Sushi is amazing, but it can be intimidating at first - the idea of eating fish raw isn't one we're used to. However, with a little knowledge, it'll turn into one of your favourite meals!

John Lee, owner of Sushi Marche, and protege of Iron Chef Masaharu Morimoto, came on the show to teach us the basics of sushi: the basic ingredients, what the different kinds are and how to eat it !

Basics:
Sushi marries the flavor of vinegar red rice to the clean flavor of fresh raw fish and shellfish. The rice is deftly shaped into bite sizes seasoned with a dab of zesty wasabi horseradish, and covered by a strip of choice seafood.

Sashimi: The fish cut into slices. Just add zesty wasabi horseradish on fish and dip it in soya sauce and eat it because sashimi just comes with fish only so vegetables such as very finely cut daikon (tzuma) and ogo-nori seaweed (very finely shredded cut). Also also shiso (perilla leaves) can come with it. It all depends on the chef.

Maki: Maki is a rolled sushi. Nori, which is dry roasted seaweed, is most common and rolled sushi can be thick or thin depending on how many ingredients are used.
Thick or thin nori maki are usually rolled in a maki-su (bamboo mat) to pack the roll firmly.

TeMaki Sushi: This is a hand roll, and it's rolled by hand and eaten as made.

Chirashi Sushi: "Scattered sushi in a bowl." In a bowl you put rice first, then you slice a variety of fish and put it on the rice, eating the sushi right from the bowl.

Wasabi: Japanese Horseradish. Most restaurants use a powder wasabi and add water turning it into a paste texture, only very high end restaurants use real wasabi roots.
This plant yields one of the strongest spices in Japanese cooking.

Gari: marinated fresh vinegared ginger.

Sisho: perilla leaves, mostly used in sashimi.