List of sushi and sashimi ingredients

There are many sushi and sashimi ingredients, some traditional and some contemporary.

Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right.

Sushi styles

Packaged nigirizushi for sale at a Tokyo supermarket
California roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker
  • Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi)[1][2][3]
  • Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice.[1][3]
  • Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.[4][2][3]
    • Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients[2]
    • Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients[4][1][2][3]
    • Gunkan maki (軍艦巻, battleship roll) is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs[1][5][2][3]
    • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient[4][1][2][3]
    • Kazari maki (飾り巻き寿司, flower or decorative roll) is a type of sushi designed frequently with colored rice into simple or complex shapes.[4][3]
    • Temaki (手巻き, hand roll) is a cone-shaped maki sushi[4][1][2][3]
  • Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item[1][2][3][5]
  • Oshi sushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi"), is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.[4][1][2][3]
  • Uramaki (うらまき, inside-out roll) is a contemporary style of Maki-zushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko or sesame seeds.[4]



Tamagoyaki, also referred to as tamago


  • Basashi/sakura niku (馬刺し/馬肉): Raw horse, nicknamed for its bright pink color[7]
  • Gyusashi (牛刺し): Raw Beef[7]
  • Shikasashi (鹿刺し): Raw Venison[7]
  • Torisashi (鳥刺し): Raw chicken[7]


All seafoods in this list are served raw unless otherwise specified.


The list below does not follow biological classification.

Engawa (meat close to the fin of a flounder) nigirizushi
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
Unagi nigiri sushi



Sea cucumber (Namako)


Ikura gunkan maki sushi

Roe is a mass of fish eggs:

Shirako (cod sperm) gunkanmaki-zushi


  • Kombu (昆布): Kelp, many preparations[3][21]
  • Wakame (若布): Edible seaweed, sea mustard


Raw abalone meat
Salmon nigiri


A dish of tsukemono

See also


  1. Dekura, Hideo; Treloar, Brigid; Yoshii, Ryuichi (2004). The Complete Book of Sushi. Singapore: Lansdowne Publishing/Periplus Editions. ISBN 0-79460-316-5.
  2. Ono, Jiro (November 2013). A Sushi Handbook In English and Japanese (in English and Japanese). Tokyo, Japan: Natsumesha. ISBN 978-4-81-635419-9.
  3. "Japanese Food Names". Japanese Food Guide. 16 December 2015. Retrieved 12 February 2016.
  4. Kawasumi, Ken; Driussi, Laura (translated by) (October 2001). The Encyclopedia of Sushi Rolls. Higashi, Sibuya-ku, Tokyo, Japan: Graph-Sha/Japan Publications. ISBN 4-88996-076-7.
  5. "Sushi Menu". Sushi Encyclopedia. 2007. Retrieved 12 February 2016. The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
  6. Weil, Y. (2014). "Make My Sushi: Salmon Skin". Retrieved 17 February 2016.
  7. Insomboon, Panicha (16 January 2015). "7 Kinds of Sashimi Not Made With Fish". Modern Farmer Media. Retrieved 7 December 2021.
  8. Martineau, Robert-Gilles (16 May 2012). "JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄". Retrieved 13 February 2016.
  9. Fraioli, James O.; Sato, Chef Kaz (2008). The Complete Idiot's Guide to Sushi and Sashimi. New York, NY: Alpha Books. ISBN 978-1-59257-782-8.
  10. "Sushi – Japanese Food Recipes". 2003. Retrieved 13 February 2016.
  12. Martineau, Robert-Gilles (7 May 2007). "TUNA SPECIES 6: MEKAJIKI/MARLIN". Retrieved 15 February 2016.
  13. "Bluefin tuna". 2014. Retrieved 15 February 2016.
  14. Martineau, Robert-Gilles (28 February 2007). "NORESORE/CONGER EEL WHITEBAIT". Shizuoka Sushi and Sashimi. The Twenty Fourteen Theme. Blog at Retrieved 18 February 2016.
  15. "Kinmedai Golden Eye Snapper". 2016. Retrieved 18 February 2016.
  16. Palmer, Brian (11 March 2010). "What Does Whale Taste Like?". Slate Magazine. Retrieved 18 February 2016.
  17. "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Retrieved 18 December 2014.
  18. "10,000 yen for one piece of sushi!".
  19. Lowry, Dave (5 October 2005). The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More. Harvard Common Press. pp. 143-144. ISBN 1-5583-2307-4.
  20. Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. pp. 161–12. ISBN 0-8493-9849-5.
  21. "Learn more about Kombu Seaweed Products". KURAKON Foods, Inc. Retrieved 18 February 2016.
  22. Johnson, Diana (27 October 2009). "Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers". Eating Richly. Retrieved 18 February 2016.
  23. "Winter Crab: Kani Miso, Kani Nabe, Kani Zosui". Kyoto Foodie. 24 January 2009. Retrieved 18 February 2016.
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