Bara sushi. Sushi rice and ingredients mixed together, as a rice salad.
Chirashi. Sushi rice bed under other ingredients.
Futomaki. Large roll.
Fukusa. A type of sushi which is wrapped in a crepe.
Inari. Aburage stuffed with sushi rice.
Make. Nori seaweed and a layer of rice around a core of fillings.
Norimake. A roll with nori seaweed on the outside.
Nigiri. A slice of fish or other topping on vinegared rice.
Okonomi-zushi. Home-style nigiri sushi.
Onigiri. Balls made with plain steamed rice with various stuffings.
Oshizushi. Sushi rice and other ingredients pressed into a box or mold.
Sashimi. Sliced or prepared raw fish.
Sushi. Anything made with vinegared rice.
Temaki. (Also called hand rolls) A large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end.
Ceviche. A form of citrus-marinated seafood salad.
Tekka Don. A simple Japanese dish consisting of a bowl of plain, warm rice topped with pieces of raw tuna, shredded nori, and sprinkled with soy sauce.
California roll. Crab meat, smelt or flying fish roe, avocado.
Caterpillar roll. Avocado, unagi, and carrot greens.
Philadelphia roll. Salmon, cream cheese and some sort of vegetable.
Rainbow roll. Features like a sashimi, layered outside with rice.
Spider roll. Includes fried softshell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and spicy mayonnaise.
Ama-ebi. Sweet shrimp, usually served raw.
Kani. Crab meat.
Shiro maguro. Albacore tuna.
Unagi. Freshwater eel.
Miso. Soy bean paste.
Nori. Dried and pressed layer sheets of seaweed or algae.
Shiitake. A type of Japanese mushroom.
Shoga. Ginger root.
Tofu. Soybean curd.
Wasabi. Green, very hot Japanese horseradish.