Appendix:Japanese sushi terms

Japanese terms used in and around sushi (寿司 (すし, sushi)).

Accompaniments

• あがり (agari): tea
• むらさき (murasaki): soy sauce, shoyu
• がり (gari): pickled ginger
• さび (sabi): green mustard

Ingredients

• 平目(ひらめ) (hirame): flounder
• 烏賊(いか) (ika): squid
• 蛸(たこ) (tako): octopus
• 鮪(まぐろ) (maguro): tuna
• 鮭(さけ) (sake): salmon
• サーモン (sāmon): salmon
• 玉子(たまご) (tamago): egg
• 赤貝(あかがい) (akagai): ark shell
• イクラ (ikura): salmon roe
• 甘(あま)えび (amaebi): sweet shrimp
• しゃこ (shako): mantis crab
• 海胆(うに) (uni): sea urchin
• 穴子(あなご) (anago): sea eel
• 海苔(のり) (nori): nori (a type of seaweed chopped and formed into sheets)

Rolls

• 細巻(ほそま)き (hosomaki, “thin roll”): rolled sushi (mostly with 1 ingredient)
• 太巻(ふとま)き (futomaki, “fat roll”): rolled sushi (bolder than hosomaki, with variety of ingredients)
• 軍艦巻(ぐんかんま)き (gunkanmaki, “battleship roll”): a type of hand-shaped sushi, horizontally rolled sushi with variety of ingredients on its top
• 乾瓢巻(かんぴょうま)き (kanpyō-maki): rolled sushi with gourd
• 鉄火巻(てっかま)き (tekka-maki): rolled sushi with tuna
• 河童巻(かっぱま)き (kappa-maki): rolled sushi with cucumber