Walking into a Japanese restaurant and opening the sushi menu can feel overwhelming. Nigiri, maki, gunkan, temaki—so many unfamiliar names, often written in Japanese, that many people end up ordering whatever looks the most attractive. At first glance, sushi may seem simple: just rice with something on top. But in reality, sushi is a refined cuisine with deep history, precise techniques, and many distinct styles.
This guide breaks down the main types of sushi, explains how sushi rice works, introduces common sushi terms, and helps you order with confidence—whether you’re new to sushi or looking to deepen your understanding.
What Is Sushi, Really? It Starts with the Rice
Before talking about fish or toppings, it’s important to understand the heart of sushi: sushi rice.
Sushi rice, called shari or sushi-meshi, is not plain steamed rice. After cooking, the rice is seasoned with a carefully balanced mixture of rice vinegar, salt, and a touch of sugar. The goal is rice that is glossy, lightly tangy, and firm yet tender, with each grain remaining distinct.
Legendary sushi master Jiro Ono once said that the true soul of sushi lies in the rice. In high-end sushi restaurants, the rice is often kept at body temperature, as cold rice dulls flavor and texture. This is also why sushi is best eaten immediately after being served.
Nigiri Sushi (握り寿司): The Classic Hand-Pressed Sushi
Nigiri sushi is the most iconic and traditional form of sushi. It consists of an oval-shaped mound of sushi rice gently pressed by hand, topped with a slice of fish or seafood. A small amount of wasabi is often placed between the rice and topping.
Originating in Japan’s Edo period (1603–1867), nigiri was once considered fast food. Today, it is the standard by which sushi chefs are judged, as proper rice pressure, balance, and temperature are critical.
Common nigiri toppings include:
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Tuna (Maguro)
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Salmon (Sake)
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Shrimp (Ebi)
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Eel (Unagi)
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Sweet shrimp (Amaebi)
In Japan, when people say “sushi,” they often mean nigiri by default.
Gunkan Maki (軍艦巻): The “Battleship” Sushi
Gunkan maki, invented in 1941, features a base of rice wrapped with a vertical strip of seaweed, forming a small cup. This shape holds soft or loose toppings that can’t rest directly on rice.
Popular gunkan toppings include:
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Salmon roe (Ikura)
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Sea urchin (Uni)
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Scallops
The name “gunkan” means “battleship,” inspired by its shape.
Aburi Sushi (炙り寿司): Lightly Seared for Extra Aroma
Aburi sushi is lightly seared on the surface using a blowtorch. The quick sear releases rich aromas and melts fats while keeping the inside tender. This style works especially well with fatty fish like salmon or tuna belly.
Think of it as a “grilled version” of sushi—perfect for diners who enjoy deeper flavors or prefer partially cooked seafood.
Maki Sushi (巻き寿司): Rolled Sushi Styles
Maki sushi is made by rolling rice and fillings in seaweed (nori) using a bamboo mat, then slicing the roll into bite-sized pieces. There are several subtypes:
Hosomaki (细卷 / Thin Rolls)
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Small, thin rolls
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Usually contain one filling
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Examples: cucumber roll, tuna roll
Futomaki (太卷 / Thick Rolls)
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Larger and thicker
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Contain multiple ingredients
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Often include vegetables, egg, and fish
Temaki (手卷 / Hand Rolls)
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Cone-shaped rolls eaten by hand
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Made to order and not sliced
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Typically contain 3–4 ingredients
Uramaki (Inside-Out Rolls / California Roll)
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Rice on the outside, seaweed inside
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Developed in the U.S. in the 1960s–70s
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Common fillings: avocado, cucumber, crab
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Often topped with sesame seeds or fish roe
The California roll helped popularize sushi in the West by adapting it to local tastes.
Oshizushi (押し寿司): Pressed Sushi
Oshizushi, also known as box sushi, is made using a rectangular wooden mold. Rice and toppings are layered, pressed firmly, then cut into neat blocks. This style is especially popular in the Osaka region and is visually clean and structured.
Inarizushi (稲荷寿司): Sweet Tofu Pouch Sushi
Inarizushi features sushi rice stuffed into sweetened fried tofu pouches. It contains no raw fish and is slightly sweet, making it a popular option for beginners and children.
Chirashi Sushi (ちらし寿司): Scattered Sushi Bowl
Chirashi sushi consists of sushi rice topped with assorted sashimi, vegetables, and egg. While less common outside Japan, it is very popular domestically and offers a colorful, casual way to enjoy sushi flavors without formal shaping.
Sushi Fish Categories You’ll See on Menus
Fish used in sushi are often grouped by appearance:
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Akami (赤身): Red-fleshed fish (e.g., tuna, bonito)
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Shiromi (白身): White-fleshed fish (e.g., sea bream, flounder)
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Hikari-mono (光り物): Silver-skinned fish (e.g., mackerel, sardine)
You may also see the symbol 〆, referring to ikejime, a Japanese fish-handling method that improves freshness and flavor.
Common Sushi Terms to Know
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Neta: Sushi topping
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Shari: Sushi rice
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Gari: Pickled ginger
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Agari: Hot tea served after a meal
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Sabi-nuki: No wasabi
Basic Sushi Etiquette (Good to Know)
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Sushi can be eaten with hands or chopsticks
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Eat one piece in one bite if possible
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Dip the fish, not the rice, into soy sauce
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Don’t mix wasabi into soy sauce
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Eat pickled ginger between sushi pieces, not on top
Final Thoughts
Sushi is far more than rice and fish—it’s a balance of technique, temperature, texture, and tradition. Understanding the different types of sushi not only helps you order with confidence but also deepens your appreciation for Japanese culinary culture.
If you’re preparing sushi at home or operating a restaurant, Chefco offers a wide range of professional sushi supplies, including sushi boats, decorative servingware, presses, rice molds, and Japanese sushi knives—everything you need to present sushi beautifully and authentically.
