History Of Sushi
The history of sushi started in the 8th century AD, when a new method of preserving meat and fish began to be used in Southeast Asia. Well-cleaned fish were salted and placed in a barrel or a ceramic dish in-between layer of cooked rice. The container was then covered with a rock. The fermenting fish would react with the rice, which produced an acid that served as a marinade. The whole thing was left in a dark, cool place for anywhere between two months to even three years! After the process was complete, the rice was thrown out.
Only in the 16th century was the process simplified, replacing nare-zushi with the nama-nara method. The next step consisted of using rice vinegar, which allowed for the dish to be prepared in one night, and also improved its taste. The sushi we know today appeared in the 11th century. The recipe for the so- called Edomae-zushi was created by Hanaya Yohei, a Japanese chef, who first served his specialty in 1824 in Edo, now Tokyo. He would serve the vinegar-soaked rice with fish and vegetables at his private bar, always preparing the food right before it was served.
The increasing popularity of sushi in North America. As well as around the world, has resulted in variations of sushi typically found in the West and rarely if at all in Japan. Such creations to suit the Western palate [were initially fueled by the invention of the California roll. A wide variety of popular rolls has evolved since. Some examples include:
California roll consists of avocado, kani kama (imitation crab stick), and cucumber, often made uramaki (with rice on the outside, Nori on the inside)
Caterpillar roll generally includes avocado, unagi, kani Kama, and cucumber.
Dynamite roll includes yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayonnaise. (Dynamite roll and Crunchy roll are essentially reversed in some parts of Canada, especially western Canada.)
Rainbow roll is typically a California roll topped with several various sashimi.
Spider roll includes fried soft shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and spicy mayonnaise.
Philadelphia roll almost always consists of smoked salmon, cream cheese, cucumber, and/or onion.
Salmon roll has grilled salmon skin with sweet sauce and cucumber.
Crunchy roll a California roll deep fried tempura-style, often topped with sweet eel sauce or chili sauce. (Dynamite roll and Crunchy roll are essentially reversed in some parts of Canada, especially western Canada.)
Seattle roll consists of cucumber, avocado, and raw or smoked salmon
Other rolls may include scallops, spicy tuna, beef or chicken or teriyaki roll, okra, vegetables, and cheese.