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List of sushi and sashimi ingredients facts for kids

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Sushi plate (盛り合わせ)
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

Sashimi for sale
Packaged nigirizushi for sale at a Tokyo supermarket
Sushi1
California roll is a contemporary-style maki-zushi.
  • 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

鳥焼き居酒屋 (39394233682)
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.

  • 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
Engawa nigirizushi
Engawa (meat close to the fin of a flounder) nigirizushi
  • 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
  • Kanpachi (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
Various tuna sashimi
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
    • 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
Unagi Nigiri Sushi - Suzuran Japan Foods Trading
Unagi nigiri sushi
  • 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

Others

Seacucumbercuisine
Sea cucumber (Namako)
  • 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) may come in different colors

Roe

Sushi Nemuro Hanamaru Tokei Dai (184517515)
Ikura gunkan maki sushi

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 gunkanmaki
Shirako gunkanmaki-zushi
  • 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

AbaloneMeat
Raw abalone meat
Nigiri Sushi (26478725732)
Salmon nigiri
  • 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

Tsukemono
A dish of tsukemono

See also

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