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Just an odd factoid I learned while living in Kyoto, which is a day's march from the Sea of Japan.
Sushi originated as a very clever means of packaging raw marine fish so that it could be eaten even by people a day's journey inland, in the days before refrigeration, without resorting to the traditional techniques of salting, drying, or pickling.
So, the vinegared rice was just sufficiently preservative for the fish to keep during the day's journey. The classic sushi of this type you can still buy at small shops in Kyoto, saba zushi, which is just a piece of mackerel wrapped around a vinegared roll of rice, with a thin layer of pickled something or other on the outside.