There are manysushi andsashimi ingredients, some of which are traditional and others contemporary.

• Chirashi-zushi (ちらし寿司,scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers tobarazushi)^[1][2][3]
• Inari-zushi (稲荷寿司,fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made oftofu and filled with sushi rice.^[1][3]
• Maki-zushi (巻き寿司,rolled sushi) consists ofrice and other ingredients rolled together with a sheet ofnori.^[4][2][3]
  • Chu maki (中巻き,medium roll) is a medium-sized rolled maki sushi usually containing several ingredients^[2]
  • Futo maki (太巻き,large or fat roll) is a thick rolled maki sushi containing multiple ingredients^[4][1][2][3]
  • Gunkan maki (軍艦巻,battleship roll) is a type of sushi consisting of arice ball wrapped in a sheet ofnori which extends in a cylinder upward to hold a loose topping such as fish eggs^[1][5][2][3]
  • Hoso maki (細巻き,thin roll) is thinly rolled maki sushi with only one ingredient^[4][1][2][3]
  • Kazari maki (飾り巻き寿司,flower ordecorative roll) is a type of sushi designed frequently with colored rice into simple or complex shapes.^[4][3]
  • Temaki (手巻き,hand roll) is a cone-shaped maki sushi^[4][1][2][3]
• Nigiri sushi (握り寿司,hand-formed sushi) consists of an oval-shaped ball ofrice topped with a slice of another item^[1][2][3][5]
• Oshi sushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi"), is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.^[4][1][2][3]
• Uramaki (うらまき,inside-out roll) is a contemporary style of Maki-zushi that is described as a roll that isinside out—with the rice on the outside—and has an outer layer oftobiko orsesame seeds.^[4]

• Nori (海苔): driedseaweed (often used to wrap or belt makizushi or gunkan)^{[4][1][2][3][5]}
• Rice paper^[1]
• Salmon skin^[6]
• Thinly sliced sheets ofcucumber^[1]
• Usuyaki-tamago: thinly cooked sweet omelette or custard^[1]
• Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans^[1][3]

• Tamago (卵, 玉子): sweeteggomelette orcustard, sometimes mixed with minced fish^[4][5]
• Quail eggs (raw or cooked)^[3][5]

• Basashi/sakura niku (馬刺し/桜肉): Rawhorse, nicknamed for its bright pink color^[7]
• Gyusashi (牛刺し): Rawbeef^[7]
• Shikasashi (鹿刺し): Rawvenison^[7]
• Torisashi (鳥刺し): Rawchicken^[7]

All seafoods in this list are served raw unless otherwise specified.

The list below does not follow biological classification.

• Ainame (アイナメ):fat greenling^[3]
• Aji (鯵):Japanese jack mackerel^[1][2][3][5]
• Akami (赤身): red meat fish^[2]
• Akamutsu (アカムツ):blackthroat seaperch^[3]
• Aka-yagara (赤矢柄): redcornetfish^[8]
• Amadai (あまだい):tilefish^[2]
• Anago (穴子): saltwater eel,conger eel^[4][5][3][2]
• Ankimo (鮟肝):monkfish liver (cooked)^[2]
• Ayu (鮎):sweetfish (raw or grilled)^[3]
• Buri (鰤): adultyellowtail (cooked or raw)^[1][2][3][5]
  • Hamachi (魬, はまち): young (35–60 cm) yellowtail^[9][3][5]

• Dojo (ドジョウ):Japanese loach^[3]
• Ei (エイ):skate^[3]
• Engawa (縁側): often referred as 'fluke fin', the chewy part offluke, a flatfish^[3]
• Fugu (河豚):puffer fish^[3]
• Funa (フナ):crucian carp^[3]
• Gindara (銀鱈):sablefish^[3]
• Hamo (鱧, はも):daggertooth pike conger,^[3] a variety of eel, less popular than unagi and anago, and known for its fatty texture
• Hata (ハタ):grouper^[3]
• Hatahata (鰰):sandfish^[3]
• Hikari-mono (光り物):blue-backed fish, various kinds of "shiny" (silvery scales) fish^[2][3][5]
• Hiramasa (平政, 平柾):yellowtail amberjack (Seriola lalandi)^[3]
• Hirame (平目, 鮃):fluke, a type offlounder^{[4][1][2][3][9]}
• Hokke (ホッケ):Okhotsk atka mackerel^[3]
• Hoshigarei (干鰈):spotted halibut^[10]
• Inada (鰍): very youngyellowtail^[3]
• Isake (いさけ):trumpeter^[1]
• Isaki (伊佐木, いさき): stripedpigfish^[3]
• Ishigarei (石鰈): stoneflounder^[11]
• Iwana (イワナ):charr^[3]
• Iwashi (鰯):sardine^[4][5][3][2]
• Kajiki (梶木, 舵木, 旗魚):swordfish^[3]
  • Makajiki (真梶木): bluemarlin^[3]
  • Mekajiki (目梶木):swordfish^[12]
• Kanpachi (間八):greater amberjack,Seriola dumerili^[2][3]
• Karei (鰈):flatfish^[3]
• Katsuo (鰹, かつお):skipjack tuna^[1][2][3][5]
• Kawahagi (皮剥ぎ):Filefish^[2]
• Kibinago (黍魚子): bandedblue sprat, or silver-striperound herring^[3]
• Kisu (鱚):sillago^[1][2]
• Kochi (こち):flathead^[2]
• Kohada (小鰭): Japanese gizzard shad^[5][3][2]

