List of sushi and sashimi ingredients

Image:Sashimi for sale.JPG for sale at a Tokyo supermarket]]

Image:Sushi1.jpg is a contemporary-style maki-zushi.]]

{{main|Sushi}}

• 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) {{cite book |last1=Dekura |first1=Hideo |last2=Treloar |first2=Brigid |last3=Yoshii |first3=Ryuichi |date=2004 |title=The Complete Book of Sushi |location=Singapore |publisher=Lansdowne Publishing/Periplus Editions |isbn=0-79460-316-5}} {{cite book |last1=Ono |first1=Jiro |date=November 2013 |title=A Sushi Handbook In English and Japanese |location=Tokyo, Japan |publisher=Natsumesha |language=en, ja |isbn=978-4-81-635419-9 }}{{cite web |url=http://www.oksfood.com/name/jp_name.html |title=Japanese Food Names |author= |date=16 December 2015 |website=oksfood.com Japanese Food Guide |access-date=12 February 2016 |archive-date=6 February 2016 |archive-url=https://web.archive.org/web/20160206205841/http://www.oksfood.com/name/jp_name.html |url-status=live }}
• 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.{{cite book |last1=Kawasumi |first1=Ken |last2=Driussi |first2=Laura (translated by) |date=October 2001 |title=The Encyclopedia of Sushi Rolls |location=Higashi, Sibuya-ku, Tokyo, Japan |publisher=Graph-Sha/Japan Publications |isbn=4-88996-076-7}}
• 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{{cite web |url=http://www.sushiencyclopedia.com/sushi_menu.html |title=Sushi Menu |author= |date=2007 |website=Sushi Encyclopedia |access-date=12 February 2016 |quote=The sushi menu consists of basic Edo style sushi and they are grouped in their styles. |archive-date=20 May 2017 |archive-url=https://web.archive.org/web/20170520055030/http://www.sushiencyclopedia.com/sushi_menu.html |url-status=live }}
• 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.

• Nori (海苔): dried seaweed (often used to wrap or belt makizushi or gunkan)
• Rice paper
• Salmon skin{{cite web |url=http://makemysushi.com/Recipes/salmon-skin.html |title=Make My Sushi: Salmon Skin |last1=Weil |first1=Y. |date=2014 |website=MakeMySushi.com |access-date=17 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225061312/http://makemysushi.com/Recipes/salmon-skin.html |url-status=live }}
• 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

File:鳥焼き居酒屋_(39394233682).jpg, also referred to as tamago]]

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

• Basashi/sakura niku (馬刺し/桜肉): Raw horse, nicknamed for its bright pink color{{cite web |url=http://modernfarmer.com/2015/01/7-kinds-sashimi-not-made-fish/ |title=7 Kinds of Sashimi Not Made With Fish |last1=Insomboon |first1=Panicha |date=16 January 2015 |website=ModernFarmer.com |publisher=Modern Farmer Media |access-date=7 December 2021 |archive-date=25 October 2021 |archive-url=https://web.archive.org/web/20211025203020/https://modernfarmer.com/2015/01/7-kinds-sashimi-not-made-fish/ |url-status=live }}
• Gyusashi (牛刺し): Raw beef
• Shikasashi (鹿刺し): Raw venison
• Torisashi (鳥刺し): Raw chicken

All seafoods in this list are served raw unless otherwise specified.

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{{cite web |url=http://shizuokagourmet.com/2012/05/16/japanese-fish-species-22-cornet-fish-yagara-%E7%9F%A2%E6%9F%84/ |title=JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄 |last1=Martineau |first1=Robert-Gilles |date=16 May 2012 |website=ShizuokaGourmet.com |access-date=13 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225094422/http://shizuokagourmet.com/2012/05/16/japanese-fish-species-22-cornet-fish-yagara-%E7%9F%A2%E6%9F%84/ |url-status=live }}
• 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

