sushi

(redirected from Vinegar rice)
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su·shi

 (so͞o′shē)
n.
Cold cooked rice dressed with vinegar that is shaped into pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and often wrapped in seaweed.

[Japanese, from Old Japanese susi, salted fish preserved in fermenting rice, possibly a nominalization of susi, sour : su-, sour (akin to su, vinegar, perhaps imitative of a puckering or sucking sound, or from Early Middle Chinese tshɔh, vinegar) + -si, finite predicative adjective ending.]

sushi

(ˈsuːʃɪ)
n
(Cookery) a Japanese dish consisting of small cakes of cold rice with a topping esp of raw fish
[from Japanese]

su•shi

(ˈsu ʃi)

n.
a Japanese dish of bite-sized cakes of cold boiled rice flavored with rice vinegar and rolled in seaweed with or topped with raw fish, vegetables, or egg. Compare sashimi.
[1895–1900; < literary Japanese: literally, it is sour]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.sushi - rice (with raw fish) wrapped in seaweedsushi - rice (with raw fish) wrapped in seaweed
dish - a particular item of prepared food; "she prepared a special dish for dinner"
Nihon, Nippon, Japan - a constitutional monarchy occupying the Japanese Archipelago; a world leader in electronics and automobile manufacture and ship building
Translations

sushi

[ˈsuːʃɪ]
A. Nsushi m
B. CPD sushi bar Nbar m de sushi
sushi restaurant Nrestaurante m de sushi

sushi

[ˈsuːʃi] nsushi msushi bar nbar m à sushis
References in periodicals archive ?
RICE VINEGAR RICE vinegar adds acidity to dishes, providing a lip-smacking zing and balancing out rich, fatty or sweet flavours.
Tomato puree Tomato passata Mixed tinned beans Lemon juice Lime juice Cider vinegar Rice wine vinegar Thai fish sauce Pitted black olives Dried pasta Rice Couscous Gnocchi Straight-to-wok noodles Chicken & vegetable stock Runny honey Dried fruit & nuts Fresh garlic Fresh ginger Paprika Turmeric English & Dijon mustard Ground coriander Crushed chilli flakes Dried Italian herbs Olive oil Balsamic vinegar Soy sauce Worcestershire sauce Tinned tuna (in water not brine or oil) Fresh herbs - coriander, flat-leaf parsley, basil, chives, oregano, mint Free range eggs Crushed sea salt Ground black pepper
Three appetisers arrived together: a crispy piece of rabbit belly, a tiny glass of salt cod brandade, with liquid pea and grains of salt and vinegar rice, next to a glass holding a single oyster from Lindisfarne, fresh as a rock pool, with a foam of lavender and apple.