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)

Atlantic bluefin tuna (Taiseiyou kuro maguro)

Southern Bluefin tuna (Minami maguro)

Bigeye tuna (Mebachi maguro)

Yellowfin tuna (Kihada maguro)

Albacore (Binnaga maguro)

Bonito (Katsuo)

Striped marlin (Makajiki)

Black skipjack (Suma)

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)

Blue mackerel (Gomasaba)

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)

Bering Sea cockle (Ishigakigai)

Japanese oyster (Kaki)

Tokobushi abalone (Tokobushi)

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)

Cuttlefish legs (Geso)

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

Largehead hairtail (Tachiuo)

Sevenband grouper (Hata)

Longtooth grouper (Kue)

Engawa

Pacific cod (Madara)

Cherry salmon (Sakuramasu)

Spotted halibut (Hoshigarei)

Biwa trout (Biwamasu)

Yellowback seabream (Kidai)

Salmon roe (Ikura)

Herring roe (Kazunoko)

Green sea urchin (Bafun uni)

Red sea urchin (Aka uni)

Purple sea urchin (Murasaki 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)

Red snow crab (Benizuwaigani)

Swimming crab (Gazami)

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)

Ark shell mantle and cucumber roll (Himokyu maki)

Tuna and pickled radish roll (Torotaku maki)

Omelette (Tamagoyaki)

Young Green Onion Shoots (Menegi)

Shiitake mushroom (Shiitake)

Oboro

Types of rare sushi toppings (Participants only)

Whelk (Tsubugai)

Sawedged perch (Ara)

Bartail flathead (Kochi)

Red gurnard (Houbou)

Devil stinger (Okoze)

Young amberjack (Inada)

Gnomefish (Kuromutsu)

Green ling (Ainame)

Barred knifejaw (Ishidai)

Japanese butterfish (Ebodai)

Daggertooth pike conger (Hamo)

Monkfish liver (Ankimo)

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