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Explore sushi categories

Start with a sushi format, a popular ingredient or a useful menu grouping. Every category below is built from the current SushiDex catalogue.

Sushi types

Nigiri
A hand-pressed bite of sushi rice topped with one main ingredient. It is one of the easiest ways to identify the featured fish or topping.
25
entries
Maki
A general name for sushi rolled with nori. On Western menus it is also used as a broad category for several roll formats.
6
entries
Hosomaki
A thin roll, usually with one main filling. It is generally one of the simplest sushi formats to identify.
14
entries
Futomaki
A thick roll with several fillings. Combinations are more elaborate and can vary from one restaurant to another.
8
entries
Uramaki
An inside-out roll with rice on the outside. It is one of the most common formats on Western sushi menus.
20
entries
Temaki
A hand-held cone of nori filled with rice and toppings, designed to be eaten directly by hand.
14
entries
Gunkan
An oval base of rice wrapped in nori, made to hold loose toppings such as roe, salads or tartare.
14
entries
Sashimi
Slices of fish or seafood served without rice, putting the focus entirely on the main ingredient.
20
entries
Inari
A seasoned fried tofu pouch usually filled with sushi rice, with a distinctive sweet and savory profile.
7
entries
Chirashi
A bowl of sushi rice topped with assorted fish and garnishes, closer to a full dish than an individual piece.
7
entries
Western rolls
Western-style or fusion rolls sold under commercial names. Their composition can vary considerably by restaurant.
15
entries

Ingredients and useful groupings