Sushi has its origins in China in the 4th century as salted fish placed in cooked rice to ferment. It may not have become popular until the 9th century in Japan. Early forms of sushi involved fermenting rice and salted fish together for months. Over time, methods developed where the fermentation period was shortened to a month or just one day. In the 18th century, forms like hako-zushi and maki-zushi that did not require long fermentation were created. By the 1820s, nigiri-zushi was developed using fresh rice, vinegar, and fish on top. Sushi spread to North America in the 1970s, with California introducing rolls

2. History
Sushi makes its first
appearance in a 4th
Chinese dictionary
meaning salted fish
that had been placed
in cooked or
steamed rice causing
fermentation.
(may not have been popular)

3. Japanese Sushi
May not have appeared until the 9th century.

4. Nare-Zushi
(Aged Sushi)
A combination of cooked rice and fermented
salted fish.

5. Funa
• A golden carp was • It is assumed
salted and aged.
that the rice was
After a time the carp
was soaked to not eaten. Funa
remove some salt was known to be
then placed in layer prepared in
of cooked rice under
South East Asia.
press and fermented
for an additional half
a year

6. Nama-Zushi
(Raw Sushi)
Introduced in 15th
and 16th century.
The fermentation
only took 1 month
and it is believed
the rice was eaten.

7. Nama-Zushi
Fermentation was quickened by adding rice
vinegar, then placed under pressure.
Haya-Zushi
Rice was prepared in a 24-hour period and
consumed.

8. Hako-Zushi
Mid-1700’s a special form of sushi was
developed that only required a few hours
to ferment.
Thinly sliced fish placed over rice in a
wooden box then pressed on a board then
cut into small rectangular pieces

9. Nigiri-Zushi
In 1820’s a simple
ball of rice, shaped
in the hand with a
piece of fish on
top. The rice was
fresh with vinegar
and salt added. It
was eaten
immediately after
preparation.

10. Maki-Zushi
In mid-1700’s or
earlier sushi rolled
in sheets of
seaweed was
developed. It was
pressed using a
simple bamboo
mat.

11. Sushi Culture
In the 1970’s sushi
spread to North
America with
California as a sort
of Mecca. In
fact, a now
standard sushi roll
is the California
Roll

12. California Sushi Roll Ingredients

13. Nori
Seaweed Wrap

14. Rice

15. Roe

16. Cucumber

17. Surimi
Imitation Crab

18. Avacado

19. How to remember the ingredient and
process you may want to remember:
Nasty Rodeo Riding Freaky Cowboys Sling Amazing Ropes
Nori Rice Roe Flip Cucumber Surimi Avocado Roll
Now, take a moment and create a mnemonic
sentence to help you remember this process.

20. Preparation-

21. What does Emerging v/s Proficient
Sushi look like?
Emerging Sushi Proficient Sushi

22. Judgment Criteria
•Presentation
•Craftsmanship

23. Standards
• Proficient • Emerging
– Neatly rolled or packed – Loosely rolled or falling
– Plate is clean (no stray apart.
rice) – Plate is messy (many
– Pieces are evenly spaced stray grains of rice)
and balanced on plate – Pieces are irregularly
spaced or balanced on
plate

24. Sushi End-Produce Rubric
Proficient Emergent
Neatly rolled or packed; Loosely rolled or falling
Craftsmanship plate is clean with no apart; pate is messy with
stray grains of rice many stray grains of rice
Sushi pieces are regularly Sushi pieces are
Presentation spaced and evenly irregularly spaced or
balanced on the plate unevenly balanced on the
plate