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Sushi Glossary
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Flashcards
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Soy sauce
A liquid condiment made from fermented soybeans, used for dipping sushi.
Wasabi
A pungent green paste made from grated wasabi root, used as a condiment for sushi.
Gari
Pickled ginger, often served with sushi to cleanse the palate.
Unagi
Grilled freshwater eel, often prepared with a sweet glaze.
Kappamaki
Hosomaki roll filled with cucumber, named after the Japanese water deity Kappa.
Omakase
A dining experience where the chef chooses the menu, serving a selection of their best dishes.
Maguro
Tuna, commonly used in sushi and sashimi, with varieties like bluefin and yellowfin.
Uni
Sea urchin gonads, a creamy and richly flavored delicacy served in sushi.
Ikura
Salmon roe, typically served in gunkan-style sushi or on top of a bowl of rice.
Anago
Saltwater eel, often served grilled with a sweet sauce in sushi.
Maki
Sushi roll with rice and fillings wrapped in nori.
Hamachi
Young yellowtail, a fatty and flavorful fish used in sushi and sashimi.
Tataki
A method of preparing fish or meat that involves lightly searing the outside and leaving the inside raw.
Nori
Dried seaweed used as a wrapper for sushi rolls.
Amaebi
Sweet shrimp, often served raw as nigiri or sashimi.
Nigiri
Sushi consisting of a slice of raw fish over pressed vinegared rice.
Chirashi
A type of sushi served in a bowl with a bed of sushi rice topped with assorted sashimi and garnishes.
Inari
Sushi rice stuffed into a pouch of seasoned fried tofu, often sweet in flavor.
Temaki
Hand-rolled sushi, resembling a cone of nori filled with rice, fish, and vegetables.
Tobiko
Flying fish roe, often used as a garnish on sushi rolls.
Sake
Sliced raw salmon, commonly enjoyed in sushi and sashimi.
Ika
Squid, often sliced and served as sushi or sashimi.
Kanikama
Imitation crab, often used in sushi rolls like the California roll.
Tsunamayo
A sushi roll filling or topping that combines canned tuna with mayonnaise.
Shoyu
Japanese term for soy sauce, traditionally used for dipping sushi and sashimi.
Tamago
Sweet omelette typically used in sushi, also known as tamagoyaki.
Uramaki
Inside-out roll, with rice on the outside and nori and fillings on the inside.
Gunkan
A type of sushi that has nori wrapped around a rice ball, topped with loose ingredients like roe.
Hosomaki
Thin sushi roll with nori on the outside, typically with only one filling.
Futomaki
A large roll filled with rice, nori, and multiple ingredients.
Edomae
Sushi style originating from Tokyo (formerly Edo), focusing on nigiri sushi.
Tako
Cooked octopus, frequently sliced and served as nigiri or sashimi.
Kani
Crab meat, used in sushi rolls or as a topping for other dishes.
Sashimi
Thinly sliced raw meat, often fish, served without rice.
Aburi
Sushi or sashimi that is lightly grilled or seared on the top, while the rest remains raw.
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