# List of sushi and sashimi ingredients

There are many sushi and sashimi ingredients, some of which are traditional and others contemporary.

## Sushi styles

* 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

* Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish
* Quail eggs (raw or cooked)

## 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
* 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, a variety of eel, less popular than unagi and anago, and known for its fatty texture
* 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
** Makajiki (真梶木): blue marlin
** Mekajiki (目梶木): 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
** 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
* 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

* Aori ika (あおりいか): Bigfin reef squid
* Hotaru ika (ホタルイカ): Firefly squid
* Ika (烏賊, いか): Cuttlefish or squid, served raw or cooked
* Sumi ika (墨, すみいか): Japanese spineless cuttlefish
* Tako (蛸, たこ): Octopus
* Yari ika (ヤリイカ): Spear squid

### Others

* 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) gonad of sea urchin; may come in different colors

### Roe

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 (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

* 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

* Asparagus (アスパラガス)
* Avocado (アボカド)
* Carrot (ニンジン): a julienne of carrot
* Cucumber (キュウリ): a julienne of cucumber
* Eggplant (ナス): served in small slices, coated with oil
* Ginger (しょうが): most often used is pickled ginger: beni shōga and gari
* Gobō (牛蒡): Burdock root
* Kaiware (かいわれ大根): Daikon radish sprouts
* Kanpyō (乾瓢, 干瓢): dried gourd
* Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (Kappa)
* Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant
* Nattō (納豆): fermented soybeans
* Negi (ネギ): Japanese bunching onion
* Oshinko (漬物): Takuan (pickled daikon) or other pickled vegetable
* Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered
* Takuan (沢庵漬け): pickled daikon radish
* Tofu (豆腐): Soybean curd
* Tsukemono (漬物): various pickled vegetables
* Umeboshi (梅干し): pickled plum
* Wasabi (山葵, わさび): paste of wasabi root
* Yam (サツマイモ):
* Yuba (ゆば): Tofu skin