The 21 types of sushi to know for your Japanese restaurant trip

by Joost Nusselder | Updated:  August 22, 2022

17 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with, FOR A LIMITED TIME, FREE as our first email: the complete Japanese with ease cookbook.

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Look, sushi is hard to order; it’s all so confusing, I get it.

It seems like there are hundreds of different types of sushi rolls and you have no idea what they’re called or how to eat them.

Favorite Asian Recipes
Favorite Asian Recipes

I’ve been in your shoes before and that’s why I’ve created this guide to help you make the right choices when ordering at a sushi restaurant.

This guide will show you every type of roll imaginable with pictures, videos, descriptions, and instructions on how to eat each one properly.

You’ll learn everything from nigiri sushi (hand-rolled), maki rolls (hand-rolled), temaki hand rolls (cone-shaped), gunkanmaki hand rolls (battleship-shaped), and even chirashi bowls that are served in a bowl instead of on top of rice!

Different types of sushi for beginners

In this post, I’ll walk you through the differences between Japanese and American sushi. We’ll also take a look at the most popular types of sushi you can find.

If you really love Japanese culture and cuisine, I strongly recommend you give this Complete Guide to Sushi and Sashimi by Jeffrey Elliot a read as well:

Complete Guide to Sushi and Sashimi by Jeffrey Elliot

(view more images)

This incredible book provides all the information needed to get started, from ingredients and knives to equipment, fish butchery, and plating techniques. It has amazing pictures of everything, so it’s also a very inspiring book.

But let’s get into the different sushi types here. And I have the differences between American vs traditional Japanese sushi for you as well!

What is sushi?

Sushi is a Japanese style of cuisine, they use vegetables, fish (cooked or raw), and then it is mixed with rice that has been seasoned using vinegar.

Most restaurants usually serve wasabi, soy sauce, and pickled ginger alongside this famous Japanese delicacy.

The sushi we enjoy today is a lot different from the sushi that was eaten several years ago.

Originally, sushi was a staple dish of various parts of Asia, and it was basically salted fish that was well-preserved in fermented rice.

Actually, the word “sushi” can be translated to “sour,” and this explains its fermented origins. 

The original style of sushi was very popular in japan up to the end of the Edo Era, where it changed to Edomane Zushi—which is a bit closer to the sushi we enjoy eating today.

In fact, the sushi rolls with a Nori exterior was born in the middle of the 18th century. The Nori sheet was invented in that period and the sushi roll was born soon afterward. Read more about the evolution of sushi from the beginning.

Different types of traditional Japanese sushi

Traditional sushi was developed by Hanaya Yohei, and it was a bit larger than the original sushi, required fresh fish, didn’t take a lot of time in preparation, and it was to be eaten with bare hands.

Read all about the sushi rebel Hanaya Yohei in our article here

Today’s sushi, on the other hand, uses rice soaked in vinegar, and then it’s topped with meat, veggies, fish, a mixture of traditional and at times untraditional ingredients.

There are several varieties of sushi that you can get today, and there is a big difference between Western-style sushi and Japanese-style sushi.

Some sushi has only one filling or a single topping like ikura salmon roe, but then there are delicious varieties with several fillings including seafood and veggies, Japanese mayo, and more on a rice base, or wrapped in nori and rice. 

Want to try something different? Try making this healthy brown rice sushi instead

5 main types of traditional Japanese sushi

As I will talk about later in this post, there is a big difference between traditional Japanese sushi and American sushi.

Traditional Japanese sushi is much simpler, not dressed much, and it mostly focuses on the fish.

American sushi, on the other hand, focuses more on the sushi rolls, and it is topped with a lot of sauces and garnishes.

Types of Traditional Sushi

With that said, no matter the style you want, always make sure that you understand the type of sushi you want to order before making your order.

The following are the main types of Japanese sushi.

What’s the difference between sashimi, nigiri, and sushi?

First, let’s explore the difference between these three types of sushi, and then I’ll explain all the types separately.

Basically, you need to know that sashimi is meat (usually raw), served alone without any rice. It is a piece of seafood or meat and you eat it with some soy sauce or wasabi. 

Nigiri is like sashimi but served on a rectangular piece of rice. It usually contains rice and a piece of raw meat on top. It is something between the sashimi and the sushi roll. 

Finally, the sushi is vinegared rice served with other ingredients such as meat, vegetables, and seaweed (called nori). Usually, sushi is served as maki, or as rolls.

The rice, meat, and vegetables are wrapped in seaweed paper (nori) and this is called sushi maki. In uramaki, the ingredients are wrapped in seaweed and the rice is on the outside. 

