130 Types of Sushi โ€“ Urumaki, Hossomaki, Nigiri

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Do you know all the types of sushi existing on the face of the earth? Do you know the difference between sushi, nigiri, maki, hossomaki, urumaki and sashimi? In this complete 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 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 such as 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 that we eat here in the West do not exist in Japan, so the types of sushi are infinite. In this article we will see a list of different types of Japanese sushi. Let's sort them into categories.

To learn how to make your own sushi or become a Sushiman, we recommend Sushibility Program.

Types of sushi, urumaki, hossomaki and nigiri, urumaki

Origin and History of Sushi

Japanese food has become so common in Brazil that few people are interested in knowing about its origins, culture, other than the fact that it came from the land of the rising sun, of course. The proliferation of temakerias and the like may have even trivialized the cuisine a little, but know that everything has a reason in each of the ingredients present in rice rolls.

The origin of boiled rice involving fish, in this case, comes from the 4th century BC Rice fermented and preserved the meat โ€“ 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 onwards, vinegar was added to rice and the fish, previously fermented, began to be consumed raw and fresh, given the improvement in navigation and the abundance of options in the Japanese seas. Dumplings made only with rice โ€“ boiled or fried โ€“ also became popular during the period.

Sushi as we know it, with nori seaweed, vegetables, meats and roots, is a practically complete food. The benefits that each of the elements has โ€“ omega3 from fish, zinc and iron from algae, in addition to vitamin C and other nutrients from wasabi, for example โ€“ are largely responsible for the fact that Japanese food is one of the healthiest in the world. world.

There are numerous types of sushi. From the less healthy (such as fried hot rolls) to vegetarians, including onigiris, sashimi, etc. It takes a little time to get to know the basis of Japanese food well, there are many combinations.

You can easily find all the ingredients and try to start cooking at home, but the best thing to do โ€“ if you want to get to know them well, before venturing out with the sharp Japanese knives โ€“ is to eat at the various restaurants available in the city or order a nice one. delivery, to enter the wonderful world of sushi.

Types of sushi, urumaki, hossomaki and nigiri, urumaki

Curiosities about Sushi

S is usually made with rice seasoned with vinegar sauce (sugar and salt) with fish, seafood, eggs or fruit. The main ingredient of sushi is rice and not fish as some people imagine. Sushi refers to seasoned rice..

In Japan, an apprentice sushi chef 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 drink miso soup at the end of the meal to help with digestion!

The Japanese also don't mix the sauce with wasabi as this reduces the potency of the flavor, which may even offend some bosses. In between sushi, it is advisable to taste a small slice of pickled ginger (gari) to neutralize the flavor of the previous sushi.

The philosophy applied to sushi says that the customer does not eat only with his mouth, but with his eyes. Therefore, the preparation of sushi must be a constant creative exercise. Fresh fish is always used and sushi chefs are accustomed to constantly dipping their hands into cold water with vinegar for this purpose.

Types of sushi, urumaki, hossomaki and nigiri, urumaki

Types of Nigirizushi

Nigirizushi are handmade sushi, they usually use raw fish to make the base or cover over a small rice ball. Most of the time, you don't use the nori (leaf made of seaweed). Therefore, we will see sushi not wrapped in seaweed. Much like the ones in the photo below:

There are several types of sushi that fit into this category or are similar, below is the list of sushi and its main ingredients:

