The most popular dish in Asia—and one of the most widely recognized dishes globally—is arguably sushi from Japan. Sushi, with its delicate balance of vinegared rice, fresh fish, and other ingredients like vegetables and seaweed, has become an iconic symbol of Japanese cuisine. It comes in various forms, from nigiri (slices of fish atop rice) to maki (rice and fillings wrapped in seaweed) and sashimi (slices of raw fish without rice).

Sushi’s popularity stems from its fresh ingredients, simplicity, and artistic presentation. Sushi chefs undergo extensive training to master techniques for preparing and presenting fish and rice, emphasizing precision and respect for ingredients. Sushi’s appeal is also partly due to its versatility—there are options for every taste, from traditional raw fish to vegetarian and even fusion varieties that cater to different preferences around the world. It’s a staple in Japan and an internationally adored dish, making it one of Asia’s most popular culinary exports.