List of sushi and sashimi ingredients
Appearance
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Sushi_plate_%28%E7%9B%9B%E3%82%8A%E5%90%88%E3%82%8F%E3%81%9B%29.jpg/350px-Sushi_plate_%28%E7%9B%9B%E3%82%8A%E5%90%88%E3%82%8F%E3%81%9B%29.jpg)
There are many sushi and sashimi ingredients, some traditional and some contemporary.
Sushi styles
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Sushi1.jpg/220px-Sushi1.jpg)
- Aburi sushi (炙り寿司, roasted sushi) consists of nigiri sushi with a fish topping that is partly grilled and partly raw
- Gunkan-maki (軍艦巻, warship 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
- Maki sushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori and there are four traditional types of maki and a more contemporary one:
- 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
- Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient
- Temaki (手巻き, hand roll) is a cone-shaped maki sushi
- Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi 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. This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity. Western style sushi also sometimes does not include raw meat.
- Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item
Wrappings
- Nori: dried seaweed (often used to wrap or belt makizushi or gunkan)
- Rice paper
- 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
- Nori-tama: sweetened egg wrapped in dried seaweed
- Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish
- Quail eggs (raw)
Seafood
All seafoods in this list are served raw unless otherwise specified.
Finfish
The list below does not follow biological classification.
- Aji (鯵): Japanese jack mackerel, Trachurus japonicus
- Aya-kagara (赤矢柄): Cornetfish
- Anago (穴子): saltwater eel, Conger eel
- Ankimo (鮟肝): Monkfish liver
- Ayu (鮎): Sweetfish
- Buri (鰤): adult Yellowtail
- Hamachi (魬, はまち): young (35-60cm) Yellowtail
- Engawa (縁側): the fattiest part of Halibut
- Gindara (銀鱈): Sablefish
- Hamo (鱧, はも): Daggertooth pike conger
- Hatahata (鰰): Sandfish
- Hikari-mono (光り物): Blue-backed fish, various kinds of "shiny" (silvery scales) fish
- see also Aji, Iwashi, Konoshiro, Samma, Tobiuo
- Hiramasa (平政, 平柾): Yellowtail amberjack (Seriola lalandi)
- Hirame (平目, 鮃): Flounder
- Hoshigarei (干鰈): Spotted halibut
- Inada (鰍): very young Yellowtail
- Isaki (伊佐木, いさき): striped pigfish
- Ishigarei (石鰈): Stone flounder
- Iwashi (鰯): Sardine
- Kajiki (梶木, 舵木, 旗魚): 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 Blue sprat
- Kisu (鱚): Sillago
- Konoshiro (鰶): Gizzard shad
- Kohada (小鰭): Japanese gizzard shad
- Shinko (新子): very young Gizzard shad
- Mamakari (飯借): Sprat
- Masu (鱒): Trout
- Mutsu (鯥): Bluefish
- Nijimasu (虹鱒): Rainbow trout
- Noresore: baby Anago
- Ohyou (大鮃): Halibut
- Okoze (虎魚): Stonefish
- Saba (鯖): Chub mackerel or Blue mackerel
- Sake, Shake (鮭): Salmon
- Samma (秋刀魚): Pacific saury or Mackerel pike
- Sawara (鰆): Spanish mackerel
- Sayori (針魚, 鱵): Halfbeak (Springtime)
- Shima-aji (しま鯵): White trevally
- Shime-saba (締め鯖, 〆鯖): marinated Chub mackerel or Blue mackerel
- Shira-did (白魚): Salangid
- Shiromie (白身): seasonal "white meat" fish
- see also Hirame, Ishigarei, Karei, Shima-aji
- Suzuki (鱸): means Sea bass
- Seigo (鮬): young (1-2 y.o.) Sea bass
- Tai (鯛): seabream snapper
- Madai (真鯛): red seabream snapper
- Kasugo (春子鯛): young Sea bream
- Kurodai (黒鯛): Snapper
- Ibodai (疣鯛): Japanese butterfish
- Kimmedai (金目鯛): Splendid alfonsino
- Tara (鱈): Cod
- Tobiko (鰩, 飛魚): Flying fish
- EAT SUSHI >:D
- Akami (赤身): top loin of Bluefin tuna
- Ōtoro (大とろ): fattiest portion of Bluefin tuna belly
- Toro (とろ): fatty Bluefin tuna belly
- Chūtoro (中とろ): medium-fat Bluefin Tuna belly
- Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): Yellowfin tuna
- Meji (maguro) (メジ鮪): young Pacific bluefin tuna
- Negi-toro (葱とろ): Bluefin tuna belly and chopped green onion
- Shiro maguro (白鮪), Binnaga/Bincho (鬢長): Albacore or "white tuna"
- Unagi (鰻): Freshwater eel, often broiled (grilled) with a sweet sauce
Shellfish
4
Roe
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Ikura_gunkan_maki_sushi_by_sfllaw_in_Toronto.jpg/220px-Ikura_gunkan_maki_sushi_by_sfllaw_in_Toronto.jpg)
Roe is a mass of fish eggs:
2
Seaweed
Vegetables
4
References
- ^ http://www.sushifaq.com/sushi-items/sushi-items-uni.htm%7CUni info at The Sushi FAQ
- ^ Kombu and Nori
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