How Much Do You Know About Sushi?

Sushi rice is seasoned with a blend of rice vinegar, sugar, and salt. This mixture gives the rice its signature tang and helps it stick together, a technique originating in the Edo period. (Source: Traditional Japanese cuisine)

Maguro refers to bluefin tuna, one of the most prized fish in sushi. The term is often used for the lean red meat (akami) as well as fatty cuts like toro. (Source: Seafood industry standards)

Wasabi (Wasabia japonica) provides a pungent, sinus-clearing heat that complements raw fish. Most restaurant wasabi is actually Western horseradish dyed green, but true wasabi is also used. (Source: Japanese culinary tradition)

Sashimi is thinly sliced raw fish or seafood served without rice. Unlike sushi, which features vinegared rice, sashimi focuses purely on the freshness and quality of the raw protein. (Source: Japanese cuisine definitions)

Maki (or makizushi) is rolled with nori on the outside, containing rice and fillings. Uramaki has rice on the outside, while temaki is a hand roll. (Source: Sushi terminology)

Gari is thinly sliced young ginger pickled in sweet vinegar. It's eaten between different types of sushi to refresh the palate and neutralize lingering flavors. (Source: Japanese dining etiquette)

Nigiri sushi features a slice of fish or seafood draped over a small ball of vinegared rice, sometimes with a dab of wasabi. It is one of the most iconic forms of sushi. (Source: Traditional sushi styles)

False. Sushi can include cooked ingredients (e.g., eel (unagi), shrimp tempura, or egg (tamago)), vegetables, or even fruit. The defining element is vinegared rice, not raw fish. (Source: Sushi basics)

Soy sauce (shoyu) is the traditional condiment for dipping sushi. It's best to dip the fish side to avoid over-soaking the rice. Wasabi and gari are accompaniments, not dipping sauces. (Source: Japanese dining customs)

Sesame oil is not used in traditional sushi rice. Authentic sushi rice is seasoned with a mixture of rice vinegar, sugar, and salt. Sesame oil would add an unwanted flavor and oily texture. (Source: Sushi rice recipes)