  • Maguro โ€“ A lean cut of tuna;
  • Sake Nigiri โ€“ Salmon;
  • Toro โ€“ Fatty tuna belly cut;
  • Amaebi โ€“ Raw shrimp;
  • Ika Nigiri โ€“ Made from Squid;
  • Hotate Nigiri โ€“ Scallop Clams;
  • Tako Nigiri โ€“ Octopus (Type of mollusk)
  • Aji โ€“ Made from Jack Mackerel fish (A type of mackerel.)
  • Saba โ€“ Made from Horsetail;
  • Unagi โ€“ Grilled eel with sweet sauce;
  • Sanma โ€“ Made from Pacific Saury;
  • Kani Nigiri โ€“ Made from crab leg;
  • Kamaboko kani โ€“ Those fish sausages, which they say are made from SQN crab;
  • Shako nigiri โ€“ Made from Mantis Shrimp (Looks like a centipede);
  • Chutoro โ€“ Similar to toro, but less greasy;
  • Iseebi Nigiri โ€“ Made from lobster;
  • Matsubagani โ€“ White Crab Legs;
  • Hatahata โ€“ Sand Fish;
  • Kimmedai โ€“ Made from fish: Splendid alfonsino
  • Kisu โ€“ Made from the Sillago fish;
  • Kohada โ€“ Made from the Japanese Gizzard shad fish;
  • Hiramasa โ€“ Made from Yellowtail Amberjack fish;
  • Tsubugai โ€“ Made from Molluscum;
  • Torigai โ€“ Made from sea shells;
  • Kurodai โ€“ Made from the Black Snapper fish;
  • Gindara Nigiri โ€“ Made from Pacific Coalfish;
  • Namera โ€“ Made from the fish Grouper;
  • Hirame โ€“ Fish Fluke. (Similar to Flounders);
  • Hamaguri โ€“ A type of mollusk;
  • Aoyagi โ€“ A Type of Shell;
  • Ohyou โ€“ Made from Flounder;
  • Akami โ€“ Bluefin tuna loin;
  • Sawara โ€“ Spanish mackerel;
  • Sakura Niku โ€“ Raw horse meat;
  • Isaki โ€“ Striped Pigfish
  • Iwashi โ€“ Sardines
  • Shiro Maguro โ€“ White Arum;
  • Tairagai โ€“ Another mollusc;
  • Kazunoko โ€“ Herring roe;
  • Mirugai โ€“ Panopea generous โ€“ A good Molluscule..;
  • Mategai โ€“ Made from razor clams (razorfish);
  • Mamakari โ€“ Sprat fish;
  • Sayori โ€“ Made from Hemiramphidae fish;
  • Masu โ€“ Made from Trout;
  • bream โ€“ fart bream;
  • Akagai โ€“ Made from Molecule Ark;
  • Hokkigai โ€“ Another type of mollusc;
  • Gyu Nigiri โ€“ Made from Beef (Not Raw);
  • Kuruma โ€“ Made from Tiger Shrimp;
  • Tamagoyaki : A slightly sweet Japanese omelet, sometimes mixed with minced fish.
  • Temarizushi โ€“ Sushi in the form of balls;

It is worth remembering 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.

Types of sushi, urumaki, hossomaki and nigiri, urumaki
Types of sushi, urumaki, hossomaki and nigiri, urumaki
Types of sushi, urumaki, hossomaki and nigiri, urumaki
Types of sushi, urumaki, hossomaki and nigiri, urumaki
Types of sushi, makis and nigiri - complete guide
Types of sushi, urumaki, hossomaki and nigiri, urumaki

Makizushi โ€“ Types of sushi wrapped in seaweed

Now we will see sushi of the type makizushi or similar. That is, we will see types of Sushi rolled up in a nori (seaweed) and other similar models. The word Makizushi [ๅทปใใšใ—] literally means sushi roll and there are thousands of different maki.

There is no single category to define maki or types of sushi wrapped in nori. Generally people know their sub-categories as hossomaki which are thin rolls, futomaki which are big rolls and urumaki that are rolled in reverse.

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 as:

  • Oshizushi โ€“ Pressed;
  • Gunkanzushi โ€“ Warship;
  • Edomae chirashizushi โ€“ Spread in Edo style;
  • Gomokuzushi โ€“ In Kansai style;
  • Narezushi โ€“ Super laborious;
  • Sasamaki โ€“ Sushi wrapped in bamboo leaf;
  • Yuba Maki โ€“ Sushi wrapped in tofu skin;
Types of sushi, urumaki, hossomaki and nigiri, urumaki

Uramaki โ€“ Wrapped Upside Down

Uramaki [่ฃๅทปใ] is a very popular type of sushi that consists of a makizushi or hossomaki rolled in reverse. In this case, the stuffing is first wrapped in seaweed and then in rice with vinegar.

