Once a humble technique for preserving fish in fermented rice, sushi has since rolled its way from centuries-old Southeast Asian traditions to becoming a global gastronomic sensation. Today, it’s just as likely to be spotted on a luxury tasting menu as it is in a grab-and-go lunchbox.
So how did a food with such practical origins become a symbol of precision, elegance, and culinary artistry? From the earliest forms of narezushi to the rise of the California roll, we’re diving deep into the history of sushi – a story as layered and surprising as the dish itself. Let’s dig in.
The Origins: More Preservation Than Presentation

Men and women have fished the Mekong Delta for millennia (Credit: saravutvanset via Getty Images)
Long before it adorned lacquered platters in luxury restaurants, sushi’s story began with a pungent predecessor: narezushi. Estimated to have originated sometime between the 3rd and 5th centuries BC, this early form of fermented fish preservation emerged in regions surrounding the Mekong River – an area that today includes parts of Thailand, Laos, Cambodia, Vietnam, and Myanmar. The technique gradually travelled eastward, eventually taking root in Japan via Chinese cultural exchange.
Narezushi wasn’t made to please the palate but to preserve fish in a pre-refrigeration world. Fresh fish were gutted, salted, and tightly packed into fermented rice for months – or even years – until they developed an intensely sour tang. The rice, having served its purpose, was typically discarded, and only the aged fish was consumed. Far from a refined delicacy, it was a practical solution to spoilage and scarcity.
It wasn’t until the Muromachi period (1336–1573) that the rice began to be eaten alongside the fish. This version, known as namasushi, still involved a fair bit of fermentation, but the idea of rice and fish being consumed together started to take hold. Things were beginning to shift.
Sushi Crosses the Sea: Arrival and Adaptation in Japan

Rice terrace at Kamikozawa, Niigata Prefecture, Honshu, Japan (Credit: KEITA SAWAKI/a.collectionRF via Getty Images)
Exactly when sushi made its way to Japan is still up for debate. Some sources suggest as early as the 4th century AD, while others place its arrival closer to the 8th century. Whatever the precise date, what’s clear is that Japan didn’t merely adopt narezushi, it reshaped it entirely.
In Japan, the method gradually morphed from long-term fermentation into something a little less, well, alarming to the senses. Over time, rather than discard the rice, people began eating it with the fish, particularly during the Muromachi period. This marked the rise of namasushi, where the fermentation period was shortened and both components were consumed together.
Cultural shifts in daily life also played a quiet but meaningful role. By the mid-15th century, boiling rice (rather than steaming it) had become the norm, and lunch was emerging as a central meal of the day – a far cry from earlier patterns of eating. These changes laid the groundwork for sushi’s eventual transformation into a more accessible, quickly prepared dish.
Then came the real game-changer. By the 17th century, increased rice production in Japan meant the grain was no longer the luxury it once was. Simultaneously, products such as rice vinegar became more widely available, allowing cooks to mimic the flavour of fermentation without the actual wait. Preparation time shrank from days to mere hours. What had started as a months-long process involving fish and fermentation became something nimble, fresh, and increasingly refined.
Edo-Era Evolution: Sushi Meets Speed

Hanaya Yohei created the sushi we recognise today over a century ago (Credit: Alexander Spatari via Getty Images)
Fast forward to the early 19th century, and we land in Edo – modern-day Tokyo. A bustling hub of commerce and culture, Edo was also the birthplace of the sushi most of us would recognise today.
It was here that a food vendor named Hanaya Yohei revolutionised sushi forever. Tired of waiting months for fermentation, he began serving fresh fish atop vinegared rice, seasoned with a dab of wasabi. This new fast-food version – edomae zushi – was named after Edo Bay (Tokyo Bay), from which the fish was often caught that same morning. And crucially, it could be made and eaten on the spot.
This was sushi on the move, served from street stalls, meant to be eaten quickly by hand, often while standing. It was the Japanese equivalent of a quick sandwich. No fuss, no ceremony. Just freshness, speed, and flavour.
Post-War Pivot: Sushi Finds a New Groove

Sushi went from fast food to fine dining (Credit: I wish you happy! via Getty Images)
By the early 20th century, nigirizushi – hand-pressed rice with sliced fish – was already popular in Japan’s cities, especially among workers after a quick, fresh meal. But as Japan modernised during the Meiji era, Western dining customs influenced a shift. Sushi carts gave way to restaurants, where attention turned to presentation, seasonality, and skill.
During this time, new styles such as chirashizushi (scattered sushi) gained popularity. This was an artful mix of raw or cooked toppings served over vinegared rice in a bowl. These variations weren’t radical departures, but adaptations to changing tastes and pace of life. By mid-century, sushi had developed a dual identity: it could be both refined and everyday fare.
In the decades that followed, sushi chefs began experimenting further, but always with an eye on balance and simplicity. Sushi, once a means of preservation, was becoming a medium for culinary craftsmanship.
The Great Migration: Sushi Crosses the Ocean

Classic California rolls (Credit: Kasumi Loffler via Getty Images)
In the 1960s, the sushi bar Kawafuku opened in Los Angeles. While there may have been earlier Japanese restaurants, this is widely cited as the US’s first sushi bar, serving Japanese patrons before catching on with Americans.
By the 1970s and ’80s, sushi bars were thriving across the U.S. California played a leading role, introducing the avocado-filled California Roll, which used imitation crab and flipped the seaweed inside to ease newcomers in. Other countries soon developed their own spins, from Brazil’s cream cheese rolls to tempura-filled U.S. creations.
Sushi’s adaptability made it ideal for fusion. It wasn’t just food, it became a conversation between cultures. In the 1950s, conveyor belt sushi (kaitenzushi) also emerged in Osaka, making sushi fast, affordable, and fun. Whether served in high-end restaurants or spinning past on colour-coded plates, sushi’s global rise was seemingly unstoppable.
Sushi Today: Art Form, Fast Food, and Global Phenomenon

Omakase - sushi as an art form (Credit: Me 3645 Studio via Getty Images)
In the 21st century, sushi exists in multiple forms. At one end of the scale, there’s the high art of omakase – a chef-led experience where diners place their trust (and wallets) in the hands of masters. Here, each piece is a meditation on freshness, texture, and balance, often with seasonal or locally sourced ingredients.
At the other end? Supermarket sushi meal deals, pre-packed and mass-produced. Then there’s the modern oddities – sushi burritos, deep-fried rolls, sushi pizza. Purists might scoff, but such variations speak to sushi’s remarkable adaptability. It can be traditional or trendy, formal or fun, gourmet or grab-and-go.
Interestingly, sushi has even come full circle in some ways. Chefs in Japan are revisiting narezushi, embracing its bold, fermented flavours and rich heritage. What was once discarded as ancient is now being celebrated as authentic.
That’s a Wrap

Bon appetit! (Credit: LordHenriVoton via Getty Images)
From fermented fish buried in rice to vinegared delicacies on conveyor belts, the evolution of sushi is anything but straightforward. What began as a preservation method along the Mekong transformed through centuries of adaptation – first in Japan’s kitchens, then across the globe. From Edo’s street stalls to omakase counters and supermarket shelves, sushi has worn many guises: fast food, fine art, cultural bridge. The California Roll helped it conquer the West, while modern twists continue to push boundaries. Yet, amid the wasabi peas and deep-fried rolls, echoes of its pungent past persist, reminding diners that even the most refined traditions often start with basic survival.