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

Wrappings

• 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

Eggs

• Nori-tama: sweetened egg wrapped in dried seaweed
• Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish
• Quail eggs (raw)

Seafood

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

Finfish

The list below does not follow biological classification.

• Aji (鯵): Japanese jack mackerel, Trachurus japonicus
• Aka-yagara (赤矢柄): Red Cornetfish
• Anago (穴子): saltwater eel, Conger eel
• Ankimo (鮟肝): Monkfish liver
• Ayu (鮎): Sweetfish
• Buri (鰤): adult Yellowtail
  • Hamachi (魬, はまち): young (35-60cm) Yellowtail
• Engawa (縁側): often referred as 'fluke fin', the chewy part of Fluke, a flatfish
• Fugu (河豚): Fugu
• Gindara (銀鱈): Sablefish
• Hamo (鱧, はも): Daggertooth pike conger
• Hatahata (鰰): Sandfish^{[disambiguation needed ]}
• Hikari-mono (光り物): Blue-backed fish, various kinds of "shiny" (silvery scales) fish
  • see also Aji, Iwashi, Konoshiro, Sanma, Tobiuo
• Hiramasa (平政, 平柾): Yellowtail amberjack (Seriola lalandi)
• Hirame (平目, 鮃): Fluke, a type of flounder
• Hoshigarei (干鰈): Spotted halibut
• Inada (鰍): very young Yellowtail
• Isaki (伊佐木, いさき): striped pigfish
• Ishigarei (石鰈): Stone flounder
• 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
• Konoshiro (鰶): Gizzard shad
  • Kohada (小鰭): Japanese gizzard shad
  • Shinko (新子): very young Gizzard shad
• Maguro (鮪): Thunnus (a genus of Tuna)
  • Akami (赤身): top loin of Bluefin tuna
  • Ōtoro (大とろ): fattiest portion of Bluefin tuna belly
  • Toro (とろ): fatty Bluefin tuna belly
  • Chūtoro (中とろ): medium-fat Bluefin Tuna belly
  • Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): Yellowfin tuna
  • Meji (maguro) (メジ鮪): young Pacific bluefin tuna
  • Negi-toro (葱とろ): Bluefin tuna belly and chopped green onion
  • Shiro maguro (白鮪), Binnaga/Bincho (鬢長): Albacore or "white tuna"
• Mamakari (飯借): Sprat
• Masu (鱒): Trout
• Mutsu (鯥): Bluefish
• Nijimasu (虹鱒): Rainbow trout
• Noresore: baby Anago
• Ohyou (大鮃): Halibut
• Okoze (虎魚): Stonefish
• Saba (鯖): Chub mackerel or Blue mackerel
• Sake, Shake (鮭): Salmon
• Sanma (秋刀魚): Pacific saury or Mackerel pike
• Sawara (鰆): Spanish mackerel
• Sayori (針魚, 鱵): Halfbeak (Springtime)
• Shima-aji (しま鯵): White trevally
• Shime-saba (締め鯖, 〆鯖): marinated Chub mackerel or Blue mackerel
• Shira-did (白魚): Salangid
• Shiromie (白身): seasonal "white meat" fish
  • see also Hirame, Ishigarei, Karei, Shima-aji
• Suzuki (鱸): Sea bass
  • Seigo (鮬): young (1-2 y.o.) Sea bass
• Tai (鯛): seabream snapper
  • Madai (真鯛): Red seabream snapper
  • Kasugo (春子鯛): young Sea bream
  • Kurodai (黒鯛): Snapper
  • Ibodai (疣鯛): Japanese butterfish
  • Kimmedai (金目鯛): Splendid alfonsino
• Tara (鱈): Cod
• Tobiko (鰩, 飛魚): Flying fish
• Unagi (鰻): Freshwater eel, often broiled (grilled) with a sweet sauce

Shellfish, Inkfish, etc.

Shellfish

• 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
• Kaki (貝): Oyster
• Kegani :hairy crab
• Kuruma-ebi (車海老): Prawn species Marsupenaeus 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)

Inkfish

• Ika (烏賊, いか): Cuttlefish or Squid
• Ni-ika (煮烏賊): Squid simmered in a soy-flavored stock
• Tako (蛸, たこ): Octopus

Other

• 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
• Uni: (雲丹, 海胆) gonad of Sea urchin; may come in different colors ^[1]

Roe

Ikura gunkan maki sushi

Roe is a mass of fish eggs:

• Ikura (イクラ): Salmon roe
• Kazunoko (数の子, 鯑): Herring roe
• Masago (まさご): Smelt roe
• Mentaiko (明太子): Pollock roe
• Tarako (たらこ, 鱈子): Alaska pollock roe
• Tobiko (飛子): roe of Flying fish

Seaweed

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

Vegetables

• Asparagus
• Avocado
• Carrot: a julienne of carrot
• Ginger: most often used is pickled ginger: beni shoga and gari
• Gobō (牛蒡): Burdock root
• Kaiware: 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
• Nattō: fermented soybeans
• Oshinko: Takuan (pickled daikon) or other pickled vegetable
• Takuan: pickled daikon radish
• Tofu: Soybean curd
• Tsukemono: various pickled vegetables
• Umeboshi: pickled ume fruit
• Wasabi (山葵, わさび): paste of wasabi root
• Yam
• Yuba: Tofu skin

Meat

Sushi with raw pork.

• Sakura (桜) or Sakuraniku (桜肉):Horse meat
• Beef (raw, shioyaki, grilled, yukhoe, galbi)^[2][3][4][5]
• Foie Gras^[2]
• Pork (raw, prosciutto, grilled)^[3]
• Meatballs ^[3]
• Hamburger steak ("Hamburg")^[4][6]
• Duck (pastrami-style)^[5]
• Chicken (most notably of Nagoya Cochin)

References

Wikibooks Cookbook has a recipe/module on List of sushi and sashimi ingredients

Wikimedia Commons has media related to: Sushi