Popular Types of Japanese Sushi


Delicious sashimi

Technically, sashimi is not sushi, even though it is still categorized as sushi.

Whereas sushi is fish served with a ball of rice, which might have some extra ingredients, sashimi is just a raw fish, which is sliced and served as is.

The fish is sliced in long and rectangular slices, which are known as “hira-zukuri”.

Mostly, sashimi is served alongside soy sauce and ginger, which come as its condiments.


How to make sushi nigiri

This is a type of sushi, made out of balls of sushi rice seasoned with rice vinegar, and then it is topped with a slice of raw fish.

Marukan seasoned rice vinegar

(view more images)

Typically, nigiri is mostly served in two pieces, and you can eat it with your bare hands—so long as you have used the hot towel to clean them.


This has a very fishy taste and smell, even though the texture is buttery. This fish is versatile and relatively affordable so it’s common at restaurants.

Tai sushi

One of the most popular types of nigiri is Tai sushi, also known as sea bream sushi. It is made with fresh white fish (sea bream), on a rice base. 

Salmon nigiri

In Japan, people eat nigiri with raw salmon. It can be prepared in different ways and may have a salty or buttery flavor. 


Raw eel is served on a bed of rice in this nigiri. The taste is a bit bland and not as bold as other seafood. There is a note of sweetness and a bit of a salty aftertaste. 

The eel may be marinated in soy sauce before serving. 

Otoro (albacore belly)

This is considered a premium type of sushi made of expensive fish. 

It’s hard for the chef to cut the perfect slice since the fish has an odd texture so it requires skill to prepare this nigiri.

Kampachi (Greater Amberjack)

This nigiri has an interesting creamy taste with a hint of sweetness. 

But, when you take a bite you’ll realize it’s much firmer than other fish. 

Halibut (Engawa)

The halibut nigiri is common in both America and Japan. It has a high-fat content but a very balanced flavor and soft texture so it’s one of the most popular types of sushi fish.

Aji-Horse Mackerel

This fish has an extremely strong smell and aroma.

It is an oily type of fish but it tastes great combined with the sour vinegared rice.

Hotate nigiri (scallop)

Scallops have a chewy texture and they are usually brushed with a savory or umami glaze before being served on vinegared rice to enhance the naturally bland taste.


Squid is another popular nigiri topping because it has a mild flavor.

It is chewier than the scallop and goes well with dipping sauces. 

Jellyfish (kurage)

The kurage is another common nigiri but it is flavored and served with other ingredients like soy sauce or oyster sauce to enhance its flavors. 

Sardine (Iwashi)

This nigiri is made with cured sardines, not raw fish. Thus, the process takes a long time and the meat is very delicate and breaks so only skilled sushi chefs serve this dish. 

Sea urchin (uni)

This is a rare type of nigiri because removing the urchin from the quail egg releases all kinds of toxins so the process must be performed carefully. 

However, the flavor is very potent and it has a creamy texture when you chew it. 

Oilfish (escolar)

The oilfish is very fatty and oily with a strong fishy taste.

It has a white color and it’s tender when you chew it. 

Akamutsu (Rosy Seabass)

This fish taste very clean and kind of natural when you serve it raw. But, in some restaurants, they torch it a bit to give it some kick and smoky flavor. 


Chirashi is a sushi bowl

The basic Japanese definition of chirashi is “scattered.” So what is chirashi?

This is a bowl of sushi rice, which is seasoned with rice vinegar, and then topped with an assortment of raw fish and different garnishes.

The raw fish used in this dish is usually the chef’s choice.

Chirashi is simple and easy to make, and a convenient meal to eat. In Japan, different toppings are used for this dish, and it depends on the region where this delicacy is being served.

Mostly, chirashi is eaten on Doll Day or Girls Day, Hinamatsuri, a Japanese day celebrated on March 23rd.

Check out our post on the sushi knives you can use to make these yourself


Maki is cut rolled sushi


When most people think of sushi, the maki rolls come to mind first. This is cut-rolled sushi, which is traditionally made using a sheet of nori (seaweed) that’s wrapped with a layer of veggie, rice, and fish.

The sushi is then rolled with a special bamboo mat and then cut into small 6 to 8 pieces.

There are different varieties of maki sushi rolls that you can order in a traditional Japanese restaurant. These varieties range in style and size. 

I think one of the classic maki that comes to mind first is the salmon roll, the crab roll, or the avocado roll, topped with roe. 

But, I want to explain each one to you in more detail. Later on in the post, I also list the most popular American sushi types like the rainbow roll, dragon roll, and the famous California roll.

I haven’t included them here because they’re not the most popular ones in Japan.

Let’s take a look at authentic Japanese sushi maki varieties first. 


