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I heard flash freezing can make the sushi taste better too. Does anyone know if this true?

The effect of freezing on taste is certainly subjective, but it is not seen to be detrimental to the taste or texture. In fact, several renowned masters are in record as preferring there fish to be raw at purchase and then they freeze them themselves using low temperature deep freezers for set periods of time. I do find the effects of freezing to enhance the preparations, but then I tend to agree with the Japanese philosophy that sushi is about the rice, and the fish is just a condiment.

Well yeah, sushi is the rice itself, while sashimi is the raw fish itself. If you have a mixture of both, it's still called it sushi. You can also have sushi with vegetables or fruits and no fish or meat. Your sushi can come with or without seaweed.

Korea has a similar dish called kimbap, which literally translates to "seaweed rice", so having something other than a roll wouldn't be kimbap anymore. Also, Korean kimbap uses a different recipe for the rice (usually sesame oil and salt), so it can't even be considered a special case of sushi (rice with vinegar and sugar).

I feel far too many people don't understand what sushi is, even if the consider it one of their favorite foods.

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