List of sushi and sashimi ingredients

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

Uramaki (うらまき, inside-out roll) is a contemporary style of Maki sushi 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. This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity.

Nigiri-zushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item

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/馬肉): 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): Rosy Seabass (Unrelated to the seabass listed below)

Aka-yagara (赤矢柄): Red Cornetfish

Amadai (あまだい): Tilefish

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

Chinmi (珍味) deliacies

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 (fish)

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

Shinko (新子): very young Gizzard shad

Kohada (小鰭): Japanese gizzard shad

Konoshiro (鰶): 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 seabream

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. Unagi's preparation 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 (すみいか): Japanese spineless cuttlefish

Tako (蛸, たこ): Octopus

Yari ika (ヤリイカ): Spear squid

Others

Anago (穴子): saltwater eel, Conger eel

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

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 brains

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/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 shoga 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