Salmon sushi maki is by far the most popular maki roll in Japan. 

It is a simple maki but that flavor of raw salmon is very delicious.

The raw salmon is combined with spring onions and then wrapped in nori seaweed and an outer layer of vinegared rice. 

Avocado (vegan)

Like the salmon sushi maki, the avocado roll is highly popular too. Except, this one doesn’t contain fish or seafood so it’s vegan.

Fresh pieces of avocado are rolled with nori seaweed and vinegared rice. 

It’s the ultimate sushi roll for those who don’t like seafood. Oh, and not to mention it’s healthy and low-calorie. 

Pickled Daikon roll (Oshinko maki)

Daikon is a type of radish and in this case, it is pickled with salt and then wrapped in salty nori and vinegared rice. 

This sushi roll is great for those who like the taste of pickled foods. The roll has a bright yellow color as a result of the daikon and it is a bit crunchy. 

Crab roll (with crab sticks) (Kani maki)

The Kani maki is another popular roll at Japanese restaurants. 

It is a simple roll made with crab sticks. In some high-end restaurants, you’ll get authentic crab meat but at cheaper places, it’s made of imitation crab.

Regardless, it’s a delicious crab stick rolled with Japanese mayonnaise, nori, and vinegared rice. 

Eel roll (Unagi maki)

The eel roll is one of Japan’s most popular makis but it’s also considered quite a delicacy. 

In some cases, the eel is served fresh, but usually, it is first marinated in a savory and sweet soy sauce, then cooked and add to the sushi roll. 

Then, some chefs add some cucumber slices too, and the roll becomes known as unakyu or anakyu.

But most people who love eel like the soft texture and earthy taste of this delicious sushi maki roll. 

Tuna roll (Tekka maki)

The Japanese tuna roll is not like the Western version that’s loaded with mayo, cucumber, and other toppings.

Here we have a simple maki roll stuffed with fresh raw tuna. In fact, this simple sushi maki roll is one of Japan’s all-time bestsellers. 

Cucumber roll (Kappa maki) (vegetarian & vegan)

The cucumber roll is every vegan’s dream because it tastes like sushi without any animal products. It is made of thin strips of cucumber, rolled in nori sheets, and covered in tasty vinegared sushi rice. 

Some may say it tastes a bit bland, but it’s one of those perfect light, healthy, and low-calorie maki options that tastes great paired with soy sauce and wasabi. 

It’s also popular with kids and those who don’t like the fishy taste of sushi. 

Soybean roll (natto maki)

This sushi roll is filled with fermented soybeans. 

It has a very distinct taste and it’s one of those love it or hate it types of sushi. The fermented soy has a pungent taste and smell but it’s very healthy.

The texture is sticky, slimy, and brown but if you like soybeans, you might enjoy this authentic roll. 

Tuna and Scallion Roll (Negitoro Maki)

I already mentioned the basic tuna roll, but the Japanese love to combine the taste of fishy tuna with the strong flavor of chopped green onion (scallion).

The onion gives a nice crunch and complements the fresh tuna perfectly. It is also garnished with sesame seeds and served with pickled ginger, wasabi, and soy sauce. 

Yellowtail and Scallion Roll (Negihama Maki)

This maki roll is a combination between yellowtail fish sashimi and crunchy scallions.

Yellowtail is a fatty fish but its texture is soft, tender, and chewy so it goes well with the green onion. 

Dried gourd roll (Kanpyo maki)

This one isn’t as popular but it’s an interesting one to try nevertheless. 

It is made with a dried gourd (calabash fruit). before it is added to sushi rolls, it is rehydrated and seasoned with some soy sauce, and sweet rice wine, and sugar. Then, it’s cut up into pieces and added to the nori and rice. 

The taste is the perfect combo between sweet, savory, and sour. 

Umekyu (pickled plum and cucumber)

Umeboshi is Japanese pickled plum and it is paired with cucumber slices for the ultimate refreshing maki roll. 

The plum has a sweet flavor but combined with the fresh crunch of the cucumber and the vinegared rice, it is a delight for vegans and carnivores alike even though it’s vegan. 


These are a bit larger-sized sushi rolls, and they are stuffed with several ingredients. This type of sushi is not like the “fat” roll because it is thicker than others.

Futomaki sushi rolls


These are smaller sushi rolls, and they are made into a cone shape using a sheet of seaweed (nori). However, hosomaki contains one single filling, which can be salmon, carrots, tuna, or cucumbers.

Hosomaki sushi rolls


These are hand sushi rolls, made by rolling nori sheets into cone shapes, and then filling them with fish, veggies, and rice. This type of maki sushi is mostly eaten with hands since they are too large to be eaten using chopsticks.

