List of sushi and sashimi ingredients

• Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi)^[1][2][3]
• Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice.^[1][3]
• Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.^[4][2][3]
  • Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients^[2]
  • Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients^[4][1][2][3]
  • Gunkan maki (軍艦巻, battleship roll) is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs^[1][5][2][3]
  • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient^[4][1][2][3]
  • Kazari maki (飾り巻き寿司, flower or decorative roll) is a type of sushi designed frequently with colored rice into simple or complex shapes.^[4][3]
  • Temaki (手巻き, hand roll) is a cone-shaped maki sushi^[4][1][2][3]
• Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item^[1][2][3][5]
• Oshi sushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi"), is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.^[4][1][2][3]
• Uramaki (うらまき, inside-out roll) is a contemporary style of Maki-zushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko or sesame seeds.^[4]

• Nori (海苔): dried seaweed (often used to wrap or belt makizushi or gunkan)^{[4][1][2][3][5]}
• Rice paper^[1]
• Salmon skin^[6]
• Thinly sliced sheets of cucumber^[1]
• Usuyaki-tamago: thinly cooked sweet omelette or custard^[1]
• Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans^[1][3]

• Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish^[4][5]
• Quail eggs (raw or cooked)^[3][5]

• Basashi/sakura niku (馬刺し/桜肉): Raw horse, nicknamed for its bright pink color^[7]
• Gyusashi (牛刺し): Raw beef^[7]
• Shikasashi (鹿刺し): Raw venison^[7]
• Torisashi (鳥刺し): Raw chicken^[7]

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

Finfish

The list below does not follow biological classification.

• Ainame (アイナメ): fat greenling^[3]
• Aji (鯵): Japanese jack mackerel^[1][2][3][5]
• Akami (赤身): red meat fish^[2]
• Akamutsu (アカムツ): blackthroat seaperch^[3]
• Aka-yagara (赤矢柄): red cornetfish^[8]
• Amadai (あまだい): tilefish^[2]
• Anago (穴子): saltwater eel, Conger eel^[4][5][3][2]
• Ankimo (鮟肝): monkfish liver (cooked)^[2]
• Ayu (鮎): sweetfish (raw or grilled)^[3]
• Buri (鰤): adult yellowtail (cooked or raw)^[1][2][3][5]
  • Hamachi (魬, はまち): young (35–60 cm) yellowtail^[9][3][5]

• Dojo (ドジョウ): Japanese loach^[3]
• Ei (エイ): skate^[3]
• Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish^[3]
• Fugu (河豚): puffer fish^[3]
• Funa (フナ): crucian carp^[3]
• Gindara (銀鱈): sablefish^[3]
• Hamo (鱧, はも): daggertooth pike conger^[3]
• Hata (ハタ): grouper^[3]
• Hatahata (鰰): sandfish^[3]
• Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish^[2][3][5]
• Hiramasa (平政, 平柾): yellowtail amberjack (Seriola lalandi)^[3]
• Hirame (平目, 鮃): fluke, a type of flounder^{[4][1][2][3][9]}
• Hokke (ホッケ): Okhotsk atka mackerel^[3]
• Hoshigarei (干鰈): spotted halibut^[10]
• Inada (鰍): very young yellowtail^[3]
• Isake (いさけ): trumpeter^[1]
• Isaki (伊佐木, いさき): striped pigfish^[3]
• Ishigarei (石鰈): stone flounder^[11]
• Iwana (イワナ): charr^[3]
• Iwashi (鰯): sardine^[4][5][3][2]
• Kajiki (梶木, 舵木, 旗魚): swordfish^[3]
  • Makajiki (真梶木): blue marlin^[3]
  • Mekajiki (目梶木): swordfish^[12]
• Kanpachi (間八): greater amberjack, Seriola dumerili^[2][3]
• Karei (鰈): flatfish^[3]
• Katsuo (鰹, かつお): skipjack tuna^[1][2][3][5]
• Kawahagi (皮剥ぎ): Filefish^[2]
• Kibinago (黍魚子): banded blue sprat, or silver-stripe round herring^[3]
• Kisu (鱚): sillago^[1][2]
• Kochi (こち): flathead^[2]
• Kohada (小鰭): Japanese gizzard shad^[5][3][2]

