SushiUniversity®

Sushi Visual Dictionary

Types of sushi toppings

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Very Fatty Tuna (Otoro)

Young bluefin tuna (Meji-maguro)

Bluefin tuna (Kuro maguro)

Southern Bluefin tuna (Minami maguro)

Bigeye tuna (Mebachi maguro)

Yellowfin tuna (Kihada maguro)

Albacore (Binnaga maguro)

Bonito (Katsuo)

Striped marlin (Makajiki)

Young crimson sea bream (Kasugo)

Horse mackerel (Aji)

Mackerel (Saba)

Japanese sardine (Iwashi)

Japanese halfbeak (Sayori)

Pacific saury (Sanma)

Gizzard shad (Kohada)

Baby Gizzard shad (Shinko)

Barracuda (Kamasu)

Pacific herring (Nishin)

Japanese whiting (Kisu)

Ark shell (Akagai)

Japanese abalone (Kuro-awabi)

Japanese egg cockle (Torigai)

Common scallop (Hotate)

Round clam (Aoyagi)

Round clam ligaments (Kobashira)

Sakhalin surf clam (Hokkigai)

Keen's gaper (Mirugai)

Pen-shell (Tairagi)

Japanese oyster (Kaki)

Common octopus (Madako)

North-pacific giant octopus (Mizudako)

Bigfin reef squid (Aori ika)

Golden cuttlefish (Sumi ika)

Firefly squid (Hotaru ika)

Swordtip squid (Kensaki ika)

Spear squid (Yari ika)

Japanese common squid (Surume ika)

Baby Golden cuttlefish (Shin ika)

Kisslip cuttlefish (Kaminari ika)

Splendid alfonsino (Kinmedai)

Red seabream (Tai)

Goldstriped amberjack (Hiramasa)

Bastard halibut (Hirame)

Greater amberjack (Kanpachi)

Striped jack (Shima aji)

Japanese sea bass (Suzuki)

Horsehead (Akaamadai)

Marbled sole (Makogarei)

Chicken grunt (Isaki)

Japanese amberjack (Buri)

Filefish (Kawahagi)

Blackthroat seaperch (Nodoguro)

Japanese pufferfish (Fugu)

Japanese spanish mackerel (Sawara)

Salmon (Sake)

Largehead hairtail (Tachiuo)

Sevenband grouper (Hata)

Longtooth grouper (Kue)

Pacific cod (Madara)

Cherry salmon (Sakuramasu)

Spotted halibut (Hoshigarei)

Salmon roe (Ikura)

Herring roe (Kazunoko)

Green sea urchin (Bafun uni)

Red sea urchin (Aka uni)

Short-spined sea urchin (Ezobafun uni)

Northern sea urchin (Kitamurasaki uni)

Flying fish roe (Tobiko)

Kuruma prawn (Kuruma ebi)

Sweet shrimp (Amaebi)

Broad velvet shrimp (Shiro ebi)

Botan shrimp (Botan ebi)

Morotoge shrimp (Shima ebi)

Black tiger prawn (Ushi ebi)

Whiteleg shrimp (Vannamei ebi)

Redspotted shrimp (Guiana pink)

Yellowleg shrimp (Mexico brawn ebi)

Argentine red shrimp (Aka ebi)

Grape shrimp (Budou ebi)

Sakura shrimp (Sakura ebi)

Snow crab (Zuwaigani)

King crab (Tarabagani)

Horsehair crab (Kegani)

Japanese conger (Anago)

Japanese eel (Unagi)

Japanese icefish (Shirauo)

Common orient clam (Nihamaguri)

Squilla (Shako)

Japanese clam (Asari)

Cucumber roll (Kappa maki)

Tuna roll (Tekka maki)

Dried Gourd Shavings Sushi Roll (Kanpyo maki)

Omelette (Tamagoyaki)

Young Green Onion Shoots (Menegi)

Shiitake mushroom (Shiitake)

Oboro

Types of rare sushi toppings (Participants only)

Whelk (Tsubugai)

Bartail flathead (Kochi)

Red gurnard (Houbou)

Devil stinger (Okoze)

Young amberjack (Inada)

Japanese bluefish (Mutsu)

Green ling (Ainame)

Barred knifejaw (Ishidai)

King salmon (Masunosuke)

Chum salmon (Tokishirazu)

Japanese butterfish (Ebodai)

Purple sea urchin (Murasaki uni)

Daggertooth pike conger (Hamo)

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