List of sushi and sashimi ingredients

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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[edit]

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
Main article: Sushi

Wrappings[edit]

Eggs[edit]

Tamagoyaki, also referred to as tamago

Seafood[edit]

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

Finfish[edit]

The list below does not follow biological classification.

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

Shellfish, Inkfish, etc.[edit]

Sea cucumber (Namako)

Shellfish[edit]

Raw abalone meat
Shrimp nigiri

Inkfish[edit]

Roe[edit]

Ikura gunkan maki sushi

Roe is a mass of fish eggs:

Shirako (cod sperm) gunkanmaki-zushi

Seaweed[edit]

Vegetables[edit]

A dish of tsukemono

Meat[edit]

See also[edit]

References[edit]

  1. ^ "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Retrieved 18 December 2014. 
  2. ^ a b "Shintake Kaitenzushi menu". Retrieved 6 February 2012. 
  3. ^ "Akindo Sushiro menu". Retrieved 6 February 2012. 
  4. ^ a b "Genki Sushi menu". Retrieved 6 February 2012. 
  5. ^ a b "Choushimaru Sushi Menu". Retrieved 6 February 2012. 
  6. ^ "Kappa Zushi menu". 

External links[edit]