Temaki sushi cones

Gunkan Sushi

Gunkan sushi

This type is like the maki sushi, only it is formed like a ship (Gunkan) with the seaweed wrapped around the side and the filling on top of the rice instead of rolled within.

Also referred to as battleship sushi, it is made by folding roasted seaweed (nori) around a ball of rice seasoned with rice vinegar so that it creates a good shape that can be filled with different ingredients like salmon roe (ikura), oysters, flying fish roe (tobiko), or sea urchin roe (uni).


The 21 types of sushi to know for your Japanese restaurant trip Inari zushi

The inari-zushi is the most unusual form of sushi because it is deep-fried. As well, most varieties of this sushi don’t contain fish or other seafood and the rolls taste sweet. 

This inari is made of tofu. It looks like a pouch and it contains deep-fried tofu that is simmered in seasoning. Most varieties simmer the tofu in mirin, dashi, soy sauce, and some sugar which gives it a sweet flavor. 

Other popular varieties of this sushi include the vinegared-rice pouch and the omelet-filled inari. 


Temari sushi

The Temari sushi is translated as ‘handball’ and that’s because this sushi has the shape of small hand-rolled balls.

It is a less popular variety of sushi and is mostly made at home for celebrations. Since it’s so small, it’s great finger food. 

It is a small round-shaped ball of vinegared rice and topped with a layer of fish. Usually, raw salmon is used but smoked salmon and other fish can be used. 



This is a very unique type of sushi popular in Japan’s Nara region. The sushi rice is pressed and wrapped in persimmon leaf (kaki).

The sushi is quite simple, it is made by placing a piece of fish on top of rice and then wrapping it like a small package. 

Mackerel, salmon, prawn, and eel are all popular fillings. 


traditional Sasazushi or "bamboo leaf sushi"

Similar to the kaki leaf sushi above, this one is a bamboo leaf sushi. It has rice and some toppings and it is wrapped in a bamboo leaf.

The most common toppings include salmon and other fish, vegetables, and even eggs. There is a sasazushi variety with walnuts, bamboo shoots, and even mugwort. 

Oshizushi (Pressed Sushi)

The 21 types of sushi to know for your Japanese restaurant trip Oshizushi

This type of pressed sushi is common in the Osaka region where it was first created. It is made by layering the sushi ingredients in a rectangular box. The individual sushi pieces look like small angular rice sandwiches. 

Usually, oshizushi is served in Bento boxes and gives as a gift for special occasions. 

The common ingredients include salmon, mackerel, gizzard shad, and bamboo leaves. 

Narezushi and funazushi

funazushi or very strong 5 year fermented fish

This is a text overlay image of the original work “鮒寿司” by Yasuo Kida on Flickr under CC license

The Narezushi is the oddest type of sushi on our list. Narezushi is a traditional Japanese fish dish made by preserving the fish for months in salt and rice.

It is fermented and has the typical sour and pungent flavor of fermented food. This is believed to be the original predecessor to modern sushi.

Today, there is a variety called funazushi and it takes 5 years for the fish to ferment before it is served, so it’s very expensive.

Funazushi is a type of sushi where a whole fish is preserved with salt and fermented then placed on beds of cooked rice. It’s not really your classic sushi type.

The most common type of whole fish funazushi is made with a carp species called nigorobuna fish (from the goldfish species). This nigorobuna fish is also known as the perfect carp for sushi.  

Edomae sushi

The 21 types of sushi to know for your Japanese restaurant trip edomae sushi

In Japan, there’s another interesting type of sushi known as edomae zushi. 

It is a type of nigiri sushi that is fish served on a bed of vinegared rice. In fact, it’s the precursor to what we call nigiri today and it’s called ‘Edomae’ because it originated many years ago in the Edo period. 

But, today the edomae sushi is different from nigiri sushi in one major way. It is made with red vinegar called akasu, not regular vinegared rice.

This akasu vinegar is made from sake lees and has a reddish color. 

You probably won’t find this kind of sushi at all restaurants because it is specialty sushi served at traditional restaurants only. 

Why use red vinegar?

Also, there’s lots of prep work that goes on to bring out the flavors of the fish.

Red vinegar is still a hallmark of authentic Edomae Sushi. The difference is that Edomae sushi’s red “akasu”, or vinegar, has a stronger flavor than modern rice vinegar.

However, it is still mild and not overpowering. It is perfectly matched with the flavors of the fish in Edomae sushi so you don’t need to be worried about a strange or unfamiliar taste. 

Bringing out the flavors

Today’s nigiri sushi mainly consists in placing fresh fish on top of sushi rice and then serving it to customers. A lot of the time the fish isn’t the best grade you can find unless you go to established Japanese sushi restaurants. 

