List of sushi and sashimi ingredients
There are many sushi and sashimi ingredients, some traditional and some contemporary.
Sushi styles
- 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 and 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. Western style sushi also sometimes does not include raw meat.
- Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item
Wrappings
- 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
Eggs
Seafood
All seafoods in this list are served raw unless otherwise specified.
Finfish
The list below does not follow biological classification.
- Aji (鯵): Japanese jack mackerel, Trachurus japonicus
- Aka-yagara (赤矢柄): Red Cornetfish
- Anago (穴子): saltwater eel, Conger eel
- Ankimo (鮟肝): Monkfish liver
- Ayu (鮎): Sweetfish
- Buri (鰤): adult Yellowtail
- Engawa (縁側): often referred as 'fluke fin', the chewy part of Fluke, a flatfish
- Fugu (河豚): Fugu
- Gindara (銀鱈): Sablefish
- Hamo (鱧, はも): Daggertooth pike conger
- Hatahata (鰰): Sandfish
- Hikari-mono (光り物): Blue-backed fish, various kinds of "shiny" (silvery scales) fish
- see also Aji, Iwashi, Konoshiro, Sanma, Tobiuo
- Hiramasa (平政, 平柾): Yellowtail amberjack (Seriola lalandi)
- Hirame (平目, 鮃): Fluke, a type of flounder
- Hoshigarei (干鰈): Spotted halibut
- Inada (鰍): very young Yellowtail
- Isaki (伊佐木, いさき): striped pigfish
- Ishigarei (石鰈): Stone flounder
- Iwashi (鰯): Sardine
- Kajiki (梶木, 舵木, 旗魚): Swordfish
- Kanpachi (間八): Greater amberjack, Seriola dumerili
- Karei (鰈): Flatfish
- Katsuo (鰹, かつお): Skipjack tuna
- Kawahagi (皮剥ぎ): Filefish
- Kibinago (黍魚子): Banded Blue sprat
- Kisu (鱚): Sillago
- Konoshiro (鰶): Gizzard shad
- Kohada (小鰭): Japanese gizzard shad
- Shinko (新子): very young Gizzard shad
- Maguro (鮪): Thunnus (a genus of Tuna)
- Mamakari (飯借): Sprat
- Masu (鱒): Trout
- Mutsu (鯥): Bluefish
- Nijimasu (虹鱒): Rainbow trout
- Noresore: baby Anago
- Ohyou (大鮃): Halibut
- Okoze (虎魚): Stonefish
- Saba (鯖): Chub mackerel or Blue mackerel
- Sake, Shake (鮭): Salmon
- Sanma (秋刀魚): Pacific saury or Mackerel pike
- Sawara (鰆): Spanish mackerel
- Sayori (針魚, 鱵): Halfbeak (Springtime)
- Shima-aji (しま鯵): White trevally
- Shime-saba (締め鯖, 〆鯖): marinated Chub mackerel or Blue mackerel
- Shira-did (白魚): Salangid
- Shiromie (白身): seasonal "white meat" fish
- see also Hirame, Ishigarei, Karei, Shima-aji
- Suzuki (鱸): Sea bass
- Tai (鯛): seabream snapper
- Tara (鱈): Cod
- Tobiko (鰩, 飛魚): Flying fish
- Unagi (鰻): Freshwater eel, often broiled (grilled) with a sweet sauce
Shellfish, Inkfish, etc.
Shellfish
- Akagai (赤貝): Ark shell
- Ama-ebi (甘海老): raw pink shrimp Pandalus borealis
- Aoyagi (青柳): Round clam
- Awabi (鮑): Abalone
- Conch
- Dungeness crab
- Ebi (海老): boiled or raw shrimp
- see also Ama-ebi, Ise-ebi, Kuruma-ebi, Shiba-ebi
- Hamaguri (蛤): Clam, Meretrix lusoria
- Himejako: Giant clam
- Himo (紐): "fringe" around an Akagai
- Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam
- Hotategai, Hotate (帆立貝, 海扇): Scallop
- Ise-ebi (伊勢海老): a Spiny lobster, Panulirus japonicus
- Kaibashira (貝柱), Hashira (柱) : valve muscles of Scallop or Shellfish
- Kani (蟹): Crab, also refers to imitation crab
- Kaki (貝): Oyster
- Kuruma-ebi (車海老): Prawn species Penaeus japonicus
- Mategai (マテ貝): Razor clam
- Matsubagani (松葉蟹): Snow crab
- Mirugai (海松貝): Geoduck clam
- Sazae (栄螺, さざえ): Horned turban shell
- Shako (蝦蛄): Mantis shrimp or "Squilla"
- Shiba ebi (芝海老): Grey prawn
- Soft shell crab
- Tarabagani (鱈場蟹): King crab
- Tairagai: Pen-shell clam
- Torigai (鳥貝): Cockle
- Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)
Inkfish
Other
Roe
Roe is a mass of fish eggs:
Seaweed
- Kombu (昆布)
- Tororo kombu: thin and filmed slice of vinegared and dried kombu
- Wakame (若布)
Vegetables
References