Different types of sushi

This is what many people consider to be classic sushi.

What it is: A hand-pressed, oblong mound of vinegared sushi rice with a single topping (neta) draped over it. Often, a small amount of wasabi is placed between the rice and the topping by the chef.
Common Toppings: Slices of raw fish like tuna (maguro), salmon (sake), yellowtail (hamachi), or cooked items like shrimp (ebi) and grilled eel (unagi).

2. Maki (巻き寿司) - Rolled Sushi

Maki is sushi that has been rolled using a bamboo mat.

What it is: Rice and fillings are layered on a sheet of dried seaweed (nori) and rolled into a cylinder, then sliced into bite-sized pieces.
Sub-types:

Hosomaki (細巻): Thin rolls with nori on the outside and typically only one filling, like a tuna roll (tekkamaki) or cucumber roll (kappamaki).
Futomaki (太巻): Thick, fat rolls with nori on the outside and multiple fillings inside.
Uramaki (裏巻): An "inside-out" roll, popular in Western countries. The rice is on the outside, and the nori is on the inside, wrapped around the filling. The California Roll is a famous example.

This is a more casual, cone-shaped sushi.

What it is: A large piece of nori is hand-rolled into a cone shape, filled with sushi rice, fish, and vegetables.
How to Eat: It's meant to be eaten with your hands immediately after it's made, while the nori is still crisp.

4. Gunkan Maki (軍艦巻) - "Warship" Roll

This style is used for toppings that are soft or loose.

What it is: An oval-shaped mound of rice is wrapped with a tall strip of nori, creating a "boat" or vessel on top. This vessel is then filled with the topping.
Common Toppings: Salmon roe (ikura), sea urchin (uni), or finely chopped spicy tuna.

A simple yet beautiful way to enjoy sushi ingredients.

What it is: A bowl of sushi rice with a variety of toppings—mostly different kinds of sliced raw fish (sashimi)—artfully arranged or "scattered" on top. It often includes other garnishes like sweet egg omelet (tamagoyaki) and vegetables.

A sweet and savory, simple type of sushi.

What it is: A pouch of seasoned, deep-fried tofu (aburaage) that has been simmered in a sweet and savory broth, then filled with sushi rice. It's a popular item in bento boxes.

This is a regional style, particularly famous in Osaka.

What it is: Layers of rice and toppings (often cured or cooked fish like mackerel) are placed into a special wooden mold (oshibako), pressed tightly, and then cut into perfect rectangular or square pieces.

You will almost always see sashimi on a sushi menu, but it's important to know the difference:

Sashimi is not technically sushi. It refers to expertly sliced, high-quality raw fish or seafood served without rice. It's a pure way to enjoy the flavor and texture of the fish itself.

Enjoy exploring all the delicious varieties!

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