This article is about Sushi cone cuisine. For the ancient Chinese poet, see Su Shi.
Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat. Japanese practice of applying rice on raw fish. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. In addition to increasing the sourness of the rice, the vinegar significantly increased the dish’s longevity, causing the fermentation process to be shortened and eventually abandoned. 1824 at his shop in Ryōgoku.
The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as “a roll of cold rice with fish, sea-weed, or some other flavoring”. The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely. Due to rendaku consonant mutation, sushi is pronounced with zu instead of su when a prefix is attached, as in nigirizushi.
It is commonly eaten because it is filling, fast and easy to make. It is eaten annually on Hinamatsuri in March and Kodomonohi in May. Tales tell that inarizushi is named after the Shinto god Inari. Foxes, messengers of Inari, are believed to have a fondness for fried tofu, and an Inari-zushi roll has pointed corners that resemble fox ears. It should not be confused with inari maki, which is a roll filled with flavored fried tofu. Cone sushi is a variant of inarizushi originating in Hawaii that may include green beans, carrots, or gobo along with rice, wrapped in a triangular abura-age piece.