Sushi Menu Guide: Types of Sushi and How to Order

Types of Sushi Explained

Sushi refers to vinegared rice topped or combined with other ingredients — it is not just raw fish. Understanding the main categories makes any sushi menu navigable.

• Nigiri — A slice of fish or seafood pressed onto an oblong mound of rice. The purest form of sushi.

• Maki — Rice and filling rolled in seaweed (nori) and sliced into rounds. The most familiar style abroad.

• Temaki — Hand-rolled cone of nori filled with rice and ingredients. Eaten by hand.

• Sashimi — Sliced raw fish without rice. Technically not sushi, but always on the menu.

• Chirashi — A bowl of sushi rice topped with assorted sashimi. A satisfying complete meal.

• Uramaki — Inside-out roll with rice on the outside. More common outside Japan.

Common Fish Names on Sushi Menus

"Maguro" is tuna. "Sake" (pronounced shah-keh) is salmon. "Ebi" is shrimp. "Hamachi" is yellowtail. "Unagi" is freshwater eel. "Tako" is octopus. "Ika" is squid. "Tamago" is sweet egg omelette — a great choice for those who want to skip raw fish.

How to Order at a Sushi Restaurant in Japan

At conveyor belt sushi (kaiten-zushi), grab plates as they pass. Color-coded plates indicate price. At counter sushi, the chef makes pieces one or two at a time. Order by fish name and type: "Maguro nigiri, kudasai" (Tuna nigiri, please).

Eat nigiri in one bite if possible. Dip fish-side into soy sauce, not the rice side. Do not add wasabi to soy sauce — the chef has already placed the right amount between the fish and rice.

Using Lucy at Sushi Restaurants

Sushi menus in Japan are often in Japanese only, especially at the best local spots. Lucy translates fish names, explains preparation methods, and tells you whether each item is raw, cooked, or vegetarian. She helps you order exactly what you want with confidence.