List of sushi and sashimi ingredients facts for kids

A plate of sushi with raw fish slices (sashimi) on the left and a roll with rice on the outside (uramaki) on the right.

Sushi and sashimi are popular Japanese foods with many different ingredients. Some ingredients have been used for a long time, while others are newer.

Sushi Styles

Packaged nigiri sushi for sale in a Tokyo supermarket.

A California roll, a modern type of maki sushi.

• Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice with various raw fish and vegetables on top.
• Inari-zushi (稲荷寿司, fried tofu pouch) is sushi served in a sweet, fried tofu pouch filled with sushi rice.
• Maki-zushi (巻き寿司, rolled sushi) has rice and other ingredients rolled inside a sheet of nori (seaweed).
  • Chu maki (中巻き, medium roll) is a medium-sized roll with a few ingredients.
  • Futo maki (太巻き, large or fat roll) is a thick roll with many ingredients.
  • Gunkan maki (軍艦巻, battleship roll) is a rice ball wrapped in seaweed that sticks up to hold loose toppings like fish eggs.
  • Hoso maki (細巻き, thin roll) is a thin roll with only one ingredient.
  • Kazari maki (飾り巻き寿司, flower or decorative roll) is a type of sushi designed to look like shapes or flowers, often using colored rice.
  • Temaki (手巻き, hand roll) is a cone-shaped sushi roll.
• Nigiri sushi (握り寿司, hand-formed sushi) is an oval-shaped rice ball topped with a slice of another ingredient, usually fish.
• Oshi sushi (押し寿司, "pressed sushi"), also called hako-zushi (箱寿司, "box sushi"), is made by pressing rice and toppings into a rectangular box, then slicing it into blocks.
• Uramaki (うらまき, inside-out roll) is a modern style of maki sushi where the rice is on the outside. It often has a layer of tobiko (flying fish roe) or sesame seeds on the outside.

Wrappings

• Nori (海苔): Dried seaweed, often used to wrap sushi rolls.
• Rice paper: Thin sheets made from rice.
• Thinly sliced cucumber.
• Usuyaki-tamago: A thin, sweet cooked omelette.

Eggs

Tamagoyaki, a sweet Japanese omelette.

• Tamago (卵, 玉子): A sweet omelette or custard, sometimes mixed with minced fish.
• Quail eggs: Small eggs, served raw or cooked.

Meats

• Basashi/sakura niku (馬刺し/桜肉): Raw horse meat, called "sakura niku" because of its pink color.
• Gyusashi (牛刺し): Raw beef.
• Shikasashi (鹿刺し): Raw venison (deer meat).
• Torisashi (鳥刺し): Raw chicken.

Seafood

Most seafood in this list is served raw unless it says otherwise.

Finfish

Engawa (meat near the fin of a flounder) nigiri sushi.

• Anago (穴子): Saltwater eel, often cooked.
• Ayu (鮎): Sweetfish, served raw or grilled.
• Buri (鰤): Adult yellowtail, served cooked or raw.
  • Hamachi (魬, はまち): Young yellowtail.
• Engawa (縁側): The chewy part of a fluke (a type of flatfish), often called 'fluke fin'.
• Hirame (平目, 鮃): Fluke, a type of flounder.
• Iwashi (鰯): Sardine.
• Katsuo (鰹, かつお): Skipjack tuna.
• Kohada (小鰭): Japanese gizzard shad.

Different cuts of tuna, including akami, otoro, and chutoro, prepared as sashimi.

• Maguro (鮪): A type of tuna.
  • Chūtoro (中とろ): Medium-fat bluefin tuna belly.
  • Ōtoro (大とろ): The fattiest part of bluefin tuna belly.
  • Shiro maguro (白鮪), Binnaga/Bincho (鬢長): Albacore or "white" tuna.
  • Toro (とろ): Fatty bluefin tuna belly.
• Saba (鯖): Chub mackerel or blue mackerel, served raw or marinated.
• Sake, Shake (鮭): Salmon.
• Sanma (秋刀魚): Pacific saury (a fish eaten in autumn).
• Suzuki (鱸): Sea bass.

Unagi nigiri sushi.

• Tai (鯛): Seabream snapper.
  • Madai (真鯛): Red sea bream.
• Unagi (鰻): Freshwater eel, often grilled with a sweet sauce. This is called kabayaki.

Inkfish

• Ika (烏賊, いか): Cuttlefish or squid, served raw or cooked.
• Tako (蛸, たこ): Octopus.

Roe

Ikura gunkan maki sushi.

Roe is a mass of fish eggs.

• Caviar (キャビア): Roe from sturgeon fish.
• Ikura (イクラ): Salmon roe (eggs).
• Masago (まさご): Smelt roe.
• Tobiko (飛子): Roe from flying fish.

Seaweed

• Kombu (昆布): A type of kelp, used in many ways.
• Wakame (若布): Edible seaweed, also known as sea mustard.

Shellfish

Raw abalone meat.

Salmon nigiri.

Soft-shell crab on ice.

• Ama-ebi (甘海老): Raw pink shrimp.
• Awabi (鮑): Abalone, a type of sea snail.
• Ebi (海老): Boiled or raw shrimp.
• Hamaguri (蛤): A type of clam.
• Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam.
• Hotategai, Hotate (帆立貝, 海扇): Scallop.
• Kani (蟹): Crab, can also mean imitation crab.
• Kaki (カキ,牡蠣): Oyster.
• Kuruma-ebi (車海老): A type of prawn.
• Shako (蝦蛄): Mantis shrimp.
• Soft-shell crab: A crab that has recently shed its shell, so it's soft.
• Tarabagani (鱈場蟹): King crab.
• Torigai (鳥貝): Cockle, a type of clam.
• Tsubugai (螺貝, ツブガイ): Whelk, a type of sea snail.
• Zuwaigani (ズワイガニ/津和井蟹/松葉蟹): Snow crab.

Vegetables and Fruit

A dish of tsukemono (pickled vegetables).

• Asparagus (アスパラガス).
• Avocado (アボカド).
• Carrot (ニンジン): Thinly sliced carrot.
• Cucumber (キュウリ): Thinly sliced cucumber.
• Ginger (しょうが): Most often used is pickled ginger, like gari (pink or yellow slices).
• Kanpyō (乾瓢, 干瓢): Dried gourd strips.
• Kappamaki (河童巻き): A sushi roll made with cucumber, named after a Japanese water spirit who loves cucumbers.
• Nattō (納豆): Fermented soybeans, known for their sticky texture and strong smell.
• Oshinko (漬物): Various pickled vegetables, like pickled daikon radish (Takuan).
• Shiitake (シイタケ): Dried shiitake mushrooms, served roasted or simmered.
• Tofu (豆腐): Curd made from soybeans.
• Wasabi (山葵, わさび): A green paste made from the root of the wasabi plant, known for its strong, spicy flavor.

Images for kids

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  Sea cucumber (Namako)

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  Shirako gunkanmaki-zushi

See also

• List of condiments
• List of Japanese condiments
• List of Japanese cooking utensils
• List of Japanese dishes