【Reading】ぶりずし

【English Name】Buri-zushi (yellowtail sushi)

Buri-zushi (yellowtail sushi) is one of the local sushi varieties rooted in Toyama Prefecture. Like masu-zushi (trout sushi), which represents the prefecture, it is made using the pressed-sushi technique, but the starring fish is replaced with buri (yellowtail).

The method of spreading bamboo leaves inside a wooden round box (magemono), layering seasoned slices of fish with vinegared rice, and applying pressure is shared with masu-zushi, and buri-zushi follows this same traditional technique. It is also said to be a derivative inspired by kabura-zushi (a Hokuriku narezushi combining turnip and yellowtail).

Buri is a migratory fish that becomes fatty in winter, and the kanburi (cold-season yellowtail) of Toyama Bay is widely known as an ingredient symbolizing the Hokuriku winter. It is also famous as a shusse-uo (a fish renamed as it grows), changing names from wakashi to inada, warasa, and finally buri according to its growth stage.

In the city of Toyama, where many masu-zushi producers are concentrated, there are also shops that handle buri-zushi. Although its production volume is limited compared with masu-zushi, as a pressed sushi centered on richly fatty winter yellowtail, it is sometimes chosen as a Hokuriku souvenir or gift.