Sushi Terminology

Eating sushi is a process. You have to pick up the sushi, dip part of it in soy sauce, garnish it with wasabi and then eat it. While it is not rocket science, it does requires attention and basic knowledge. In order to fully appreciate the experience, you should familiarize yourself with the terminology. Learning more about different sushi and ingredients will allow you to order more diverse and delicious sushi. Click on the thumbnails to make them larger.

Cucumber uramaki sushi
Uramaki , also called an inside-out roll, is a popular type of sushi in the United States because the rice is on the outside.
Tuna nigiri sushi
Nigiri-zushi , the most typical sushi, is oblong with a topping and rice often wrapped with nori (seaweed).
Temaki hand roll on a plate
Temaki is a cone-shaped sushi with nori (seaweed) outside.
Maki sushi
Maki-zushi is a roll with the nori (seaweed) outside.
Salmon sashimi
Sashimi is raw seafood sliced thin served without rice.
Nori (flattened seaweed) on a bamboo rolling mat
Nori , which is basically a thin sheet of seaweed, is a common sushi ingredient.
Wasabi on a plate
Wasabi , as most Americans know it, is actually not wasabi but horseradish with food coloring so it resembles Japanese wasabi.
Soy sauce bottle
Soy sauce , or shoyu in Japanese, is fermented soybean and often used to flavor sushi.
Gari or pickled ginger
Gari, or pickled ginger, is supposed to be eaten between sushi servings to cleanse the palate.