Do you know all the types of sushi that exist on the face of the earth? Do you know the difference between sushi, nigiri, maki, hossomaki, urumaki and sashimi? In this comprehensive guide you will learn all the famous sushi in Japan, Brazil and the world.
For those who don't know, sushi moves more than 14 billion dollars a year in Japan alone. Anyone who thinks that sushi is simply raw fish, is totally wrong.
There are thousands of different varieties and types of sushi, with vegetables, fried fish, meats, etc. Classifications like nigiri, temaki, urumaki and several other types of sushi. Not to mention the invention of some restaurants.
It is also worth taking into account that many sushi we eat here in the West do not exist in Japan, so the types of sushi are endless. In this article, we will see a list with several types of Japanese sushi. We will classify them into categories.
To learn how to make your own sushi or become a Sushiman, we recommend Sushibilidade Program.
Origin and History of Sushi
Japanese food has become so common in Brazil that few people are interested in knowing about its origins, culture, besides the fact that it came from the land of the rising sun, of course. The proliferation of theme and the like may have made the cuisine a little trivial, but know that everything has a reason in each of the ingredients present in rice rolls.
THE source of cooked rice involving fish, in this case, comes from the 4th century BC Rice fermented and preserved meat - because it released acetic and lactic acids, but was discarded. It was a kind of pressed sushi, which was very tasty. Over time, rice began to be consumed as well, along with fish.
From the 17th century, vinegar was added to rice and fish, previously fermented, started to be consumed raw and fresh, due to the improvement of navigation and the abundance of options in the Japanese seas. The dumplings made only with rice - boiled or fried - also became popular during the period.
Sushi as we know it, with nori seaweed, vegetables, meat and roots, is a practically complete food. The benefits that each of the elements has - fish omega3, zinc and iron from algae, as well as vitamin C and other wasabi nutrients, for example - are largely responsible for the fact that Japanese food is one of the healthiest in the world. world.
There are countless types of sushi. From the least healthy (like fried hot rolls) to vegetarians, including onigiris, sashimis, etc. It takes a little time to get to know the basis of Japanese food, there are many combinations.
You can easily find all the ingredients and try to start cooking at home, but the best thing to do - if you want to get to know it well, before venturing out with the sharp Japanese knives - is to eat at the various restaurants available in the city or order a beautiful delivery, to enter the wonderful world of sushi.
S is usually made with rice seasoned with vinegar sauce (sugar and salt) with fish, seafood, eggs or fruit. The main ingredient in sushi is rice and not fish as some imagine. Sushi refers to seasoned rice ..
In Japan, a sushi chef apprentice spends two years learning how to cook and season rice before being allowed to work in a restaurant. Making sushi is like an art, it takes a lot of skill and technique.
The knives used by sushi chefs are direct descendants of samurai swords. Knives must be sharpened every day. The Japanese eat miso soup at the end of the meal to help with digestion!
The Japanese also do not mix the sauce with wasabi as this reduces the potency of the flavor, which may even offend some bosses. Between sushi and another, it is advisable to taste a small slice of pickled ginger (gari) to neutralize the flavor of the previous sushi.
The philosophy applied in sushi says that the customer does not eat only with the mouth, but with the eyes. Therefore, the preparation of sushi must be a constant creative exercise. Fresh fish is always used and the sushi man usually dips his hand in cold water with vinegar for that purpose.
Nigirizushi are handmade sushi usually use raw fish to make the base or cover on a small rice ball. Most of the times, the nori (sheet made of kelp). Therefore, we will see sushi not wrapped in seaweed. Much like the photo below:
There are several types of sushi that fit this category or are similar, below is the list of sushi and its main ingredients:
- Maguro - A lean cut of tuna;
- Sake Nigiri - Salmon;
- Torus - Fatty tuna belly cut;
- Amaebi - Raw shrimp;
- Ika Nigiri - Made of Lula;
- Hotate Nigiri - Scallop molluscs;
- Tako Nigiri - Octopus (Mollusc type)
- Aji - Made from Jack Mackerel fish (A type of mackerel.)
