What is Sushi? Sushi is a type of food prepared from rice and raw fish, and the keyword here is rice, not fish. Rice is dipped in vinegar and can go with all kinds of ingredients. Sushi bars and Japanese restaurants have been gaining more and more prominence and recognition worldwide.
Low in fat, sushi provides protein, carbohydrates and fiber. With its lean protein and omega 3 intake, it is an excellent food source and contains very few bad fats. It is worth recalling that the omega 3 is good for physical and mental condition, and protects against cardiovascular disease. The envelope used for seaweed rolls or maki, seaweed called nori , is rich in essential vitamins and minerals. Wasabi and ginger both have antibacterial qualities, and ginger is widely regarded as facilitating the digestion and improving circulation.
There are many types of fish used in the making of sushi. Some are more available than others and some are only restricted to certain parts of the world. These types include Ahi (aaa-hee), Aji (ah-jee), Akagai (ah-ka-gah-ee), Ama Ebi (ah-mah-eh-bee), Ankimo (ahn-kee-moh), Anko (ahn-koh), Aoyagi (ah-oh-yah-gee), Awabi (ah-wah-bee), Ayu (ah-yoo), Bonito (bo-nee-toh), Buri (boo-ree), Buri Toro (boo-ree toh-roh), Butaniku (boo-ta-nee-koo), Chikuwa (chee-koo-wah), Hikari-mono (hee-kah-ree-mo-no), Himo (hee-moh), Hokkigai (hohk-kee-gah-ee), Hotate-Gai (hoh-tah-teh-gah-ee), Ika (ee-kah), Inada (ee-nah-dah), Inari-Zushi (ee-nah-ree-zoo-shee), Kaibashira (kah-ee-bah-shee-rah), Kajiki (kah-jee-kee), Mirugai (mee-roo-ghai), Namako (nah-mah-koh), Neta (neh-tah), Odori ebi (oh-doh-ree-eh-bee), Ohyo (oh-hyoh) and many more.
Each type of this fish is served in a different way. The Ama Ebi, for example, is a kind of sweet shrimp that is served raw on nigirizushi as opposed to Ebi with is another form of shrip served cooked. The Chutoro, on the other hand, is the belly part of the tuna fish. There are various kinds of sushi, each served in a different way using different type of fish. Sushi types include nigirizushi, gunkanmaki, temarizushi, makizushi, Temakizushi, oshizushi, inari and sashimi. They are often complemented with marinated ginger or soy sauce.