Types of Sushi
Types Of Sushi is a structured food & drink dataset with 20 entries. Its fields include Sushi, Japanese Name, Type. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 20 rows
- Fields
- 6 columns
- Source
- Not provided
- Data updated
- Not provided
Included fields: Sushi, Japanese Name, Type, Main Ingredient, Origin, and 1 more.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Origin groups
- 5 distinct values
- Across 20 preview rows
Useful for
- Comparing Sushi, Japanese Name, and Type across food & drink entries
- Building reference tables, charts, or analyses from 20 downloadable records
Sushi↕ | Japanese Name↕ | Type↕ | Main Ingredient↕ | Origin↕ | Known For↕ |
|---|---|---|---|---|---|
Salmon Nigiri | Sake Nigiri | Nigiri | Salmon | Tokyo, Japan | Most popular sushi worldwide — a slice of raw salmon over pressed rice, not traditional in Japan until Norwegian marketing in the 1980s made it mainstream |
Tuna Nigiri | Maguro Nigiri | Nigiri | Bluefin tuna | Tokyo, Japan | The benchmark of sushi quality — otoro (fatty tuna belly) is the most prized cut, a single bluefin can sell for over $3 million at Tsukiji auction |
Shrimp Nigiri | Ebi Nigiri | Nigiri | Shrimp | Japan | Butterflied cooked shrimp draped over rice — one of the few cooked nigiri options, sweet and mild, a safe entry point for sushi beginners |
Tamago Nigiri | Tamago | Nigiri | Sweet egg omelette | Japan | The sushi chef's test — layered sweet Japanese omelette, traditionally the first thing a customer orders to judge the chef's skill |
California Roll | Kariforunia Maki | Uramaki (inside-out roll) | Crab (or imitation), avocado, cucumber | Los Angeles, United States | The roll that made sushi mainstream in America — rice on the outside to hide the seaweed, invented in the 1960s-70s, gateway sushi for millions |
Spicy Tuna Roll | Supaisii Tsuna Maki | Maki | Tuna, spicy mayo, sriracha | United States | American invention that purists love to hate — uses sriracha mayo with diced tuna, ubiquitous on every sushi restaurant menu in the West |
Dragon Roll | Doragon Maki | Uramaki | Shrimp tempura, avocado, eel | United States | Visually spectacular with avocado sliced to look like dragon scales on top — eel sauce drizzle, Instagram-friendly sushi, American creativity at its best |
Temaki (Hand Roll) | Temaki | Temaki | Varies (tuna, salmon, vegetables) | Japan | Cone-shaped nori hand roll — meant to be eaten immediately before the seaweed loses its crunch, casual sushi you eat with your hands |
Sashimi | Sashimi | Sashimi (no rice) | Raw fish (various) | Japan | Pure raw fish without rice — technically not sushi, but always on the menu, the purest expression of fish quality, sliced to showcase texture |
Tekka Maki (Tuna Roll) | Tekka Maki | Hosomaki (thin roll) | Tuna | Japan | Simple thin roll with just tuna and rice in nori — named after gambling dens (tekka) where players ate one-handed, the original grab-and-go sushi |
Kappa Maki (Cucumber Roll) | Kappa Maki | Hosomaki | Cucumber | Japan | Named after the kappa water sprite who loves cucumbers — the simplest vegetarian sushi, refreshing palate cleanser between richer pieces |
Rainbow Roll | Reinbou Maki | Uramaki | Various fish draped over California roll | United States | California roll topped with rainbow-colored slices of assorted fish — tuna, salmon, yellowtail, shrimp, avocado creating a colorful display |
Unagi Nigiri | Unagi | Nigiri | Freshwater eel | Japan | Grilled and glazed freshwater eel — rich sweet kabayaki sauce, eaten during summer in Japan (Day of the Ox) for stamina, always served cooked |
Chirashi | Chirashizushi | Chirashi (scattered) | Assorted sashimi over rice | Japan | Deconstructed sushi bowl — scattered assorted fish over a bed of sushi rice, the easiest sushi to make at home, beautiful and customizable |
Inari Sushi | Inarizushi | Inari | Seasoned fried tofu pouch | Japan | Sweet soy-simmered tofu pockets stuffed with rice — named after the Shinto god Inari whose fox messengers love fried tofu, vegan-friendly |
Ikura Gunkan | Ikura Gunkan Maki | Gunkan (battleship) | Salmon roe | Japan | Rice wrapped in nori with salmon eggs piled on top — 'gunkan' means battleship for the shape, eggs pop with salty ocean flavor, a luxury item |
Philadelphia Roll | Firaderfuia Maki | Uramaki | Salmon, cream cheese | United States | The most American sushi invention — cream cheese in sushi horrifies Japanese purists, but the rich salmon-cream cheese combo is undeniably delicious |
Oshi Sushi (Pressed Sushi) | Oshizushi | Oshi (pressed) | Mackerel or other fish | Osaka, Japan | Osaka's signature sushi — pressed into rectangular blocks using a wooden mold, predates Edo-style hand-formed nigiri, neat geometric shapes |
Futomaki | Futomaki | Maki (thick roll) | Multiple fillings (egg, cucumber, kanpyo) | Japan | Thick rolls with multiple fillings — cut to show a cross-section of colorful ingredients, eaten during Setsubun festival while facing the lucky direction |
Spider Roll | Supaidaa Maki | Uramaki | Soft-shell crab tempura | United States | Deep-fried soft-shell crab legs sticking out of the roll like spider legs — crispy tempura texture meets sushi rice, American sushi creativity |
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Frequently asked questions
How is Types of Sushi organized?
The table starts in the source data's default order. You can sort and filter the loaded rows by the displayed fields.
How much data is available on this page?
This dataset contains 20 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 20 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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