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A type of hosomaki filled with cucumber, named after a mythical water creature.

A traditional sushi from Nagano Prefecture, made by layering ingredients on a bamboo leaf.

Sushi featuring golden-eye snapper (kinmedai), often enjoyed for its mild, slightly sweet taste.

Not technically sushi as it consists of thin slices of raw fish without rice.

A type of sushi made with vinegared rice topped with a slice of raw fish or seafood.

Sushi rolled in nori (seaweed) with various fillings such as vegetables, raw fish, or pickles.

Pressed sushi where rice and other ingredients are pressed into a mold, often includes mackerel or salmon.

A hosomaki roll with raw tuna as its filling, often enjoyed as a quick snack.

An ancient form of fermented sushi, where fish is preserved with rice and fermented for months.

Sushi rice stuffed inside a small pouch of fried tofu (abura age).

A thin roll with nori on the outside and typically one filling, such as cucumber or tuna.

A sushi roll filled with chopped tuna and green onions.

A large, thick roll filled with a variety of ingredients including vegetables, egg, and fish.

Small, ball-shaped sushi with a piece of fish on top, often made for celebrations.

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

An inside-out roll with rice on the outside and nori and fillings on the inside.

A type of oshizushi with a piece of mackerel pressed on top of the rice, wrapped with seaweed.

A cone-shaped hand roll with rice, fish, and other ingredients wrapped in nori.

Rice wrapped with a strip of nori and topped with fish roe or sea urchin.