• • Shinko (新子): very young gizzard shad^[3][5]
  • Konoshiro (鰶): fully matured gizzard shad^[2]
• Kue (クエ): longtooth grouper^[3]
• Madai (まだい): red sea bream^[2]
• Maguro (鮪): Thunnus (a genus of tuna)^[1][9][3][5]
  • Chūtoro (中とろ): medium-fat bluefin tuna belly^[2][5]
  • Kuro (maguro) (くろまぐろ): bluefin tuna, the fish itself^[2]
  • Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): yellowfin tuna^[2]
  • Mebachi (maguro) (めばちまぐろ): bigeye tuna, the most widely distributed fish in Japan^[2]
  • Meji (maguro) (メジ鮪): young Pacific bluefin tuna^[13]
  • Ōtoro (大とろ): fattiest portion of bluefin tuna belly^[2][5]
  • Shiro maguro (白鮪), Binnaga/Bincho (鬢長): albacore or "white" tuna^[9][2][3][5]
  • Toro (とろ): fatty bluefin tuna belly^[9][5]
• Makogarei (まこがれい): marbled flounder^[2]
• Mamakari (飯借): sprat^[3]
• Matou-dai (まとう-だい): John Dory^[1]
• Masu (鱒): Trout^[3]
• Mejina (メジナ): Girella^[3]
• Nijimasu (虹鱒): Rainbow trout^[3]
• Nishin (ニシン): Herring^[3]
• Noresore (のれそれ): baby Anago^[14]
• Ohyou (大鮃): halibut^[5]
• Okoze (虎魚): Okoze stonefish^[3]
• Saba (鯖): chub mackerel or blue mackerel Served raw or marinated^[1][9][2][5]
• Sake, Shake (鮭): Salmon^[1][9][5]
• Sanma (秋刀魚): Pacific saury (autumn) or mackerel pike^[2]
• Sawara (鰆): Spanish mackerel
• Sayori (針魚, 鱵): halfbeak (springtime)^[1][2]
• Shima-aji (しま鯵): white trevally^[1][2]
• Shirauo (しらうお): whitebait (Springtime)^[1][2]
• Shiromi (白身) seasonal "white meat" fish^[2][5]
• Suzuki (鱸): sea bass^[5]
  • Seigo (鮬): young (1-2 y.o.) sea bass
• Tachiuo (タチウオ): beltfish^[3]

• Tai (鯛): seabream snapper^{[4][1][9][3][5]}
  • Madai (真鯛): red sea bream^[2]
  • Kasugo (春子鯛): young sea bream^[2]
  • Kurodai (黒鯛): snapper^[5]
  • Ibodai (疣鯛): Japanese butterfish^[3]
  • Kinmedai (金目鯛): splendid alfonsino^[15]
• Tara (鱈): Cod^[3]
• Unagi (鰻): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.^[9][3][5]

Inkfish

• Aori ika (あおりいか): Bigfin reef squid^[2]
• Hotaru ika (ホタルイカ): Firefly squid^[3]
• Ika (烏賊, いか): Cuttlefish or squid, served raw or cooked^[4][1][3][5]
• Sumi ika (墨, すみいか): Japanese spineless cuttlefish^[2]
• Tako (蛸, たこ): Octopus^{[4][9][2][3][5]}
• Yari ika (ヤリイカ): Spear squid^[2]

Others

• Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian^[3]
• Kamesashi (かめさし): Sea turtle sashimi^[7]
• Kurage (水母, 海月): Jellyfish^[9]
• Kujira (鯨, くじら, クジラ): Whale^[16]
• Namako (海鼠, なまこ): Sea cucumber^[3]
• Shiokara (塩辛): Seasoned, salted entrails; frequently squid^[4]
• Hitode (ヒトデ): Starfish
• Uni: (雲丹, 海胆) gonad of sea urchin; may come in different colors^{[17][5][3][2][9]}

Roe

Roe is a mass of fish eggs:

• Caviar (キャビア): roe of sturgeon^[18]
• Ikura (イクラ): Salmon roe^{[5][3][9][19]}
• Sujiko (筋子): Salmon roe (still in the sac)^[19]
• Kazunoko (数の子, 鯑): Herring roe^[3]
• Masago (まさご): Smelt roe^[9]
• Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor

