explanation as to what, exactly, sushi consists of. The term sushi, basically, means any dish that consists of vinegar-seasoned rice. It doesn't need to have seaweed, it doesn't need to have raw fish. As long as the rice is seasoned with vinegar, it can be called sushi.

まずは、寿司は何だと、少し説明する。「寿司」っていうのは、基本的に、酢で味を付けた米飯です。かならずしも、海苔やさしみが要るとは限らないってこと。米飯が酢味付け限りでは、「寿司」と言える食べ物なんです。

Of course, we are all familiar with sushi topped with raw fish. However, there are many kinds of vegetarian, or non-raw, sushi toppings. Sushi toppings are called "neta" in Japanese.

たぶん、さしみのネタの寿司が誰でも知っていると思います。しかし、色々なヴェジェタリアンか生のままではないネタもあります。ところで、ネタっていうのは、寿司のトッピングです。

There are four main kinds of sushi (in my experience). The first, which I think Americans are most familiar with, are sushi rolls. Normally they have the rice on the inside, but there are also "inside-out" rolls, like California rolls, that have the rice on the outside.

私が知っているかぎり、主な寿司の種類は、四つあります。まずは、アメリカ人が一番知っている巻き寿司です。普通は、米が海苔の中だけど、その逆にカリフォニアロールみたいに、米が外に付けてある「裏巻き」もあります。

An umeboshi and shiso leaf roll.

An inside-out style California roll.

The next type is "nigiri" sushi. Nigiri sushi is a thumb-sized ball of rice, on top of which sits the neta. Salmon　and tuna are common nigiri-style neta. 

次は、「にぎり」寿司です。「にぎり」っていう寿司の種類は、親指ぐらいの大きさの米の塊。その上は、ネタが少し押して付けてある。例えば、鮭とかマグロとかが通常なネタたんだね。

Seared salmon with onions

Tuna, a classic.

Rolled omelet secured with a thin strip of nori.

The third type is probably less well-known to westerners: gunkan sushi. "Gunkan" means battleship, and refers to the boat-esque way the nori is wrapped around the rice, creating a kind of bowl for the neta. This kind of sushi is suited for more messy toppings, like fish roe, natto, and various salads.

三番目は、軍艦寿司。「軍艦」というのは、戦争で使われている、武器とか持っていく船です。どうして軍艦と呼ばれているというと、形は船みたいなんだね。いくら、納豆、色々なサラダのようなネタにハマっている寿司です。

Tobiko, or flying fish roe, sushi.

Tuna salad sushi. This is a real fan-favorite.

One of my favorites, tuna mixed with scallions, or "negi toro."

Corn salad sushi. Yes. This exists. It also tastes pretty good.

And finally, one of my favorite ways to eat sushi. Chirashi sushi. "Chirashi" is a term that means scattered or thrown about. Chirashi sushi is basically a sushi "bowl", if you will. On a bed of rice, toppings are evenly distributed, or perhaps laid down more artistically, and it generally eaten with no nori wrapping. 

そして、最後に、私が好きな寿司の食べ方です。散らし寿司。散らし寿司は、なにか、「寿司丼」みたいな物。下は米で、上は、ネタがかけてあって、海苔を使わずに食べる寿司です。

Chirashi sushi with egg, salmon, salmon roe, mushrooms and lotus root.

I could talk about many more things, like the history of sushi and its evolution through the ages, but I think this will do as a primer for the moment. Maybe some other time I'll write about other forms of sushi, like oshizushi or funazushi. For now I'll leave you with some more pictures of deliciousness.

これから寿司の歴史とか初めて作られた時代からどんなふうに変わったかとかって話ができるだろうけど、取り敢えずこれでプライマーとして十分だと思うね。後は押し寿司やふなずしについて書こうかなとおもっているけど、今はもっと写真で終わろうね。

Salmon with cheese and basil mayo.

Miso and crabmeat. Looks weird, but it tasted pretty good.

Eggplant on sushi! I'm not sure what preparation turns the color so blue.

Beef kalbi sushi.

Pork with mayo and scallions. Believe it or not, I tend to eat the most red meat when I go out for sushi. This is compared to the approximately zero red meat I eat at home.

Ja, mata ne.

じゃ、またね。