List of sushi and sashimi ingredients

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

Sushi styles



 * 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)
 * 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.
 * Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.
 * 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
 * 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
 * Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient
 * 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.
 * Temaki (手巻き, hand roll) is a cone-shaped maki sushi
 * Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item
 * 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.
 * 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.

Wrappings

 * Nori (海苔): dried seaweed (often used to wrap or belt makizushi or gunkan)
 * 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 (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish
 * Quail eggs (raw or cooked)

Meats

 * Basashi/sakura niku (馬刺し/桜肉): Raw horse, nicknamed for its bright pink color
 * Gyusashi (牛刺し): Raw beef
 * Shikasashi (鹿刺し): Raw venison
 * Torisashi (鳥刺し): Raw chicken

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

Finfish
The list below does not follow biological classification.


 * Ainame (アイナメ): fat greenling
 * Aji (鯵): Japanese jack mackerel
 * Akami (赤身): red meat fish
 * Akamutsu (アカムツ): blackthroat seaperch
 * Aka-yagara (赤矢柄): red cornetfish
 * Amadai (あまだい): tilefish
 * Anago (穴子): saltwater eel, Conger eel
 * Ankimo (鮟肝): monkfish liver (cooked)
 * Ayu (鮎): sweetfish (raw or grilled)
 * Buri (鰤): adult yellowtail (cooked or raw)
 * Hamachi (魬, はまち): young (35–60 cm) yellowtail
 * Dojo (ドジョウ): Japanese loach
 * Ei (エイ): skate
 * Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish
 * Fugu (河豚): puffer fish
 * Funa (フナ): crucian carp
 * Gindara (銀鱈): sablefish
 * Hamo (鱧, はも): daggertooth pike conger
 * Hata (ハタ): grouper
 * Hatahata (鰰): sandfish
 * Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish
 * Hiramasa (平政, 平柾): yellowtail amberjack (Seriola lalandi)
 * Hirame (平目, 鮃): fluke, a type of flounder
 * Hokke (ホッケ): Okhotsk atka mackerel
 * Hoshigarei (干鰈): spotted halibut
 * Inada (鰍): very young yellowtail
 * Isake (いさけ): trumpeter
 * Isaki (伊佐木, いさき): striped pigfish
 * Ishigarei (石鰈): stone flounder
 * Iwana (イワナ): charr
 * Iwashi (鰯): sardine
 * Kajiki (梶木, 舵木, 旗魚): swordfish
 * Makajiki (真梶木): blue marlin
 * Mekajiki (目梶木): swordfish
 * (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, or silver-stripe round herring
 * Kisu (鱚): sillago
 * Kochi (こち): flathead
 * Kohada (小鰭): Japanese gizzard shad
 * Shinko (新子): very young gizzard shad
 * Konoshiro (鰶): fully matured gizzard shad
 * Kue (クエ): longtooth grouper
 * Madai (まだい): red sea bream
 * Maguro (鮪): Thunnus (a genus of tuna)
 * Chūtoro (中とろ): medium-fat bluefin tuna belly
 * Kuro (maguro) (くろまぐろ): bluefin tuna, the fish itself
 * Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): yellowfin tuna
 * Mebachi (maguro) (めばちまぐろ): bigeye tuna, the most widely distributed fish in Japan
 * Meji (maguro) (メジ鮪): young Pacific bluefin tuna
 * Ōtoro (大とろ): fattiest portion of bluefin tuna belly
 * Shiro maguro (白鮪), Binnaga/Bincho (鬢長): albacore or "white" tuna
 * Toro (とろ): fatty bluefin tuna belly
 * Makogarei (まこがれい): marbled flounder
 * Mamakari (飯借): sprat
 * Matou-dai (まとう-だい): John Dory
 * Masu (鱒): Trout
 * Mejina (メジナ): Girella
 * Nijimasu (虹鱒): Rainbow trout
 * Nishin (ニシン): Herring
 * Noresore (のれそれ): baby Anago
 * Ohyou (大鮃): halibut
 * Okoze (虎魚): Okoze stonefish
 * Saba (鯖): chub mackerel or blue mackerel Served raw or marinated
 * Sake, Shake (鮭): Salmon
 * Sanma (秋刀魚): Pacific saury (autumn) or mackerel pike
 * Sawara (鰆): Spanish mackerel
 * Sayori (針魚, 鱵): halfbeak (springtime)
 * Shima-aji (しま鯵): white trevally
 * Shirauo (しらうお): whitebait (Springtime)
 * Shiromi (白身) seasonal "white meat" fish
 * Suzuki (鱸): sea bass
 * Seigo (鮬): young (1-2 y.o.) sea bass
 * Tachiuo (タチウオ): beltfish
 * Tai (鯛): seabream snapper
 * Madai (真鯛): red sea bream
 * Kasugo (春子鯛): young sea bream
 * Kurodai (黒鯛): snapper
 * Ibodai (疣鯛): Japanese butterfish
 * Kinmedai (金目鯛): splendid alfonsino
 * Tara (鱈): Cod
 * Unagi (鰻): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.

