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- 1The chemistry of sushi: nori, wasabi and sticky rice●The chemistry of sushi: nori, wasabi and sticky rice https://www. compoundchem.com/2026/09/21/su shi/ # Chemistry , # Fo
Compound Interest has published a new graphic explaining the chemistry behind sushi, covering what makes sticky rice cling together, how nori seaweed is processed, and the compounds in wasabi and pickled ginger that give them their distinctive flavours and help accompany raw fish. Science communicators are sharing the piece as an accessible food-science explainer.