【Reading】しゃり

【English Name】Sushi rice, Rice seasoned with vinegar

Shari is an industry term used at sushi restaurants, referring to plain white rice or vinegared rice. It is written with the kanji '舎利.'

The etymology is said to derive from the Buddhist term 'shari.' Because the busshari—the relics (bones) of the Buddha—are white and in fine granular form, the appearance of cooked white rice came to be likened to them and called by this name.

The expression 'gin-shari' (silver shari), referring especially to good-quality white rice, is also widely used. During and after the war, in times of food shortage, pure-white rice not mixed with barley or other grains was precious, and so it was specially regarded and called 'gin-shari.'

The shari in sushi is made by mixing freshly cooked rice with 'sushi-zu' (sushi vinegar), a blend of vinegar, sugar, and salt. The variety of rice, the way it is cooked, and the proportions of the vinegar differ by restaurant, and it is regarded as an important element in which the skill and individuality of the sushi chef are expressed. Together with the toppings (neta), it is the foundation that determines the flavor of sushi, so much so that there is even the expression 'shari eight parts, neta two parts,' indicating just how high its importance is.