“Sushi means raw fish”

It is a widespread misconception that the word "sushi" translates directly to "raw fish." This common belief often stems from the prevalence of dishes like nigiri and sashimi, which prominently feature slices of raw seafood, in many Western sushi restaurants. However, this association, while understandable given the visual appeal of these dishes, incorrectly narrows the true meaning of a diverse culinary tradition. Sushi is not synonymous with raw fish.

Historically and linguistically, "sushi" refers not to the fish, but to the vinegared rice that forms the essential foundation (Review) of the dish. The term originates from a grammatical form of the Japanese word "su," meaning vinegar, and has roots in an older form of food preservation where fish was fermented in rice. This fermentation process, which made the rice sour, gave rise to the term, literally meaning "sour-tasting." Over centuries, the preparation evolved, and the emphasis shifted from preservation to the artful combination of fresh ingredients with this distinctively flavored rice. The raw fish component is actually called "sashimi," which refers to thinly sliced raw fish or meat without rice.

The persistence of the myth can be attributed to how sushi was introduced and popularized outside of Japan. Many people's first exposure to sushi involved dishes like tuna or salmon nigiri, where a slice of raw fish sits atop a small mound of rice, or maki rolls where raw fish is a key filling. This strong visual and culinary association led to the incorrect generalization that all sushi must contain raw fish. In reality, countless types of sushi feature cooked seafood, vegetables, egg (tamago), or even no fish at all, all unified by the presence of the special vinegared rice.