sushi

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Related to sushis: Maki
A Japanese raw fish delicacy that may be a vector for parasites

sushi

A Japanese raw fish delicacy that may be a vector for parasites–eg, Anasakis, which often affect sushi made from mackerel caught in early spring Endoscopy Edema, gastritis, erosion Clinical Myalgia, abdominal pain Radiology Thread-like larvae may be seen in radiocontrast studies Treatment Endoscopic removal.

sushi

(soo'she)
A traditional Japanese food made of raw fish, usually wrapped in a soft rice shell. Some raw fish contain adults or larvae of the nematodes of the family Anisakidae. In order to prevent these organisms from infecting persons who eat raw fish, the U.S. Food and Drug Administration has directed that prior to serving, the fish must be suddenly frozen to -31°F (-34.4°C) or below for 15 hr, or held in a commercial freezer at -4°F (-20°C) for 24 hr. After that period, the fish may be thawed and served.
See: anisakiasis
References in periodicals archive ?
Recommended items: Gyoza, assorted sushi, black cod, kinoko-dobin mushi, lobster roll, sukiyaki, combination dinners.
Photo: (1) When he's not shouting out lusty hellos and g oodbyes, sushi chef Jimmy Wn turns out tempting, thickly cut selections at Sushi Zawa.
When I first worked in the kitchen, all sushi looked the same to me,' Jeff recalled.
He started teaching me how to appreciate the art of sushi creation-how to choose the right ingredients, how to prepare the rice, and how to roll everything together.
I was also lucky enough to work with a sushi chef who had 23 years of sushi creation experience under his belt.
Chef Jeff's rich signature sauces and homemade marinades add a savory and luscious tang to the maki rolls, and dinner at the restaurant comes with an open invitation for customized sushi roll requests based on what you like.
FOR ICE AGING: Big fish like kuro maguro (blue fin tuna) and buri (yellowtail) are used for making aka shari sushi.
I thought it would take me more than a month to figure out the rice, but it turns out California rice is ideal for making sushi.
Edomae sushi rice used to be seasoned with all akazu vinegar.
FISH WITH DELICATE FLAVORS: For sushi using ono, baby red snapper, wakasagi (smelt), squid, oysters (Pacific Northwest coast which are better than Japan Stella Bay, kumamoto, and mirugai from same region) I use shiro shari, rice seasoned with komezu vinegar.
Sushi rice seasoning made with rice vinegar, salt, and sugar is used primarily for Osaka sushi, sushi that sits for awhile or sushi for take out, because when rice cools down to room temperature, sweetened vinegar makes the sushi rice taste good.
I serve a multi-course of 32-33 small dishes, including sushi using U.