Sushi a la carte aji -- horse mackerel akagai -- ark shell ama-ebi -- raw shrimp anago -- conger eel aoyagi -- round clam awabi -- abalone ayu -- sweetfish buri -- adult yellowtail chUtoro -- marbled tuna belly ebi -- boiled shrimp hamachi -- young yellowtail hamaguri -- clam hamo -- pike conger; sea eel hatahata -- sandfish hikari-mono -- various kinds of "shiny" fish, such as mackerel himo -- "fringe" around an ark shell hirame -- flounder hokkigai -- surf clam hotategai -- scallop ika -- squid ikura -- salmon roe inada -- very young yellowtail kaibashira -- eye of scallop or shellfish valve muscles kaiware -- daikon-radish sprouts kajiki -- swordfish kani -- crab kanpachi -- very young yellowtail karei -- flatfish katsuo -- bonito kazunoko -- herring roe kohada -- gizzard shad kuruma-ebi -- prawn maguro -- tuna makajiki -- blue marlin masu -- trout meji (maguro) -- young tuna mekajiki -- swordfish mirugai -- surf clam negi-toro -- tuna belly and chopped green onion ni-ika -- squid simmered in a soy-flavored stock nori-tama -- sweetened egg wrapped in dried seaweed Otoro -- fatty portion of tuna belly saba -- mackerel sake -- salmon sawara -- Spanish mackerel sayori -- (springtime) halfbeak seigo -- young sea bass shako -- mantis shrimp shima-aji -- another variety of aji shime-saba -- mackerel (marinated) shiromi -- seasonal "white meat" fish suzuki -- sea bass tai -- sea bream tairagai -- razor-shell clam tako -- octopus tamago -- sweet egg custard wrapped in dried seaweed torigai -- cockle toro -- choice tuna belly tsubugai -- Japanese "tsubugai" shellfish uni -- sea urchin roe

Maki-zushi (sushi rolls) maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed tekka-maki -- tuna-filled maki-zushi kappa-maki -- cucumber-filled maki-zushi tekkappa-maki -- selection of both tuna and cucumber rolls oshinko-maki -- -pickled-daikon (radish) rolls kaiware-maki -- daikon-sprout roll umejiso-maki -- Japanese ume plum and perilla-leaf roll negitoro-maki -- scallion-and-tuna roll chUtoro-maki -- marbled-tuna roll Otoro-maki -- fatty-tuna roll kanpyo-maki -- pickled-gourd rolls futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki natto-maki -- sticky, strong-tasting fermented-soybean rolls ana-kyU-maki -- conger eel-and-cucumber rolls temaki -- hand-rolled cones made from dried seaweed maguro-temaki -- tuna temaki Other sushi terms nigiri(-zushi) -- pieces of raw fish over vinegared rice balls Edomae-zushi -- same as nigiri-zushi chirashi(-zushi) -- assorted raw fish and vegetables over rice tekka-don -- pieces of raw tuna over rice sashimi -- raw fish (without rice) chakin-zushi -- vinegared rice wrapped in a thin egg crepe inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish battera(-zushi) -- oshi-zushi topped with mackerel -tataki -- pounded, almost raw fish odori-ebi -- live ("dancing") shrimp oshinko -- Japanese pickles neta -- sushi topping wasabi -- Japanese horseradish gari -- vinegared ginger shOyu -- soy sauce