File:Engawa nigirizushi.jpg

• 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{{cite book |last1=Fraioli |first1=James O. |last2=Sato |first2=Chef Kaz |date=2008 |title=The Complete Idiot's Guide to Sushi and Sashimi |url=http://idiotsguides.com/ |location=New York, NY |publisher=Alpha Books |isbn=978-1-59257-782-8 |access-date=2016-02-19 |archive-date=2016-11-30 |archive-url=https://web.archive.org/web/20161130024837/http://www.idiotsguides.com/ |url-status=live }}
• Hokke (ホッケ): Okhotsk atka mackerel
• Hoshigarei (干鰈): spotted halibut{{cite web |url=http://sushi-abc.com/cuisine-hoshigarei.html |title=Sushi – Japanese Food Recipes |author= |date=2003 |publisher=sushi-ABC.com |access-date=13 February 2016 |archive-date=2 March 2016 |archive-url=https://web.archive.org/web/20160302122837/http://sushi-abc.com/cuisine-hoshigarei.html |url-status=live }}
• Inada (鰍): very young yellowtail
• Isake (いさけ): trumpeter
• Isaki (伊佐木, いさき): striped pigfish
• Ishigarei (石鰈): stone flounder{{cite web |url=http://shizuokagourmet.com/japanese-seasonal-fish-ishigareistone-flounder/ |title=JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER |author= |website=ShizuokaGourmet.com |date=31 January 2010 |access-date=13 February 2016 |archive-date=4 February 2016 |archive-url=https://web.archive.org/web/20160204172820/http://shizuokagourmet.com/japanese-seasonal-fish-ishigareistone-flounder/ |url-status=live }}
• 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{{cite web |url=http://shizuokasushi.com/2007/05/09/tuna-species-6-mekajikimarlin/ |title=TUNA SPECIES 6: MEKAJIKI/MARLIN |last1=Martineau |first1=Robert-Gilles |date=7 May 2007 |website=ShizuokaGourmet.com |access-date=15 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225013040/http://shizuokasushi.com/2007/05/09/tuna-species-6-mekajikimarlin/ |url-status=live }}
• {{visible anchor|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

File:Various tuna sashimi.jpg 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
• {{anchor|Thunnus}}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{{cite web |url=http://www.kodanmalcorp.com/product-detail.php?p_id=614&c_id=47 |title=Bluefin tuna |author= |date=2014 |website=kodanmalcorp.com |access-date=15 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225140745/http://www.kodanmalcorp.com/product-detail.php?p_id=614&c_id=47 |url-status=live }}
• 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{{cite web |url=http://shizuokasushi.com/2007/02/28/noresoreconger-eel-whitebait/ |title=NORESORE/CONGER EEL WHITEBAIT |last1=Martineau |first1=Robert-Gilles |date=28 February 2007 |website=Shizuoka Sushi and Sashimi |publisher=The Twenty Fourteen Theme. Blog at WordPress.com |access-date=18 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225020649/http://shizuokasushi.com/2007/02/28/noresoreconger-eel-whitebait/ |url-status=live }}
• 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

File:Unagi Nigiri Sushi - Suzuran Japan Foods Trading.jpg 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{{cite web |url=http://www.sushi311.com/content/kinmedai-golden-eye-snapper |title=Kinmedai Golden Eye Snapper |author= |date=2016 |website=Sushi311.org |access-date=18 February 2016 |archive-date=1 March 2016 |archive-url=https://web.archive.org/web/20160301205211/http://www.sushi311.com/content/kinmedai-golden-eye-snapper |url-status=live }}
• Tara (鱈): Cod
• Unagi (鰻): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.

• 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

File:Seacucumbercuisine.jpg (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{{cite web |last=Palmer |first=Brian |url=http://www.slate.com/id/2247583 |title=What Does Whale Taste Like? |publisher=Slate Magazine |date=11 March 2010 |access-date=18 February 2016 |archive-date=7 September 2011 |archive-url=https://web.archive.org/web/20110907021913/http://www.slate.com/id/2247583 |url-status=live }}
• 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{{cite web|url=http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-uni-sea-urchin/|title=Sushi Items - Uni (Sea Urchin)|work=The Sushi FAQ|access-date=18 December 2014|archive-date=22 July 2012|archive-url=https://web.archive.org/web/20120722185134/http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-uni-sea-urchin/|url-status=live}}

