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Sushi has a very interesting origin that has lasted for centuries and continues to be a very popular food today. Sushi is made with a combination of shellfish, cooked or raw fish, vegetables, and seasoned rice. Although Sushi is most commonly linked to the Japanese heritage, it actually began in China during the 7th Century.
At that time, any fish caught had to be preserved. The only method possible was by fermentation. Raw fish was cleaned, filleted, and then pressed between layers of heavy salt and usually weighted down with some type of stone. The fish would remain this way for weeks at which the stone would be removed and then replaced with some type of light cover. The fish would stay in the salt layers for a couple of months until the fermentation process was complete.
Over time, a discovery was made that by rolling the fish in rice that had been soaked in vinegar the fish was fermented in a matter of days rather than months. The rice was then tossed out and the fish eaten. However, with drought and a food shortage, people began consuming the rice as well as the fish and thus, Sushi as we know it today was born.
Sushi is usually consumed with hot green tea. Gari (thin slices of vinegar pickled ginger root) is offered free and eaten between bites to freshen the palate. Two kinds of sauces are usually available: one is soy sauce, which is poured on most kinds of sushi; the other is a thick sweet sauce used on eel. Wasabe (hot, green Japanese horseradish) can be added to make it spicier.
The popularity of Sushi continues to rise in that people are looking for healthy food that is quick and easy to make.Sushi has taken the world by storm and today is a multi-billion dollar industry.
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寿司有着非常有趣的起源，它流传了数百年，直到如今仍然是非常受欢迎的美食。寿司是由贝类、熟鱼或生鱼、蔬菜以及调过味的米饭混合而成的佳肴。尽管寿司大都被认为与日本有着千丝万缕的渊源，但它实际上是于7世纪时起源于中国的。
在那个年代，所有捕来的鱼都要被贮存起来，唯一可能的贮存方法就是发酵。生鱼被清洗干净、切成片，然后用一层层厚重的盐给压起来，通常再压上某种石头。生鱼会以这种方式被保存数周，之后，石头被移走，转而压上一些较轻的覆盖物。接着生鱼在盐层中被保留数月，直到发酵的过程完成为止。
随着时间的推移，人们发现可以把鱼肉卷在醋浸过的米饭中，和以往那种发酵几个月的方式比起来，这种方法仅用数天就可以发酵完。米饭则被扔掉，留下鱼肉食用。然而，由于旱灾和食物短缺，人们在吃鱼的同时也开始连同把米饭都吃掉，于是，我们今天所熟知的寿司便诞生了。
寿司往往和热乎乎的绿茶一起搭配食用。（餐馆）会供应免费的Gari（即细条、醋腌的生姜），在每口之间食用，用来提鲜。一般有两种酱汁佐用：一种是酱油，可以倒在大多数种类的寿司上调味；另一种是浓稠的甜汁，用于搭配鳗鱼寿司食用。山葵（一种绿色的日本辣芥末）可以使寿司的味道更辛辣。
寿司因其健康以及易做的特性而受到越来越多的人的追捧。如今，寿司已经风靡全球，更成为了一个销售额达数十亿的产业。
寿司分类相关阅读：
Nigiri Sushi（握寿司）：是最常吃的生鱼片寿司，下面是饭团，上面是各种生鱼片，在日本，若不加说明的话，“寿司”一词多是指握寿司。它又称攥寿司，日本江户时代兴起。制作者用手把米饭握成一口块，涂上一层山葵（日本芥末），最后铺上配料。视配料种类之不同，有时会用一块海苔把两者缚在一起。品尝握寿司的食客讲求食材的新鲜度、刀功及不会过实或过松的饭团。 食用方式可以手将握寿司拿起用鱼肉去沾点酱油提升鱼的鲜味一口吃下。
Maki Sushi（卷寿司）：常见的是紫菜卷，也有不是紫菜包卷的。是将海苔铺上寿司饭，加入不同的食材，使用竹廉卷成长条后再切段食用。制作卷寿司讲求的是紧而不实、松而不散，饭量也不可过多。一般卷寿司的分量不小，一般人在吃完握寿司和其他菜肴后，才决定要不要加点一份或半份卷寿司，卷寿司有用来填饱肚子的意思。
Chirashi Sushi（散寿司）：是将寿司饭铺放于容器底层将各总食材放至于上层。特色是内容及色彩丰富，菜色主要以生冷的海鲜食材及蔬果为主、适合夏天食用。
Temaki Sushi（手卷寿司）：是寿司饭配蔬菜或海鲜，用灯箱烤过酥脆的海苔卷成甜筒状的寿司。制作时讲求食材的水分不可过多，否则紫菜很快软化，失去口感。食客讲求的手卷入口要香脆，在第一时间内食用，一般食客看到手卷上菜都会放下手边的筷子立即品尝。
Oshi Sushi (押寿司/千层寿司)：是制作最复杂的寿司。特色是以小木箱将食材及饭团压成方形，再切段食用。压寿司的制作过程要求紧实，外形精致。因为制作时间长价格也偏高，即使在日本吃箱寿司的人也愈来愈少。
Inari-Sushi (稻荷寿司)：俗称豆皮寿司，使用腌制过的油炸豆腐皮，切半，将里面填满寿司饭团，大小以一口为基准，无须沾料口感微酸且甜美，非常受到小朋友的欢迎。
