Sushi was originated in Far East (Yanz river region in China) as a method of preserving rice and fish, probably before B.C. Sushi what we are familiar with today has evolved in Japan around the 7th centry. There are two distinct styles popular in Japan: Edo (former name of Tokyo) style and Kansai (Osaka region) style. Most of the Japanese restaurants including Sakura Sushi & Grill prepare sushi based on Edo style.

Sushi is steamed rice preserved in sweet rice vinegar for longer serving life and delicate flavor with other ingredients. There are many different types of sushi depending on ingredients used and preparation techniques. Contrary to many consumers' belief, sushi ingredients are not just raw fish. Some are cooked (steamed, grilled, baked and/or fried).

• Nigirizushi (hand-formed sushi) Arguably the most typical form of sushi in Japan, it consists of a oblong mound of sushi rice which is pressed between the palms of the hands, with a speck of wasabi and a thin slice of a topping (neta) draped over it, possibly tied up with a thin band of nori. Assembling nigirizushi is surprisingly difficult to do well. It is sometimes called Edomaezushi, which reflects its origins in Edo in the 18th centry.
• Gunkanzushi (battleship roll) Small cups made of sushi rice and nori filled with some ingredient. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
• Makizushi (rolled sushi) Rolled sushi consisting of nori layered with sushi rice, vegetables, seafood, and other ingredients.
• Futomaki (large rolls) A large cylindrical piece, with the nori on the outside. Typical futomaki are one inch thick and 2 inches wide. They are often made with two or three fillings, chosen for their complementary taste and color.
• Hosomaki (thin rolls) A small cylindrical piece, with the nori on the outside. Typical hosomaki are about one inch thick and one inch wide. They are generally made with only one filling, simply because there is not enough room for more than one.
• Kappamaki, filled with cucumber, is named after the Japanese legendary water imp, the kappa.
• Temaki (hand rolls) A large cone-shaped piece, with the nori on the outside and the ingredients spilling out the wide end.
• Uramaki (inside-out rolls) A medium sized cylindrical piece, with two or more fillings. Uramaki differ from other maki because the rice is on the outside and the nori within. The filling is in the center surrounded by a liner of nori, then a layer of rice, and an outer coating of some other ingredient such as roe or toasted sesame seeds.
• Oshizushi (pressed sushi) A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the topping, covers it with sushi rice, and presses the lid of the mold down to create a compact rectilinear block. The block is removed from the mold and cut into bite-sized pieces.
• Inarizushi (stuffed sushi) A small puch or pocket filled with sushi rice and other ingredients (Names after the Shinto god Inari, who ahs a fondness for rice products). The pouch is fashioned from deep-fried tofu, a thin omelet, or dried gourd shavings.
• Chirashizushi (scattered sushi) A bowl of sushi rice with the other ingredients mixed in. Also referred to as barazushi.
• Edomae chirashizushi (Edo-style scattered sushi) Uncooked ingredients artfully arranged on top of the rice in the bowl.
• Gomokuzushi (Kansai-style sushi) Cooked or uncooked ingredients mixed in the body of the rice in the bowl.