Sushi School

Glossary
Bara sushi. Sushi rice and ingredients mixed together, as a rice salad.
Chirashi sushi (Iso-don, gomoku sushi). Sushi rice bed under other ingredients.
Futomaki. Large roll.
Inari sushi. Aburage stuffed with sushi rice.
Make sushi. Nori seaweed and a layer of rice around a core of fillings.
Norimake. A roll with nori seaweed on the outside.
California roll. Crab meat, smelt or flying fish roe, avocado.
Nigiri sushi. A slice of fish or other topping atop vinegared rice.
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.
Tazuna sushi (Rainbow roll). A roll with diagonal strips of food across the top.

Types of fish
Aji. Spanish mackerel, horse mackerel.
Akagai. Red clam.
Akami. Lean tuna, cut from the back of the fish.
Ama-ebi. Sweet shrimp, usually served raw.
Ayu. Sweetfish.
Baigai. Small water snails.
Bonito. English word, for the Japanese katsuo.
Buri. Adult yellowtail.
Chikuwa. Browned fish cake with a hole running through its length.
Chutoro. Medium fatty tuna, from the upper belly.
American Pacific northwest.
Hamachi. Yellowtail.
Hamachi-kama. Yellowtail collars.
Ika. Squid.
Kajiki. Swordfish.
Kamaboko. Fish cake.
Kani. Crab meat.
Kanimiso. Green contents of a crab's head.
Kanpachi. Very young yellowtail.
Karei. Flounder, flatfish.
Kurodai. Snapper.
Langostino. A small shellfish.
Maguro. Tuna.
Niika. Cooked Monterey squid.
Nijimasu. Rainbow trout.
Sake. Salmon.
Shira-uo. Whitebait, icefish or salangid.
Shirako. Sperms sacs of the cod fish.
Suzuki. Striped bass, rockfish.
Tai. Sea bream, porgy, snapper.
Tairagai. Razor-shell clam.
Kazunoko. Herring roe.
Torigai. Cockle clam.
Sazae. Conch.
Toro. Fatty tuna.
Unagi. Freshwater eel.
Unagi maki. Eel roll.
Unagi no kimo. Eel innards.
Una-don. Grilled eel, served on rice.
Uni. Sea urchin.
Kanikama. Imitation crab.
Mentaiko. Spicy, marinated cod roe.