CHIRASHI ZUSHI ("SCATTERED SUSHI")

Chirashi sushi is a type of sushi that has toppings, called gu, “scattered” on a bed of rice. Although chirashi toppings can be nearly anything, pieces of vegetable are the most common.

The rice should be packed enough so that the rice will not break apart when you eat it, but loose enough so that it is not a solid mass. Chirashi rice has more vinegar and less sugar than the rice used for nigiri.

Contrary to popular belief, the most common form of chirashi in Japan is made without fish. But on the off chance that chirashi is served with fish, you might get a lot of it! Chefs will generally use abnormally-shaped fish that aren’t right for nigiri in the chirashi, giving you that extra little last-minute perk. It is a good choice for anyone who is going to a restaurant for the first time and would like to sample a variety of the restaurant’s fish.

Chirashi is often served in Japanese homes because it is simple to make and fills its eaters bellies. In Japan, where extra time is hurried, a lot of people opt for chirashi sushi as a quick bite to eat. Where fast food is a staple for Americans, chirashi sushi is, simply, a staple for the Japanese. In fact, it is so convenient that train station vendors commonly sell chirashi sushi in lunchboxes, packaged for workers or for picnics.

On March 3rd, an annual festival called The Doll Festival is celebrated in Japan. The meal prepared for the Doll Festival is composed of chirashi, clam broth, and a salad with shellfish and green onions.

MAKI ZUSHI

Maki Sushi are wrapped sushi rolls, in the vein of something simple like California rolls. These are generally served in slices of 6 to 8. Maki is not generally loaded with purely fish and rice, like nigiri is, but it allows more room for creativity and diversity. These originated from Buddhist monks in the 13th century. They are now one of the most common types of sushi.

NIGIRI ZUSHI ("HAND-PRESSED" or "TO GRIP" SUSHI)

Nigiri Sushi is generally a blob of rice topped by various toppings. Nigiri is one of the most common types of sushi, and it is most likely what you will see in sushi photos because of its unique and refined look. Although nigiri sushi varies a huge amount as far as toppings go, it has a number of different shapes.

The importance of nigiri sushi lies in its ability to hold together. After all, who wants to eat sushi that falls apart before it makes it to your mouth?

OSHI ZUSHI ("PRESSED SUSHI")

A type of sushi that originated in Osaka, oshi sushi is created by, well, being pressed. With the use of wooden compresses, oshi sushi speeds up the sushi creation process and gives a wide amount of room for creativity.