Jakarta (ANTARA) – Sushi is a typical Japanese culinary dish that has become world famous. This rice-based dish is known for its deliciousness and the various variants offered.
Maki sushi is one type of sushi that is best known to the public. It is round and usually filled with slices of cucumber, salmon and egg, which are then rolled in rice and nori or seaweed.
Apart from that, some people also modify the contents of sushi by adding avocado, beef, or seafood such as shrimp.
However, there are actually many variations of sushi consumed in Japan. Even though sushi is very popular in Indonesia, many people are not familiar with the various types of sushi that exist. Here are some types of sushi that you need to know.
Types of sushi
1. Makizushi
Makizushi is a type of sushi consisting of rice and other ingredients rolled in seaweed (nori) and then sliced. Generally, makizushi contents include rice, salmon or tuna, cucumber, eggs (tamago), and Japanese radish (daikon). This sushi was first created in the 1700s in Japan after the discovery of seaweed sheets.
One derivative of makizushi is uramaki, which means “upside down.” In uramaki, the outer layer consists of rice, while nori is inside. Uramaki was created in California in the 1960s, with the California roll being one of the most famous types, filled with avocado, imitation crab, and cucumber.
2. Gunkan
Gunkan, which means “warship,” is a type of long-shaped sushi with “walls” of nori. It is said that gunkan was created in the 1940s in Ginza, Tokyo. Making gunkan involves sushi rice wrapped in nori, with space on top for various toppings.
Commonly used toppings include uni (sea urchin), ikura (salmon roe), and toro (fatty tuna belly). This sushi is not only a mainstay menu in restaurants, but is also often found in bento boxes sold at various stations in Japan.
3. Nigiri
Nigiri has a simple form, consisting of rice with toppings on top, such as tuna, tamago, shrimp and other seafood. Nigiri sushi is a type of sushi first created in the 1800s, also known as “edo-mae,” which means “in front of Edo” (Tokyo). In those days, seafood for nigiri was caught from Tokyo Bay.
Interestingly, although salmon nigiri is now common in Indonesia, Japanese people only became familiar with salmon in the 1990s. This is caused by a parasite found in salmon from the Pacific Ocean, which makes it unsafe to eat raw.
Salmon was finally accepted as a sushi topping after a massive campaign from the government of Norway, one of the world’s largest salmon exporters.
4. Temaki
Temaki is a type of cone-shaped sushi, similar to an ice cream cone. This sushi is made by rolling rice and topping it with nori or seaweed. Temaki is quite easy to prepare at home.
Temaki should be eaten directly with your hands, without using chopsticks. To maintain the crunchiness of nori, it is recommended to consume it immediately before the moisture absorbs it. Common toppings for temaki include shiso leaves, umeboshi (salted plums), toro, natto, and tamago.
5. Inari zushi
Inari-zushi is different from the other types of sushi that have been discussed. This sushi does not use nori, but aburaage (fried tofu) which has been seasoned with mirin, soy sauce, dashi stock and sugar.
The taste is sweet and savory, combined with soft rice. Similar to gunkan, inari-zushi can also be topped with toppings, such as tamago, squid, shrimp and mushrooms. This type of sushi is quite popular as a bento dish choice. The name inari-zushi is taken from the god in the Shinto religion, namely Inari, who is said to really like tofu.
6. Oshizushi
Oshizushi, which means “pressed sushi,” is also known as hakozushi or “square sushi” because of its appearance. This sushi comes from Osaka and is made by arranging the ingredients layer by layer in an oshiwaku (press box).
Common ingredients include tuna and gizzard shad. After pressing, the sushi is removed from the box and cut into squares, triangles, or rectangles, usually decorated to make it attractive when served. Oshizushi is also popular as a bento box menu.
7. Kakinoha zushi
Kakinoha-zushi is a menu that originates from Nara and was created in the Edo period (16th century). In Japanese, “kaki” means persimmon leaf. As the name suggests, this sushi consists of rice wrapped in persimmon leaves and a topping of seafood such as tuna.
The choice of persimmon leaves was influenced by Nara’s location which is far from the ocean, so these leaves are used to “import” seafood. Persimmon leaves have antibacterial properties and provide a distinctive aroma to the wrapped fish.
8. Chirashizushi
Chirashizushi means “scattered sushi.” This dish is similar to a typical Japanese rice bowl, but uses rice seasoned with vinegar and various raw toppings such as tuna, tamago, shrimp, and ikura. Chirashizushi is usually served with attractive food decorations and decorations.
9. Sasazushi
Sasazushi is a type of sushi originating from Nagano prefecture. In Japanese, “sasa” means bamboo leaf. This sushi consists of rice and pugasan wrapped in bamboo leaves. Commonly used toppings include bamboo shoots, beans, miso, mushrooms, tamago, and salmon.
The types of sushi described above offer a variety of variations that are not only appetizing, but also rich in nutritional benefits from fresh ingredients. Currently, various types of sushi can be enjoyed in many Japanese restaurants in Indonesia, ranging from traditional ones to those that have been modified to suit local tastes.
Reporter: M. Hilal Eka Saputra Harahap
Editor: Maria Rosari Dwi Putri
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