When Sushi is mentioned, most people are unsure of what it is. They immediately recognise it is a raw fish dish but that is about the limit of their knowledge.
Actually the word, Sushi means vinegared rice, but it has now become commonly used as a term to describe bite sized raw fish on a bed of rice (Nigiri), or a type of rice and seaweed roll filled with fresh fish and vegetables (Maki). Usually there is an accompanying dip of shoyu (Japanese soy sauce).
Sushi is both delicious and nutritious and its preparation has evolved over centuries into an art form.
Sushi dishes contain many healthy ingredients and are low in fat. The bite sized pieces help weight watchers eat more slowly, however seaweed used in the dish may mean a slightly higher salt intake.
Sushi should always be kept cool and not stored for more than eight hours after preparation because of the risk of microbial growth. There is always a risk of eating raw fish because of the small risk of exposure to bacteria or parasites. Therefore it would be good common sense for a pregnant woman or those with immune disorders not to eat Sushi.
The origins of Sushi dates back to the seventh century when South-east Asians developed a pickling technique. The Japanese adapted the technique for packing rice and fish. As the fish began to ferment the rice produced lactic acid, which in turn, pickled the fish. As the technique was improved upon over time, many unique, healthy, beautifully presented dishes appeared.
Today, Sushi continues to grow in popularity.
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