34. Chutoro
Chutoro is similar to Toro (Fatty Bluefin tuna belly). The only difference is that it's a cut that's closer to the rear of the tuna and is less fatty.
35. Chirashizushi
A bowl of sushi rice topped with a variety of raw fish and garnishes.
36. Iseebi Nigiri
Lobster
37. Shirasu
Baby anchovy or sardines.
38. Inarizushi
A fried tofu pouch filled with sushi rice. Named after the Shinto god Inari who likes fried tofu.
39. Tsuna Mayo Maki
Tuna and mayonnaise
40. Engawa
Fin of Flounder
41. Buri
Adult Yellowtail
42. Matsubagani
Snow crab legs
43. Uramaki
Inside out maki. The nori is on the inside and rice on the outside. Uramaki is much more popular in the West than in Japan.
44. Masago
Smelt roe
45. Tobiko Nigiri
Flying fish roe
46. Shime Saba
Marinated Chub Mackerel
47. Hatahata
Sandfish
48. Gunkanmaki
A hand-formed clump of sushi rice with nori wrapped around it.
49. Kimmedai
Splendid Alfonsino
50. Kisu
Sillago
51. Hiramasa
Yellowtail amberjack
52. Katsuo
Skipjack tuna
53. Kohada
Japanese gizzard shad
54. Torigai
Cockle
55. Tsubugai
Whelk
56. Gindara Nigiri
Sablefish
57. Namera Nigiri
Grouper
58. Temarizushi
Ball-shaped hand formed sushi.
59. Kurodai
Black sea bream
60. Sasamaki
Bamboo leaf rolls
61. Hirame Nigiri
Fluke (flounder)
62. Oshizushi
A pressed sushi from the Kansai Region (Osaka). A wooden mold is used to shape the sushi.
63. Shiroebi Nigiri
White Shrimp
64. Hamaguri
A type of clam.
65. Aoyagi
Round clam.
66. Mirugai
Giant Clam
<- back to 101 Kinds of Sushi in Japan Part I
101 Kinds of Sushi in Japan Part III ->
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