sushi; anything made with vinegared rice (may also contain vegetables, spices, fish, or other delicacies)
sushi shop; sushi restaurant; sushi bar
jam-packed; packed in like sardines
nigirizushi; hand-formed sushi with a topping of seafood, etc.
chirashi; chirashizushi; sushi rice in a box or bowl with a variety of ingredients sprinkled on top
inarizushi; sushi wrapped in fried tofu
oshizushi; sushi rice and other ingredients pressed in box or mould (mold)
jam-packed; packed in like sardines
sushi rice mixed with various ingredients (vegetables, fish, etc.)
funazushi; old-style fermented crucian carp sushi
chirashi; chirashizushi; sushi rice in a box or bowl with a variety of ingredients sprinkled on top
oshizushi; sushi rice and other ingredients pressed in box or mould (mold)
Kansai-style sushi (esp. pressed sushi, such as battera)
makizushi; sushi made rolled in nori seaweed with a core of filling
narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi
narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi
conveyor belt sushi; sushi-go-round; sushi train; kaiten-zushi
inarizushi; sushi wrapped in fried tofu
makizushi; sushi made rolled in nori seaweed with a core of filling
hand-rolled sushi (usu. cone-shaped)
hand-rolled sushi (usu. cone-shaped)
nigirizushi; hand-formed sushi with a topping of seafood, etc.
nigirizushi; hand-formed sushi with a topping of seafood, etc.
Edo-style sushi (usu. nigirizushi)
gomokuzushi wrapped in a thin layer of fried egg
rice seasoned with vinegar, sugar and salt, used for preparing sushi; sushi rice
narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi
narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi
seasoned vinegar used for preparing sushi rice
oshizushi; sushi rice and other ingredients pressed in box or mould (mold)
futomaki; thick roll of makizushi
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
narezushi of amberjack and turnip (Kanazawa speciality)
makizushi comprising mackerel fillet marinated in salt and vinegar, wrapped in rice and covered in shredded kombu
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
fermented sushi made with sake instead of vinegar (speciality of Kagoshima)
kimizushi; sushi with egg yolk instead of rice