How we roll – Don Omar
If you’re a fan of the Fast & Furious movies, you might recognize that line. If not, I’ll let you discover it on your own. It’s worth the listen. Welcome back to that little place I call my home of food with beats. The reason I picked this lyric is simple. Today we’re talking about what is sushi made of.
And yes, you roll sushi. That’s how we roll. And just to be absolutely clear: I LOVE IT. I can eat it almost any time of day. Breakfast? Maybe. But honestly… if you tried hard enough, you could probably wake me up for it.
It’s is everywhere nowadays. You can find it in almost every country, in supermarkets, small takeaways, high-end restaurants, and places that proudly say “All You Can Eat” like it’s a competitive sport. And here’s where I want to tread carefully.
I don’t mind people enjoying sushi. I don’t mind people making sushi at home. I even teach basic rolls sometimes. But becoming a true sushi master? That’s something entirely different.
Traditional sushi chefs in Japan train for years. Sometimes a decade or more. Apprentices don’t even touch fish at first. They start with rice. Just rice. Learning how to wash it, cook it, season it, and feel it. Because sushi is not about rolling fish in seaweed. It’s about balance, precision, and patience. And I think that deserves respect.
Yes, I know how to make rolls. I’ve had lessons from a real sushi chef. But I would never call myself a sushi master. Not even close. That’s not humility, that’s awareness. It is not just food. It is craft, patience, skill, balance, flavor, and love in a roll.
It Didn’t Even Start as Sushi
Here’s a little “I did not know that” fact for you.
Sushi originally had nothing to do with raw fish. It started as a method of preserving fish in fermented rice in Southeast Asia. The rice wasn’t even eaten at first. It was just there to help preserve the fish.
In the modern day version, the kind we know, evolved in Japan in the 1800s. It became faster, fresher, and something you could eat right away. And now comes the fun surprise.
Salmon? The superstar of Western sushi? That came much later.
For a long time, raw salmon wasn’t commonly used in Japan because of parasite concerns. It was actually Norway, in the 1980s, that heavily promoted parasite-free salmon to Japan. They literally ran a campaign to introduce it. So yes! Salmon sushi as we know it is relatively modern.
Bet you didn’t see Norway rolling into the story.
The Rice Is the Real Hero
Let’s talk about something that gets overlooked all the time.
The rice. If the rice isn’t right, the sushi isn’t right. Period.
It’s seasoned with vinegar, sugar, and salt. But it’s not just about flavor, it’s about texture. The rice should hold together but not feel dense. It should be slightly warm when shaped. It should never be mashed. And it should gently fall apart when eaten.
Sushi chefs spend years perfecting this. That’s why when someone says, “Oh I make great sushi at home,” my first question is not about the fish. It’s about the rice. Because that’s where the craft lives.
Most Used vs. Least Expected
Let’s have some fun with ingredients.
Most commonly used ingredients:
- Tuna
- Salmon
- Shrimp
- Cucumber
- Avocado
- Egg (tamago)
Comfortable. Familiar. Safe. But sushi also has a wild side.
Less expected but very real ingredients:
- Natto (fermented soybeans… sticky and bold)
- Uni (sea urchin, creamy and ocean-intense)
- Shirako (fish milt… yes, that’s what you think it is)
- Horse meat (yes, really, in some regions)
It isn’t always California rolls and spicy mayo. It can be subtle. Or brave. Or slightly confronting. And that’s part of the beauty.
What Is Sushi Made Of
Here’s where it becomes philosophy. Sushi works because of balance.
- Sweet rice
- Salty soy
- Sharp wasabi
- Acidic vinegar
- Fatty fish
- Fresh seaweed
Nothing screams louder than the rest. The best sushi doesn’t overwhelm. It harmonizes. And that balance isn’t accidental. It’s learned. Repeated. Refined. That’s mastery.
Is Sushi Healthy?
In general, yes, especially when kept simple.
Fresh fish provides high-quality protein and omega-3 fatty acids, which support heart and brain health. Seaweed (nori) contains iodine and minerals. Rice gives energy. Wasabi even has mild antimicrobial properties.
Of course, drown it in mayo and deep fry everything and we enter different territory. But traditional sushi? It’s surprisingly clean and balanced. Like most things in life, it depends on how you roll.
A Little Perspective
This post is not about gatekeeping sushi. It’s about respect.
Respect for craft.
Respect for patience.
Respect for people who dedicate their lives to perfecting something that looks simple but isn’t. It might look effortless. But the best things usually do.
Next Time You Eat …
Next time you dip that roll into soy sauce, maybe pause for half a second. So, what is sushi made of?
Think about the rice.
Think about the hands that shaped it.
Think about the years behind that “simple” bite.
And if you make sushi at home, beautiful. Keep doing it. Have fun. Experiment. Just maybe don’t crown yourself master after three YouTube videos.
If you dare, tell me: what’s your favorite roll? Are you team salmon (thank you, Norway), team tuna (like me), or team adventurous (also like me in a spontaneous mood)? And most importantly, next time you eat sushi, taste the balance.
That’s how we roll. Until next time,
Yohan