130 Types of Sushi - Urumaki, Hossomaki, Nigiri

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 like nigiri, temaki, urumaki, and various other types of sushi. Not to mention the invention of some restaurants.

It is also worth taking into 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.

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 temakerias and similar places may have somewhat trivialized the cuisine, but know that there is a reason behind each of the ingredients present in the rice rolls.

The origin of boiled rice involving fish, in this case, comes from the 4th century BC Rice fermented and preserved the 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 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 – boiled or fried – also became popular during the period.

Sushi as we know it, with 海苔, vegetables, meats, and roots, is a practically complete food. The benefits that each of the elements has – the omega-3 from fish, the zinc and iron from これ, as well as vitamin C and other nutrients from わさび, for example – are the main reasons why Japanese cuisine is one of the healthiest in the 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 – if you want to get to know well, before venturing with the sharp nipônicas knives – is to eat at the various restaurants available in the city or order a nice delivery, to enter the wonderful world of sushi.

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!

Japanese people also do not mix the sauce with wasabi, as this reduces the potency of the flavor, which can even offend some chefs. Between one sushi and another, it is recommended 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 Nigirizushi

Nigirizushi handmade sushi usually uses raw fish to make the base or cover over a small ball of rice. Most of the time, it does not 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 - A lean cut of tuna;
• Sake Nigiri - Salmon;
• Toro - Belly cut of the fatty tuna;
• Amaebi - Raw shrimp;
• Squid Nigiri - Made with Squid;
• Scallop Nigiri - Mollusks scallops;
• Tako Nigiri - Octopus (Type of mollusk)
• Aji - Made from Jack Mackerel fish (A type of mackerel.)
• Saba - Made from Horse Tail;
• Unagi - Grilled eel with sweet sauce;
• Sanma - Made of Pacific Saury;
• Kani Nigiri - Made from crab leg;
• Kamaboko kani - Those fish sausages that are said to be made of crab SQN;
• Shako nigiri - Made with Mantis shrimp (Looks like a centipede);
• Chutoro - Similar to toro, but less fatty;
• Iseebi Nigiri - Made with lobster;
• Matsubagani - White Crab Legs;
• Hatahata - Sand Fish;
• Kimmedai - Made from the fish: Splendid alfonsino
• Kisu - Made from Sillago fish;
• Kohada - Made from the Japanese fish Gizzard shad;
• Hiramasa - Made from Yellowtail Amberjack fish;
• Tsubugai - Made of mollusk;
• Torigai - Made from sea shells;
• Black Snapper - Made from Black Snapper fish;
• Gindara Nigiri - Made from Pacific Black Cod;
• Namera - Made from Garoupa fish;
• Hirame - Fluke Fish. (Similar to Sole);
• Hamaguri - A type of mollusk;
• Aoyagi - A Type of Shell;
• Ohyou - Made of Flounder;
• Akami - Bluefin Tuna Loin;
• Sawara - Spanish mackerel;
• Sakura Niku - Raw horse meat;
• Isaki - Striped pigfish
• Iwashi - Sardine
• Shiro Maguro - White Tuna;
• Tairagai - Another mollusk;
• Kazunoko - Herring roe;
• Mirugai - Panopea generosa - A mollusk well...;
• Mategai - Made from Razor Clam (Lingueirão);
• Mamakari - Little swordfish;
• Sayori - Made from Hemiramphidae fish;
• Masu - Made of Trout;
• goraz - Peide Goraz;
• Akagai - Made from mollusk shell;
• Hokkigai - Another type of mollusk;
• Gyu Nigiri - Made of Meat (Not raw);
• Kuruma - Made with Tiger Shrimp;
• Tamagoyaki: Slightly sweet Japanese omelet, sometimes mixed with chopped fish.
• Temarizushi - Sushi in the shape of balls;

It is worth ing that some of the types of sushi mentioned in the list above may also be available in another version makizushi rolled in seaweed, like in the cases of unagi and tamagoyaki.

Makizushi - Types of sushi wrapped in seaweed

Now we will see types of Makizushi sushi or similar. That is, we will see types of sushi rolled 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 only one category to define maki or types of sushi wrapped in nori. Usually, people know their subcategories as hossomaki, which are thin rolls, futomaki, which are large rolls, and urumaki, which are rolled inside out.

In this category, there are also different types of sushi such as temaki in the form of a cone and nigirizushi handcrafted. We also have a fried tofu patty filled with rice called Inarizushi, named in honor of Shinto Inari.

Of course, there are other categories of "makizushi" such as:

• Oshizushi - Pressed;
• Gunkanzushi - Battleship sushi;
• Edomae chirashizushi - Spread in the Edo style;
• Gomokuzushi - In the Kansai style;
• Narezushi - Super labor-intensive;
• Sasamaki - Sushi wrapped in bamboo leaf;
• Yuba Maki - Sushi wrapped in tofu skin;

Uramaki - Rolled upside down

Uramaki [裏巻き] is a very popular type of sushi that consists of a makizushi or hossomaki rolled inside out. In this case, the filling is rolled by the seaweed first and then by the vinegared rice.

The uramaki is mainly used in Western sushi for those unfamiliar with seafood and seaweed. It can also be decorated with fish roe or sesame seeds.

Originally, the uramaki was a type of decorative sushi, but it began when many Westerners did not like the black appearance of seaweed on the rice. Today, most uramaki sushi are served in sushi restaurants outside of Japan.

