There are eight basic styles of sushi, but only four styles predominate in America. (Sashimi, thinly and artfully sliced fish or occasionally meat, is NOT sushi. You can order sashimi at a sushi restaurant but because no rice is involved, it’s not sushi!)
Since the 17th century, sushi has evolved into a culture of strict rules and standards taken very seriously by sushi chefs. It takes many years to master the art of sushi making. The cut of the fish, the grain, the part of the fish the cut comes from, the waters it comes from – all of these matter to the connoisseur. Chefs are trained to recognize important attributes such as color, small, freshness and freedom from parasites that might go undetected in commercial inspection. Sometimes fish is fresh, often flash-frozen right on the boat. There are a variety of ways to ensure that the fish stays fresh and safe in the restaurant and master sushi chefs are well trained in these most important practices.
For us amateurs, we can take notice of the rice, which should be at room temperature and not fall apart when bitten into. Once in the mouth, the sushi rice should separate. To achieve this delicate balance, sushi chefs learn how to apply just the right amount of pressure to make the outer layer denser. In Japan sushi is eaten with the fingers. Because most Americans use chopsticks, rice is packed more tightly here, creating less than ideal texture. It’s so much easier to use the fingers, so don’t hesitate. It’s sushi etiquette!
