Types of Sushi

As many ingredients that are used, there is also just as many ways to prepare and assemble those ingredients. This page goes through the ways of preparing sushi. However when it comes to ordering these types, it is simply not as simple as saying what "type" of sushi you want, as each type has it's variations and possble ingredients. So if you want Nigiri, you will need to tell your sushi chef (Itamae-san) what you want it made of such as tuna, salmon, yellow tail, etc. Same thing applies to ordering other types of sushi as well.

Note that in word combinations in which "sushi" is the second word "sushi" becomes "zushi". Example: Makizushi

(rolled sushi)
The most comon rolled type of sushi is maki. Usually a cylindrical piece, formed with the help of a woven bamboo mat, called a makisu. Makizushi is the form of sushi with which many Westerners are most familiar. Makizushi is generally wrapped in nori, a sheet of dried seaweed that encloses the rice and fillings. There are other forms of rolled sushi that are all in the maki family as described below. About Sushi
(large rolls)
A large cylindrical piece, with the nori on the outside. Typical futomaki are two or three centimeters thick and four or five centimeters wide. They are often made with two or three fillings, chosen for their complementary taste and color. About Sushi
(thin rolls)
A small cylindrical piece, with the nori on the outside. Typical hosomaki are about two centimeters thick and two centimeters wide. They are generally made with only one filling, simply because there is not enough room for more than one. About Sushi
(hand rolls)
A large cone-shaped piece, with the nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters long, and is eaten with the fingers since it is too awkward to pick up with chopsticks. About Sushi
(inside-out rolls)
A medium-sized cylindrical piece, with two or more fillings. Uramaki differ from other maki because the rice is on the outside and the nori within. The filling is in the center surrounded by a liner of nori, then a layer of rice, and an outer coating of some other ingredient such as roe or toasted sesame seeds. About Sushi
(pressed sushi)
A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the topping, covers it with sushi rice, and presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and cut into bite-sized pieces. About Sushi
(hand-formed sushi)
Small pieces nominally similar to pressed sushi or rolled sushi, but made without using a makisu or oshibako. Assembling nigirizushi is surprisingly difficult to do well. The simplest form is a small block of sushi rice with a speck of wasabi and a thin slice of a topping draped over it, possibly tied up with a thin band of nori. About Sushi
(battleship roll)
A small, oval-shaped piece, similar in size and appearance to hosomaki. A clump of rice is hand-wrapped in a strip of nori, but instead of a filling in the center, it has some ingredient such as fish eggs piled on top. About Sushi
(stuffed sushi)
A small pouch or pocket filled with sushi rice and other ingredients. The pouch is fashioned from deep-fried tofu (abura age), a thin omelet (fukusazushi), or cabbage leaves (kanpyo). About Sushi
(scattered sushi)
A bowl of sushi rice with the other ingredients mixed in. Also referred to as barazushi. About Sushi
Edomae chirashizushi
(Edo-style scattered sushi)
Uncooked ingredients artfully arranged on top of the rice in the bowl. About Sushi
(Kansai-style sushi)
Cooked or uncooked ingredients mixed in the body of the rice in the bowl. About Sushi