Sushi is Japan’s most famous culinary staple, typically made with rice and fillings wrapped in a sheet of dried seaweed.
However, the term sushi is actually a generic term covering a wide range of varieties that can be made with many different ingredients and in just as many forms.
Although the dish has mistakenly become synonymous with raw fish, the main ingredient in every type of sushi is simply vinegared rice.
Originally, sushi was only a method of preserving fish – it was first developed in Southeast Asia but came to Japan in the 8th century.
Over time, the dish slowly evolved.
By the 19th century, sushi as we know it today was invented.
In addition to rice, which can be white or brown, other ingredients include seafood, meat, and vegetables, which can be raw or cooked.
Sushi can be eaten with chopsticks or fingers, and is usually served on a platter or in a bento box with a compartment for sauces (usually soy sauce).