List of sushi and sashimi ingredients

Sushi plate (盛り合わせ) with sashimi to the left

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


Sushi styles

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
  • Aburi sushi (炙り寿司, roasted sushi) consists of nigiri sushi with a fish topping that is partly grilled and partly raw
  • Gunkan-maki (軍艦巻, warship 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
  • Maki sushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori and there are four traditional types of maki and a more contemporary one:
    • 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
    • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient
    • Temaki (手巻き, hand roll) is a cone-shaped maki sushi
    • Uramaki (カリフォルニア巻き) 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. Western style sushi also sometimes does not include raw meat.
  • Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item


  • Nori: dried seaweed (often used to wrap or belt makizushi or gunkan)
  • Rice paper
  • 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



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


The list below does not follow biological classification.

Shellfish, Inkfish, etc.


  • Akagai (赤貝): Ark shell
  • Ama-ebi (甘海老): raw pink shrimp Pandalus borealis
  • Aoyagi (青柳): Round clam
  • Awabi (鮑): Abalone
  • Conch
  • Dungeness crab
  • Ebi (海老): boiled or raw shrimp
    • see also Ama-ebi, Ise-ebi, Kuruma-ebi, Shiba-ebi
  • Hamaguri (蛤): Clam, Meretrix lusoria
  • Himejako: 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
  • Kuruma-ebi (車海老): Prawn species Penaeus japonicus
  • Mategai (マテ貝): Razor clam
  • Matsubagani (松葉蟹): 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
  • Soft shell crab
  • Tarabagani (鱈場蟹): King crab
  • Tairagai: Pen-shell clam
  • Torigai (鳥貝): Cockle
  • Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)



  • Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian
  • Kurage (水母, 海月): Jellyfish
  • Kujira (鯨, くじら, クジラ): Whale
  • Namako (海鼠, なまこ): Sea cucumber
  • Sakura (桜) or Sakuraniku (桜肉):Horse meat
  • Uni: (雲丹, 海胆) gonad of Sea urchin; may come in different colors [1]


Ikura gunkan maki sushi

Roe is a mass of fish eggs:


  • Kombu (昆布)
  • Tororo kombu: thin and filmed slice of vinegared and dried kombu
  • Wakame (若布)



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