In the Kitchen with a Southern Sushi Chef

Guide to Common Sushi Toppings

There are many fish in the sea and each has a Japanese name that sushi bars commonly list on menus. Use this guide and you’re unlikely to get caught in a sea of confusion.

Ama ebi- sweet shrimp, served raw as sashimi. The heads are usually deep fried and offered to the diner as a treat to accompany rest of the shrimp.

Bonito- the fish dried and used as a main flavor in Japanese stocks. It is also charred lightly on the outside and used for sushi and sashimi.

Chu toro- fatty tuna belly located next to the red flesh of the tuna.

Ebi- shrimp.

Fugu- the ultimate gamble! This blowfish is expertly cut and served by only certified fugu masters. The flesh is safe for consumption only if cut properly as any incorrect cuts will release toxic poisons throughout the fish. If cut incorrectly, eating tainted fugu is deadly.

Hamachi- cultivated yellowtail.
Hirame- halibut.

Hotate gai- jumbo scallop.
Ika- squid.

Ikura- salmon roe.

Kajiki- swordfish.

Kaki- oyster.
Kani- crab.

Kanikama- imitation crab.

Karei- flounder.

Katsuo- bonito

Kazunoko- herring roe.

Kibinago- baby sardine.
Kobe- name of place in Japan where prized beef is raised. The beef, also called Kobe, is very fatty and marbled and is highly expensive.
Maguro- general term for tuna.

Masago- smelt roe.
Miru gai- giant clam.
Otoro- part of the tuna belly that is closest to the skin.

Saba- Japanese mackerel, usually marinated in vinegar before serving.

Sake- salmon.
Shiro maguro- white tuna, albacore.

Shirome- term used for whitefish.

Suzuki- sea bass.
Tai- snapper.

Tako- octopus.

Tamago- egg. Often used to refer to a sweet Japanese omelet.
Tobiko- flying fish roe.
Toro- generic term used for fatty tuna belly.

Unagi- broiled freshwater eel.

Uni- sea urchin roe

Uzura- quail eggs.