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A type of sushi consisting of a slice of raw fish over pressed vinegared rice.

Fresh, thinly sliced raw meat or fish, often served without rice.

Rolled sushi with rice and fillings wrapped in seaweed (nori).

Hand-rolled sushi in the shape of a cone, with rice and fillings wrapped in seaweed.

A bowl of sushi rice topped with a variety of sashimi and garnishes.

Sushi rice stuffed inside a small pouch of seasoned fried tofu.

A type of nigiri with a strip of nori wrapped around its perimeter to contain toppings that are too loose or fine to stay on top of the rice alone.

Sashimi or nigiri made from the fatty belly of the tuna, known for its rich flavor and buttery texture.

Freshwater eel usually grilled and served as nigiri, often brushed with a sweet soy-based sauce.

Salmon roe often served as gunkan sushi, known for its large orange pearls and briny, burst-in-your-mouth texture.

A type of sushi that typically involves diced octopus inside a wheat flour-based batter, grilled and served with sweet sauce and mayonnaise.

Sweet, layered omelet served on sushi rice, either as a sushi topping or alone as sashimi.

Mackerel sushi, which is typically marinated or cured, then served as nigiri or sashimi.

Scallop sushi, served raw as nigiri or sashimi with a sweet and soft texture.

Sweet shrimp, served raw as nigiri or sashimi, and sometimes the head is deep-fried and served on the side.

Crab meat often used in various types of sushi, including maki and nigiri, sometimes using imitation crab.

A type of maki sushi roll that has rice on the outside and seaweed (nori) on the inside, with various fillings.

A large-sized rolled sushi containing multiple ingredients, often vegetarian, wrapped in seaweed.

A thin sushi roll with seaweed on the outside, rice inside, and typically one filling such as cucumber or tuna.

Tuna sushi, which can be found as nigiri or sashimi, and ranges from the lighter akami to the fatty toro.

Young yellowtail, a high-quality sushi with a rich flavor and creamy texture, often served as nigiri or sashimi.

Sea urchin gonads, a luxurious sushi item with a creamy, rich flavor and a somewhat briny taste, served as nigiri or sashimi.

Saltwater eel, often served as nigiri or sashimi, is milder and less oily than unagi, and often simmered in a sweet sauce.

Flying fish roe, small crunchy eggs that are often used as a garnish on sushi rolls, known for their subtle smoky or salty taste.

Sushi style where the fish is partially grilled and partially raw, creating a smoky, torched flavor.

Cucumber roll sushi, a simple and refreshing roll made with cucumber and sushi rice, rolled in seaweed.

Tuna roll sushi, a classic and simple roll made with raw tuna and rice, rolled in seaweed.

A type of uramaki roll filled with crab (often imitation), avocado, and cucumber, with the rice on the outside and garnished with sesame seeds or fish roe.

A type of uramaki roll that contains tempura-fried soft-shell crab, along with other fillings like cucumber, avocado, and spicy mayo.