In Texas, they call it “bait”.

Are you new to sushi? Have you ever wanted to try it but weren’t sure where to start or what you might like? Or have you tried it and weren’t sure if you liked it? This guide will offer some information about how to start enjoying sushi if you’re a beginner.

Sushi isn’t wine.   You don’t have to swirl it around in a glass, and lift it up to the light so you can see if it has any "legs".

Sushi isn’t tea. You don't have to sip it with your little pinky lifted up in the air like the British do when they drink their cup o’.

So, what is Sushi? A quick answer is "Anything that is served with Sushi Rice". Which would automatically exclude Sashimi (basically, just the slice of meat). And that is a major point of confusion for some, even those who eat sushi often.

The Difference between Sushi and Sashimi

Many people use the terms "Sushi" and "Sashimi" interchangeably, but they’re actually two totally distinct and separate items.

Let's take Sashimi first, since it’s easier to define what sushi is once we understand sashimi clearly. The word sashimi means "pierced body", where sashi = “pierced, stuck” and mi = “body, meat”. In English, it’s often used to refer to uncooked fish preparations.

Generally, Sashimi can be defined as a piece of meat, not necessarily seafood and not necessarily raw, typically draped over a garnish like daikon (Asian white radish shredded into long strands) and possibly accompanied by one Perilla leaf per slice. Sashimi is normally served with a dipping sauce, like soy sauce, with wasabi paste or ponzu sauce (a citrus based sauce made by mixing soy sauce, lemon juice, rice vinegar, dashi, and mirin).

Some common meats served as Sashimi include:

Salmon (Sake)

Squid (Ika)

Shrimp (Ebi)

Tuna (Maguro)

Mackerel (Saba)

Horse Mackerel (Aji)

Octopus (Tako)

Whale Meat (Gei-niku)

Sea Urchin (Uni)

Scallop (Hotate-gai)

Puffer Fish (Fugu)

Yellowtail (Hamachi)

Fatty Tuna (Otoro)

Not Everything Called Sashimi is Raw

While octopus (a popular Sashimi item in Japan), can be found and served raw it’s normally served boiled because of its chewy nature.  And Tataki is a Sashimi that is quickly and lightly seared on the outside, in effect cooking the outside of it, while still leaving the inside raw. It’s then briefly marinated in vinegar, thinly sliced and seasoned with ginger which is ground or pounded into a paste. So while the majority of Sashimi items are served entirely raw, there are a few that are not.

There is a Chicken Sashimi called Toriwasa, which is considered a delicacy by some in Japan, and also a Horse Sashimi called Basashi.

Got a firm grasp on what Sashimi is now? Clear as mud? If not, just think meat with no Sushi Rice.

So, what is Sushi then? We’re glad you asked, Grasshopper. Sushi is any dish that is made with vinegar sushi rice.

The Different Types of Sushi

Maki Sushi

Makizushi means "rolled sushi". Generally, it’s wrapped in Nori (seaweed), but can occasionally be wrapped in a thin omelet, soy paper, cucumber, or shiso (perilla) leaves. There are many variations of Maki Sushi or sushi rolls. But overall, Maki Sushi comes in five different types:

Hosomaki ("thin roll" - rice on inside, nori on the outside)

Chumaki  ("medium roll" - rice on inside, nori on the outside)

Futomaki  ("thick roll" - rice on inside, nori on the outside)

Uramaki   ("inside-out roll" - rice on outside, nori on the inside)

Temaki     ("hand roll" - cone-shaped roll)

Nigiri Sushi

Nigirizushi, meaning "hand-pressed sushi", is typically made of a hand formed rectangle of sushi rice with a swipe of wasabi on top, finished with some type of topping or Neta (normally Salmon, Tuna, or other seafood).

Chirashi Sushi

Chirashizushi means "scattered sushi". Chirashi is a type of Sushi served in a bowl with sushi rice and covered with various toppings called "gu". The number of toppings varies, but nine seems to be a common number. It is popular in Japanese homes because it is simple to make and there is no one set recipe for it, making it ideal for using up leftovers. And surprisingly, the most common types of Chirashi consumed in Japan are actually made with no fish.

Inari Sushi

Inarizushi is a pouch of fried tofu (aburaage) filled with Sushi Rice. The aburaage is produced by cutting tofu into thin slices and deep frying. It can be purchased already prepared for Inari Sushi, or you can cook it yourself using a recipe (http://www.japanesecooking101.com/inarizushi-inari-sushi-recipe/). Cooking it yourself will allow you to adjust the sweetness to your liking.

Oshi Sushi

Oshizushi means "pressed sushi". It’s also known as hako-sushi which means "box sushi". A wooden mold, called an oshibako, is used to make this type. The bottom of the oshibako is lined with a topping which is covered with sushi rice and then the lid of the mold is pressed down to create a firm, rectangular box. It’s then cut into squares or rectangles before serving.

Everyone has different tastes and there is definitely no single way to approach sushi if you’re new to it. Always stay at your comfort level and don’t be afraid to not eat something that doesn’t appeal to you. Find your own pace and you never know, sushi may grow on you. You may not turn into a sushi fiend, but there is a lot to appreciate about sushi and Japanese food in general. Try what you think that you’ll like and that looks interesting. Have a little sake and relax.