Edomae sushi requires a lot of preparation before the fish is applied to the rice. This prep work is similar to how red vinegar was used for rice flavor. It is also done to enhance the fish’s natural aromas and flavors. 

The classic tuna, for example, is marinated in soy sauce before being cooked. Pre-cooked eel and white-meat fish like flounder can be preserved with kelp. Broiled fish may be used for oily fish. Broiled fish may be a good option if they are particularly oily. 

Edomae sushi is best when it combines stronger flavors of red vinegar with the “pre-prepped” fish and seafood. 

Popular types of American sushi

Types of American Sushi

Today, there are different varieties of sushi that are served in American restaurants. These varieties are considered to be a western version of the traditional Maki sushi.

Even though these American varieties are not traditional, it does not mean that they are not delicious. The following are some of the common types of American sushi rolls, which are served in various American restaurants.

American sushi is typically a bit less healthy than traditional sushi, if you’re worried about the calorie count read this article we’ve written as well.

California roll

California roll american sushi

These have the appearance of an inside-out sushi roll. A California roll has the rice layer on the outside, and the sheet of seaweed (nori) is on the inside.

Mostly, this sushi roll comprises or imitation crab, avocado, cucumber, and at times flying fish roe (tobiko).

The California roll is a type of Uramaki.

The uramaki sushi is similar to maki rolls. It is made with vinegared rice, meat (usually seafood), vegetables, and seaweed.

But instead of the ingredients being wrapped in seaweed on the exterior, the filling ingredients are wrapped in Nori and the rice is on the outside. Usually, the uramaki rolls contain lots of fillings and toppings which may be raw or cooked.  

Tempura roll

Closeup of a tempura shrimp sushi roll with sesame seeds

Just like California rolls, tempura rolls have the rice< on the outside.

The rice covers a nori sheet, which contains tempura fried shrimp, together with other veggies like cucumber and avocado.

Spicy tuna roll

Chopsticks picking up the top spicy tuna piece for a stack of sushi

These sushi rolls have a sheet of seaweed on the outside and rice on their inside.

The sheet of nori and rice is wrapped around raw tuna, which is then mixed with seasoned and spicy mayonnaise.

Dragon roll

Beautifully decorated and presented dragon sushi roll on a stone plate

These resemble tempura rolls since they use avocado, cucumber, and shrimp tempura. The rice on the dragon rolls is on the outside, and it is mostly sprinkled with sesame seeds.

But, one thing makes these sushi rolls unique, they include thinly sliced avocado on the top of the sushi roll, together with tobiko, and then they are drizzled with spicy unagi sauce and mayonnaise.

Spider roll

Spider roll soft shell crab sushi on a plate in a restaurant

This is a text overlay image of the original work Spider Roll – Soft shell crab sushi by Loren Kerns on Flickr under cc.

These are made using deep-fried soft-shell crab, and they include different fillings like cucumber, lettuce or daikon sprouts, avocado, spicy mayonnaise, and roe.

Rainbow Roll

Closeup of a few pieces of rainbow roll sushi

This is basically a sushi roll that has been topped with different varieties of sashimi.

Most often, the sushi roll that’s covered by sashimi is a California roll, which consists of crab and avocado.

To prepare a rainbow roll, the sushi chef first makes a California roll, and then adds the extra toppings after that to create a rainbow-like color scheme.

Philly roll

Philly sushi roll

This is one of the most common sushi varieties that you will find in America.

This sushi roll comprises of salmon, cucumber, and cream cheese, even though some chefs usually add other ingredients like onion, avocado, and sesame seed.

The roll is known as Philly roll not because it’s from Philadelphia, but because chefs use Philadelphia cream cheese to make the sushi roll.

Vegetarian roll

Plate of green vegetarian sushi pieces

If you were worried about people who don’t like seafood and meat, then there is something for them as well.

Almost every other sushi restaurant usually offers a vegetarian sushi roll. The sushi roll contains different varieties of veggies, including cucumber and avocado.

Volcano roll

Sushi volcano roll

This is a text overlay image of the original work Volcano roll by Quinn Dombrowski on Flickr under cc.

The volcano roll comes with a variety of ingredients—however, all volcano rolls come with one thing in common: the toppings on these rolls make them look as if they want to explode.

That’s the reason why they were given the name “volcano roll.”

Tiger roll

The 21 types of sushi to know for your Japanese restaurant trip Tiger roll

The tiger roll is a very flavorful and jam-packet sushi roll. It is vinegared rice, filled with avocado, tempura shrimp, and sometimes fish eggs (tobiko).

