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

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.

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

A sushi roll filled with chopped tuna and green onions.

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

A sushi type where the neta (topping) is dipped into a cooking sauce before being placed on the sushi rice.

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

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

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

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

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

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

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

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

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

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

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

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