Sushi a la carte

* aji -- horse mackerel
* akagai -- ark shell
* ama-ebi -- raw shrimp
* anago -- conger eel
* aoyagi -- round clam
* awabi -- abalone
* ayu -- sweetfish
* buri -- adult yellowtail
* chUtoro -- marbled tuna belly
* ebi -- boiled shrimp
* hamachi -- young yellowtail
* hamaguri -- clam
* hamo -- pike conger; sea eel
* hatahata -- sandfish
* hikari-mono -- various kinds of "shiny" fish, such as mackerel
* himo -- "fringe" around an ark shell
* hirame -- flounder
* hokkigai -- surf clam
* hotategai -- scallop
* ika -- squid
* ikura -- salmon roe
* inada -- very young yellowtail
* kaibashira -- eye of scallop or shellfish valve muscles
* kaiware -- daikon-radish sprouts
* kajiki -- swordfish
* kani -- crab
* kanpachi -- very young yellowtail
* karei -- flatfish
* katsuo -- bonito
* kazunoko -- herring roe
* kohada -- gizzard shad
* kuruma-ebi -- prawn
* maguro -- tuna
* makajiki -- blue marlin
* masu -- trout
* meji (maguro) -- young tuna
* mekajiki -- swordfish
* mirugai -- surf clam
* negi-toro -- tuna belly and chopped green onion
* ni-ika -- squid simmered in a soy-flavored stock
* nori-tama -- sweetened egg wrapped in dried seaweed
* Otoro -- fatty portion of tuna belly
* saba -- mackerel
* sake -- salmon
* sawara -- Spanish mackerel
* sayori -- (springtime) halfbeak
* seigo -- young sea bass
* shako -- mantis shrimp
* shima-aji -- another variety of aji
* shime-saba -- mackerel (marinated)
* shiromi -- seasonal "white meat" fish
* suzuki -- sea bass
* tai -- sea bream
* tairagai -- razor-shell clam
* tako -- octopus
* tamago -- sweet egg custard wrapped in dried seaweed
* torigai -- cockle
* toro -- choice tuna belly
* tsubugai -- Japanese "tsubugai" shellfish
* uni -- sea urchin roe

Maki-zushi (sushi rolls)

* maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed
* tekka-maki -- tuna-filled maki-zushi
* kappa-maki -- cucumber-filled maki-zushi
* tekkappa-maki -- selection of both tuna and cucumber rolls
* oshinko-maki -- -pickled-daikon (radish) rolls
* kaiware-maki -- daikon-sprout roll
* umejiso-maki -- Japanese ume plum and perilla-leaf roll
* negitoro-maki -- scallion-and-tuna roll
* chUtoro-maki -- marbled-tuna roll
* Otoro-maki -- fatty-tuna roll
* kanpyo-maki -- pickled-gourd rolls
* futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
* nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki
* natto-maki -- sticky, strong-tasting fermented-soybean rolls
* ana-kyU-maki -- conger eel-and-cucumber rolls
* temaki -- hand-rolled cones made from dried seaweed
* maguro-temaki -- tuna temaki

Other sushi terms

* nigiri(-zushi) -- pieces of raw fish over vinegared rice balls
* Edomae-zushi -- same as nigiri-zushi
* chirashi(-zushi) -- assorted raw fish and vegetables over rice
* tekka-don -- pieces of raw tuna over rice
* sashimi -- raw fish (without rice)

* chakin-zushi -- vinegared rice wrapped in a thin egg crepe
* inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu
* oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
* battera(-zushi) -- oshi-zushi topped with mackerel

* -tataki -- pounded, almost raw fish
* odori-ebi -- live ("dancing") shrimp
* oshinko -- Japanese pickles
* neta -- sushi topping
* wasabi -- Japanese horseradish
* gari -- vinegared ginger
* shOyu -- soy sauce