Inkfish

 * Aori ika (あおりいか): Bigfin reef squid
 * Hotaru ika (ホタルイカ): Firefly squid
 * Ika (烏賊, いか): Cuttlefish or squid, served raw or cooked
 * Sumi ika (墨, すみいか): Japanese spineless cuttlefish
 * Tako (蛸, たこ): Octopus
 * Yari ika (ヤリイカ): Spear squid

Others

 * Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian
 * Kamesashi (かめさし): Sea turtle sashimi
 * Kurage (水母, 海月): Jellyfish
 * Kujira (鯨, くじら, クジラ): Whale
 * Namako (海鼠, なまこ): Sea cucumber
 * Shiokara (塩辛): Seasoned, salted entrails; frequently squid
 * Hitode (ヒトデ): Starfish
 * Uni: (雲丹, 海胆) gonad of sea urchin; may come in different colors

Roe
Roe is a mass of fish eggs:


 * Caviar (キャビア): roe of sturgeon
 * Ikura (イクラ): Salmon roe
 * Sujiko (筋子): Salmon roe (still in the sac)
 * 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
 * Shirako (白子): Milt
 * Tarako (たらこ, 鱈子): Alaska pollock roe
 * Tobiko (飛子): roe of Flying fish

Seaweed

 * Kombu (昆布): Kelp, many preparations
 * Wakame (若布): Edible seaweed, sea mustard

Shellfish



 * Akagai (赤貝): Ark shell
 * Ama-ebi (甘海老): raw pink shrimp Pandalus borealis
 * Aoyagi (青柳): Trough shell
 * Asari (あさり): Japanese carpet shell
 * Awabi (鮑): Abalone
 * Botan-ebi (ぼたんえび): Botan shrimp
 * Dungeness crab
 * Ebi (海老): boiled or raw shrimp
 * Hamaguri (蛤): Clam, Meretrix lusoria
 * Himejako (ヒメジャコ): 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
 * Kani-miso (カニミソ): Crab offal paste
 * Kaki (カキ,牡蠣): Oyster
 * Kegani (ケガニ): hairy crab
 * Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus
 * Makigai (マキガイ): Conch
 * Mategai (マテ貝): Razor clam
 * Matsubagani (松葉蟹): Champagne crab or regionally, 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
 * Shima ebi (しまえび): Morotoge shrimp
 * Soft-shell crab
 * Tarabagani (鱈場蟹): King crab
 * Tairagai (タイラギ): Pen-shell clam
 * Torigai (鳥貝): Cockle
 * Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)
 * Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab

Vegetables and fruit

 * Asparagus (アスパラガス)
 * Avocado (アボカド)
 * Carrot (ニンジン): a julienne of carrot
 * Cucumber (キュウリ): a julienne of cucumber
 * Eggplant (ナス): served in small slices, coated with oil
 * Ginger (しょうが): most often used is pickled ginger: beni shōga and gari
 * Gobō (牛蒡): Burdock root
 * Kaiware (かいわれ大根): Daikon radish sprouts
 * Kanpyō (乾瓢, 干瓢): dried gourd
 * Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (Kappa)
 * Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant
 * Nattō (納豆): fermented soybeans
 * Negi (ネギ): Japanese bunching onion
 * Oshinko (漬物): Takuan (pickled daikon) or other pickled vegetable
 * Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered
 * Takuan (沢庵漬け): pickled daikon radish
 * Tofu (豆腐): Soybean curd
 * Tsukemono (漬物): various pickled vegetables
 * Umeboshi (梅干し): pickled plum
 * Wasabi (山葵, わさび): paste of wasabi root
 * Yam (サツマイモ):
 * Yuba (ゆば): Tofu skin