195 Dishes

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Masuzushi

Masuzushi (鱒寿司, literally 'trout sushi') is a kind of japanese ekiben boxed meal sold on trains and train stations in japan. it is a type of oshizushi (pressed sushi) and a well-known souvenir of toyama. masuzushi is made of vinegared trout sashimi on top of vinegared rice and wrapped in bamboo leaves.

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Narezushi

Narezushi (熟れ寿司, matured sushi) is a traditional form of fermented sushi. skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). as days pass, water seeps out and is removed. after six months, this sushi can be eaten, remaining edible for another six months or more. the most famous variety of narezushi are the ones offered as a specialty dish of shiga prefecture, particularly the funa-zushi made from fish of the crucian carp genus, the authentic version of which calls for the use of nigorobuna, a particular locally differentiated variety of wild goldfish endemic to lake biwa.

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Nigirizushi

Nigirizushi (握り寿司, hand-pressed sushi) consists of an oblong mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the ball. it is usually served with a bit of wasabi; toppings are typically fish such as salmon, tuna or other seafood. certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

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Oshizushi

Oshizushi (押し寿司, pressed sushi), also known as hako-zushi (箱寿司, box sushi), is a pressed sushi from the kansai region, a favorite and specialty of osaka. a block-shaped piece is formed using a wooden mold, called an oshibako. the chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. the block is removed from the mold and then cut into bite-sized pieces. particularly famous is battera (バッテラ, pressed mackerel sushi) or saba zushi (鯖寿司). in oshizushi, all the ingredients are either cooked or cured and raw fish is never used.

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Sasazushi

Sushi wrapped in a bamboo leaf

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Sushi

Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).the inventor of modern sushi is believed to be hanaya yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the edo period (1603–1867). it was the fast food of the chōnin class in the edo period.sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. it is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. many types of sushi are vegetarian. it is often served with pickled ginger (gari), wasabi, and soy sauce. daikon radish or pickled daikon (takuan) are popular garnishes for the dish. sushi is sometimes confused with sashimi, a related dish in japanese cuisine that consists of thinly sliced raw fish or occasionally meat.

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Sushi meshi

Sushi rice, short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi

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Temaki

Sushi hand roll

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Temarizushi

Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).the inventor of modern sushi is believed to be hanaya yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the edo period (1603–1867). it was the fast food of the chōnin class in the edo period.sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. it is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. many types of sushi are vegetarian. it is often served with pickled ginger (gari), wasabi, and soy sauce. daikon radish or pickled daikon (takuan) are popular garnishes for the dish. sushi is sometimes confused with sashimi, a related dish in japanese cuisine that consists of thinly sliced raw fish or occasionally meat.

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Futomaki

A thick rolled sushi roll typically filled with vegetables, sometimes fish, seafood

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Gunkan maki

Battleship sushi, named as such because it resembles a tiny ship, commonly made with sea urchin, salmon roe, squid, negitoro, potato salad and kanimiso (crab brains)

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Hosomaki

Thin sushi roll filled with, for example, vegetables, fish

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Makizushi

Sushi rolls, filled with any number of ingredients and rolled in a sheet of nori seaweed, several different types, for example, hosomaki (thin sushi roll), futomaki (thick sushi roll), gunkan maki (battleship sushi roll), temaki (hand sushi roll)

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Temakizushi

Hand-rolled sushi, cone-shaped, hand-rolled sushi

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Uramaki

Sushi roll made with the nori sheet and remaining ingredients inside the rolled rice layer, which is then covered with sesame seeds, created in california in the 1960s