By Tuti 
At first glance, sushi seems as simple as rice, fish, and seaweed. Yet inside every perfect roll or delicate slice of sashimi is precisely what it means to make a perfect roll, all the worlds of precision, tradition, and techniques. The art of sushi making is both culinary and cultural; it has a long heritage in Japan over the years, which has then gained an innovative modern touch to it.
Whether you are a sushi fan or just curious about how the art transforms raw ingredients into edible masterpieces, this is what you need to know.
The Rice is What Counts
Though the most common association with sushi is raw fish, sushi refers to vinegared rice (called shari), not to fish itself. That rice must be cooked just right-soft, sticky, and a little chewy-and surrounded with a tangy bath of rice vinegar, sugar, and salt.
The rice is proper or passes the test. Too dry, and it falls apart; too wet, and it turns mushy. In the traditional way of Japanese training, a sushi apprentice spends months or even years learning only how to properly make rice before even touching a knife.
The Ingredients Matter Most
Freshness and quality take precedence over everything else. The characteristics of fish used for sushi are often found in the quality definition of sushi-grade, meaning that it has been handled, stored, and prepared in such a safe manner to eat raw. Everything from avocado, cucumbers, fresh wasabi, to seaweed should also be fresh and flavored, taste well with each other, and be balanced.
Contrary to the rest of cuisines, sushi does not hide in sauces or heavy flavorings but stands beside what the ingredients have on their own-clean, delicate, and precise.
Knife Skills and Presentation
A sushi chef is as masterful as any blade handler. Slicing fish is normally done with knife skills matched and rolling ingredients to perfection. Every cut, therefore, affects the texture, appearance, and taste.
Sushi-making also emphasizes presentation. Worthy of being called art, well-prepared sushi is indeed a piece of visual art-picturesquely arranged, color-balanced, often garnished flamboyantly.
In Japanese culture, however, the dish’s visual aspect takes importance that is just as crucial as the taste itself.
4. Types of Sushi to Know
There are many kinds of sushi, with many ways of preparing them all:
- Nigiri—rice hand-pressed, topped with a slice of fish
- Maki—a sushi roll with seaweed on the outside
- Uramaki—inside-out roll; rice is on the outside
- Temaki—cone-shaped hand roll
- Sashimi—sliced raw fish; no rice
They all come up with their methods and tools to prepare themselves properly.
https://sushiincorporated.com/ is a vibrant restaurant that offers what is considered the best sushi in St Pete. Opening its doors in 2013 and becoming a local staple by offering live music, traditional hand-rolled sushi, and a friendly atmosphere, our guests always have a top-notch experience. Customers love our award-winning, fresh, and creative Sushi rolls, Nigiri, and Sashimi. With a larger selection of tempura, non-Sushi, and teriyaki options, we can accommodate every taste.