Sushi is a Japanese dish that typically consists of vinegared rice combined with a variety of ingredients, such as seafood, vegetables, and occasionally tropical fruits. There are several types of sushi, each with its own distinct preparation and presentation style. Here are some common types of sushi and their differences:


1. Nigiri

  • Description: A small mound of vinegared rice, topped with a slice of fish or seafood (such as tuna, salmon, or shrimp). Sometimes a small amount of wasabi is placed between the rice and fish.
  • Difference: Nigiri is hand-formed, with the fish placed directly on top of the rice. It's simple and elegant, focusing on the freshness of the fish.


2. Sashimi

  • Description: Thinly sliced raw fish or seafood, served without rice.
  • Difference: Sashimi is not technically sushi because it does not include rice, but it's often served alongside sushi as an appetizer. It's purely about the fish itself.


3. Maki (Roll) Sushi

  • Description: Fish, vegetables, or other ingredients are rolled in a sheet of seaweed (nori) and vinegared rice, then sliced into bite-sized pieces.
  • Difference: Maki is often served in rolls. There are various types of maki, such as:
    • Hosomaki: Small, thin rolls with a single filling (like cucumber or tuna).
    • Uramaki: "Inside-out" rolls where the rice is on the outside and nori is inside, often with fillings like California rolls.
    • Futomaki: Larger rolls with multiple ingredients, including fish, vegetables, and sometimes egg.


4. Temaki (Hand Rolls)

  • Description: A cone-shaped hand roll made of nori, filled with rice, fish, and vegetables. It is eaten with hands, not chopsticks.
  • Difference: Unlike maki rolls, temaki is not sliced. It's a single-serving roll that you hold and eat directly with your hands.


5. Chirashi

  • Description: A bowl of vinegared rice topped with a variety of sashimi (raw fish), vegetables, and garnishes.
  • Difference: Chirashi is more of a "deconstructed" sushi, with all the ingredients scattered on top of the rice, making it easy to enjoy without the need to roll or slice.


6. Oshi Sushi (Pressed Sushi)

  • Description: A type of sushi made by pressing layers of rice and toppings into a mold, then cutting it into rectangular pieces.
  • Difference: Oshi sushi is a unique, compact version of sushi that is pressed into shape, rather than rolled or hand-formed.


7. Inari Sushi

  • Description: A type of sushi where vinegared rice is stuffed inside a pocket of seasoned, sweetened tofu skin (called inari).
  • Difference: Inari sushi is typically vegetarian and has a sweet, savory flavor due to the tofu skin. It’s often eaten as a snack or part of a larger meal.


8. Gunkan Maki

  • Description: A type of sushi where a band of nori (seaweed) is wrapped around a mound of rice to create a "battleship" shape, which is then topped with ingredients like fish roe (ikura) or sea urchin (uni).
  • Difference: The nori wrapping gives it a unique appearance, and it's designed to hold ingredients that might be too loose to stay on regular nigiri.




Key Differences Between the Types:


  • Rice vs. No Rice: Sashimi is served without rice, while nigiri, maki, and other types always have vinegared rice.
  • Shape and Serving Style: Nigiri is a hand-formed piece, maki is rolled, and temaki is a hand-held cone.
  • Variety of Ingredients: Some types, like chirashi, offer a mix of fish and other garnishes, while others focus on a simpler presentation (like nigiri or sashimi).
  • Seaweed: Maki, temaki, and gunkan are made with nori, whereas nigiri and sashimi don't require it.


Sushi can vary widely in terms of its ingredients, style, and preparation methods. The type you choose often depends on your taste preference for simplicity (like nigiri) or variety (like chirashi or maki).