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Contents |
Wrappings
- Nori: dried seaweed (often used to wrap or belt makizushi or gunkan)
- Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans
- Rice paper
- Thinly sliced sheets of cucumber
- Tamagoyaki: thinly cooked sweet omelette
Seafood
All seafoods in this list are served raw unless otherwise specified.
Finfish
- Aji (鯵): Japanese jack mackerel, Trachurus japonicus
- Aka-yagara: Cornetfish
- Anago (穴子): Saltwater eel, Conger eel
- Ankimo: Monkfish liver
- Ayu (鮎): Sweetfish
- Buri (鰤): Adult Yellowtail
- Chūtoro (中とろ): Medium-fat Bluefin tuna belly
- Engawa : The fattiest part of Halibut.
- Gindara (銀鱈): Sablefish
- Hamachi (魬, はまち): Young Yellowtail
- Hamo (鱧, はも): Daggertooth pike conger
- Hatahata (鰰): Sandfish
- Hikari-mono (光り物): Various kinds of "shiny" (silvery scales) fish, such as Mackerel
- Hiramasa: Yellowtail amberjack (Seriola lalandi)
- Hirame (平目, 鮃): Flounder
- Hoshigarei: Spotted halibut
- Ibodai: Japanese butterfish
- Inada (鰍): Very young Yellowtail
- Isaki (伊佐木, いさき): Striped pigfish
- Ishigarei: Stone flounder
- Iwashi (鰯): Sardine
- Kajiki (旗魚): Swordfish
- Kanpachi (間八): Greater amberjack, Seriola dumerili
- Karei (鰈): Flatfish
- Kasugo: young Sea bream
- Katsuo (鰹, かつお): Skipjack tuna
- Kawahagi (皮剥ぎ): Filefish
- Kibinago (黍魚子): Banded Blue sprat
- Kihada (黄膚, きはだ): Yellowfin tuna
- Kisu (鱚): Sillago
- Kohada (小鰭): Japanese gizzard Shad
- Kurodai (黒鯛): Snapper
- Maguro (鮪): top loin of Bluefin tuna
- Makajiki: blue Marlin
- Mamakari: Sprat
- Masu (鱒): Trout
- Meji (maguro): Young tuna
- Mekajiki: Swordfish
- Mutsu: Bluefish
- Negi-toro (葱とろ): Bluefin tuna belly and chopped green onion
- Nijimasu (虹鱒): Rainbow trout
- Noresore: baby Anago
- Ohyou: Halibut
- Okoze (虎魚): Stonefish
- Ōtoro (大とろ): Fattiest portion of Bluefin tuna belly
- Saba (鯖): Chub mackerel or Blue mackerel
- Sake (鮭): Salmon
- Samma (秋刀魚): Pacific saury or Mackerel pike
- Sawara (鰆): Spanish mackerel
- Sayori (針魚, 鱵): Halfbeak (Springtime)
- Seigo: young Sea bass
- Shima-aji (しま鯵): White trevally
- Shime-saba (締め鯖, 〆鯖): Marinated Chub mackerel or Blue mackerel
- Shira-uo (白魚): Salangid
- Shiro maguro (白鮪): Albacore or "white tuna"
- Shiromi (白身): Seasonal "white meat" fish
- Suzuki (鱸): Sea bass
- Tai (鯛): Red sea bream, Pagrus major
- Tara (鱈): Cod
- Toro (とろ): fatty Bluefin tuna belly
- Unagi (鰻): Freshwater eel, often broiled (grilled) with a sweet sauce
Shellfish
- Akagai: 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 shrimp
- Hamaguri (蛤):Clam, Meretrix lusoria
- Himejako: Giant clam
- Himo: "fringe" around an Akagai
- Hokkigai (ホッキ貝): Surf clam
- Hotategai (帆立貝, 海扇): Scallop
- Ika (烏賊, いか): Cuttlefish or Squid
- Ise ebi (伊勢海老): A Spiny lobster, Panulirus japonicus
- Kaibashira (貝柱): Valve muscles of Scallop or Shellfish
- Kani (蟹): Crab, also refers to imitation crab
- Kuruma-ebi (車海老): Prawn species Penaeus japonicus
- Mategai: Razor clam
- Matsubagani: Snow crab
- Mirugai (海松貝): Geoduck clam
- Namako (なまこ, 海鼠): Sea cucumber
- Ni-ika: Squid simmered in a soy-flavored stock
- Sazae: Horned turban shell
- Shako (蝦蛄): Mantis shrimp or "Squilla"
- Shiba ebi (芝海老): Grey prawn
- Soft shell crab
- Tairagai: Pen-shell clam
- Tako (蛸, たこ): Octopus
- Tarabagani: King crab
- Torigai (鳥貝): Cockle
- Tsubugai: Whelk (Neptunea, Buccinum, Babylonia japonica)
Roe
Roe is a mass of fish eggs.
- Ikura (イクラ): Salmon roe
- Kazunoko (数の子, 鯑): Herring roe
- Masago (まさご): Smelt roe
- Tarako (たらこ, 鱈子): Alaska pollock roe
- Tobiko: roe of Flying fish
- Uni: (雲丹, 海胆) Gonad of Sea urchin; may come in different colors.[1]
Ascidians (sea squirts)
- Hoya (ホヤ): Sea pineapple
Seaweed
Vegetables
- Asparagus
- Avocado
- Carrot: A julienne of carrot
- Gobō (牛蒡): Burdock root
- Kaiware: Daikon radish sprouts
- Kanpyō (乾瓢, 干瓢): Dried gourd
- Konnyaku
- Cucumber: A makizushi made of cucumber is called kappamaki (河童巻き), which is named after the Japanese water spirit that loves cucumber (Kappa)
- Nattō: Fermented soybeans
- Oshinko: Takuan (pickled daikon) or other pickled vegetable
- Takuan: Pickled daikon radish
- Tofu: Soybean curd
- Tsukemono: Various pickled vegetables
- Umeboshi: Pickled ume fruit
- Wasabi (山葵, わさび): Paste of wasabi root
- Yam
- Yuba: Tofu skin
Eggs
- Nori-tama: sweetened egg wrapped in dried seaweed
- Tamago (卵, 玉子): sweet egg omelette, sometimes mixed with minced fish
- Quail eggs (raw)
Sushi styles
- Nigiri sushi consists of an oval-shaped ball of rice topped with a slice of another item.
- Gunkan-maki is a type of sushi consisting a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping like fish eggs.
- Maki sushi consists of rice and other ingredients rolled together with a sheet of nori. There are four types of maki:
- Chu maki: middle sized rolled maki sushi usually with multiple ingredients
- Futo maki: thick rolled maki sushi with several ingredients
- Hoso maki: thinly rolled maki sushi with typically only one ingredient
- Temaki (sushi): cone shaped maki sushi
- Aburi sushi consists of nigiri sushi with a fish topping that is partly grilled and partly raw
References
- ^ http://www.sushifaq.com/sushi-items/sushi-items-uni.htm|Uni info at The Sushi FAQ
- ^ Kombu and Nori
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