A style of searing fish and serving it warm.
“Red meat.” Fish used in sashimi and sushi that is dark in color; examples are tuna and bonito.
A type of oshi zushi in which the fish is first placed in the wooden mold, then sushi rice is pressed on top.
“Scattered sushi.” Slices of raw fish and vegetables arranged on a bed of sushi rice and served in a bowl. Also called bara zushi.
Literally translates as “fat roll.” Large, thick cylindrical sushi roll made with multiple fillings.
Thinly sliced pickled ginger.
Rectangular wooden blocks used to serve sushi.
“Warship roll.” Sushi rice with a strip of nori wrapped around its base to form a vessel, which is then filled with ingredients.
Translates as “shiny things.” Fish with shiny silver skin; examples are shad, mackerel, sardines, and halfbeaks.
Cutting knife/kitchen knife.
“Thin roll.” Thin, cylindrical sushi roll wrapped in nori and cut into 6 to 8 bite-size pieces.
Japanese method of swiftly paralyzing and bleeding a live fish to maintain its freshness and quality.
Preparation of sashimi from live seafood (often used for whole live fish).
Sushi served on a rotating conveyor belt.
“Wrapped sushi,” a cylindrical sushi roll. Fish and/or vegetables with rice are rolled inside nori to form a long cylinder.
Wooden cutting board.
Neta (sometimes called tane)
Ingredients that are served as sashimi or sushi (refers to seafood or vegetables) toppings.
“Hand-pressed sushi.” The traditional style of sushi with a slice of fish, meat, or vegetables atop a mound of rice.
Literally translated as “dancing,” the term refers to the eating of live seafood (often shrimp), which continues to move on your plate.
Ordering à la carte, or “as you like.”
Chef’s tasting course; literally translates as “trust the chef.”
“Pressed sushi,” also called hako zushi (“box sushi”). Sushi rice is topped with ingredients and pressed into a wooden mold.
Slices of raw fish or meat.
Sushi rice. Cooked rice mixed with vinegar, sugar, and salt. Also called sushi meshi.
Means “the end”—the final bite or order.
“White meat.” White-fleshed fish used for sashimi and sushi; examples are sea bream, flounder, halibut, and amberjack.
Slices of raw fish or meat with rice (shari).
Master sushi chef, or sushi artisan/craftsman.
A style of searing fish, cooling it down, and serving it at room temperature. Also refers to a method of finely chopped fish mixed with condiments like ginger and scallions.
“Hand roll.” Fish and/or vegetables with rice rolled inside nori into a cone shape and eaten with the hands.
“Ball sushi”; sushi in the shape of a ball.
Small bites that are not sushi but are prepared by the sushi chef; includes sashimi and appetizers.
Thick, sweet, soy-based sauce made from a seafood reduction and used to brush onto sushi (usually eel and clam).
Inside-out cut rolls with sushi rice as the outer layer.
Japanese root vegetable, often called Japanese horseradish, grated onto a piece of shark skin and used as a sushi condiment.
Soy-marinated seafood (often tuna).