chirashi; chirashizushi; sushi rice in a box or bowl with a variety of ingredients sprinkled on top
nigirizushi; hand-formed sushi with a topping of seafood, etc.
inarizushi; sushi wrapped in fried tofu
oshizushi; sushi rice and other ingredients pressed in box or mould (mold)
sushi rice mixed with various ingredients (vegetables, fish, etc.)
funazushi; old-style fermented crucian carp sushi
Kansai-style sushi (esp. pressed sushi, such as battera)
makizushi; sushi made rolled in nori seaweed with a core of filling
conveyor belt sushi; sushi-go-round; sushi train; kaiten-zushi
hand-rolled sushi (usu. cone-shaped)
gomokuzushi wrapped in a thin layer of fried egg
Edo-style sushi (usu. nigirizushi)
futomaki; thick roll of makizushi
oshizushi; sushi rice and other ingredients pressed in box or mould (mold)
type of sushi with vinegared fish and rice lightly pressed overnight
type of sushi with a variety of ingredients sprinkled on the rice
rice ball wrapped in pickled leaf mustard greens
kimizushi; sushi with egg yolk instead of rice
fermented sushi made with sake instead of vinegar (speciality of Kagoshima)
makizushi comprising mackerel fillet marinated in salt and vinegar, wrapped in rice and covered in shredded kombu
sweetfish sushi; ayu sushi; belly of sweetfish salted, pickled and served on rice
narezushi of amberjack and turnip (Kanazawa speciality)
narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi