There are many

sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

and

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stu ...

ingredients, some traditional and some contemporary.

Sushi styles

* 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'') * Inari-zushi (稲荷寿司, ''fried tofu pouch'') is a type of sushi served in a seasoned and fried pouch made of

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

and filled with sushi rice. * Maki-zushi (巻き寿司, ''rolled sushi'') consists of

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

and other ingredients rolled together with a sheet of

nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...

. ** Chu maki (中巻き, ''medium roll'') is a medium-sized rolled maki sushi usually containing several ingredients ** Futo maki (太巻き, ''large or fat roll'') is a thick rolled maki sushi containing multiple ingredients ** Gunkan maki (軍艦巻, ''battleship roll'') is a type of sushi consisting of a

rice ball A rice ball may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a ball shape. Rice balls exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. Rice b ...

wrapped in a sheet of

which extends in a cylinder upward to hold a loose topping such as fish eggs ** Hoso maki (細巻き, ''thin roll'') is thinly rolled maki sushi with only one ingredient ** 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. ** Temaki (手巻き, ''hand roll'') is a cone-shaped maki sushi * Nigiri sushi (握り寿司, ''hand-formed sushi'') consists of an oval-shaped ball of

topped with a slice of another item * 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. * 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 is flying fish roe in Japanese cuisine, known for its use in ''sushi''. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, ''tobiko'' is larger than ''masago'' (capelin roe), but smaller than ''ikura'' (salmon roe). Natural ...

sesame seeds Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

Wrappings

Nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...

(海苔): dried seaweed (often used to wrap or belt makizushi or gunkan) *

Rice paper "Rice paper" has many varieties such as rice paper made from tree bark to make drawing and writing paper or from rice flour and tapioca flour and then mixed with salt and water to produce a thin rice cake and dried to become harder and paper-like ...

Salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus '' Oncorhy ...

skin * Thinly sliced sheets of cucumber * Usuyaki-tamago: thinly cooked sweet omelette or custard * Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans

Eggs

* '' Tamago'' (卵, 玉子): sweet

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

or custard, sometimes mixed with minced fish *

Quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New ...

eggs (raw or cooked)

Meats

* Basashi/sakura niku (馬刺し/馬肉): Raw

horse The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 million yea ...

, nicknamed for its bright pink color * Gyusashi (牛刺し): Raw

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

* Shikasashi (鹿刺し): Raw

Venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, ...

Torisashi Torisashi is a Japanese dish of raw chicken breast sliced very thin. If the chicken is lightly seared it is known as ''toriwasa''. It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi. See als ...

(鳥刺し): Raw

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

Seafood

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

Finfish

''The list below does not follow biological classification.'' * Ainame (アイナメ): fat greenling * Aji (鯵): Japanese jack mackerel * Akami (赤身): red meat fish * Akamutsu (アカムツ): blackthroat seaperch * Aka-yagara (赤矢柄): red

cornetfish The cornetfishes or flutemouths are a small family, the Fistulariidae, of extremely elongated fishes in the order Syngnathiformes. The family consists of a single genus, ''Fistularia'', with four species, found worldwide in tropical and subtropic ...

* Amadai (あまだい):

tilefish 250px, Blue blanquillo, ''Malacanthus latovittatus'' Tilefishes are mostly small perciform marine fish comprising the family Malacanthidae. They are usually found in sandy areas, especially near coral reefs. Commercial fisheries exist for th ...

Anago is the Japanese word for salt-water eels, normally referring to ma-anago ('' Conger myriaster''). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which ...

(穴子): saltwater eel,

Conger eel ''Conger'' ( ) is a genus of marine congrid eels. It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, in the case of the European conger. Large congers have often been observed by divers during ...

Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. ''Ankimo'' is often served with ''momiji-oroshi'' ( c ...

(鮟肝):

monkfish Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" ...

liver (cooked) * Ayu (鮎): sweetfish (raw or grilled) * Buri (鰤): adult yellowtail (cooked or raw) ** Hamachi (魬, はまち): young (35–60 cm) yellowtail Engawa nigirizushi

* Dojo (ドジョウ): Japanese loach * Ei (エイ):

skate Skate or Skates may refer to: Fish *Skate (fish), several genera of fish belonging to the family Rajidae * Pygmy skates, several genera of fish belonging to the family Gurgesiellidae * Smooth skates or leg skates, several genera of fish belongin ...

* Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish * Fugu (河豚):

puffer fish Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish, globefish, swellfish ...

* Funa (フナ):

crucian carp The crucian carp (''Carassius carassius'') is a medium-sized member of the common carp family Cyprinidae. It occurs widely in northern European regions. Its name derives from the Low German ''karusse'' or ''karutze'', possibly from Medieval L ...

* Gindara (銀鱈):

sablefish The sablefish (''Anoplopoma fimbria'') is one of two members of the fish family Anoplopomatidae and the only species in the genus ''Anoplopoma''. In English, common names for it include sable (US), butterfish (US), black cod (US, UK, Canada), b ...

