Sushi 101

by Katy Berry

Sushi used to be a rare and exotic dining experience in America. It was difficult to come across and people were often skittish about eating something made with raw fish. Thanks to innovative sushi chefs, the number of sushi bars in America actually quintupled between 1988 and 1998. Today you can find sushi in nearly every city, and even prepackaged in grocery stores. But when exactly did this craving begin? Where did it come from? And what's the difference between maki and sashimi? We've got your answers right here.

The Rise of the Roll

The origin of sushi actually lies in China, where centuries ago fish was dried and pressed between vinegary rice, then covered with seaweed as a means of preservation. The term sushi actually refers to the prepared rice, not the fish. In the 18th century, a chef in Japan decided to nix the preservation aspect and recreate the meal with fresh ingredients. It became very popular in Japan, and for the next hundred years, the Japanese tweaked the dish, experimenting with different fishes and vegetables, eventually creating the sushi we know today. During its evolution, sushi also became more than just a meal, it became an art form. Skilled chefs began creating meals that were not only delicious, but beautiful too.

Still, sushi bars did not become popular in America until the mid-1980s, which also happens to be when the California Roll was invented in Los Angeles. American sushi chefs began incorporating non-traditional elements like avocado or cream cheese into their rolls, and soon sushi had shaken its fear-factor image and proved to be both tasty and healthy, a welcome change in fast-food America. Today, sushi is a household name, and believe it or not, some of the rolls invented here in America are now available in Japan, which could be considered quite the compliment.

Basic Sushi Types

Maki - This is probably the most visually recognizable type of sushi. The middle of the roll typically holds fish or veggies, which are then wrapped in rice and nori, a thin layer of seaweed. In some rolls, like the California roll, the rice is on the outside and the nori is hidden inside. These rolls are sliced into small round pieces that vary in thickness.

Sashimi - This dish is made only of sliced raw fish, without rice or vegetables. The fish is cut into varying widths and lengths, depending on what type you've ordered, to enhance its appearance. This is a great dish for those who really want to taste the natural flavor and texture of the fish.

Nigiri - Typically, nigiri has only two ingredients: sushi rice, and fish. To make it, a small clump of rice is pressed together and neatly covered with a strip of fish. Sometimes a little wasabi is used to keep them glued together. The chef will also use his best cuts of meat for this type of sushi to ensure that it is visually appealing.

Temaki - Think of temaki as a maki roll that's been remixed. You may also hear it referred to as a "hand roll." In temaki, rice, fish, and vegetables are layered on a square of nori, which is then rolled into a cone shaped piece of sushi.

Sushi Flavors

Maguro (tuna) - Meaty and mild, a common favorite and great for sushi beginners.
Hamachi (yellowtail) - Rich and flavorful, buttery with a somewhat oily texture. Considered a "luxury fish."
Unagi (eel) - Dense, white meat, often evokes the age-old phrase, "tastes like chicken."
Sake (salmon) - Soft texture with a slightly stronger ocean flavor.
Tako (octopus) - Very mild flavor with chewy texture. Best used in nagiri.

For the faint of heart: California Roll - Not quite ready for octopus? The California Roll is a great place to start for beginners. It's made with cooked crab meat, avocado, and cucumber, and assembled like a sushi roll.

Wasabi & Ginger

When you order sushi at a restaurant, it may come with a few distinctive sides, but the two most common are wasabi and ginger (sometimes called gari). Here is some background on these curious condiments.

Wasabi: Many people associate the taste of wasabi with horseradish because of its spiciness, which tends to linger in the sinuses. Real wasabi is not made of horseradish, but ground from the root of a fickle plant grown in Japan. Because of its high cost and limited supply, many American sushi restaurants serve an alternative "western wasabi," usually made of horseradish, mustard, and food coloring. It looks like a bright green lump of clay and the taste is slightly more intense than authentic Wasabi root, but it serves as a good substitute. The best way to enjoy Western Wasabi is by mixing it into your soy sauce for an added kick.

