List of sushi and sashimi ingredients

From Wikipedia, the free encyclopedia

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

Contents

[edit] Wrappings

  • nori: dried seaweed (often used to wrap or belt makizushi or gunkan)
  • soybean skins: thin strips of tofu
  • rice paper
  • thinly sliced sheets of cucumber
  • tamagoyaki: thinly cooked sweet omelette

[edit] Seafood

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

[edit] Finfish

[edit] Shellfish

[edit] Roe

Roe is a mass of fish eggs.

[edit] Seaweed

  • kombu (昆布)
  • wakame (若布)
  • tororo kombu: thin slice of vinegared and dried kombu

[edit] Vegetarian ingredients

[edit] Eggs

  • nori-tama: sweetened egg wrapped in dried seaweed
  • tamago (卵, 玉子): sweet egg omelette, sometimes mixed with minced fish
  • quail eggs (raw)

[edit] Sushi styles

Main article: Sushi
  • Nigiri sushi consists of an oval-shaped ball of rice topped with a slice of another item.
  • Gunkan-maki is a type of sushi consisting a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping like fish eggs.
  • Maki sushi consists of rice and other ingredients rolled together with a sheet of nori. There are four types of maki:
    • chu maki: middle sized rolled maki sushi usually with multiple ingredients
    • futo maki: thick rolled maki sushi with several ingredients
    • hoso maki: thinly rolled maki sushi with typically only one ingredient
    • temaki (sushi): cone shaped maki sushi
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