20 Selected Sushi Toppings with Insights into Sushi Varieties and Etiquette

Nigiri is the most popular type of sushi, consisting of bite-sized pieces of sushi rice topped with thinly sliced ingredients. It can be found in a variety of places, including upscale restaurants, conveyor-belt sushi restaurants, and supermarkets. Usually, wasabi, a spicy and sharp taste, is used between the sushi rice and the neta. If you do not like wasabi, you can request it without when placing your order.

Gunkan maki features seaweed wrapped around the sides of vinegared rice with toppings placed on the rice. This sushi gets its name because of its resemblance to a battleship. Gunkan maki is used for sea urchin, salmon roe, and other items that would easily fall out of a nigiri.

Created using a bamboo mat called makisu, maki-zushi involves placing seaweed, rolling it with vinegared rice and toppings into a cylindrical shape. This style is seen in rolls like tekka maki (tuna roll) or kappa maki (cucumber roll). Maki sushi is usually cut into bite-sized pieces.

Temaki is a hand-rolled sushi where vinegared rice and toppings are wrapped in a larger sheet of seaweed. It offers the flexibility to add various seafood, vegetables, and more. The process of making temaki can be enjoyed, making it a popular choice for parties.

Oshizushi is a traditional sushi from the Kansai region where vinegared rice and toppings are placed on a wooden frame, compressed to adhere the rice and toppings together. Mackerel sushi, known as "saba-zushi," is a well-known variety of oshizushi.

Chirashi is sushi with a variety of ingredients scattered over vinegared rice in a sushi bucket. It is made in large quantities, and portions are served individually. Known for its vibrant appearance, chirashi is often enjoyed on festive occasions.

When it comes to sushi, many people might imagine Maguro (tuna). It's a classic topping with its vibrant red color. Known for its refreshing flavor, if you're unsure what to order, it's a good choice to try first.

"Toro" refers to the particularly fatty belly part of tuna, and it is renowned for its melt-in-the-mouth texture. Although it comes with a slightly higher price tag, the exquisite taste is well worth trying. The sections with the highest fat content are labeled as "otoro"（大トロ）, meaning extra fatty, and the next level of fat content is called "chutoro" （中トロ）, meaning midium fatty.

Salmon is one of the most popular types of sushi, known for its rich and fatty texture. With its pale orange color and abundant fat content, salmon offers a smooth, melting flavor. Varieties such as "toro salmon”（とろサーモン）, known for its especially high fat content, and "aburi salmon”（炙りサーモン）, seared with a burner, are also widely loved.

Ebi (shrimp) is characterized by its firm and bouncy texture. It is often boiled, but fresh ones are sometimes eaten raw. There are various types available, including smaller sweet shrimp known as "amaebi"（甘エビ） and sweeter, more flavorful shrimp like "kurumaebi”（車エビ）.

Ika (squid) has a unique texture and sweet taste. There are various types of squid, such as Ken-saki-ika and Yari-ika, each offering different textures and flavors. “Geso”（ゲソ）, meaning the squid tentacles, is also popular because of its crunchy texture.

Tako (octopus) is a classic topping with a distinct texture and sweetness, offering a mild flavor. Typically, it is eaten in a thinly sliced and boiled state, but there is also raw octopus (生ダコ) for those who prefer a chewier texture.

Hotate (scallops) is a type of sushi featuring sweet and flavorful shellfish. The flesh is soft and lacks a strong distinctive taste, making it a popular choice among both children and adults.

Ikura is the roe (eggs) of salmon or trout, marinated in soy sauce or salt, and is known for its delightful, popping texture. It is served as a Gunkan-maki, which is a round roll of sushi rice with seaweed wrapped around the side of the sushi rice.

Buri and Hamachi refer to the same fish, and the name changes based on the size of the fish and whether it is wild-caught or farmed. Hamachi is in season from summer to autumn, while Buri is in season during winter. If you are interested in the differences, I recommend trying both to compare them.

Engawa refers to the muscles found at the base of the dorsal and tail fins of flatfish such as flounder, rather than the name of a specific fish. It is known for its distinctive texture and is quite popular among sushi enthusiasts.

Tai (sea bream) is a white-fleshed fish, known for its light and delicate flavor, yet it retains a rich umami, making it a premium fish. It also offers a firm texture, providing a satisfying chewiness.

Kohada is a traditional sushi topping made by pickling small fish, typically around 7 to 10 centimeters in size, in vinegar and salt. Kohada has a blue back and a silver belly, making it visually appealing.

Anago (conger eel) is a marine fish with a slender and elongated body. Try it without soy sauce, with boiled-down sweet sauce.

Uni (sea urchin) is a member of the starfish family, characterized by a surface covered with spines. It boasts an elegant flavor with a hint of seaweed aroma and creaminess. Like Ikura, Uni is often enjoyed in Gunkan-maki style.

Tekka Maki is a type of Hoso-maki sushi, where the red flesh of tuna is rolled with vinegared rice and seaweed. “Chutoro” (medium fatty tuna) or “otoro” (large fatty tuna) may also be used.

Kappa Maki is a Hoso-maki sushi with cucumber at its core. It is popular for its refreshing taste and is often enjoyed as a palate cleanser. There are various theories about the origin of the name "Kappa-maki". One theory is that cucumber was the favorite food of kappa, an imaginary water creature in Japan.

Kanpyo Maki is a Hoso-maki sushi with kanpyo, a sweet and savory simmered gourd, at its core. It is a traditional sushi that has been enjoyed since the Edo period.

Negitoro is made by finely chopping the fatty parts of tuna (toro) or the bits of meat left around the bones, and combining it with green onions. It is served as a Hoso-maki sushi or Gunkan-maki.

Inari Sushi is a type of sushi where vinegared rice is stuffed into sweet and savory seasoned pouches made from fried tofu, called "aburaage." Aburaage is thin slices of food made from tofu, which is derived from soybeans, and then deep-fried. The pouches have absorbed the flavors during the cooking process, so try eating them as is, without soy sauce.

As you may know, tamago (sweet Japanese omelet) is not a seafood, but it is a classic sushi menu item. It is prepared in a uniquely Japanese way using sugar and dashi (Japanese soup stock).