From Wikipedia, the free encyclopedia
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 of which are traditional and others contemporary.
Sushi styles
Packaged
nigirizushi for sale at a Tokyo supermarket
California roll is a contemporary-style maki-zushi.
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
Eggs
Tamagoyaki , also referred to as tamago
Meats
Seafood
All seafoods in this list are served raw unless otherwise specified.
Finfish
The list below does not follow biological classification.
Engawa (meat close to the fin of a flounder) nigirizushi
Dojo (ドジョウ):
Japanese loach
[3]
Ei (エイ):
skate
[3]
Engawa (縁側): often referred as 'fluke fin', the chewy part of
fluke , a flatfish
[3]
Fugu (河豚):
puffer fish
[3]
Funa (フナ):
crucian carp
[3]
Gindara (銀鱈):
sablefish
[3]
Hamo (鱧, はも):
daggertooth pike conger
[3]
Hata (ハタ):
grouper
[3]
Hatahata (鰰):
sandfish
[3]
Hikari-mono (光り物):
blue-backed fish , various kinds of "shiny" (silvery scales) fish
[2]
[3]
[5]
Hiramasa (平政, 平柾):
yellowtail amberjack (Seriola lalandi )
[3]
Hirame (平目, 鮃):
fluke , a type of
flounder
[4]
[1]
[2]
[3]
[9]
Hokke (ホッケ):
Okhotsk atka mackerel
[3]
Hoshigarei (干鰈):
spotted halibut
[10]
Inada (鰍): very young
yellowtail
[3]
Isake (いさけ):
trumpeter
[1]
Isaki (伊佐木, いさき): striped
pigfish
[3]
Ishigarei (石鰈): stone
flounder
[11]
Iwana (イワナ):
charr
[3]
Iwashi (鰯):
sardine
[4]
[5]
[3]
[2]
Kajiki (梶木, 舵木, 旗魚):
swordfish
[3]
Kanpachi (間八):
greater amberjack , Seriola dumerili
[2]
[3]
Karei (鰈):
flatfish
[3]
Katsuo (鰹, かつお):
skipjack tuna
[1]
[2]
[3]
[5]
Kawahagi (皮剥ぎ):
Filefish
[2]
Kibinago (黍魚子): banded
blue sprat , or silver-stripe
round herring
[3]
Kisu (鱚):
sillago
[1]
[2]
Kochi (こち):
flathead
[2]
Kohada (小鰭): Japanese gizzard shad
[5]
[3]
[2]
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
Unagi nigiri sushi
Inkfish
Others
Sea cucumber (Namako )
Roe
Ikura gunkan maki sushi
Roe is a mass of fish eggs:
Shirako (cod sperm) gunkanmaki-zushi
Seaweed
Shellfish
Raw
abalone meat
Salmon nigiri
Soft-shell crab on ice
Akagai (赤貝):
Ark shell
[4]
[2]
[3]
[5]
Ama-ebi (甘海老): raw pink shrimp
Pandalus borealis
[2]
[3]
[5]
Aoyagi (青柳):
Trough shell
[2]
[3]
[5]
Asari (あさり): Japanese carpet shell
[3]
Awabi (鮑):
Abalone
[9]
[2]
[3]
[5]
Botan-ebi (ぼたんえび): Botan shrimp
[2]
[3]
[5]
Dungeness crab
[22]
Ebi (海老): boiled or raw
shrimp
[4]
[9]
[5]
Hamaguri (蛤):
Clam ,
Meretrix lusoria
[4]
[2]
[3]
Himejako (ヒメジャコ):
Giant clam
Himo (紐): "fringe" around an Akagai
[5]
Hokkigai , Hokki (ホッキ貝, 北寄貝):
Surf clam
[9]
[2]
[3]
[5]
Hotategai, Hotate (帆立貝, 海扇):
Scallop
[4]
[9]
[2]
[3]
[5]
Ise-ebi (伊勢海老): a
spiny lobster , Panulirus japonicus
[3]
Kaibashira (貝柱), Hashira (柱):
valve muscles of
scallop or
shellfish
[3]
Kani (蟹):
Crab , also refers to
imitation crab
[4]
[3]
[9]
Kani-miso (
カニミソ ): Crab offal paste
[23]
Kaki (カキ,牡蠣):
Oyster
[9]
[3]
Kegani (ケガニ):
hairy crab
[3]
Kuruma-ebi (車海老):
Prawn species
Marsupenaeus japonicus
[3]
[2]
Makigai (マキガイ):
Conch
[3]
Mategai (マテ貝):
Razor clam
Matsubagani (松葉蟹):
Champagne crab or regionally,
Snow crab
Mirugai (海松貝):
Geoduck clam
[5]
[2]
Sazae (栄螺, さざえ): Horned turban shell
Shako (蝦蛄):
Mantis shrimp or "Squilla"
[5]
[2]
Shiba ebi (芝海老):
Grey prawn
Shima ebi (しまえび): Morotoge shrimp
[2]
Soft-shell crab
[9]
Tarabagani (鱈場蟹):
King crab
[3]
[9]
Tairagai (タイラギ): Pen-shell
clam
[2]
Torigai (鳥貝):
Cockle
[5]
[2]
[9]
Tsubugai (螺貝, ツブガイ):
Whelk (Neptunea ,
Buccinum , Babylonia japonica )
[3]
Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani:
Snow crab
[3]
Vegetables and fruit
A dish of
tsukemono
See also
References
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bj Ono, Jiro (November 2013). A Sushi Handbook In English and Japanese (in English and Japanese). Tokyo, Japan: Natsumesha.
ISBN
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ISBN
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"Sushi Menu" . Sushi Encyclopedia . 2007.
Archived from the original on 20 May 2017. Retrieved 12 February 2016 . The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
^ Weil, Y. (2014).
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Archived from the original on 25 February 2016. Retrieved 17 February 2016 .
^
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Archived from the original on 25 October 2021. Retrieved 7 December 2021 .
^ Martineau, Robert-Gilles (16 May 2012).
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Archived from the original on 2016-11-30. Retrieved 2016-02-19 .
^
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^
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^ Martineau, Robert-Gilles (7 May 2007).
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^
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^ Martineau, Robert-Gilles (28 February 2007).
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^
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^ Palmer, Brian (11 March 2010).
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^
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^
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^
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b Lowry, Dave (5 October 2005).
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^ Hui, Yiu H. (2006).
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^
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