A report on Sushi and List of sushi and sashimi ingredients

Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right.

President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro

Packaged nigirizushi for sale at a Tokyo supermarket

Sushi by Hiroshige

California roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker

Sushi platter in takeway

Tamagoyaki, also referred to as tamago

Chirashizushi with raw ingredients

Engawa (meat close to the fin of a flounder) nigirizushi

Three pieces of inarizushi

Various cuts of tuna including akami, otoro and chutoro prepared as sashimi

Funa-zushi (narezushi made from nigorobuna)

Unagi nigiri sushi

Sea cucumber (Namako)

Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki

Ikura gunkan maki sushi

Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture

Shirako (cod sperm) gunkanmaki-zushi

Oshi-zushi (Pressed sushi)

Raw abalone meat

Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s.

Uramakizushi rolls

Soft-shell crab on ice

Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko

A dish of tsukemono

Sushi chef preparing nigirizushi, Kyoto, Japan

Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.

Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel

Ebifurai-maki (エビフライ巻き) – fried-shrimp roll

Sushi in shops are usually sold in plastic trays.

Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan

Sushi in restaurant in Vienna, Austria

{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}

{{transl|ja|Makizushi}} in preparation

{{transl|ja|Futomaki}}

{{transl|ja|Kappamaki}}

{{transl|ja|Nattōmaki}}

{{transl|ja|Tekkamaki}}

{{transl|ja|Ehōmaki}}

{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}

{{nihongo|Salmon roll|巻き鮭}}

{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi

{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette

{{nihongo|Sushi plate|盛り合わせ}}

{{nihongo||イクラ軍艦巻き|Ikura gunkan-maki}}

{{nihongo3|bamboo leaf|笹寿司|Sasa}} sushi

{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi

{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo

{{nihongo|Assorted sushi|盛り合わせ}}

{{nihongo|Assorted Western sushi|盛り合わせ}}

Western California roll and tuna roll {{transl|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})

{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}

{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}

{{transl|ja|Gari}} (ginger)

thumb|right|{{transl|ja|Tamago}} sushi

There are many sushi and sashimi ingredients, some traditional and some contemporary.

- List of sushi and sashimi ingredients

The common ingredient in all types of sushi is vinegared sushi rice.

- Sushi

1 related topic with Alpha

Tuna

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Saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family.

Saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family.

Relative sizes of various tunas, with the Atlantic bluefin tuna (top) at about 8 ft in this sample

Bigeye tuna Thunnus obesus showing finlets and keels. Finlets are found between the last dorsal and/or anal fin and the caudal fin. They are rayless and non-retractable. Drawing by Dr Tony Ayling.

Maximum reported sizes of tuna species

A grilled tuna steak

Tuna being weighed on Greek quay-side

Tuna at Tsukiji fish market, Tokyo

Tuna cut in half for processing at Tsukuji fish market

<center>Sushi</center>

<center>Tuna salad</center>

<center>Tuna steak served in a French bistro</center>

<center>Tekkadon</center>

<center>Katsuobushi shavings</center>

<center>Mojama</center>

Various species of tuna are often served raw in Japanese cuisine as sushi or sashimi.