The uramaki It is mostly used in western sushi for those unfamiliar with seafood and seaweed. It can also be garnished with fish roe or sesame seeds.

originally the uramaki it was a kind of decorative sushi, but it started when many westerners didn't like the black appearance of kelp over rice. Today, most sushi uramaki are served in sushi restaurants outside of Japan.

130 types of sushi โ€“ urumaki, hossomaki, nigiri
Kotaro Delivery's Uramaki

Types of Makizushi โ€“ Wrapped in Nori

There are several types of sushi that fit into this category or are similar, below is the list of sushi and its main ingredient.

  • Kappa Maki โ€“ Stuffed with cucumber. (Reference to the Kappa monster)
  • Ikura Gukan โ€“ Salmon Roe;
  • Uni โ€“ Sea urchin gonad (Echinoidea);
  • Hamachi โ€“ Made from a fish native to the northwest Pacific Ocean;
  • Tekkamaki โ€“ Stuffed with Tuna;
  • California Roll โ€“ One of the rare western ones, made of cucumber, kani (fish sausage) and avocado;
  • Futomaki โ€“ Thick roll, which can have several ingredients, usually has egg, kanpyo, cucumber and mushrooms;
  • Natto Maki โ€“ Stuffed with Natto (fermented soy);
  • Negitoro โ€“ Made from Negi (a type of spring onion) and tuna belly;
  • Umeboshi โ€“ Made from ume in conversation (bitter);
  • Daikon Oshinko Maki โ€“ A type of long radish;
  • Mentaiko โ€“ Mint + Cod Roe, and other variations. It has a strong taste;
  • Shirasu โ€“ Anchovies or baby sardines;
  • Tsunamayo Maki โ€“ Tuna with mayonnaise;
  • Tobiko Nigiri โ€“ Flying Fish Roe;
  • Masago โ€“ Made from Fish Roe;
  • Gunkanmaki โ€“ An agglomeration formed by handing rice with nori;
  • Kanpyomaki โ€“ Stuffed with pickled Kanpyo (Strips of gourd)
  • Noresore โ€“ Stuffed with Baby Anago (salt water eel);
  • Abokado Maki โ€“ Avocado Sushi;
  • Anakyu โ€“ Sea eel and cucumber;
  • Namako โ€“ Sea cucumber;
  • Spicy Tuna Maki โ€“ Western made from chili and chilies plus tuna;
  • Umekyu โ€“ Cucumber and Japanese plum in conversation;
Types of sushi, urumaki, hossomaki and nigiri, urumaki
Types of sushi, urumaki, hossomaki and nigiri, urumaki
Types of sushi, urumaki, hossomaki and nigiri, urumaki
Types of sushi, urumaki, hossomaki and nigiri, urumaki

Temaki โ€“ Cone sushi

Temaki It's a large hand-rolled sushi with cone-shaped nori. This sushi is usually 10 centimeters long and is eaten with the hands. I personally don't like having too much rice, but it's really appreciated.

This dish has a wide variety of flavors, and can be stuffed with different fish such as salmon and tuna. The name temaki [ๆ‰‹ๅทปใ] means rolled by hand, 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 carefully handling fish and rice. If you want to know more, we recommend reading our article about Temaki โ€“ Cone-shaped sushi.

There is also a course called Temaki Experience who will teach you how to make Temaki at your house spending little and even profiting and delivery.

130 types of sushi โ€“ urumaki, hossomaki, nigiri

narezushi

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 otosibuta and a specific stone. After a process of about 6 months, this funazushi can be eaten and can last for more than 6 months.