Also, it has a seaweed exterior and it’s popular in many North American sushi restaurants.

The tiger roll doesn’t contain raw fish, so it’s a great option if you prefer cooked ingredients. The tempura is a fried ingredient and shrimp is cooked.

The reason it is called a tiger roll is because of its main ingredient: tiger shrimp. 

Common sushi sides and toppings

The three most popular sides for sushi are wasabi, soy sauce, and pickled ginger.

Wasabi is a green paste made from Japanese horseradish. 

Soy sauce is salty and contributes to the sushi’s umami flavors.

Pickled ginger cleanses the palette between meals and different types of sushi. This way, you can taste the real flavors of the food. 

The most common topping is fish eggs. The small orange or black balls are placed on top of the sushi. This is called tobiko or masago and it’s popular in Japan and North America. 

What’s the difference between Western and Japanese sushi?

There’s no doubt that Japanese sushi is the original and the best type of sushi. However, the Western-style, inspired by a fusion of American and Eastern sushi is also very tasty. 

The main difference between the two is that American sushi contains more than one ingredient. The sushi is usually in roll format and full of delicious toppings and fillings which give a bold flavor. 

In the United States, the sushi rolls are packed full of meats, veggies, and fried ingredients. In Japan, sushi rolls only contain a couple of ingredients at most and they are usually not fried. When it comes to ingredients, Japanese sushi is usually not spicy and doesn’t contain avocado. 

Type of rice used (brown rice vs. sushi rice)

The Japanese are very specific about the type of rice they use, and they usually use a particular variety of short-grain rice that is perfectly seasoned with sugar, rice vinegar, and salt.

Western restaurants, on the other hand, use brown rice, rather than white short-grain rice. However, the brown rice usually alters the flavor of the sushi and takes away its authenticity.

Levels of complexity

Japanese sushi is very simple, and it comprises of one type of fish, seaweed, some veggies—which are optional, as well as sushi rice soaked in rice vinegar.

Western sushi, on the other hand, they are stuffed with toppings and fillings, which comprise different varieties of fish, vegetables, and any other thing that can fit in the sushi roll.

The American version of sushi, like the rainbow roll, has three varieties of fish, which are placed on top to give the sushi a beautiful appearance.

Then the sushi has some vegetables and avocado on the inside—this can be compared to the American burgers or sandwiches that can hold different things whenever possible.

The rolling technique

Traditional Japanese sushi comprises of vinegared sushi rice, raw or cooked fish, and veggies that are wrapped in a nori sheet (seaweed) that is toasted.

American sushi, on the other hand, is rolled inside out, where the nori is on the inside, and the sushi rice on the outside.

Japense vs American sushi


Traditional Japanese sushi should be eaten with only one bite. One sushi roll is mostly cut into six small pieces, which are ideal to be eaten in just one bite.

American sushi roll, on the other hand, is a bit fat, and the roll can produce 8 or more pieces, which cannot be eaten in one bite.

Also read: these rice cookers will make your cooking so much easier

How can you choose the best sushi restaurant?

Choosing the best sushi restaurant is a challenge for many people. However, there are some guidelines that you can follow, which can assist you to have the best sushi experience.

These guidelines include:

  • There is always one general rule—always eat in restaurants that have a good sushi reputation. It’s important to understand that the price doesn’t mean that that you will get quality sushi.
  • Some restaurants have the “all you can eat” sushi-style, which is a bit tempting, but it doesn’t mean that you will get quality sushi.
  • When you notice that the majority of the items in the restaurant’s menu are cooked, instead of raw, then that might be an indication that the fish uses is either of poor quality or old.
  • Always check whether the rice used is cold or at room temperature—never eat sushi made with cold rice.
  • Don’t eat sushi with soggy seaweed. If the sushi rolls are truly fresh, then the seaweed will be crispy, as well as have a nice and toasty flavor.
  • The restaurant’s display case, where the fish are placed should always look organized and pristine—avoid eating in restaurants with messy display cases.
  • The server should have a good knowledge of the menu and should be able to answer all your questions without struggling.
  • If the restaurant smells fishy, leave immediately. It’s like when you get a fish from the market or store, if that restaurant has a funny smell, then there is a possibility that you will not eat fresh sushi, or the restaurant is not cleaned well.

What’s the best way to order sushi?

Traditional Japanese sushi restaurants have a basic etiquette that everyone should follow when ordering sushi. Western-style restaurants, on the other hand, you can just order without observing any etiquette. However, there are certain rules that you should follow in both settings.