Ginger: This tasty bite is made from a young ginger root that has been thinly sliced and pickled. Sometimes artificial coloring is added to make the ginger's color a deeper shade of pink, but the best ginger is pale, and only slightly tinted as a natural result of the pickling process. Ginger is meant to be eaten between rolls to cleanse the palate. The taste can vary in intensity, depending on how it's pickled, but it's usually aromatic with a flavor that is pungent yet revitalizing.

Local Restaurants

Raw Sushi Bistro
If you're looking to impress a date, look no further. Raw is modern and chic with its dark lighting, industrial ceilings, backlit bar, and hanging artwork. The food itself is impressive, as well. Start by waking up your palate with their wasabi margarita, which is surprisingly subtle and refreshing. Then we recommend the seared, sesame seed-crusted tuna in ponzu sauce, and the Dante's Inferno Roll. Make sure chef Dante Goodi is at the bar, because it's not listed on the menu. This epic roll includes shrimp tempura, avocado, sautéed onions and peppers, salmon, tuna, tobiko, unagi sauce, jalapenos, and lemon. It's as beautiful as it is tasty.
Raw Sushi Bistro, 10742 Trinity Parkway, Suite D, Stockton, (209) 954-9RAW, www.rawsushibistro.com

Mikasa Japanese Bistro
Mikasa goes above and beyond, providing great service and creating fresh, beautiful dishes for their guests. Their extremely tasty Mikasa Roll is grandly presented, with fried shrimp and cream cheese rolled in rice, topped with seared tuna and crab meat, and placed on a drizzling of unagi sauce. Other delicious menu items include their delightfully refreshing 49er Roll, which is topped with thinly sliced lemon wedges and salmon. Don't stress over which dish to order because, trust us, it's all good.
Mikasa Japanese Bistro, 15138 S. Harlan Rd., Lathrop, (209) 858-1818, www.mikasasushilathrop.com

Cocoro Japanese Bistro & Sushi Bar
Cocoro's bustling atmosphere and happy customers are an easy giveaway that you're going to enjoy your meal. The sunny interior and décor made from ripe tomato, lemon, and parsley bunches takes you out of the "fish" mentality, and prepares you for fresh ingredients and smiling hospitality. The sushi chefs are also happy to answer your questions as you watch them craft their rolls.
Cocoro Japanese Bistro & Sushi Bar, 2105 Pacific Ave., Stockton, (209) 941-6053, www.cocorobistro.com

Misaki Sushi and Bar
This inviting restaurant has big booths, a full bar, and a great location right in Stockton's waterfront district. It's a particularly good choice if you have a large party since they offer sushi boats, which start at $50 but can be as grandiose as you'd like. Also try their special Misaki Roll-not only does it have real lobster in it, but it actually looks like a lobster. Seared slices of maguro are fanned out for its tail, and chili sauce creates its whiskers and legs. Adorable and delicious.
Misaki Sushi and Bar, 222 N. El Dorado St., Suite M, Stockton, (209) 547-1288

Shirasoni
This restaurant has a separate room for sushi lovers, since it's also a steakhouse and teppanyaki restaurant. The interior is soothing and welcoming, with natural greens and mahogany browns. Chef Justin Saephanh recommends trying the albacore, which is as soft as butter. Their sushi menu features several rolls with jalapeno, including the bestselling Firecracker Roll with shrimp tempura, cream cheese, cucumber, crab, and deep-fried stuffed jalapenos.
Shirasoni, 3249 W. Hammer Ln., Stockton, (209) 473-2525

Additional Sushi Bars to Consider

Oz Sushi & Grill
2414 W. Kettleman Lane, Ste. 206, Lodi, (209) 334-9800

Haru Sushi Bar
550-H South Cherokee Lane, Lodi,(209) 334-9988

Kengo Sushi
2523 N. Tracy Blvd., Tracy,(209) 839-8292

Bluefin Japanese Cuisine
2433 N. Naglee Rd., Tracy, (209) 832-8995, www.bluefin-sushi.com

Masumi
1140 W. Colony Road, Ripon,(209) 599-7188