Sashimi cuts of raw fish

Nigirizushi hand molded rice, with a piece of fish on top

Makizushi a sheet of seaweed, bed of rice, and a piece of fish rolled up with a bamboo mat. It is usually cut into 6 pieces

Chirashi loose sushi fish on a bed of rice

Uramaki makizushi rolled with the rice, instead of the seaweed on the outside

Temakizushi rice and toppings rolled by hand into a cone of seaweed

Tane topping and filling ingredients for all styles of sushi