What's the deal with sushi?
By Alyssa Christianson

Sushi is growing in popularity especially among young people. Eating raw fish and other strange animals of the sea is starting to become normal. What is it about this seemingly harmful food that is drawing so many people in?

The Japanese people have been eating and preparing sushi for thousands of years. In fact, the preparation and presentation has become a renowned art form to many chefs. As a sushi-lover, I have come to respect and admire the way the food is prepared. Sushi chefs often train for years to get their style down perfectly.

So what exactly is sushi? Well, it can be just about anything as long as it contains vinegared rice and at least one other ingredient.

There are three basic types of sushi: nigiri, maki, and temaki.

Nigiri consists of a rectangular lump of rice with a strip of meat, generally raw fish, on the top.

Maki is the most common type; it is a roll of rice with ingredients on the inside and is usually wrapped in dried seaweed, - otherwise known as nori - to keep it from falling apart.

Temaki is a large cylinder of nori filled with rice and other ingredients.

The raw fish part is usually where people turn away and decide that this meal just isn't for them. What most people don't know is that the fish used to make sushi is of a much higher grade and freshness than the fish we normally eat cooked.

All the raw fish used is sanitary and there is usually no reason to fear sickness. The fish is generally caught the same day it is eaten. Also, the vinegar in the rice helps to keep the fish fresh while it's rolled.

But if raw fish doesn't cut it for you, there are a wide variety of cooked ingredients that sushi can be made with. The California Roll, which is one of the more popular types of sushi, contains avocado, carrot and cooked crabmeat. I myself have also had chicken and even sweet potato sushi.

If you want to be a bit more daring there are definitely some uncommon items to be found when it comes to sushi. One of my favorites is freshwater eel, which is known as unagi. I've also tried raw squid, octopus, sea urchin, and fish roe, or fish eggs.

I haven't yet found a sushi that disgusted me or tasted awful. They all definitely have different tastes from what we're used to, but I would never say that it was terrible to try.

Texture is the only thing I feel we have to fear about sushi. The tastes are good but occasionally I've come upon a texture or two that isn't my favorite. Sometimes raw fish and other seafoods can come with an unwelcoming toughness or slickness.

So what's the attraction here? Why would people feel the need to try this food? I say that it's curiosity and more likely affinity for the bizarre.

One the whole, we as Americans do not eat very unusual foods. Perhaps the strangest food I've come across here in the States is tuna casserole. I think that sushi provides a nice escape from the normality of American foods.

Also, people like to be daring. We like to try something unfamiliar every once in awhile and sushi can provide this for us. As a sushi eater, I sometimes relish the effect that my sushi stories have on others.

So if you're in the mood to try something new, I would definitely recommend a stop at a sushi bar. A whole meal might come at a high price, some cost around $100, but trying a few pieces at a time won't break the bank.

You never know, you might find your new favorite food.