* Hamo (鱧, はも): daggertooth pike conger * Hata (ハタ):

grouper Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is ...

* Hatahata (鰰): sandfish * Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish * Hiramasa (平政, 平柾):

yellowtail amberjack The yellowtail amberjack, yellowtail kingfish, hiramasa or great amberjack (''Seriola lalandi'') is a large fish found in the Southern Ocean. Although previously thought to be found in all oceans and seas, recent genetic analysis restricts ''S. ...

(''Seriola lalandi'') * Hirame (平目, 鮃): fluke, a type of flounder * Hokke (ホッケ):

Okhotsk atka mackerel The Okhotsk atka mackerel (''Pleurogrammus azonus''), also known as the Arabesque greenling, is a mackerel-like species in the family Hexagrammidae. It is commonly known as hokke in Japan and imyeonsu in Korean. The primary population of the fish ...

* Hoshigarei (干鰈): spotted halibut * Inada (鰍): very young yellowtail * Isake (いさけ):

trumpeter The trumpet is a brass instrument commonly used in classical and jazz ensembles. The trumpet group ranges from the piccolo trumpet—with the highest register in the brass family—to the bass trumpet, pitched one octave below the standard B ...

* Isaki (伊佐木, いさき): striped pigfish * Ishigarei (石鰈): stone flounder * Iwana (イワナ): charr * Iwashi (鰯): sardine * Kajiki (梶木, 舵木, 旗魚): swordfish ** Makajiki (真梶木): blue marlin ** Mekajiki (目梶木): swordfish * Kanpachi (間八): greater amberjack, ''Seriola dumerili'' * Karei (鰈): flatfish * Katsuo (鰹, かつお): skipjack tuna * Kawahagi (皮剥ぎ): Filefish * Kibinago (黍魚子): banded Spratelloides delicatulus, blue sprat, or silver-stripe Spratelloides gracilis, round herring * Kisu (鱚): sillago * Kochi (こち): Flathead (fish), flathead * Kohada (小鰭): Japanese gizzard shad Various tuna sashimi

** Shinko (新子): very young gizzard shad ** Konoshiro (鰶): fully matured gizzard shad * Kue (クエ): longtooth

* Madai (まだい): red sea bream * Maguro (鮪): ''Thunnus'' (a genus of tuna) ** Chūtoro (中とろ): medium-fat bluefin tuna belly ** Kuro (maguro) (くろまぐろ): bluefin tuna, the fish itself ** Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): yellowfin tuna ** Mebachi (maguro) (めばちまぐろ): bigeye tuna, the most widely distributed fish in Japan ** Meji (maguro) (メジ鮪): young Pacific bluefin tuna ** Ōtoro (大とろ): fattiest portion of bluefin tuna belly ** Shiro maguro (白鮪), Binnaga/Bincho (鬢長): albacore or "white" tuna ** Toro (とろ): fatty bluefin tuna belly * Makogarei (まこがれい): marbled flounder * Mamakari (飯借): sprat * Matou-dai (まとう-だい): John Dory * Masu (鱒): Trout * Mejina (メジナ): Girella * Nijimasu (虹鱒): Rainbow trout * Nishin (ニシン): Herring * Noresore (のれそれ): baby

* Ohyou (大鮃): halibut * Okoze (虎魚): devil stinger, Okoze stonefish * Saba (鯖): chub mackerel or blue mackerel Served raw or marinated * Sake, Shake (鮭):

* Sanma (秋刀魚): Pacific saury (autumn) or mackerel pike * Sawara (鰆): Atlantic Spanish mackerel, Spanish mackerel * Sayori (針魚, 鱵): halfbeak (springtime) * Shima-aji (しま鯵): white trevally * Shirauo (しらうお): whitebait (Springtime) * Shiromi (白身) seasonal "white meat" fish * Suzuki (鱸): Suzuki (fish), sea bass ** Seigo (鮬): young (1-2 y.o.) Suzuki (fish), sea bass * Tachiuo (タチウオ): Largehead hairtail, beltfish Unagi Nigiri Sushi - Suzuran Japan Foods Trading

Unagi Nigiri Sushi - Suzuran Japan Foods Trading

* Tai (鯛): seabream snapper ** Madai (真鯛): red sea bream ** Kasugo (春子鯛): young sea bream ** Kurodai (黒鯛): Lutjanidae, snapper ** Ibodai (疣鯛): Japanese butterfish ** Kinmedai (金目鯛): splendid alfonsino * Tara (鱈): Cod * Unagi (鰻): Anguillidae, freshwater eel, often broiled (grilling, grilled) with a sweet sauce. The preparation of unagi is referred to as ''kabayaki''.

