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). The belt is called an obinori. Most commonly used is yaki nori (roasted seaweed)
Origami Wraps: sushi wraps made from vegetable and fruit puree to substitute for nori. Sample flavors include: Tomato, Carrot, Carrot Ginger, Lemon, Pineapple Habanero, Mango, Mango Chipotle, Yuzu and others.