Types of sushi, urumaki, hossomaki and nigiri, urumaki

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
  • Negihama
  • salmon skin roll
  • salmon roll
  • Seattle roll
  • spider roll
  • tempura roll
  • dragon roll
  • Godzilla roll
  • Soba roll
  • Las Vegas roll
  • lobster roll
  • Sarazushi
  • Crayfish roll
  • monkey roll
  • Sushi Burrito (Sushirito)
Types of sushi, urumaki, hossomaki and nigiri, urumaki

Types of fish used in sushi

Many restaurants use the fish's Japanese name to refer to dishes. For this reason we will leave a list of fish names used in Japanese cuisine, whether in sushi, nigiri or sashimi. Many of the following fish may be unfamiliar:

  • Ainame (ใ‚ขใ‚คใƒŠใƒก) โ€“ Fat Greenling;
  • Aji (้ฏต) โ€“ Japanese mackerel;
  • Aka-yagara (่ตค็ŸขๆŸ„) โ€“ Red Cornetfish;
  • Akami (่ตค่บซ) โ€“ Fish with red meat;
  • Akamutsu (ใ‚ขใ‚ซใƒ ใƒ„) โ€“ Pink sea bass;
  • Amadai (ใ‚ใพใ ใ„) โ€“ Tilefish;
  • Ankimo (้ฎŸ่‚) โ€“ monkfish liver (cooked);
  • Ayu (้ฎŽ) โ€“ Sweet fish (raw or grilled);
  • Buri (้ฐค) โ€“ Adult yellowtail (cooked or raw);
  • Chลซtoro (ไธญใจใ‚) โ€“ Medium fat bluefin tuna belly;
  • Dojo (ใƒ‰ใ‚ธใƒงใ‚ฆ) โ€“ Japanese hunk;
  • Hey (ใ‚จใ‚ค) โ€“ Skate;
  • Engawa (็ธๅด) โ€“ fluke fin;
  • Fugu (ๆฒณ่ฑš) โ€“ Pufferfish;
  • Funa (ใƒ•ใƒŠ) โ€“ Crossed Carp;
  • Gindara (้Š€้ฑˆ) โ€“ Sable fish;
  • Hamachi (้ญฌ, ใฏใพใก) โ€“ young yellowtail (35โ€“60 cm);
  • Hamo (้ฑง, ใฏใ‚‚) โ€“ Daggertooth pike conger;
  • Hata (ใƒใ‚ฟ) โ€“ Grouper;
  • Hatahata (้ฐฐ) โ€“ Sandfish;
  • Hikari-mono (ๅ…‰ใ‚Š็‰ฉ) โ€“ Blue-backed fish;
  • Hiramasa (ๅนณๆ”ฟ, ๅนณๆŸพ) โ€“ Amberjack (seriola lalandi);
  • Hirame (ๅนณ็›ฎ, ้ฎƒ) โ€“ Chance, a type of flounder;
  • Hokke (ใƒ›ใƒƒใ‚ฑ) โ€“ Mackerel from Okhotsk Atoll;
  • Hoshigarei (ๅนฒ้ฐˆ) โ€“ Spotted halibut;
  • Ibodai (็–ฃ้ฏ›) โ€“ Japanese butterfish;
  • Inada (้ฐ) โ€“ Very young Yellowtail;
  • Isake (ใ„ใ•ใ‘) โ€“ Trumpeter;
  • Isaki (ไผŠไฝๆœจ, ใ„ใ•ใ) โ€“ Striped triggerfish;
  • Ishigarei (็Ÿณ้ฐˆ) โ€“ Flounder;
  • Iwana (ใ‚คใƒฏใƒŠ) โ€“ Charr;
  • Iwashi (้ฐฏ) โ€“ Sardine;
  • Kajiki (ๆขถๆœจ, ่ˆตๆœจ, ๆ——้ญš) โ€“ Swordfish;
  • Kanpachi (้–“ๅ…ซ) โ€“ Greater amber, seriola dumerili;
  • Karei (้ฐˆ) โ€“ Flat fish;
  • Kasugo (ๆ˜ฅๅญ้ฏ›) โ€“ Young snapper;
