Sushi has long been a popular dish in Japan; sushi restaurants can be found all over the country, serving up different types of sushi rolls and nigiri.
In recent years, sushi has become increasingly popular in the West, with sushi bars popping up in cities across the globe. While traditional sushi is still very popular, Westerners have also developed their own unique style of sushi known for its bold flavors and bright colors.
One of the most noticeable differences between traditional and Western sushi is the presentation. Traditional sushi is typically more straightforward, with sushi rolls often being served on plain white plates with very little decoration.
In contrast, Western sushi tends to be much more complex, with colorful sushi rolls often being served on brightly colored plates with decorative toppings. This difference in presentation is reflective of the overall difference between traditional and Western sushi.
- Traditional sushi is all about simplicity and balance
- Western sushi is all about bold flavors and strong colors. Sushi with a Western twist is not only delicious but also healthier than traditional sushi dishes featuring ingredients typically found in North American cuisine, such as avocado, cucumber and salmon.
⬇️ Table of Contents
- Alaskan Roll
- Boston Roll
- British Columbia Roll
- California Roll
- Caterpillar Rolls
- Dragon Roll
- Dynamite Roll
- Gunkan Maki
- Nigiri Sushi
- Philadelphia Sushi Roll
- Rainbow Roll
- Spicy Tuna Roll
- Spider Roll
- Sushi Meshi / Sushi Rice
- Tamago Makizushi
- Temari Sushi
- Tempura Maki
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Alaskan Roll is a sushi roll that usually contains salmon and avocado. Sometimes other ingredients, such as cucumber or cream cheese, are added as well. The roll is then wrapped in rice and nori (seaweed). The Alaskan Roll is sometimes also called an "Inside Out Roll" because the rice is on the outside of the roll instead of the inside.
Boston Roll is a California roll with poached shrimp instead of imitation crab.
British Columbia Roll
British Columbia Roll is a popular sushi roll in North America. It is made with smoked salmon, sometimes barbecued salmon skin, cucumber, avocado and sweet sauce. The smoky flavor of the salmon pairs well with the creamy avocado and the crisp cucumber.
California Roll includes cucumber, avocado, and crab meat with sushi rice on the outside, nori seaweed on the inside. Invented by Ichiro Mashita in the 1970s. He was looking for a way to make sushi more approachable for American diners and came up with the idea of using avocado as a substitute for raw fish. The name "California roll" likely came about because California was known for its avocados at the time.
Caterpillar rolls come with a great presentation of thinly sliced avocado covering the top of the sushi roll, resembling the sections of a caterpillar. The filling is classically grilled eel with cucumber. Yet, there are many variations like the Dragon roll.
Chirashizushi is a type of sushi where the rice is served in a bowl and topped with various raw fish and vegetable garnishes. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi is eaten annually on Hinamatsuri (March) and Kodomonohi (May).
- Edomae Chirashizushi -Edo-style scattered sushi is served with uncooked ingredients in an artful arrangement.
- Gomokuzushi - Kansai-style sushi consists of cooked or uncooked ingredients mixed in the body of rice.
- Sake-Zushi is a type of sushi that uses rice wine over vinegar in preparing the rice. It is a popular dish in Kyushu, Japan, and is often served with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelet.
A dragon roll is a type of sushi that typically includes shrimp tempura and cucumber, wrapped in nori (seaweed) and rice. It is then usually topped with avocado, eel sauce, tobiko (fish roe), or sesame seeds. Dragon rolls are a popular menu item at sushi restaurants.
Dynamite Roll is the perfect combination of flavor, texture and colors. A Dynamite Roll includes yellowtail (hamachi) or prawn tempura with fillings such as bean sprouts carrots avocado cucumber chili spicy mayonnaise roe.
Futomaki Sushi is a type of sushi roll that is typically made with vinegared rice and nori (seaweed paper). Futomaki rolls can be filled with a variety of ingredients, but they are usually lightly seasoned with salt and sugar. Popular fillings for futomaki sushi include fish cakes, imitation crab meat, egg, tuna, or shrimp.
