List of sushi and sashimi ingredients

thumb|300px|right|Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right

There are many sushi and sashimi ingredients, some of which are traditional and others contemporary.

Sushi styles

thumb|right|Packaged [[nigirizushi for sale at a Tokyo supermarket]]

thumb|right|[[California roll is a contemporary-style maki-zushi.]]

Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi)
Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice.
Thinly sliced sheets of cucumber
Gyusashi (牛刺し): Raw beef
Amadai (あまだい): tilefish
Hokke (ホッケ): Okhotsk atka mackerel
Inada (鰍): very young yellowtail
Iwana (イワナ): charr
(間八): greater amberjack, Seriola dumerili
Ōtoro (大とろ): fattiest portion of bluefin tuna belly
Ohyou (大鮃): halibut
Tara (鱈): Cod
Namako (海鼠, なまこ): Sea cucumber
Ikura (イクラ): Salmon roe
Sujiko (筋子): Salmon roe (still in the sac)
Tobiko (飛子): roe of Flying fish
Wakame (若布): Edible seaweed, sea mustard

thumb|Raw [[abalone meat]]

thumb|[[Salmon as food|Salmon nigiri]]

thumb|160px|[[Soft-shell crab on ice]]