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List of sushi and sashimi ingredients

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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.
Main article: Sushi
  • 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

Tamagoyaki, also referred to as tamago

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.

Engawa (meat close to the fin of a flounder) nigirizushi
Various cuts of tuna including akami, ōtoro and chūtoro 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

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

Shellfish

Raw abalone meat
Salmon nigiri
Soft-shell crab on ice

Vegetables and fruit

A dish of tsukemono

See also

References

  1. ^ Dekura, Hideo; Treloar, Brigid; Yoshii, Ryuichi (2004). The Complete Book of Sushi. Singapore: Lansdowne Publishing/Periplus Editions. ISBN 0-79460-316-5.
  2. ^ Ono, Jiro (November 2013). A Sushi Handbook In English and Japanese (in English and Japanese). Tokyo, Japan: Natsumesha. ISBN 978-4-81-635419-9.
  3. ^ "Japanese Food Names". oksfood.com Japanese Food Guide. 16 December 2015. Archived from the original on 6 February 2016. Retrieved 12 February 2016.
  4. ^ Kawasumi, Ken; Driussi, Laura (translated by) (October 2001). The Encyclopedia of Sushi Rolls. Higashi, Sibuya-ku, Tokyo, Japan: Graph-Sha/Japan Publications. ISBN 4-88996-076-7.
  5. ^ "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.
  6. Weil, Y. (2014). "Make My Sushi: Salmon Skin". MakeMySushi.com. Archived from the original on 25 February 2016. Retrieved 17 February 2016.
  7. ^ Insomboon, Panicha (16 January 2015). "7 Kinds of Sashimi Not Made With Fish". ModernFarmer.com. Modern Farmer Media. Archived from the original on 25 October 2021. Retrieved 7 December 2021.
  8. Martineau, Robert-Gilles (16 May 2012). "JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄". ShizuokaGourmet.com. Archived from the original on 25 February 2016. Retrieved 13 February 2016.
  9. ^ Fraioli, James O.; Sato, Chef Kaz (2008). The Complete Idiot's Guide to Sushi and Sashimi. New York, NY: Alpha Books. ISBN 978-1-59257-782-8. Archived from the original on 2016-11-30. Retrieved 2016-02-19.
  10. "Sushi – Japanese Food Recipes". sushi-ABC.com. 2003. Archived from the original on 2 March 2016. Retrieved 13 February 2016.
  11. "JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER". ShizuokaGourmet.com. 31 January 2010. Archived from the original on 4 February 2016. Retrieved 13 February 2016.
  12. Martineau, Robert-Gilles (7 May 2007). "TUNA SPECIES 6: MEKAJIKI/MARLIN". ShizuokaGourmet.com. Archived from the original on 25 February 2016. Retrieved 15 February 2016.
  13. "Bluefin tuna". kodanmalcorp.com. 2014. Archived from the original on 25 February 2016. Retrieved 15 February 2016.
  14. Martineau, Robert-Gilles (28 February 2007). "NORESORE/CONGER EEL WHITEBAIT". Shizuoka Sushi and Sashimi. The Twenty Fourteen Theme. Blog at WordPress.com. Archived from the original on 25 February 2016. Retrieved 18 February 2016.
  15. "Kinmedai Golden Eye Snapper". Sushi311.org. 2016. Archived from the original on 1 March 2016. Retrieved 18 February 2016.
  16. Palmer, Brian (11 March 2010). "What Does Whale Taste Like?". Slate Magazine. Archived from the original on 7 September 2011. Retrieved 18 February 2016.
  17. "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Archived from the original on 22 July 2012. Retrieved 18 December 2014.
  18. "一貫一万円の寿司". デイリーポータルZ. September 21, 2015. Archived from the original on August 17, 2022. Retrieved June 10, 2023.
  19. ^ Lowry, Dave (5 October 2005). The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More. Harvard Common Press. pp. 143-144. ISBN 1-5583-2307-4.
  20. Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. pp. 161–12. ISBN 0-8493-9849-5. Archived from the original on 2022-03-19. Retrieved 2020-12-12.
  21. "Learn more about Kombu Seaweed Products". kurakonusa.com. KURAKON Foods, Inc. Archived from the original on 1 March 2016. Retrieved 18 February 2016.
  22. Johnson, Diana (27 October 2009). "Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers". EatingRichly.com. Eating Richly. Archived from the original on 14 February 2016. Retrieved 18 February 2016.
  23. "Winter Crab: Kani Miso, Kani Nabe, Kani Zosui". KyotoFoodie.com. Kyoto Foodie. 24 January 2009. Archived from the original on 9 February 2016. Retrieved 18 February 2016.

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