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 ?
John Quigley, head chef at Glasgow's Arthouse Hotel, has worked with Mr Yamashita, and can be credited as the first to introduce sushi to Glasgow a few years ago, when it appeared on the menu at Mojo in Bath Street,
"I learned to make sushi in London purely through interest.
There's a huge difference between edible sushi rice and a Japanese master's sushi rice.
"When the Arthouse opened we employed Mr Yamashita, who's a sushi master.
'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.
And if we had to choose one word to describe the food at SushiSake, it would be 'tasty.' 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.
I use this zuke for white salmon nigiri sushi. The fish is first salted and then marinated in konbu shoyu zuke.
FOR ICE AGING: Big fish like kuro maguro (blue fin tuna) and buri (yellowtail) are used for making aka shari sushi. The filets are salted, vacuum packed, aged, and buried in ice.
What style of rice do you use for the various sushi? For instance, for the white salmon, moi, and ohagi dishes?
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. We don't use new crop of rice for making sushi.