whole fish stuffed with sushi rice
A type of sushi where a whole fish is gutted, deboned, and stuffed with sushi rice, then often pressed and sliced. A regional specialty, particularly associated with Wakayama Prefecture.
I tried sugatazushi, a specialty of Wakayama, for the first time.
Sugatazushi is made by stuffing sushi rice into a fish while keeping its shape intact.
Pressed sushi made in a mold, not necessarily using a whole fish.
Roll-shaped sushi often made with a whole fish fillet, but not necessarily stuffed.
Standard kanji spelling for this sushi term.
Rare kanji form using 鮨; it is rarely used.
From 姿 (すがた, 'shape, figure') + 寿司 (すし, 'sushi'), referring to the sushi that retains the original shape of the fish.