Sushi originated in China as a way of preserving fish for later use. The fish was cured and stuffed with rice. After a long period of time (like a month or longer) the rice was discarded and just the fish was eaten. This practice made its way to Tokyo, Japan. The technique used in China was changed slightly and the rice was eaten along with the fish. Varying methods of sushi preparation were developed to make things more convenient. Sushi chefs used different techniques, such as adding a vinegar mixture to the rice instead of letting it ferment, so that it would not take as long for the dish to be ready. Much of sushi’s flavor comes from the rice. Sushi chefs create a sauce using rice wine, vinegar, and sometimes other ingredients and that is then mixed in with the rice.
Tables were set up in the streets of Japan and sushi was sold as a snack for the person on the go. These tables were moved indoors once sanitation grew in importance. This would evolve into the sushi restaurant of today. Today sushi chefs will make new combinations of ingredients and try other ideas for new sushi creations.
There are a few different types of sushi. The main two are “Edo”, which is the rolled style; and “nigiri”, which is a cut of raw fish placed on a ball of rice. Nigiri is usually held together with seaweed. The city of Tokyo was formerly called “Edo”, and this is where the Edo name for the roll style sushi is derived.
Someone may think of sushi as just raw fish, but this is not so. Some sushi rolls consist of just (imitation) crab meat and/or vegetables. As sushi made its way to the West, the sushi chef catered to the Western palette, which increased the success of his trade.
More info on sushi history: Sushi info
Check out this cool video on sushi: Sushi in Kyoto
Also check out the documentary, Jiro Dreams of Sushi, to learn the story of one of the greatest sushi chefs!