Sushi is a famous Japanese culinary tradition involving vinegared rice (shari) paired with diverse ingredients (neta). Common varieties include:
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Nigiri Sushi: The most well-known type, consisting of a hand-pressed oval mound of rice topped with slices of raw or cooked fish like salmon, tuna, or eel. A dab of wasabi is often placed between the rice and topping.
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Maki Sushi: Rolls of sushi rice and fillings such as fish or vegetables wrapped in a seaweed sheet (nori). Subtypes include hosomaki (thin rolls with one filling), futomaki (thick rolls with multiple fillings), and uramaki (inside-out rolls with rice on the outside).
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Temaki Sushi: Cone-shaped hand rolls filled with rice and seafood or vegetables, eaten by hand.
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Chirashi Sushi: A bowl of vinegared rice topped with a colorful assortment of raw fish, vegetables, and garnishes like shredded egg and salmon roe.
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Gunkan Maki: "Battleship" sushi, where a nori strip wraps rice and soft, loose toppings like sea urchin or salmon roe.
Sushi is celebrated not only for its taste but also for its aesthetic appeal, with chefs carefully crafting each piece to balance flavor, texture, and visual beauty. Regional and modern adaptations have expanded its global popularity, making it an iconic element of Japanese food culture.
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