List of sushi and sashimi ingredients

Sushi styles

• Chirashi-zushi is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes
• Inari-zushi is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice.
• Maki-zushi consists of rice and other ingredients rolled together with a sheet of nori.
• * Chu maki is a medium-sized rolled maki sushi usually containing several ingredients
• * Futo maki is a thick rolled maki sushi containing multiple ingredients
• * Gunkan maki 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
• * Hoso maki is thinly rolled maki sushi with only one ingredient
• * Kazari maki is a type of sushi designed frequently with colored rice into simple or complex shapes.
• * Temaki is a cone-shaped maki sushi
• Nigiri sushi consists of an oval-shaped ball of rice topped with a slice of another item
• Oshi sushi, also known as hako-zushi, is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.

  Regional Styles

Canada

• Doshi is a doughnut shaped ball of rice on a deep fried crab or imitation crab cake topped with sushi ingredients
• Squares are an invention of Square Fish restaurant consisting of layers of rice, fish, and vegetables cut into bite size squares
• Sushi Burger is two deep fried rice patties with traditional and non-traditional ingredients in between
• Sushitto is a supersized maki-zushi, measuring 3.5 inches in diameter and is eaten like a burrito
• Sushi Cake is made of crab meat, avocado, shiitake mushroom, salmon, spicy tuna, and tobiko and served on sushi rice then torched with spicy mayo, BBQ sauce, balsamic reduction, and dotted with caper and garlic chips
• Sushi Pizza is a deep fried rice or crab/imitation crab cake topped with mayo and various sushi ingredients
• Maki Poutine is similar to a maki-sushi in style except it is topped with cheese curds and gravy and contains duck confit, cheese curds, and sweet potato tempura
• Sushi Tacos are nigiri-zushi wrapped in a taco shell and more elaborately topped
• Uramaki 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 Canada or the United States though its origins are disputed

  Wrappings

• Nori : dried seaweed
• Rice paper
• Salmon 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 : sweet egg omelette or custard, sometimes mixed with minced fish
• Quail eggs

  Meats

• Basashi/sakura niku : Raw horse, nicknamed for its bright pink color
• Gyusashi : Raw Beef
• Shikasashi : Raw Venison
• Torisashi : Raw chicken

  Seafood

Finfish

• Ainame : fat greenling
• Aji : Japanese jack mackerel
• Akami : red meat fish
• Akamutsu : rosy seabass
• Aka-yagara : red cornetfish
• Amadai : tilefish
• Ankimo : monkfish liver
• Ayu : sweetfish
• Buri : adult yellowtail
• * Hamachi : young yellowtail
• Chinmi deliacies
• Dojo : Japanese loach
• Ei : skate
• Engawa : often referred as 'fluke fin', the chewy part of fluke, a flatfish
• Fugu : puffer fish
• Funa : crucian carp
• Gindara : sablefish
• Hamo : daggertooth pike conger
• Hata : grouper
• Hatahata : sandfish
• Hikari-mono : blue-backed fish, various kinds of "shiny" fish
• Hiramasa : yellowtail amberjack
• Hirame : fluke, a type of flounder
• Hokke : Okhotsk atka mackerel
• Hoshigarei : spotted halibut
• Inada : very young yellowtail
• Isake : trumpeter
• Isaki : striped pigfish
• Ishigarei : stone flounder
• Iwana : charr
• Iwashi : sardine
• Kajiki : swordfish
• * Makajiki : blue marlin
• * Mekajiki : swordfish
• Kanpachi : greater amberjack, Seriola dumerili
• Karei : flatfish
• Katsuo : skipjack tuna
• Kawahagi : Filefish
• Kibinago : banded blue sprat, or silver-stripe round herring
• Kisu : sillago
• Kochi : flathead
• Kohada : Japanese gizzard shad
• * Shinko : very young gizzard shad
• * Konoshiro : fully matured gizzard shad
• Kue : longtooth grouper
• Madai : red sea bream
• Maguro : Thunnus
• * Chūtoro : medium-fat bluefin tuna belly
• * Kuro : bluefin tuna, the fish itself
• * Kihada : yellowfin tuna
• * Mebachi : bigeye tuna, the most widely distributed fish in Japan
• * Meji : young Pacific bluefin tuna
• * Ōtoro : fattiest portion of bluefin tuna belly
• * Shiro maguro, Binnaga/Bincho : albacore or "white" tuna
• * Toro : fatty bluefin tuna belly
• Makogarei : marbled flounder
• Mamakari : sprat
• Matou-dai : John Dory
• Masu : Trout
• Mejina : Girella
• Nijimasu : Rainbow trout
• Nishin : Herring
• Noresore : baby Anago
• Ohyou : halibut
• Okoze : Okoze stonefish
• Saba : chub mackerel or blue mackerel Served raw or marinated
• Sake, Shake : Salmon
• Sanma : Pacific saury or mackerel pike
• Sawara : Spanish mackerel
• Sayori : halfbeak
• Shima-aji : white trevally
• Shirauo : whitebait
• Shiromi seasonal "white meat" fish
• Suzuki : sea bass
• * Seigo : young sea bass
• Tachiuo : beltfish