Futomaki sushi is often garnished with vegetables such as cucumbers, lettuces, and takuan (沢庵, pickled radish). Futomaki sushi rolls are typically large in size, so they are often cut into pieces before being served. Futomaki sushi is a popular dish in Japan, and it can be found at many sushi restaurants.
Gunkan Maki is a unique sushi roll characterized by its cup-like shape both delicious and visually appealing. It is filled with fish roe or other ingredients. The use of salmon roe, in particular, is a popular choice because of its creamy texture and crispy nori seaweed, but you can also find Gunkan Maki made with ikura (salmon roe), uni (sea urchin), and tobiko (flying fish roe).
Hosomaki is a type of sushi made by rolling sushi rice and nori seaweed around a piece of fish or other fillings. Hosomaki is usually small and skinny, and it is often eaten as an appetizer or snack.
There are many different types of hosomaki, including tuna, salmon, cucumber, and avocado. Hosomaki can be found at most sushi restaurants, and it is a popular dish for both sushi lovers and beginners.
Kappamaki is a dish consisting of sushi rice and cucumber wrapped in nori seaweed. It is typically served as an appetizer or side dish but can also be enjoyed as a main course.
Kappamaki is believed to have originated in the Edo period; the name this from the Japanese word for "crocodile" (kappa).
Makizushi is a type of sushi that is rolled into a cylindrical shape using a bamboo mat. It is generally wrapped in nori (seaweed), but can also be wrapped in a thin omelet, soy paper, cucumber, or shiso leaves. Makizushi is usually cut into six or eight pieces and served as one roll.
Short grain white rice is typically used for Makizushi, but brown rice and other types of grains are becoming more popular among health-conscious sushi lovers. Makizushi fillings can be very diverse and may include cheese, spicy cooked squid, yakiniku, kamaboko, lunch meat, sausage, bacon, or spicy tuna, and the makizushi may be fried with an egg coating.
Inarizushi is a type of sushi where you put rice in a pouch of fried tofu. People say this type of sushi is named after the Shinto god Inari. Some people say foxes, which are messengers of Inari, like fried tofu. So this type of sushi has pointed corners that look like fox ears.
There are different kinds of inarizushi depending on where you live. For example, sometimes people make it with an omelet instead of tofu. But it's not the same as inari maki, a roll filled with flavored fried tofu.
Narezushi is modern sushi that is fermented using skinned and gutted fish stuffed with salt, placed in a wooden barrel, and doused with salt again. This process is repeated for six months, at which point the sushi can be eaten. It remains edible for another six months or more. Funa-sushi, a specialty dish of Shiga Prefecture, is made from fish of the crucian carp genus and calls for the use of nigorobuna.
Nare sushi is a type of sushi popular in the Kansai region of Japan. It is made by pressing sushi rice and other ingredients into a wooden mold called an Oshibako. The resultant block is then cut into bite-sized pieces. Battera (pressed mackerel sushi) or saba sushi (鯖寿司) is a particularly famous type of narezushi sushi.
Negitoro is a sushi roll that is traditionally made with raw tuna (often chopped, plus Negi Japanese green onion and rice.
The word nigiri is composed of two Japanese characters: nigiri (握り), meaning "to grip".
Nigiri Sushi is a type of sushi that consists of a ball of sushi rice that is pressed between the palms of the hands to form an oval shape, with a topping (the neta) draped over it. It is usually served with a bit of wasabi on the side. The most common toppings for nigiri sushi are fish such as salmon, tuna, or other seafood.
Oshizushi is made by pressing sushi rice and fish into a mold into block-shaped pieces, then cut it into shapes like squares or rectangles. Oshizushi is usually made with tuna or salmon, but other types of fish can be used. The most important thing when making oshizushi is to use sushi-grade fish, which is fresh and of high quality.
