List of sushi and sashimi ingredients

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Sushi plate (盛り合わせ) with sashimi to the left

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

Sushi styles[edit]

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
Main article: Sushi
  • Aburi sushi (炙り寿司, roasted sushi) consists of nigiri sushi with a fish topping that is partly grilled and partly raw
  • 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]
  • 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] [2]
  • Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [3] [2] There are four traditional types of maki and a few more contemporary ones:
    • 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 [3]
    • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient [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. [3]
    • Temaki (手巻き, hand roll) is a cone-shaped maki sushi [3]
    • Uramaki (うらまき, inside-out roll) 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. [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]


  • 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
  • Salmon skin: used in 'salmon-skin roll"


Tamagoyaki, also referred to as tamago


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)
  • Tororo kombu: thin and filmed slice of vinegared and dried kombu
  • Wakame (若布)


Raw abalone meat
Shrimp nigiri


A dish of tsukemono

See also[edit]


  1. ^ a b c d e f g h i j k l m n o p q r s t u v w x y Dekura, Hideo; Treloar, Brigid; Yoshii, Ryuichi (2004). The Complete Book of Sushi. Singapore: Lansdowne Publishing/Periplus Editions. ISBN 0-79460-316-5. 
  2. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az 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. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z 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. 
  4. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao "Sushi Menu". Sushi Encyclopedia. 2007. Retrieved 27 January 2016. The sushi menu consists of basic Edo style sushi and they are grouped in their styles. 
  5. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx by bz ca cb cc cd ce "Japanese Food Names". Japanese Food Guide. 16 December 2015. Retrieved 28 January 2016. 
  6. ^ "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Retrieved 18 December 2014. 

External links[edit]