Overshadowed by the voluminous crusts of Italy and the sauce slathered patties of America, South East Asia remains blissfully in hiding; its tightly guarded secret to good health enveloped between rolls of seaweed and raw vegetables. Synonymous with Japanese culture, this bite-sized icon has remained firmly rooted to its traditional form, with the forces of reinvention failing to uproot the roll from its humble origins. Size remains one unique, unflinching factor of the sushi roll that has resisted the craze for ‘bigger equals better’ in the culinary world. Traditionally rolled with fish, cucumber or carrot, enveloped in sticky rice and guarded by a tightly wrapped layer of seaweed, the final product fits neatly into the core of one’s palm. The sushi’s partner-in-crime, a pair of notoriously fiddly chopsticks- to the amateur’s hand- has travelled the world with it, bringing to dining tables globally a reinvention of traditional cutlery.

Sushi, obviously.

I love to eat Sushi because of the freshness of the fish, especially tuna. I love the taste of vinegar, sesame, and the saltiness of roe. The flavour combinations are endless and even if I don’t like an individual piece, I have enjoyed trying something new. 


Watching the plates get made is fun and fascinating to me.  It’s an art all of its own.

-Lakshaya Khurana, Amity International School, Noida

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