Types of Sushi

Nigiri sushi is one of the simplest forms of sushi, and the most popular form of sushi served in Japan. It consists of a cylindrical ball of sushi rice topped with sliced raw fish or other toppings such as tamago (egg omelet), veggies, or cooked shrimp. Sometimes nigiri is prepared with a small dab of wasabi between the fish and the rice, but this is not always the case. Nigiri can be served with plain fish, or fish that has been brushed with a sauce or topped with various toppings. Nigiri is typically eaten in one bite, and can be dipped into soy sauce.

Maki are very simple sushi rolls that consist of a filling such as raw fish or veggies and sushi rice, wrapped with nori (seaweed). They are made by creating a log-shaped roll, then slicing that into bite sized pieces. Maki come in a few varieties based on their size - hosomaki are the smallest variety and contain only one filling (pictured here). When made with multiple fillings they are either called chumaki or futomaki. Chumaki are medium sized rolls containing a few filling ingredients while futomaki, which translates to "fat rolled sushi", contain many fillings. Maki are sometimes called norimaki which translates to "nori (seaweed) roll".

Uramaki are a westernized version of sushi that originated in the US, they can be found in Japan but are much less common than nigiri or maki style sushi. Uramaki is very similar to maki, but is prepared so that the sushi rice is visible on the outside of the roll. They were originally developed to "hide" the seaweed wrapping, making them more appealing to westerners in the 1960's when sushi was first introduced in the US. The style stuck, and uramaki are what most Americans tend to picture when they hear "sushi".

While technically a variety of uramaki, most sushi restaurants in the US divide their rolls into two categories - basic rolls, which have fillings on the inside only, and "specialty rolls" which are topped with a wide array of fish, veggies, sauces, and other toppings. Rainbow rolls (California rolls topped with a variety of fish) and Dragon rolls (shrimp tempura rolls topped with avocado and sometimes BBQ eel) are two examples of common specialty rolls. While there are a few standards like this out there, for the most part specialty rolls will vary restaurant to restaurant and allow the sushi chef to showcase some creative original recipes. Specialty rolls are rarely found in Japan but may appear on menus labeled as "American Style" or "Creative" rolls. These are a Crafty Cookbook favorite because of the endless possibilities for customization!

Hand rolls are another common form of sushi that can be found both in Japan and the US. They are often considered a little less formal than maki, and they can be much easier and quicker to prepare at home. Hand rolls are made by wrapping seaweed around rice and fillings by hand, usually into a cone shape. Fillings for hand rolls span a wide range including fish and veggies, and may contain only a few or many fillings in one roll. Hand rolls are meant to be held in your hands to eat, not picked up with chopsticks. I'll have a guide for making hand rolls up sometime soon!

Gunkan are bite sized sushi pieces that have an oblong ball of rice on the bottom which is wrapped with seaweed to create a little bowl-shaped opening for toppings. Toppings for Gunkan typically include soft or loose ingredients such as fish eggs, which would not work well for nigiri. These are one of the most common forms of sushi in Japan but can be harder to find in the US. The name "Gunkan" translates to "battleship" because the shape of the sushi is thought to resemble a large ship. I'll have a guide for making gunkan up sometime soon!

Sushi bowls are a bowl of sushi rice topped with sushi fillings such as raw fish, shrimp, fish eggs, and veggies. There are two main types of sushi bowls - Kaisendon (fish sliced like sashimi and placed over the rice along with other toppings) and Chirashi Sushi (small pieces of raw fish which are mixed with other fillings and scattered over the rice). Pictured to the right is an example of Kaisendon. Sushi bowls are similar but distinct from poke bowls, which typically contain normal rice (not flavored with vinegar, sugar, and salt). Poke bowls are also more likely to contain fish that is chopped into cubes and coated in a sauce, while the fish in a sushi bowls is unlikely to be flavored.

Inari sushi consist of a large ball of sushi rice that is wrapped in a seasoned, fried tofu skin. The tofu skin, called inari age (pronounced ah-gay), is fried first, then simmered in a seasoned broth so the texture is slightly spongy. Inari sushi have a slightly sweet taste, and are typically filled with just sushi rice and no additional fillings. A variation of inari sushi (Osaka style) are plated upside down so the rice is visible and additional fillings are added on top. Premade inari age can be found at Japanese grocery stores making this an easy option to make at home! I'll have a guide for making inari up sometime soon!

"Crispy Rice" style sushi consists of a small bite-sized patty of sushi rice that is deep fried or pan fried in oil until golden brown, then topped with sushi fillings. It is most commonly topped with spicy tuna or other minced seafood such as spicy salmon or krab salad. This is a modern style of sushi which was popularized by the luxury sushi chain Nobu, but can now be found at sushi restaurants all over the US. Crispy Rice sushi should be served while the fried patty is still warm, and is typically picked up with chopsticks and eaten in one bite. I'll have a guide for making crispy rice sushi up sometime soon!

Pressed sushi is an uncommon variety of sushi that is slowly gaining popularity in the US. It's created by pressing sushi rice into a mold, along with toppings (and sometimes fillings). After the ingredients are loaded into the mold, a piece is used to press the sushi into shape. The sushi is sliced into bite sized pieces after being removed from the mold. Pressed sushi is very similar to nigiri, however with this method extra filling can be added inside the rice (such as avocado, tobiko, etc.). This allows pressed sushi to have the melt-in-your-mouth texture of nigiri, with some extra complexity from the filling ingredients. I'll have a guide for making pressed sushi up sometime soon!

Sashimi is raw fish served as bite-sized slices. It is technically not a form of sushi (because it doesn't contain sushi rice), but is often associated with sushi because it's commonly served at sushi restaurants. Most American sushi restaurants will offer their best cuts of fish as either nigiri or sashimi, often listed side-by-side on the menu. Sashimi is typically served alongside soy sauce and wasabi.

Other Styles