In the U.S., and much of the rest of the world, the term “sushi” has
become synonymous with pretty much anything Japanese that contains raw seafood.
Not true. Sliced raw fish alone is call sashimi and is distinct from sushi. Sushi,
or zushi, is the rice component. The Nigiri Maki platter by Chef Galine
at Mathis Café by
Chefs de France, is a variation of this complex, fresh and tantalizing Japanese
contribution to the culinary world. Nigirizushi literally means “hand-formed.” It
is made by rolling sushi rice between the palms of the hands, draping it with
a thin slice of seafood (squid, octopus, eel) and binding it together with a
thin strip of nori, or eatable sea weed. Makizushi is literally
translated as “rolled
sushi.” The best know form of it in the U.S. is the California roll. This
and other rolls are formed with the help of a bamboo mat and normally have an
outer wrapping of sea weed, or nori. On the typical Nigiri Maki platter
from Mathis Café by Chefs de France are maki rolls of sweet shrimp, squid,
flying fish roe, squid and fresh-water eel along with nigiri that includes salmon
and tuna. The sushi rice is a white, short-grained product mixed with a light
dressing of rice vinegar, sugar and salt.
Sushi
/ Sashimi / Maki / Nigiri 
