Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right.
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 traditional and some contemporary.

Sushi styles

Packaged nigirizushi for sale at a Tokyo supermarket
Packaged nigirizushi for sale at a Tokyo supermarket
California roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker
California roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker

Main article: Sushi

Wrappings

Eggs

Tamagoyaki, also referred to as tamago
Tamagoyaki, also referred to as tamago

Meats

Seafood

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

Finfish

The list below does not follow biological classification.

Engawa (meat close to the fin of a flounder) nigirizushi
Engawa (meat close to the fin of a flounder) nigirizushi
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
Unagi nigiri sushi
Unagi nigiri sushi

Inkfish

Others

Sea cucumber (Namako)
Sea cucumber (Namako)

Roe

Ikura gunkan maki sushi
Ikura gunkan maki sushi

Roe is a mass of fish eggs:

Shirako (cod sperm) gunkanmaki-zushi
Shirako (cod sperm) gunkanmaki-zushi

Seaweed

Shellfish

Raw abalone meat
Raw abalone meat
Salmon nigiri
Salmon nigiri
Soft-shell crab on ice
Soft-shell crab on ice

Vegetables/Fruit

A dish of tsukemono
A dish of tsukemono

See also

References

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  2. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj Ono, Jiro (November 2013). A Sushi Handbook In English and Japanese (in English and Japanese). Tokyo, Japan: Natsumesha. ISBN 978-4-81-635419-9.
  3. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx by bz ca cb cc cd ce cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd de "Japanese Food Names". oksfood.com Japanese Food Guide. 16 December 2015. Retrieved 12 February 2016.
  4. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab Kawasumi, Ken; Driussi, Laura (translated by) (October 2001). The Encyclopedia of Sushi Rolls. Higashi, Sibuya-ku, Tokyo, Japan: Graph-Sha/Japan Publications. ISBN 4-88996-076-7.
  5. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av "Sushi Menu". Sushi Encyclopedia. 2007. Retrieved 12 February 2016. The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
  6. ^ Weil, Y. (2014). "Make My Sushi: Salmon Skin". MakeMySushi.com. Retrieved 17 February 2016.
  7. ^ a b c d e Insomboon, Panicha (16 January 2015). "7 Kinds of Sashimi Not Made With Fish". ModernFarmer.com. Modern Farmer Media. Retrieved 7 December 2021.
  8. ^ Martineau, Robert-Gilles (16 May 2012). "JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄". ShizuokaGourmet.com. Retrieved 13 February 2016.
  9. ^ a b c d e f g h i j k l m n o p q r s t u v w x Fraioli, James O.; Sato, Chef Kaz (2008). The Complete Idiot's Guide to Sushi and Sashimi. New York, NY: Alpha Books. ISBN 978-1-59257-782-8.
  10. ^ "Sushi – Japanese Food Recipes". sushi-ABC.com. 2003. Retrieved 13 February 2016.
  11. ^ "JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER". ShizuokaGourmet.com. Retrieved 13 February 2016.
  12. ^ Martineau, Robert-Gilles (7 May 2007). "TUNA SPECIES 6: MEKAJIKI/MARLIN". ShizuokaGourmet.com. Retrieved 15 February 2016.
  13. ^ "Bluefin tuna". kodanmalcorp.com. 2014. Retrieved 15 February 2016.
  14. ^ Martineau, Robert-Gilles (28 February 2007). "NORESORE/CONGER EEL WHITEBAIT". Shizuoka Sushi and Sashimi. The Twenty Fourteen Theme. Blog at WordPress.com. Retrieved 18 February 2016.
  15. ^ "Kinmedai Golden Eye Snapper". Sushi311.org. 2016. Retrieved 18 February 2016.
  16. ^ Palmer, Brian (11 March 2010). "What Does Whale Taste Like?". Slate Magazine. Retrieved 18 February 2016.
  17. ^ "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Retrieved 18 December 2014.
  18. ^ "10,000 yen for one piece of sushi!".
  19. ^ a b Lowry, Dave (5 October 2005). The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More. Harvard Common Press. pp. 143-144. ISBN 1-5583-2307-4.
  20. ^ Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. pp. 161–12. ISBN 0-8493-9849-5.
  21. ^ "Learn more about Kombu Seaweed Products". kurakonusa.com. KURAKON Foods, Inc. Retrieved 18 February 2016.
  22. ^ Johnson, Diana (27 October 2009). "Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers". EatingRichly.com. Eating Richly. Retrieved 18 February 2016.
  23. ^ "Winter Crab: Kani Miso, Kani Nabe, Kani Zosui". KyotoFoodie.com. Kyoto Foodie. 24 January 2009. Retrieved 18 February 2016.

External links

Wikimedia Commons has media related to Sushi.
Wikimedia Commons has media related to Sashimi.
Wikibooks Cookbook has a recipe/module on
Sushi
Lists of prepared foods
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