• Shirako (白子): Milt^[4][2]
• Tarako (たらこ, 鱈子): Alaska pollock roe^[20]
• Tobiko (飛子): roe of Flying fish^[5][9][3]

Seaweed

• Kombu (昆布): Kelp, many preparations^[3][21]
• Wakame (若布): Edible seaweed, sea mustard

Shellfish

• Akagai (赤貝): Ark shell^[4][2][3][5]
• Ama-ebi (甘海老): raw pink shrimp Pandalus borealis^[2][3][5]
• Aoyagi (青柳): Trough shell^[2][3][5]
• Asari (あさり): Japanese carpet shell^[3]
• Awabi (鮑): Abalone^[9][2][3][5]
• Botan-ebi (ぼたんえび): Botan shrimp^[2][3][5]
• Dungeness crab^[22]
• Ebi (海老): boiled or raw shrimp^[4][9][5]
• Hamaguri (蛤): Clam, Meretrix lusoria^[4][2][3]
• Himejako (ヒメジャコ): Giant clam
• Himo (紐): "fringe" around an Akagai^[5]
• Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam^[9][2][3][5]
• Hotategai, Hotate (帆立貝, 海扇): Scallop^{[4][9][2][3][5]}
• Ise-ebi (伊勢海老): a spiny lobster, Panulirus japonicus^[3]
• Kaibashira (貝柱), Hashira (柱): valve muscles of scallop or shellfish^[3]
• Kani (蟹): Crab, also refers to imitation crab^[4][3][9]
• Kani-miso (カニミソ): Crab offal paste^[23]
• Kaki (カキ,牡蠣): Oyster^[9][3]
• Kegani (ケガニ): hairy crab^[3]
• Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus^[3][2]
• Makigai (マキガイ): Conch^[3]
• Mategai (マテ貝): Razor clam
• Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab
• Mirugai (海松貝): Geoduck clam^[5][2]
• Sazae (栄螺, さざえ): Horned turban shell
• Shako (蝦蛄): Mantis shrimp or "Squilla"^[5][2]
• Shiba ebi (芝海老): Grey prawn
• Shima ebi (しまえび): Morotoge shrimp^[2]
• Soft-shell crab^[9]
• Tarabagani (鱈場蟹): King crab^[3][9]
• Tairagai (タイラギ): Pen-shell clam^[2]
• Torigai (鳥貝): Cockle^[5][2][9]
• Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)^[3]
• Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab^[3]

• Asparagus (アスパラガス)^[1][3]
• Avocado (アボカド)^[3]
• Carrot (ニンジン): a julienne of carrot^[1][3]
• Cucumber (キュウリ): a julienne of cucumber^[4][1][5][3]
• Eggplant (ナス): served in small slices, coated with oil^[1][3]
• Ginger (しょうが): most often used is pickled ginger: beni shōga and gari^[3]
• Gobō (牛蒡): Burdock root^[3]
• Kaiware (かいわれ大根): Daikon radish sprouts^[3]
• Kanpyō (乾瓢, 干瓢): dried gourd^[4][1][5][3]
• Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (Kappa)^[3]
• Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant^[3]
• Nattō (納豆): fermented soybeans^[4][1][5][3]
• Negi (ネギ): Japanese bunching onion^[5]
• Oshinko (漬物): Takuan (pickled daikon) or other pickled vegetable^[3]
• Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered^[4][1][3]
• Takuan (沢庵漬け): pickled daikon radish^[4][3]
• Tofu (豆腐): Soybean curd^[3]
• Tsukemono (漬物): various pickled vegetables^[3]
• Umeboshi (梅干し): pickled plum^[4][3]
• Wasabi (山葵, わさび): paste of wasabi root^[3]
• Yam (サツマイモ):^[3]
• Yuba (ゆば): Tofu skin^[3]

• List of condiments
• List of Japanese condiments
• List of Japanese cooking utensils
• List of Japanese dishes

• Media related to Sushi at Wikimedia Commons
• Media related to Sashimi at Wikimedia Commons
• List of sushi and sashimi ingredients at the Wikibooks Cookbook subproject
• Secrets of Sushi - Sushi Sauce