Types Of Sushi

Sushi Varieties – Sushi is a Japanese dish of prepared vinegared rice usually with some sugar and salt, accompanied by a variety of ingredients such as seafood often raw and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is “sushi rice”, also referred to as shari or sumeshi.

The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867).

Sushi is a Japanese dish that features medium-grained rice cooked in vinegar, served with raw or cooked seafood and a variety of toppings or fillings. Contrary to popular belief, rice is the main component of sushi, not raw fish. You are probably familiar with the sight of rolled sushi sliced into perfect bite-sized pieces, but not all sushi is rolled.

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Different Types of Sushi

One of the great things about sushi is that there is a type for everyone. You don’t even have to like raw fish to enjoy the perfect simplicity of an avocado roll. Keep reading to learn all about the different types of sushi and the common ingredients.

Nigiri Sushi (Nigirizushi)

Nigiri is a type of sushi that combines a pillow of vinegared rice with a topping of raw or cooked seafood. These two ingredients are all that’s needed to create a perfect match of flavors and textures. Nigiri sushi is considered a simplistic delicacy in Japan, a contrast to the complicated sushi rolls that are enjoyed here in the West.

Nigiri Sushi
Maki Sushi

Maki (Makizushi)

Maki sushi is made by layering a sheet of seaweed with vinegared rice and fillings. It’s firmly rolled into thin tubes and sliced into bite-sized pieces. When you look at a slice of maki sushi, you’ll see fillings on the inside, a coating of sticky rice, and a covering of thin seaweed paper (nori).

Uramaki (Uramakizushi)

Uramaki sushi is rolled sushi with rice on the outside and nori on the inside. This “inside-out” roll was created in Los Angeles by a sushi chef who wanted to appeal to American customers. Machita Ichiro noticed that Americans weren’t fond of the seaweed wrapping on traditional maki sushi, so he hid the seaweed on the inside.


Oshizushi (pressed sushi)

Oshizushi (“pressed sushi”), also known as hako-zushi (“box sushi”), is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece is formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the mold’s lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is battera (pressed mackerel sushi) or saba zushi. In oshizushi, all the ingredients are either cooked or cured, and raw fish is never used.

Chirashi (Chirashizushi)

Chirashizushi (“scattered sushi”, also referred to as barazushi) serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is popular because it is filling, fast, and easy to make. It is eaten annually on Hinamatsuri in March and Kodomonohi in 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 (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots, and shredded omelette.


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