  • Katsuo (้ฐน, ใ‹ใคใŠ) โ€“ Skipjack tuna;
  • Kawahagi (็šฎๅ‰ฅใŽ) โ€“ Sandpaper fish;
  • Kibinago (้ป้ญšๅญ) โ€“ Striped blue sprat or striped round herring;
  • Kihada (maguro) (ๆœจ่‚Œ้ฎช, ้ป„่‚Œ้ฎช, ใใฏใ ) โ€“ yellowfin tuna;
  • Kinmedai (้‡‘็›ฎ้ฏ›) โ€“ Splendid alfonsino;
  • Kisu (้ฑš) โ€“ Sillago;
  • Kochi (ใ“ใก) โ€“ Flat head;
  • Kohada (ๅฐ้ฐญ) โ€“ Japanese shad gizzard;
  • Konoshiro (้ฐถ) โ€“ Fully ripened gizzard;
  • Kue (ใ‚ฏใ‚จ) โ€“ Long-toothed grouper;
  • Kuro (maguro) (ใใ‚ใพใใ‚) โ€“ Bluefin tuna, the fish itself;
  • Kurodai (้ป’้ฏ›) โ€“ Snapper;
  • Madai (ใพใ ใ„) โ€“ Sargo;
  • Madai (็œŸ้ฏ›) โ€“ Sargo;
  • Maguro (้ฎช) โ€“ Thunnus (a genus of tuna);
  • Makajiki (็œŸๆขถๆœจ) โ€“ Blue marlin;
  • Makogarei (ใพใ“ใŒใ‚Œใ„) โ€“ Marble flounder;
  • Mamakari (้ฃฏๅ€Ÿ) โ€“ Sprat;
  • Masu (้ฑ’) โ€“ Trout;
  • Matou-dai (ใพใจใ†-ใ ใ„) โ€“ John dory;
  • Mebachi (maguro) (ใ‚ใฐใกใพใใ‚) โ€“ bigeye tuna;
  • Meji (maguro) (ใƒกใ‚ธ้ฎช) โ€“ Young Pacific bluefin tuna;
  • Mejina (ใƒกใ‚ธใƒŠ) โ€“ Girlella;
  • Mekajiki (็›ฎๆขถๆœจ) โ€“ Swordfish;
  • Nijimasu (่™น้ฑ’) โ€“ Rainbow trout;
  • Nishin (ใƒ‹ใ‚ทใƒณ) โ€“ Herring;
  • Noresore (ใฎใ‚Œใใ‚Œ) โ€“ Anago baby;
  • Ohyou (ๅคง้ฎƒ) โ€“ Flounder;
  • Okoze (่™Ž้ญš) โ€“ Okoze stonefish;
  • Saba (้ฏ–) โ€“ Horse mackerel or blue mackerel served raw or marinated;
  • Sake, Shake (้ฎญ) โ€“ Salmon;
  • Sanma (็ง‹ๅˆ€้ญš) โ€“ Pacific (autumn) saury or mackerel pike;
  • Sawara (้ฐ†) โ€“ Spanish mackerel;
  • Sayori (้‡้ญš, ้ฑต) โ€“ Half beak (spring);
  • Seigo (้ฎฌ) โ€“ Young sea bass (1-2 years old);
  • Shima-aji (ใ—ใพ้ฏต) โ€“ White Trevally;
  • Shinko (ๆ–ฐๅญ) โ€“ Very young gizzard girl;
  • Shirauo (ใ—ใ‚‰ใ†ใŠ) โ€“ White bait (spring);
  • Shiro maguro (็™ฝ้ฎช) โ€“ โ€œwhiteโ€ tuna;
  • Suzuki (้ฑธ) โ€“ sea bass
  • Tachiuo (ใ‚ฟใƒใ‚ฆใ‚ช) โ€“ Belt;
  • Tai (้ฏ›) โ€“ Red snapper;
  • Tara (้ฑˆ) โ€“ Cod;
  • Toro (ใจใ‚) โ€“ Fat belly of bluefin tuna;
  • ลŒtoro (ๅคงใจใ‚) โ€“ Fatty portion of bluefin tuna belly;

I hope you enjoyed this article talking about the different types of sushi. If you liked it, leave your comments and share it with your friends. Are there other types of sushi not mentioned in this article?

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