• Tai : seabream snapper
• * Madai : red sea bream
• * Kasugo : young sea bream
• * Kurodai : snapper
• * Ibodai : Japanese butterfish
• * Kinmedai : splendid alfonsino
• Tara : Cod
• Unagi : freshwater eel, often broiled with a sweet sauce. The preparation of unagi is referred to as kabayaki.

  Inkfish

• Aori ika : Bigfin reef squid
• Hotaru ika : Firefly squid
• Ika : Cuttlefish or Squid, served raw or cooked
• Sumi ika : Japanese spineless cuttlefish
• Tako : Octopus
• Yari ika : Spear squid

  Others

• Anago : saltwater eel, Conger eel
• Hoya : Sea pineapple, an Ascidian
• Kamesashi : Sea turtle sashimi
• Kurage : Jellyfish
• Kujira : Whale
• Namako : Sea cucumber
• Shiokara : Seasoned, salted entrails; frequently squid
• Hitode : Starfish
• Uni: gonad of Sea urchin; may come in different colors

  Roe

• Caviar : roe of sturgeon.
• Ikura : Salmon roe
• Sujiko : Salmon roe
• Kazunoko : Herring roe
• Masago : Smelt roe
• Mentaiko : Pollock roe seasoned to have a spicy flavor
• Shirako : Milt
• Tarako : Alaska pollock roe
• Tobiko : roe of Flying fish

  Seaweed

• Kombu : Kelp, many preparations
• Wakame : Edible seaweed, sea mustard

  Shellfish

• Akagai : Ark shell
• Ama-ebi : raw pink shrimp Pandalus borealis
• Aoyagi : Trough shell
• Asari : Japanese carpet shell
• Awabi : Abalone
• Botan-ebi : Botan shrimp
• Dungeness crab
• Ebi : boiled or raw shrimp
• Hamaguri : Clam, Meretrix lusoria
• Himejako : Giant clam
• Himo : "fringe" around an Akagai
• Hokkigai, Hokki : Surf clam
• Hotategai, Hotate : Scallop
• Ise-ebi : a Spiny lobster, Panulirus japonicus
• Kaibashira, Hashira : valve muscles of Scallop or Shellfish
• Kani : Crab, also refers to imitation crab
• Kani-miso : Crab brains
• Kaki : Oyster
• Kegani : hairy crab
• Kuruma-ebi : Prawn species Marsupenaeus japonicus
• Makigai : Conch
• Mategai : Razor clam
• Matsubagani : Champagne crab or regionally, Snow crab
• Mirugai : Geoduck clam
• Sazae : Horned turban shell
• Shako : Mantis shrimp or "Squilla"
• Shiba ebi : Grey prawn
• Shima ebi : Morotoge shrimp
• Soft-shell crab
• Tarabagani : King crab
• Tairagai : Pen-shell clam
• Torigai : Cockle
• Tsubugai : Whelk
• Zuwaigani, also regionally marketed as matsubagani: Snow crab

  Vegetables/Fruit

• Asparagus.
• Avocado.
• Carrot : a julienne of carrot
• Cucumber : a julienne of cucumber
• Eggplant : served in small slices, coated with oil.
• Ginger : most often used is pickled ginger: beni shōga and gari
• Gobō : Burdock root
• Kaiware : Daikon radish sprouts
• Kanpyō : dried gourd
• Kappamaki : a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber
• Konnyaku : Cake made from the corm of the Konjac plant.
• Nattō : fermented soybeans
• Negi : Japanese bunching onion
• Oshinko : Takuan or other pickled vegetable
• Shiitake : dried shiitake mushrooms, served roasted or simmered
• Takuan : pickled daikon radish
• Tofu : Soybean curd
• Tsukemono : various pickled vegetables
• Umeboshi : pickled plum
• Wasabi : paste of wasabi root
• Yam :
• Yuba : Tofu skin