Sushi, whose current style evolved as a snack for laborers during the Edo period, embodies the harmony of seafood and rice in an ultimately pure and minimalistic form. Shojin Ryori, which translates as "food of devotion," is a vegetarian diet for monks. This cuisine is based on harmony and an appreciation for produce. JIRO strives to capture the harmony of Earth's gifts in a single bite of minimalistic beauty - bringing harmony to our minds.

The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice.

Vegetarian sushi contains a wide range of ingredients, so its health benefits are heavily influenced by what it is made with. Among the most popular choices are avocado, cucumber, carrot, and tofu. Vegetarian sushi is generally lower in calories than regular sushi.