Inkfish

* Aori ika (あおりいか): Bigfin reef squid * Hotaru ika (ホタルイカ): Watasenia scintillans, Firefly squid * Ika (烏賊, いか): Cuttlefish or Squid, served raw or cooked * Sumi ika (墨, すみいか): Japanese spineless cuttlefish * Tako (蛸, たこ): Octopus * Yari ika (ヤリイカ): Spear squid

Others

* Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian * Kamesashi (かめさし): Sea turtle sashimi * Kurage (水母, 海月): Jellyfish * Kujira (鯨, くじら, クジラ): Whale meat, Whale * Namako (海鼠, なまこ): Sea cucumber (food), Sea cucumber * Shiokara (塩辛): Seasoned, salted entrails; frequently squid * Hitode (ヒトデ): Starfish * Uni: (雲丹, 海胆) gonad of sea urchin; may come in different colors

Roe

Roe is a mass of fish eggs: * Caviar (キャビア): roe of sturgeon. * Ikura (イクラ):

roe * Sujiko (筋子):

roe (still in the sac) * Kazunoko (数の子, 鯑): Herring roe * Capelin, Masago (まさご): smelt (fish), Smelt roe * Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor * Shirako (白子): Milt * Tarako (food), Tarako (たらこ, 鱈子): Alaska pollock roe * Tobiko (飛子): roe of Flyingfish, Flying fish

Seaweed

* Kombu (昆布): Kelp, many preparations * Wakame (若布): Edible seaweed, sea mustard

Shellfish

* Akagai (赤貝): Ark shell * Ama-ebi (甘海老): raw pink shrimp ''Pandalus borealis'' * Aoyagi (青柳): Mactridae, Trough shell * Venerupis philippinarum, Asari (あさり): Japanese carpet shell * Awabi (鮑): Abalone * Botan-ebi (ぼたんえび): Botan shrimp * Dungeness crab * Ebi (海老): boiled or raw Shrimp (food), shrimp * Hamaguri (蛤): Clam, ''Meretrix lusoria'' * Himejako (ヒメジャコ): Giant clam * Himo (紐): "fringe" around an Akagai * Hokkigai, Hokki (ホッキ貝, 北寄貝): Atlantic surf clam, Surf clam * Hotategai, Hotate (帆立貝, 海扇): Scallop * Ise-ebi (伊勢海老): a Spiny lobster, ''Panulirus japonicus'' * Kaibashira (貝柱), Hashira (柱): Bivalve, valve muscles of Scallop or Shellfish * Kani (蟹): Crab, also refers to Crab stick, imitation crab * Kani-miso (:ja:カニミソ, カニミソ): Crab offal paste * Kaki (カキ,牡蠣): Oyster * Kegani (ケガニ): Chinese mitten crab, hairy crab * Kuruma-ebi (車海老): Prawn species ''Marsupenaeus japonicus'' * Makigai (マキガイ): Conch * Mategai (マテ貝): Atlantic jackknife clam, Razor clam * Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab * Mirugai (海松貝): Geoduck, Geoduck clam * Turbo cornutus, Sazae (栄螺, さざえ): Horned turban shell * Shako (蝦蛄): Mantis shrimp or "Squilla" * Shiba ebi (芝海老): Prawn, Grey prawn * Shima ebi (しまえび): Morotoge shrimp * Soft-shell crab * Tarabagani (鱈場蟹): King crab * Tairagai (タイラギ): Pen-shell clam * Torigai (鳥貝): Cockle (bivalve), Cockle * Tsubugai (螺貝, ツブガイ): Whelk (''Neptunea'', ''Buccinum'', ''Babylonia japonica'') * Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab

Vegetables/Fruit

* Asparagus (アスパラガス). * Avocado (アボカド). * Carrot (ニンジン): a Julienning, julienne of carrot * Cucumber (キュウリ): a Julienning, julienne of cucumber * Eggplant (ナス): served in small slices, coated with oil. * Ginger (しょうが): most often used is pickled ginger: beni shōga and Gari (ginger), gari * Gobō (牛蒡): Burdock root * Kaiware (かいわれ大根): Daikon radish Sprouting, sprouts * Kanpyō (food), Kanpyō (乾瓢, 干瓢): dried gourd * Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (''Kappa (folklore), Kappa'') * Konjac, Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant. * Nattō (納豆): fermented soybeans * Allium fistulosum, Negi (ネギ): Japanese bunching onion * Oshinko (漬物): Takuan (pickled daikon) or other pickled vegetable * Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered * Takuan (沢庵漬け): pickled daikon radish * Tofu (豆腐): Soybean curd * Tsukemono (漬物): various pickled vegetables * Umeboshi (梅干し): pickled plum * Wasabi (山葵, わさび): paste of wasabi, wasabi root * Yam (vegetable), Yam (サツマイモ): * Yuba (food), Yuba (ゆば): Tofu skin

References

External links

Secrets of Sushi - Sushi Sauce
{{seafood Sushi Lists of foods by ingredient, Sushi