- Saba - Made of Horsetail;
- Unagi - Grilled eel with sweet sauce;
- Sanma - Made from Pacific Saury;
- Kani Nigiri - Made of crab leg;
- Kamaboko kani - Those fish sausages, which say it's made from crab SQN;
- Shako nigiri - Made of Mantis shrimp (It looks like a seal);
- Chutoro - Similar to torus, but less greasy;
- Iseebi Nigiri - Made of lobster;
- Matsubagani - White Crab Legs;
- Hatahata - Sand Fish;
- Kimmedai - Made of fish: Splendid alfonsino
- Kisu - Made from Sillago fish;
- Kohada - Made from Japanese fish Gizzard shad;
- Hiramasa - Made from Yellowtail Amberjack fish;
- Tsubugai - Made of Mollusk;
- Torigai - Made of sea shells;
- Kurodai - Made from Pargo Preto fish;
- Gindara Nigiri - Made of Pacific coal fish;
- Namera - Made from the fish Grouper;
- Hirame - Fluke fish. (Similar to flounders);
- Hamaguri - A type of mollusk;
- Aoyagi - A type of shell;
- Ohyou - Made of sole;
- Akami - Bluefin tuna loin;
- Sawara - Spanish mackerel;
- Sakura Niku - Raw horse meat;
- Isaki - Striped pork fish
- Iwashi - Sardine
- Shiro Maguro - White Arum;
- Tairagai - Another mollusk;
- Kazunoko - Herring roe;
- Mirugai - Panopea generosa - A Molusculus as well ..;
- Mategai - Made of Lingueirão Fish (Razorfish);
- Mamakari - Sprat fish;
- Sayori - Made of Hemiramphidae fish;
- But u - Made of trout;
- gorilla - Fart Goraz;
- Akagai - Made of ark of mullet;
- Hokkigai - Another type of mollusc;
- Gyu Nigiri - Made of meat (not raw);
- Kuruma - Made of Tiger Shrimp;
- Tamagoyaki: Slightly sweet Japanese omelet, sometimes mixed with minced fish.
- Temarizushi - Sushi in the form of balls;
Remember that some of the types of sushi mentioned in the list above may also be available in another version makizushi wrapped in seaweed as in the case of unagi and tamagoyaki.
Makizushi - Types of sushi wrapped in seaweed
Now we’re going to see sushi like Makizushi or similar. That is, we will see types of Sushi rolled up in a nori (seaweed) and other similar models. The word Makizushi [巻きずし] literally means sushi roll and there are thousands of different maki.
There is not just one category to define maki or types of sushi wrapped in nori. People generally know their sub-categories as hossomaki which are thin rolls, futomaki which are big rolls and urumaki that are rolled upside down.
This category also includes different types of sushi such as temaki cone-shaped and nigirizushi handmade. We also have a fried tofu dumpling with rice filling called Inarizushi named after Shinto Inari.
Of course, there are other categories of makizushi like:
- Oshizushi - Pressed;
- Gunkanzushi - War ship;
- Edomae chirashizushi - Spread in the Edo style;
- Gomokuzushi - In the kansai style;
- Narezushi - Super laborious;
- Sasamaki - Sushi wrapped in bamboo leaf;
- Yuba Maki - Sushi wrapped in tofu skin;
Uramaki - Curled Upside Down
Uramaki [裏巻き] is a very popular type of sushi that consists of a makizushi or hossomaki rolled upside down. In the first case, the filling is wrapped by seaweed and then by rice with vinegar.
O uramaki it is mainly used in western sushi for those unfamiliar with seafood and seaweed. It can also be decorated with fish eggs or sesame seeds.
Originally, the uramaki it was a type of decorative sushi, but it started when many westerners did not like the black appearance of kelp on rice. Today, most sushi uramaki are served in sushi restaurants outside of Japan.
Types of Makizushi - Rolled in Nori
There are several types of sushi that fit this category or are similar, below is the list of sushi and its main ingredient.
