List of sushi and sashimi ingredients

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File:The -1 lunch combo.jpg
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

File:Sashimi for sale.JPG
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
  • 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. 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.
  • Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item


  • 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.

File:Engawa nigirizushi.jpg
Engawa (meat close to the fin of a flounder) nigirizushi
File:Various tuna sashimi.jpg
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
Unagi nigiri sushi

Shellfish, Inkfish, etc.

Sea cucumber (Namako)
  • Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian
  • Kurage (水母, 海月): Jellyfish
  • Kujira (鯨, くじら, クジラ): Whale
  • Namako (海鼠, なまこ): Sea cucumber
  • Uni: (雲丹, 海胆) gonad of Sea urchin; may come in different colors [1]


Raw abalone meat



File:Ikura gunkan maki sushi by sfllaw in Toronto.jpg Roe is a mass of fish eggs:

  • Ikura (イクラ): Salmon roe
  • Kazunoko (数の子, 鯑): Herring roe
  • Masago (まさご): Smelt roe
  • Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor
File:Shirako gunkanmaki.jpg
Shirako (cod sperm) gunkanmaki-zushi


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


A dish of tsukemono

Non-fish Meat

See also


  1. "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Retrieved 18 December 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. 2.0 2.1 "Shintake Kaitenzushi menu". Retrieved 6 February 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. "Akindo Sushiro menu". Retrieved 6 February 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. 4.0 4.1 "Genki Sushi menu" (PDF). Retrieved 6 February 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. 5.0 5.1 "Choushimaru Sushi Menu". Retrieved 6 February 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. "Kappa Zushi menu".<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

External links