List of sushi and sashimi ingredients

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

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
  • 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]

Wrappings[edit]

Eggs[edit]

Tamagoyaki, also referred to as tamago

Meats[edit]

Seafood[edit]

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

Finfish[edit]

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

Inkfish[edit]

Others[edit]

Sea cucumber (Namako)

Roe[edit]

Ikura gunkan maki sushi

Roe is a mass of fish eggs:

Shirako (cod sperm) gunkanmaki-zushi

Seaweed[edit]

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

Shellfish[edit]

Raw abalone meat
Shrimp nigiri

Vegetables/Fruit[edit]

A dish of tsukemono

See also[edit]

References[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 z aa ab ac ad ae af ag ah ai 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 ba bb bc bd be bf bg bh bi bj 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 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 cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd de "Japanese Food Names". oksfood.com Japanese Food Guide. 16 December 2015. Retrieved 12 February 2016.
  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 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. ^ 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 "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". MakeMySushi.com. Retrieved 17 February 2016.
  7. ^ a b c d e Insomboon, Panicha (16 January 2015). "7 Kinds of Sashimi Not Made With Fish". ModernFarmer.com. Modern Farmer Media. Retrieved 17 February 2016.
  8. ^ Martineau, Robert-Gilles (16 May 2012). "JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄". ShizuokaGourmet.com. Retrieved 13 February 2016.
  9. ^ a b c d e f g h i j k l m n o p q r s t u v w x 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". sushi-ABC.com. 2003. Retrieved 13 February 2016.
  11. ^ "JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER". ShizuokaGourmet.com. Retrieved 13 February 2016.
  12. ^ Martineau, Robert-Gilles (7 May 2007). "TUNA SPECIES 6: MEKAJIKI/MARLIN". ShizuokaGourmet.com. Retrieved 15 February 2016.
  13. ^ "Bluefin tuna". kodanmalcorp.com. 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 WordPress.com. Retrieved 18 February 2016.
  15. ^ "Kinmedai Golden Eye Snapper". Sushi311.org. 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. ^ a b 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". kurakonusa.com. KURAKON Foods, Inc. Retrieved 18 February 2016.
  22. ^ Johnson, Diana (27 October 2009). "Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers". EatingRichly.com. Eating Richly. Retrieved 18 February 2016.
  23. ^ "Winter Crab: Kani Miso, Kani Nabe, Kani Zosui". KyotoFoodie.com. Kyoto Foodie. 24 January 2009. Retrieved 18 February 2016.

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