Different types of nigiri-sushi and a long, tapered temaki; is at the upper right of the serving board Alternative names すし, 寿司, 鮨 Course appetizer, main dish Place of origin Associated Serving temperature cold, hot Main ingredients vinegared rice Ingredients generally used cooked & raw seafood, vegetables Sushi ( すし, 寿司, 鮨) is the preparation and serving of specially prepared vinegared rice ( 鮨飯, sushi-meshi) combined with varied ingredients ( ネタ, neta) such as chiefly seafood (often uncooked), vegetables, and occasionally. Styles of sushi and its presentation vary widely, but the key ingredient is sushi rice, also referred to as shari ( しゃり), or sumeshi ( 酢飯). Sushi can be prepared with either. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many others are. Sushi is often served with,, and.

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Radish is popular as a garnish. Sushi is often confused with, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice. Sushi by in Sushi originates in a dish, known today as ( 馴れ寿司, 熟寿司 – 'salted fish'), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling; the rice would be discarded before consumption of the fish. This early type of sushi became an important source of protein for its Japanese consumers. The term sushi comes from an antiquated grammatical form no longer used in other contexts, and literally means 'sour-tasting'; the overall dish has a and or savoury taste. Narezushi still exists as a regional specialty, notably as funa-zushi from.

Vinegar began to be added to the preparation of narezushi in the (1336–1573) for the sake of enhancing both taste and preservation. The Klan Unmasked Ebookers. In addition to increasing the rice's sourness, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. The primitive sushi would be furthered developed in, where over several centuries it became oshi-zushi; in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds. It was not until the (1603-1868) that fresh fish was served over vinegared rice. The particular style of today's nigirizushi became popular in (contemporary Tokyo) in the 1820s or 1830s.