• • Shinko (新子): very young gizzardshad^[3][5]
  • Konoshiro (鰶): fully matured gizzardshad^[2]
• Kue (クエ): longtoothgrouper^[3]
• Madai (まだい):red sea bream^[2]
• Maguro (鮪):Thunnus (a genus oftuna)^[1][9][3][5]
  • Chūtoro (中とろ): medium-fatbluefin tuna belly^[2][5]
  • Kuro (maguro) (くろまぐろ):bluefin tuna, the fish itself^[2]
  • Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ):yellowfin tuna^[2]
  • Mebachi (maguro) (めばちまぐろ):bigeye tuna, the most widely distributed fish in Japan^[2]
  • Meji (maguro) (メジ鮪): youngPacific bluefin tuna^[13]
  • Ōtoro (大とろ): fattiest portion ofbluefin tuna belly^[2][5]
  • Shiro maguro (白鮪), Binnaga/Bincho (鬢長):albacore or "white" tuna^[9][2][3][5]
  • Toro (とろ): fattybluefin tuna belly^[9][5]
• Makogarei (まこがれい):marbled flounder^[2]
• Mamakari (飯借):sprat^[3]
• Matou-dai (まとう-だい):John Dory^[1]
• Masu (鱒):Trout^[3]
• Mejina (メジナ):Girella^[3]
• Nijimasu (虹鱒):Rainbow trout^[3]
• Nishin (ニシン):Herring^[3]
• Noresore (のれそれ): babyanago^[14]
• Ohyou (大鮃):halibut^[5]
• Okoze (虎魚):Okoze stonefish^[3]
• Saba (鯖):chub mackerel orblue mackerel Served raw or marinated^[1][9][2][5]
• Sake, Shake (鮭):Salmon^[1][9][5]
• Sanma (秋刀魚):Pacific saury (autumn) or mackerel pike^[2]
• Sawara (鰆):Spanish mackerel
• Sayori (針魚, 鱵):halfbeak (springtime)^[1][2]
• Shima-aji (しま鯵):white trevally^[1][2]
• Shirauo (しらうお):whitebait (Springtime)^[1][2]
• Shiromi (白身) seasonal "white meat" fish^[2][5]
• Suzuki (鱸):sea bass^[5]
  • Seigo (鮬): young (1-2 y.o.)sea bass
• Tachiuo (タチウオ):beltfish^[3]

• Tai (鯛): seabream snapper^{[4][1][9][3][5]}
  • Madai (真鯛):red sea bream^[2]
  • Kasugo (春子鯛): youngsea bream^[2]
  • Kurodai (黒鯛):snapper^[5]
  • Ibodai (疣鯛):Japanese butterfish^[3]
  • Kinmedai (金目鯛):splendid alfonsino^[15]
• Tara (鱈):Cod^[3]
• Unagi (鰻):freshwater eel, oftenbroiled (grilled) with a sweet sauce. The preparation of unagi is referred to askabayaki.^[9][3][5]

• Aori ika (あおりいか):Bigfin reef squid^[2]
• Hotaru ika (ホタルイカ):Firefly squid^[3]
• Ika (烏賊, いか):Cuttlefish orsquid, served raw or cooked^[4][1][3][5]
• Sumi ika (墨, すみいか): Japanese spinelesscuttlefish^[2]
• Tako (蛸, たこ):Octopus^{[4][9][2][3][5]}
• Yari ika (ヤリイカ): Spear squid^[2]

• Hoya (海鞘, ホヤ):Sea pineapple, anAscidian^[3]
• Kamesashi (かめさし):Sea turtle sashimi^[7]
• Kurage (水母, 海月): Jellyfish^[9]
• Kujira (鯨, くじら, クジラ):Whale^[16]
• Namako (海鼠, なまこ):Sea cucumber^[3]
• Shiokara (塩辛): Seasoned, salted entrails; frequentlysquid^[4]
• Hitode (ヒトデ):Starfish
• Uni: (雲丹, 海胆) gonad ofsea urchin; may come in different colors^{[17][5][3][2][9]}

Roe is a mass of fish eggs:

• Caviar (キャビア): roe ofsturgeon^[18]
• Ikura (イクラ):Salmon roe^{[5][3][9][19]}
• Sujiko (筋子):Salmon roe (still in the sac)^[19]
• Kazunoko (数の子, 鯑):Herring roe^[3]
• Masago (まさご):Smelt roe^[9]
• Mentaiko (明太子):Pollock roe seasoned to have a spicy flavor

