Beginning as a method of preserving fish centuries ago, sushi has evolved into an artful, unique dining experience. In its earliest form, dried fish was placed between two wads of vinegared rice as a way of making it last. The nori (seaweed) was added later, I have been told, as a way to keep one’s fingers from getting sticky.
Technically, the word “sushi” refers to vinegared rice, but generally, the term is used to describe a finger-sized piece of raw or cooked fish on a small amount of seasoned rice. This style of sushi is called Nigiri. Sushi also refers to cut rolls and handrolls. All of these types of sushi can be eaten as is, or you can dip the fish-side down into shoyu (Japanese soy sauce) first.
How To Buy Fish For Sushi or Sashimi
Rule #1 – If it smells fishy, it will taste fishy! Now, some fish, especially shellfish, may have a slight fishy odor that is normal, but I’m talking about fillets and such… Salmon, Yellowtail, Halibut, Albacore, Scallops, Tuna, etc… should never smell fishy. Ask to smell the fish! If they give you a hard time, move on.
Rule #2 – The fish should have a sheen to it; it should not look dull or dried out.
Rule #3 – Buy from a reputable source and buy the correct type. When choosing a fillet, you should buy Sashimi Grade fish. I am fortunate enough to have a Whole Foods Market in the area and their quality is excellent (but I still ask to smell the fish first). Mrs. Gooches or Gelsons are other good sources, and some regular markets are starting to carry Sashimi Grade fish, too. If you are unable to find a local source for your fish, go to Catalina Offshore Products and order it online. Their list of exotic fish is growing.
To learn about all the different Fish, Sauces, Vegetables, Rice and Noodles used in Sushi and Japanese Cooking, please go down this page to All That Other Stuff. You can click on the names to go to Recipes for that item, or go to Instructions to learn how to make Nigiri, Maki and Sashimi. And remember, many of the items listed here are available for purchase at theMarketplace. If you can’t find something, just send me an email and I’ll see if I can find it for you 
If you’re looking for the colorful Soy Wraps used in the special rolls, click here.
These are the different types of Sushi and Rolls:
Nigiri-sushi – The little fingers of rice topped with wasabi and a filet of raw or cooked fish, shellfish, or vegetable. Generally the most common form of sushi you will see.
Chirashi-sushi – (Scattered Sushi) A bowl or bento box filled with sushi rice topped with a variety of fish and vegetables.
Gunkan (battleship) sushi -
Inari-sushi – Aburage (fried pockets of tofu) stuffed with sushi rice.
Maki-sushi – Seaweed filled with fish and/or vegetables rolled up with rice on the outside. There are also more specific terms for the rolls depending on the style. They are:
Chakin-sushi – rice on the inside wrapped in a thin egg crepe
Futomaki – thick rolls
Hosomaki – thin rolls
Uramaki – inside-out rolls (rice on the inside)
Tazunamaki – (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top.
Temaki-sushi – Also called a handroll. Rice, fish and vegetables wrapped in seaweed shaped as a cone. The handroll has the same ingredients as Maki, the only difference is in how it is wrapped.
Carbohydrate Count for Sushi and California Roll Ingredients:
Sushi Rice: Roll 29 grams; Nigiri (2 pcs) 14.5 grams
Crab 0; Tuna 0; Salmon 0; Avocado 1.5 grams; Cream Cheese .4 grams; Kewpie Mayo 0;
Sriracha 0; Cucumber .5 grams; California Roll: appox. 31.5 grams