- Kappa Maki - Stuffed with cucumber. (Reference to the Kappa monster)
- Ikura Gukan - Salmon Roe;
- Uni - Sea urchin gonad (Echinoidea);
- Hamachi - Made of a native fish in the northwest of the Pacific Ocean;
- Tekkamaki - Stuffed with Tuna;
- California Roll - One of the rare westerns, made of cucumber, kani (fish sausage) and avocado;
- Futomaki - Thick roll, which can have several ingredients, usually has egg, kanpyo, cucumber and mushrooms;
- Natto Maki - Stuffed with Natto (fermented soybeans);
- Negitoro - Made of Negi (a type of chives) and the tuna belly;
- Umeboshi - Made of ume in conversation (bitter);
- Daikon Oshinko Maki - A type of long radish;
- Mentaiko - Mint + Cod roe, and other variations. Poussui has a strong taste;
- Shirasu - Anchovy or sardine chick;
- Tsunamayo Maki - Tuna with mayonnaise;
- Tobiko Nigiri - Flying Fish Roe;
- Masago - Made of fish eggs;
- Gunkanmaki - An agglomeration formed by hand of rice with nori;
- Kanpyomaki - Stuffed Kanpyo pickled (gourd strips)
- Noresore - Stuffed with Baby Anago (salt water eel);
- Abokado Maki - Avocado Sushi;
- Anakyu - Sea eel and cucumber;
- Namako - Sea cucumber;
- Spicy Tuna Maki - Western made of pepper and peppers plus tuna;
- Umekyu - Cucumber and Japanese plum in conversation;
Temaki - Sushi in cone
Temaki is a large sushi rolled by hand with cone shaped nori. This sushi is usually 10 centimeters long and is eaten by hand. I personally don't really like having too much rice, but it is very much appreciated.
This dish has a wide variety of flavors, and can be filled with different fish such as salmon and tuna. The name temaki [手巻き] means hand rolled, due to its preparation and appearance similar to an ice cream cone or cone.
It can be considered an easy way to prepare sushi without so many skills, without having to cut slices or handle fish and rice with care. If you want to know more, we recommend reading our article on Temaki - Cone-shaped sushi.
There is also a course called Temaki Experience that will teach you how to make Temaki at home, spending little and even profiting and delivery.
An older form of Sushi. The fish is stuffed with salt after its organs and scales are removed. The fish goes through several processes, it is fermented for ten days to a month.
Then placed in another barrel, fitted and placed in layers of steamed rice. Then it is again partially sealed with otosibute and a specific stone. After a process of about 6 months, this funazushi can be eaten and can last for more than 6 months.
Western Types of Sushi
Below we will see a list of Western sushi types with their original English names:
- California roll
- Rainbow roll
- Caterpillar roll
- Alaska roll
- BC roll
- Fire roll
- Dynamite roll
- Spicy tuna roll
- Spicy yellow tail roll
- Spicy scallop
- Hawaiian roll
- Ahipoki Warship
- Philadelphia roll
- Salmon skin roll
- Salmon roll
- Seattle roll
- Spider roll
- Tempura roll
- Dragon roll
- Godzilla roll
- Soba roll
- Las Vegas roll
- Lobster roll
- Crayfish roll
- Monkey roll
- Sushi Burrito (Sushirito)
Types of fish used in sushi
Many restaurants use the name of the fish in Japanese to refer to dishes. For this reason we will leave a list of names of fish used in Japanese cuisine, whether in sushi, nigiri or sashimi. Many of the following fish may be unknown:
