No, no, no, NO. Properly, sushi is defined by the presence of the seasoned rice. That's all. Period. It takes many outward forms, and you can have the other stuff be anything, practically, including veggies and sweetened omelettes, and raw seafood is most common. Eel, and most shrimp, except for ama-ebi, are cooked. Trust me on this. I've had it in Japan and it was no different than what you'll get in the Twin Cities. One of the earliest forms of sushi is the simple tekka-maki, which is just a strip of raw tuna inside the seasoned rice wrapped in nori seaweed sheets and cut into those nice little modular forms we associate so typically with the idea of "sushi". It's sushi, all right.Lambchop wrote:Sigh. Must we go over this again? Sushi is not raw fish. It is rice, veggies, and maybe -- not definitely, just maybe -- cooked seafood or even chicken, served with a sauce you mix up from soy sauce and wasabi (it's hot). Often served with pickled ginger slices.djm wrote:(Actually, I wouldn't. Fish parasites are particularly nasty.)
One of my favorites is avocado, cucumber, and carrot matchsticks, wrapped in sticky rice.
Another is romaine, carrot, and cucumber, with cooked shrimp in a nearly transparent spring roll wrapper.
Sashimi is the kind with raw fish. Here, anyway. Bleah.
Sashimi is simply an arranged selection of slices of raw fish and shellfish all by their straightforward, uncomplicated selves, aside from any condiments. No rice, unless it's a bowl of regular unseasoned rice on the side; but it's not necessarily served that way.
I've never had chicken sushi, but per the rules of the game, there's no reason for it to not be a possibility.
), and soy sauce is referred to as "murasaki" (meaning "purple", in reference to the deep color of the condiment).
