Nori-maki is the most well known sushi in the U.S. and with the most variety because just about any ingredient can be rolled into the center from crisp vegetables, strips of omelet to strips of avocado. Chirashi-zushi is simply sushi rice with other ingredients mixed in or placed on the rice. Chirashi-zushi without any seafood often makes its appearance in lunch boxes. It's taken on picnics and often sold on railway station platforms. Stations are known for their type of food as well as for their unique lunch containers in which they are sold.
Several examples are Inari sushi and fukusa sushi.
Inari sushi consists of deep fried bean curd pouches stuffed with mixed vinegar sushi rice. Vinegar rice is a little harder than plain boiled rice because the rice is cooked with a little less water. Many restaurants cook rice in hot water rather than cold to achieve this. Quick cooling while tossing is the real key to making good sushi and helps to produce the desired consistency and gives the sushi rice a nice shiny gloss. The size of the tub allows to spread it in a thin layer and the wood absorbs the moisture from the hot rice and makes the rice cool even quicker and thus the grains are not mashed during tossing.