- Ainame (アイナメ) - Fat greenling;
- Aji (鯵) - Japanese mackerel;
- Aka-yagara (赤矢柄) - Red cornetfish;
- Akami (赤身) - Fish with red meat;
- Akamutsu (アカムツ) - Pink sea bass;
- Amadai (あまだい) - Tilefish;
- Ankimo (鮟肝) - Monkfish liver (cooked);
- Ayu (鮎) - Sweet fish (raw or grilled);
- Buri (鰤) - Adult yellowtail (cooked or raw);
- Chūtoro (中とろ) - Medium fat bluefin tuna belly;
- Dojo (ドジョウ) - Japanese loaf;
- Hey (エイ) - Skate;
- Engawa (縁側) - Fluke fin;
- Fugu (河豚) - Puffer fish;
- Funa (フナ) - Crossed carp;
- Gindara (銀鱈) - sable fish;
- Hamachi (魬, はまち) - Young yellowtail (35–60 cm);
- Hamo (鱧, はも) - Conger of daggertooth pike;
- Hata (ハタ) - Grouper;
- Hatahata (鰰) - Sand fish;
- Hikari-mono (光り物) - Blue-backed fish;
- Hiramasa (平政, 平柾) - Amberjack (seriola lalandi);
- Hirame (平目, 鮃) - Chance, a type of plaice;
- Hokke (ホッケ) - Okhotsk atoll mackerel;
- Hoshigarei (干鰈) - Spotted halibut;
- Ibodai (疣鯛) - Japanese butter fish;
- Inada (鰍) - Very young yellowtail;
- Isake (いさけ) - Trumpeter;
- Isaki (伊佐木, いさき) - Striped pigfish;
- Ishigarei (石鰈) - Stone plaice;
- Iwana (イワナ) - Charr;
- Iwashi (鰯) - Sardines;
- Kajiki (梶木, 舵木, 旗魚) - Swordfish;
- Kanpachi (間八) - Greater amber, dumerili seriola;
- Karei (鰈) - Flat fish;
- Kasugo (春子鯛) - Young snapper;
- Katsuo (鰹, かつお) - Tuna skipjack;
- Kawahagi (皮剥ぎ) - Sand fish;
- Kibinago (黍魚子) - Blue sprat with bands or round herring with stripes;
- Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ) - Yellowfin tuna;
- Kinmedai (金目鯛) - Splendid Alfonsino;
- Kisu (鱚) - Sillago;
- Kochi (こち) - Flat head;
- Kohada (小鰭) - Japanese gable shad;
- Konoshiro (鰶) - Gizzard fully matured;
- Kue (クエ) - Long-toothed grouper;
- Kuro (maguro) (くろまぐろ) - Bluefin tuna, the fish itself;
- Kurodai (黒鯛) - Snapper;
- Madai (まだい) - Sargo;
- Madai (真鯛) - Sargo;
- Maguro (鮪) - Thunnus (a genus of tuna);
- Makajiki (真梶木) - Blue marlin;
- Makogarei (まこがれい) - Marble plaice;
- Mamakari (飯借) - Sprat;
- Masu (鱒) - Trout;
- Killed-dai (まとう - だい) - John dory;
- Mebachi (maguro) (めばちまぐろ) - Bigeye tuna;
- Meji (maguro) (メジ鮪) - Young bluefin tuna from the Pacific;
- Mejina (メジナ) - Girella;
- Mekajiki (目梶木) - Swordfish;
- Nijimasu (虹鱒) - Rainbow trout;
- Nishin (ニシン) - Herring;
- Noresore (のれそれ) - Baby anago;
- Ohyou (大鮃) - Sole;
- Okoze (虎魚) - Okoze stonefish;
- Saba (鯖) - Horse mackerel or blue mackerel served raw or marinated;
- Sake, Shake (鮭) - Salmon;
- Sanma (秋刀魚) - Pacific sauro (autumn) or mackerel pike;
- Sawara (鰆) - Spanish mackerel;
- Sayori (針魚, 鱵) - Half beak (spring);
- Seigo (鮬) - Young sea bass (1-2 years);
- Shima-aji (しま鯵) - Trevally white;
- Shinko (新子) - Young girl gizzard;
- Shirauo (しらうお) - White bait (spring);
- Shiro maguro (白鮪) - “white” tuna;
- Suzuki (鱸) - Sea bass
- Tachiuo (タチウオ) - Belt;
- Tai (鯛) - Snapper snapper;
- Tara (鱈) - Codfish;
- Torus (とろ) - Fat belly of bluefin tuna;
- Ōtoro (大とろ) - Fatty portion of bluefin tuna belly;
I hope you enjoyed this article talking about the different types of sushi. If you liked leave your comments and share with friends. Are there other types of sushi not mentioned in this article?