• Shirako (白子):Milt^[4][2]
• Tarako (たらこ, 鱈子):Alaska pollock roe^[20]
• Tobiko (飛子): roe ofFlying fish^[5][9][3]

• Kombu (昆布): Kelp, many preparations^[3][21]
• Wakame (若布): Edible seaweed, sea mustard

• Akagai (赤貝):Ark shell^[4][2][3][5]
• Ama-ebi (甘海老): raw pink shrimpPandalus borealis^[2][3][5]
• Aoyagi (青柳):Trough shell^[2][3][5]
• Asari (あさり): Japanese carpet shell^[3]
• Awabi (鮑):Abalone^[9][2][3][5]
• Botan-ebi (ぼたんえび): Botan shrimp^[2][3][5]
• Dungeness crab^[22]
• Ebi (海老): boiled or rawshrimp^[4][9][5]
• Hamaguri (蛤):Clam,Meretrix lusoria^[4][2][3]
• Himejako (ヒメジャコ):Giant clam
• Himo (紐): "fringe" around an Akagai^[5]
• Hokkigai, Hokki (ホッキ貝, 北寄貝):Surf clam^[9][2][3][5]
• Hotategai, Hotate (帆立貝, 海扇):Scallop^{[4][9][2][3][5]}
• Ise-ebi (伊勢海老): aspiny lobster,Panulirus japonicus^[3]
• Kaibashira (貝柱), Hashira (柱):valve muscles ofscallop orshellfish^[3]
• Kani (蟹):Crab, also refers toimitation crab^[4][3][9]
• Kani-miso (カニミソ): Crab offal paste^[23]
• Kaki (カキ,牡蠣):Oyster^[9][3]
• Kegani (ケガニ):hairy crab^[3]
• Kuruma-ebi (車海老):Prawn speciesMarsupenaeus japonicus^[3][2]
• Makigai (マキガイ):Conch^[3]
• Mategai (マテ貝):Razor clam
• Matsubagani (松葉蟹):Champagne crab or regionally,Snow crab
• Mirugai (海松貝):Geoduck clam^[5][2]
• Sazae (栄螺, さざえ): Horned turban shell
• Shako (蝦蛄):Mantis shrimp or "Squilla"^[5][2]
• Shiba ebi (芝海老):Grey prawn
• Shima ebi (しまえび): Morotoge shrimp^[2]
• Soft-shell crab^[9]
• Tarabagani (鱈場蟹):King crab^[3][9]
• Tairagai (タイラギ): Pen-shellclam^[2]
• Torigai (鳥貝):Cockle^[5][2][9]
• Tsubugai (螺貝, ツブガイ):Whelk (Neptunea,Buccinum,Babylonia japonica)^[3]
• Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani:Snow crab^[3]

• Asparagus (アスパラガス)^[1][3]
• Avocado (アボカド)^[3]
• Carrot (ニンジン): ajulienne of carrot^[1][3]
• Cucumber (キュウリ): ajulienne of cucumber^[4][1][5][3]
• Eggplant (ナス): served in small slices, coated with oil^[1][3]
• Ginger (しょうが): most often used is pickled ginger:beni shōga andgari^[3]
• Gobō (牛蒡):Burdock root^[3]
• Kaiware (かいわれ大根):Daikon radishsprouts^[3]
• Kanpyō (乾瓢, 干瓢): driedgourd^[4][1][5][3]
• Kappamaki (河童巻き): amakizushi made ofcucumber and named after the Japanese water spirit who loves cucumber (Kappa)^[3]
• Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant^[3]
• Nattō (納豆): fermentedsoybeans^[4][1][5][3]
• Negi (ネギ): Japanese bunching onion^[5]
• Oshinko (漬物): Takuan (pickleddaikon) or other pickledvegetable^[3]
• Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered^[4][1][3]
• Takuan (沢庵漬け): pickleddaikon radish^[4][3]
• Tofu (豆腐):Soybean curd^[3]
• Tsukemono (漬物): various pickled vegetables^[3]
• Umeboshi (梅干し): pickled plum^[4][3]
• Wasabi (山葵, わさび): paste ofwasabi root^[3]
• Yam (サツマイモ):^[3]
• Yuba (ゆば): Tofu skin^[3]

• List of condiments
• List of Japanese condiments
• List of Japanese cooking utensils
• List of Japanese dishes

• Media related toSushi at Wikimedia Commons
• Media related toSashimi at Wikimedia Commons
• List of sushi and sashimi ingredients at the Wikibooks Cookbook subproject
• Secrets of Sushi - Sushi Sauce

• Sushi
• Lists of foods by ingredient

• CS1 Japanese-language sources (ja)
• Articles with short description
• Short description is different from Wikidata
• Commons category link is locally defined