Manguro -popular fresh tuna with a clean taste.

Hirame -flounder.

Hamachi -yellowtail with a smooth, rich smokey taste.

Sake -smoked salmon.

Tako -octopus that is boiled with a slightly chewy texture,
typically the legs are eaten more than the body.

Ika -squid.

Saba -marinated mackerel.

Uni -gonads of a sea urchin quite the delicacy.

Ebi -fresh, sweet shrimp eaten with wasabi and soy sauce.

Hotate -scallop.

Miru Gai -long neck or giant clam.

Amaebi -sweet shrimp.

Tobiko -flying fish roe.

Ikura -Salmon roe with a red shiny ball shape, never eaten raw.

Albacor -white tuna.

Unagi -fresh water eel grilled and glazed with eel broth,
soy sauce, and sugar.

Hokki Gai -red tip or surf clam.

Tamago -layered egg or sweet egg custard in dried seaweed.

Shitake -a type of mushroom.

Kaiware -daikon radish sprouts.

Toro -mable or fatty tuna, typically choice tuna belly.

Kappa Maki -cucumber and seasame seed roll.

California Roll -crab stick and avocado roll or rolls of cooked
crabmeat, avocado, cucumber.

Alaska Roll -smoked salmon and avocado roll.

Phil. Maki -salmon, cream cheese and scallion.

Mexican Maki -shrimp and avacado roll.

Ebi Ten Maki -shrimp tempura roll.

Anakyu Maki -eel and cucumber roll.

Negi Hamachi Maki -yellowtail and scallion roll.

Ume Maki -plum past and oba leaf roll.

Maguro Kaiware Maki -spicy tunal roll.

Hokai Maki -grilled salmon and seasame seeds.

Natto Maki -fermented soy bean roll.

Oshinko Maki -pickled daikon roll.

Vegetarian Futomaki -large roll

Gomoku Futomaki -large roll

Chirashi sushi -sushi rice with other ingredients on top.

Sashimi -raw fish sliced and prepared with soy sauce,
ginger, and wasabi.

Sushi - vinegared rice eaten with fingers or chopsticks.