Types of Makizushi - 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 - Filled with cucumber. (Reference to the Kappa monster)
• Ikura Gukan - Salmon Roe;
• Uni - Gonad (Echinoidea) of sea urchin;
• Hamachi - Made from a fish native to the northwest of the Pacific Ocean;
• Tekkamaki - Filled with Tuna;
• California Roll - One of the rare Western rolls, made with cucumber, kani (fish sausage), and avocado;
• Futomaki - Thick roll that can have various ingredients, usually includes egg, kanpyo, cucumber, and mushrooms;
• Natto Maki - Filled with Natto (fermented soybeans);
• Negitoro - Made from Negi (a type of green onion) and tuna belly;
• Umeboshi - Made from ume in conversation (bitter);
• Daikon Oshinko Maki - A type of long radish;
• Mentaiko - Menta + Cod roe, and other variations. It has a strong taste;
• Shirasu - Anchovy or juvenile sardine;
• Tsunamayo Maki - Tuna with mayonnaise;
• Tobiko Nigiri - Flying Fish Roe;
• Masago - Made from Fish Eggs;
• Gunkanmaki - A cluster made of rice hand-formed with nori;
• Kanpyomaki - Filled with pickled Kanpyo (dried gourd strips)
• Noresore - Stuffed Baby Anago (saltwater eel);
• Avocado Maki - Avocado Sushi;
• Anakyu - Sea eel and cucumber;
• Namako - Sea cucumber;
• Spicy Tuna Maki - Western made with pepper and peppers plus tuna;
• Umekyu - Japanese cucumber and plum in conversation;

Temaki - Sushi in cone

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, being able to 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 keep slicing rounds or carefully handling the fish and rice. If you want to know more, we recommend reading our article about Temaki - Sushi in the form of a cone.

There is also a course called Temaki Experience that will teach you how to make Temaki at home while spending little and even earning money through delivery.

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.

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
• B.C. 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 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 (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 bass;
• Amadai (あまだい) - Tilefish;
• Ankimo (鮟肝) - Monkfish liver (cooked);
• Ayu (鮎) - Sweet fish (raw or grilled);
• Buri (鰤) - Adult savelhas (cooked or raw);
• Chūtoro (中とろ) - Medium-fat belly of bluefin tuna;
• Dojo (ドジョウ) - Japanese loach;
• Hey (エイ) - Patim;
• Engawa (縁側) - Fluke fin;
• Fugu (河豚) - Pufferfish;
• Funa (フナ) - Cross carp;
• Gindara (銀鱈) - Sablefish;
• Hamachi (魬, はまち) - Young mackerel (35–60 cm);
• Hamo (鱧, はも) - Conger of the daggertooth peak;
• 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) - Perhaps, a type of flounder;
• Hokke (ホッケ) - Atlantic mackerel from the Sea of Okhotsk;
• Hoshigarei (干鰈) - Spotted halibut;
• Ibodai (疣鯛) - Japanese butterfish;
• Inada (鰍) - Very young Savelha;
• Isake (いさけ) - Trumpeter;
• Isaki (伊佐木, いさき) - Striped pigfish;
• Ishigarei (石鰈) - Stone sole;
• Iwana (イワナ) - Charr;
• Iwashi (鰯) - Sardine;
• Kajiki (梶木, 舵木, 旗魚) - Swordfish;
• Kanpachi (間八) - Greater amberjack, seriola dumerili;
• Karei (鰈) - Flatfish;
• Kasugo (春子鯛) - Young bream;
• Katsuo (鰹, かつお) - Skipjack tuna;
• Kawahagi (皮剥ぎ) - Sandfish;
• Kibinago (黍魚子) - Blue ribbon fish with stripes or round herring with stripes;
• Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ) - Albacore tuna;
• Kinmedai (金目鯛) - Splendid alfonsino;
• Kisu (鱚) - Sillago;
• Kochi (こち) - Flat head;
• Kohada (小鰭) - Japanese sardine;
• Konoshiro (鰶) - Fully matured gizzard;
• 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) - Sea bream;
• Madai (真鯛) - Sargo;
• Maguro (鮪) - Thunnus (a genus of tuna);
• Makajiki (真梶木) - Blue dagger;
• Makogarei (まこがれい) - Marble sole;
• Mamakari (飯借) - Espadilha;
• Masu (鱒) - Trout;
• Matou-dai (まとう-だい) - John dory;
• Mebachi (maguro) (めばちまぐろ) - Bigeye tuna;
• Meji (maguro) (メジ鮪) - Young Pacific bluefin tuna;
• 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) - Mackerel or blue horse mackerel served raw or marinated;
• Sake, Shake (鮭) - Salmon;
• Sanma (秋刀魚) - Pacific saury (autumn) or mackerel pike;
• Sawara (鰆) - Spanish mackerel;
• Sayori (針魚, 鱵) - Half beak (spring);
• Seigo (鮬) - Young seabass (1-2 years);
• Shima-aji (しま鯵) - White trevally;
• Shinko (新子) - Very young girl moela;
• Shirauo (しらうお) - White bait (spring);
• Shiro maguro (白鮪) - "white" tuna;
• Suzuki (鱸) - Seabass
• Tachiuo (タチウオ) - Belt;
• Tai (鯛) - Snapper;
• Tara (鱈) - Codfish;
• Toro (とろ) - Fat belly of bluefin tuna;
• Ōtoro (大とろ) - Fatty portion of the belly of bluefin tuna;

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?