There are many sushi and sashimi ingredients, some traditional and some contemporary.
Contents |
Wrappings
- nori: dried seaweed (often used to wrap or belt makizushi or gunkan)
- soybean skins: thin strips of tofu
- 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): conger eel
- ankimo: monkfish liver
- ayu (鮎): sweetfish
- buri (鰤): adult yellowtail
- chūtoro (中とろ): medium-fat Bluefin tuna belly
- 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): (springtime) halfbeak
- 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): a kind of 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 kind of 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): a kind of prawn, 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
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
Wikibooks Cookbook has an article on
List of sushi and sashimi ingredients