Image:Sushi_Nemuro_Hanamaru_Tokei_Dai_(184517515).jpeg

Roe is a mass of fish eggs:

• Caviar (キャビア): roe of sturgeon{{Cite web|url=https://dailyportalz.jp/kiji/150916194574|title=一貫一万円の寿司|date=September 21, 2015|website=デイリーポータルZ|access-date=June 10, 2023|archive-date=August 17, 2022|archive-url=https://web.archive.org/web/20220817094804/https://dailyportalz.jp/kiji/150916194574|url-status=live}}
• Ikura (イクラ): Salmon roe {{cite book |last1=Lowry |first1=Dave |date=5 October 2005 |title=The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More |publisher=Harvard Common Press |isbn=1-5583-2307-4 |pages=[https://archive.org/details/connoisseursguid00lowr/page/143 143-144] |url-access=registration |url=https://archive.org/details/connoisseursguid00lowr/page/143 }}
• 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

Image:Shirako gunkanmaki.jpg

• Shirako (白子): Milt
• Tarako (たらこ, 鱈子): Alaska pollock roe{{cite book | title=Handbook of Food Science, Technology, and Engineering | chapter=Caviar and Fish Roe | first=Yiu H. | last=Hui | pages=161–12 | publisher=CRC Press | year=2006 | isbn=0-8493-9849-5 | chapter-url=https://books.google.com/books?id=8STobgpiP6oC&q=tarako+roe&pg=PT267 | access-date=2020-12-12 | archive-date=2022-03-19 | archive-url=https://web.archive.org/web/20220319081344/https://books.google.com/books?id=8STobgpiP6oC&q=tarako+roe&pg=PT267 | url-status=live }}
• Tobiko (飛子): roe of Flying fish

• Kombu (昆布): Kelp, many preparations{{cite web |url=http://www.kurakonusa.com/kombu/products/ |title=Learn more about Kombu Seaweed Products |author= |website=kurakonusa.com |publisher=KURAKON Foods, Inc. |access-date=18 February 2016 |archive-date=1 March 2016 |archive-url=https://web.archive.org/web/20160301181950/http://www.kurakonusa.com/kombu/products/ |url-status=live }}
• Wakame (若布): Edible seaweed, sea mustard

File:AbaloneMeat.jpg meat]]

File:Nigiri_Sushi_(26478725732).jpg nigiri]]

File:Soft-shell crab on ice.jpg on ice]]

• 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{{cite web |url=http://eatingrichly.com/dungeness-crab-avocado-and-cucumber-sushi-in-soy-wrappers/ |title=Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers |last1=Johnson |first1=Diana |date=27 October 2009 |website=EatingRichly.com |publisher=Eating Richly |access-date=18 February 2016 |archive-date=14 February 2016 |archive-url=https://web.archive.org/web/20160214192253/http://eatingrichly.com/dungeness-crab-avocado-and-cucumber-sushi-in-soy-wrappers/ |url-status=live }}
• 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{{cite web |url=http://kyotofoodie.com/winter-crab-kani-miso-kani-nabe-kani-zosui/ |title=Winter Crab: Kani Miso, Kani Nabe, Kani Zosui |author= |date=24 January 2009 |website=KyotoFoodie.com |publisher=Kyoto Foodie |access-date=18 February 2016 |archive-date=9 February 2016 |archive-url=https://web.archive.org/web/20160209081848/http://kyotofoodie.com/winter-crab-kani-miso-kani-nabe-kani-zosui/ |url-status=live }}
• 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

Image:tsukemono.jpg]]

• 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

{{portal|Food|Japan}}

• List of condiments
• List of Japanese condiments
• List of Japanese cooking utensils
• List of Japanese dishes

{{reflist|2}}

• {{Commons category-inline|Sushi}}
• {{Commons category-inline|Sashimi}}
• {{cookbook-inline}}
• [http://www.secretsofsushi.com/sushi-sauce.html Secrets of Sushi - Sushi Sauce]

{{Sushi|state=expanded}}

{{Lists of prepared foods}}

{{seafood}}

Category:Sushi

Sushi