Philadelphia Sushi Roll
Philadelphia Sushi Roll consists of raw or smoked salmon, cream cheese, cucumber or avocado, and onion. The name Philadelphia refers to the fact that Philadelphia cream cheese is one of the main ingredients in the dish. The earliest known recipe for Philadelphia sushi rolls appeared in a cookbook published in 1978.
Rainbow Roll is a California uramaki roll that is commonly made with yellowtail, tuna, salmon, snapper, white fish, and eel. The Rainbow Roll gets its name from the multiple colors of fish that are used to make it. The Rainbow Roll is a popular dish in sushi restaurants because it is both aesthetically pleasing and delicious.
Spicy Tuna Roll
Spicy Tuna Roll is Spicy tuna roll is a sushi dish made with rice, seaweed and tuna wrapped in a sheet of nori (seaweed). The fish is usually marinated in a spicy sauce before being rolled and cut into bite-sized pieces.
Spider Roll is one of the most popular sushi rolls in America. It includes fried soft-shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and sometimes spicy mayonnaise. It has become a staple of sushi restaurants across the world.
While the Spider Roll is usually made with tempura-fried crab, some chefs use raw crab or lobster instead.
Sushi Meshi / Sushi Rice
Sushi Meshi, or sushi rice, is a preparation of Japanese short-grain rice mixed with a dressing of vinegar, sugar, salt, and occasionally kombu and sake. The rice is traditionally cooled to room temperature before being used to fill a sushi roll or Nigiri sushi, as it can become too sticky if seasoned while warm. Sushi meshi is usually prepared in a hangiri, a large, flat-bottomed wooden tub, and mixed with a shamoji, a wooden paddle.
There are two main types of Japanese rice used to make sushi meshi: Japonica rice and Japanese Rice, there are more than just two. Japonica rice is the more traditional type of rice used in sushi meshi. It has a shorter grain and is stickier than Japanese rice.
Tamago Makizushi is a type of sushi that is made with eggs. Tamago means "egg" in Japanese, and makizushi means "rolled sushi." Tamago makizushi is made by rolling a sheet of nori seaweed around a filling of Tamago-yaki, a type of egg omelet. Tamago makizushi is a popular sushi dish in Japan, and it is often served at sushi restaurants.
Temari Sushi is made by pressing rice and fish into a ball-shaped form by hand using plastic wrap. The fish surrounds the rice ball for a nice presentation. It is often considered a more casual type of sushi compared to nigiri sushi.
Tempura Maki is a popular Japanese dish that features crispy fried tempura atop sushi rice and nori (seaweed).
While Tempura maki may sound complicated, it is actually quite simple to make at home. The key to success is to get the tempura batter just right. It should be light and airy yet firm enough to coat the ingredients.
Once you have perfected the batter, Tempura maki is a breeze to assemble. Simply roll up your favorite sushi fillings in nori, dip in tempura batter, and fry until golden brown. Serve with soy sauce and pickled ginger for a delicious and easy-to-make Japanese feast.
Tekkamaki is a sushi roll usually filled with ingredients like tuna, yellowtail, salmon, or cucumber.
Tekkamaki is traditionally made by first cutting the fish or vegetable into long, thin strips; then strips are laid out on a sheet of nori seaweed. Finishing the roll, the nori is rolled up into a cylindrical shape and cut into serving size.
Tsunamayomaki is a type of hosomaki prepared with canned tuna and then tossed with Japanese mayonnaise. Tsunamayomaki was created in Japan in the 1950s as a way to use up leftover canned tuna. Think of traditional tuna fish salad made into a sushi roll.
Tsunamayomaki is now a common sight on Japanese restaurant menus. These days, Tsunamayomaki can be found made with fresh tuna, but the canned version is still commonly served.
So there you have it, sushi lovers! A comprehensive list of all the different types of sushi. We hope you enjoyed this post and that it gave you a little better understanding of all the unique varieties of sushi out there. If you’re feeling inspired to try some new kinds of sushi after reading this, be sure to share with your friends on social media – we would love to hear what their favorite types are!