How to choose the sushi you want to order

  • In the event you are confused about the type of sushi you want to order, it’s always a good idea to ask for help from the server. Never feel ashamed to ask any question. Are you unfamiliar with things? Ask for help! Do you want to know what’s best? Ask too! The server will be willing to assist you to choose the best sushi for the ultimate sushi experience. If you are dining in a good restaurant, the server will have the knowledge to assist you whenever you are stuck.
  • Leave everything to the sushi chef. In Japanese, this is known as omakase dining style, where you give your chef the power to choose whatever he wants to serve. So, is this a good idea? Yes, and you should always follow it since the chef will always serve the best deal for the day. However, you shouldn’t be afraid of alerting the chef of any preferences or food allergies before allowing him to take control.
  • It’s always a good idea to order at most two items each time rather than ordering everything at once. With this, in case you get something that doesn’t impress you, you can alter your order the next time. One way to have a good sushi experience is to mix different varieties of sushi.
  • Sit at the sushi bar—if you can. Even though not everyone loves sitting at the sushi bar, it’s one of the best places to sit in a sushi restaurant. The sushi bar allows you to see what the chef is doing. You can observe the artistry and skills that are used in preparing your sushi. In addition, it gives you the opportunity to communicate directly with your chef. In case you have questions, or are looking for recommendations, ask the chef.

How to eat sushi correctly

  • You can use chopsticks when enjoying your sushi, but you don’t have to. That’s just something we’ve introduced in the West. It is never wrong to use your hands. Particularly when eating hand rolls (as opposed to maki) as you can just touch the nori on the outside. If you are picking sushi from a shared plate, make sure that you use the back end of the chopsticks when picking the roll apart, and never eat sashimi with your hands. That’s a no-no everywhere.
  • Nigiri should be eaten with chopsticks as there is no nori to pick it up. When dipping it in soy sauce, hold it sideways and then turn it slightly while dipping only the fish part in the soy. Don’t dip too much and never shake off the soy sauce but quickly put it in your mouth to eat.
  • Whenever you are not using the chopsticks, place them on the chopstick holder on the table.
  • Every piece of sushi has to be eaten in one bite. Although it might be a mouthful, especially the larger American types of sushi with rice on the outside taking several bites is not the way to eat it and can make the pieces fall onto the table, and you don’t want that to happen since it is considered to be rude by the Japanese.

How to eat the toppings and sauces

  • You should eat the pickled ginger (gari) in between the servings as it assists in good digestion of the food, and also cleanses your palate. You should never eat the ginger together with the sushi, or dip in the soy sauce.
  • If you want to dip your sushi in soy sauce, just dip the fish part of the sushi. You should never dip the rice in the soy sauce, especially with a nigiri piece or American sushi with rice on the outside. The rice can become soggy and break when it absorbs the sauce, but more importantly, dipping it in soy sauce can ruin the perfectly seasoned flavor of the rice. When dipping a maki roll with nori on the outside you can just very lightly dip one side of the piece in the soy sauce. When they serve sushi with a sauce, like spicy mayonnaise or unagi sauce, then the soy sauce is not necessary anymore.
  • It has become a common thing for diners to add wasabi, either to the fish or by mixing it to the soy sauce. This is a common practice in American restaurants but you should never mix the wasabi in the soy sauce. In traditional restaurants, sushi chefs will have prepared the sushi rolls with the wasabi already inside of them. Alternatively, it can be under the fish on top of the nigiri. Most American restaurants will probably not have the wasabi already in them since not all Americans like the taste and those who do are accustomed to adding it to their sauce. If you want to use wasabi, add a little bit on top.

Sushi etiquette

  • Most Japanese sushi restaurants will give you a hot towel before you start dining. The purpose of the towel is to clean your hands. 
  • When you decide to sit at the sushi bar, order your appetizers, and drink from the server. Your chef is responsible for handling all your sushi orders.
  • Never order wasabi and soy sauce if they are not offered. It’s important to note that sushi should be enjoyed, not soaked under other sauces. In a traditional sushi restaurant, the chef makes sure that he adds the required amount of seasoning needed to make the fish stand out. If that’s the case, never add anything to your sushi—just enjoy it without any additional sauces.
  • In case the chef provided soy sauce, pour it into the bowl or dish offered for the sauce.
  • Never ask the chef whether the fish is fresh—this is considered to be rude. Rather, ask the chef what he recommends for that day.
  • When dining at a traditional sushi restaurant, always start with the sashimi, and then sushi.
  • Always eat the pickled ginger as a palate cleanser. Take a small bite of the ginger in between sushi bites—never eat the ginger together with the sushi.
  • When you order nigiri, make sure that you eat the rice that accompanies it. Never leave the rice balls behind. If you needed sashimi, then go ahead and order it, rather than leaving the rice balls behind.
  • Every piece of sushi should be eaten in one bite. Taking several bites is considered to be poor etiquette.

