7 Different Types Of Sushi…What!?

Type of Cuisine: Japanese

Chirashizushi

Chirashizushi aka “scattered sushi” is a bowl of sushi rice topped with a variety of sashimi and garnishes.

Chirashizushi

Inarizushi

Named after the Shinto god Inari, who is believed to have a fondness for fried tofu. (I have a fondness for anything fried…I didn’t know there were gods for that sort of thing…) Inarizushi is a pouch of fried tofu filled with usually just sushi rice.

Inarizushi

Makizushi

Makizushi or rolled sushi is the typical sushi formed with the help of a bamboo mat. Generally wrapped in nori (seaweed), but can occasionally be found wrapped in rice, inverted seaweed.

Makizushi

Narezushi

Narezushi aka “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 funazushi can be eaten, remaining edible for another six months or more.

Narezushi

Nigiri-zushi

Nigirizushi “hand-formed sushi” consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta 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). When ordered separately, nigiri is generally served in pairs. A sushi set (a sampler dish) may contain only one piece of each topping.

Nigiri-zushi

Gunkanmaki

Gunkanmaki (“warship roll”) is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of “nori” wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931; its invention significantly expanded the repertoire of soft toppings used in sushi.

Gunkanmaki

Temarizushi

Temarizushi (“ball sushi”) is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.

Temarizushi

Sasazushi

Roll-style Western sushi
The increasing popularity of sushi around the world has resulted in variations typically found in North America and Europe, not so much inJapan. These creations have come to life to suit the Western palate, the California roll is the best example of this.

Sasazushi

all you need is a good Japanese or Chinese beer like Sapporo or Tsing Tao…or better yet some SAKE and you’re good to go! Bon Appetit!