Although this might look intimidating the first time, understanding your sushi, as well as the information and etiquette that accompanies it can assist you to have an amazing and memorable sushi experience every time.

Sushi FAQs

What is nigiri sushi vs sashimi sushi?

There’s a lot of confusion about nigiri sushi and sashimi. 

Well here’s the basic difference between the two:

Nigiri is a kind of sushi that is made of thinly sliced raw fish that is placed on a bed of vinegared rice and it’s not in a roll format. 

Sashimi, on the other hand, is raw fish or meat (mainly salmon and tuna) that is served as is raw without any rice. It is still considered a type of sushi even though it’s got no rice. 

Why is sashimi more expensive than sushi?

Sashimi is thin slices of raw fish and fresh fish is expensive. It also has a shorter “shelf-life” and needs to be eaten as soon as it’s prepared. 

Another reason why sashimi is more expensive is that the sushi chef has to use high-grade and high-quality fish to ensure people don’t get sick after eating it.

The freshest catch of the day is bought straight from fishermen and not commercial fish farms (in most cases) so it’s much more expensive than fish farm products.

What is the most popular type of sushi?

It depends if you are asking about Western or Japanese sushi. 

In America, the most popular types of sushi are:

  • California Roll
  • Dragon Roll
  • Spicy Tuna Roll
  • Rainbow Roll
  • Tiger Roll

In Japan, the most popular sushi are:

  • Makizushi
  • Nigiri
  • Sashimi

Can you eat sushi every day?

Eating sushi every day is not very healthy, especially if it contains raw fish. 

It’s healthiest to consume sushi only once in a while, or on a weekly basis. When consumed in moderation, it benefits your health because it is high in protein, low in fat, and contains Omega-3 fatty acids.

Omega-3 fatty acids can help reduce cholesterol levels in the body. As well, it lowers the risk of heart disease. 

But best of all, most sushi is low in calories, so even people on a diet can enjoy this tasty food. 

Which sushi is healthiest?

The main culprit when it comes to making sushi unhealthy is rice. But, there are many healthy sushi (or make this sushi without rice) options, and here are some of them.

  • Sashimi (contains no rice)
  • Tuna Rolls
  • Salmon Avocado Rolls (contain healthy fats)
  • Mackerel Roll
  • Naruto Rolls (with a cucumber wrap instead of rice)
  • Cucumber Roll (only one ingredient on rice)
  • Avocado Roll with Brown Rice
  • Whitefish (yellowtail & halibut) sashimi and nigiri (contain healthy B vitamins)
  • Veggie rolls (just various vegetables instead of fish and seafood)
  • Rainbow rolls (high in protein)
  • Hand rolls (fish and only a small portion of rice wrapped in crispy seaweed)

If you make sushi at home, you can substitute white rice with brown rice to make it healthier and lower in calories. 

Is sushi good for losing weight?

Like we mentioned above, healthy is generally healthy food and low in calories. Japanese cuisine is very healthy and it helps you lose weight because it is low in calories and incorporates low-fat ingredients. Most sushi is not deep-fried or covered in sauce, therefore it’s not bad for your diet. Also, most sushi varieties don’t contain added fats. 

How much sushi is in a roll?

Sushi comes in a big roll. Each roll is cut up into six or eight bite-sized pieces. 

Why is sushi expensive?

Sushi is expensive because most of it is made with expensive ingredients such as seafood and seaweed. These ingredients need to be fresh and high-quality, so they are costlier than processed foods. For example, sushi-grade fish such as tuna is expensive and can cost up to a hundred dollars per pound, depending on the type. 

Sushi is also very labor-intensive to prepare. It required quite a lot of work to make the rolls. 

Bottom line

When you visit Japan, make sure that you try out as many sushi varieties as possible.

Today, there is something that you will notice when you visit Japan, sushi is found almost at every other corner.

You’ll find sushi on the supermarket shelves and in convenience stores. Then there are the home-made sushi rolls, not to forget sanding sushi bars, upmarket sushi restaurants, and conveyor belt sushi restaurants.

Some of these sushi eateries have reservation waiting lists that are booked several months in advance.

If you want to have the best Japanese sushi experience, make sure that you try out sushi whenever and wherever you find it.

Some of these Japanese sushi varieties are hard to find in any other part of the world. Take into consideration that the type of local rice, the fresh seasonings, and veggies used, and the attention to detail of the sushi chefs can only be found in Japan.

Just make sure that your visit to japan gets complemented by having a sushi experience.

Want to know more about making sushi? Then this guide for beginners is for you.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.