What are the main types of sushi?

The main types are nigiri (hand-pressed rice with a topping), maki (cut rolls, including thin hosomaki and thick futomaki), uramaki (inside-out rolls), temaki (hand rolls), gunkan (nori cups for roe and uni), chirashi (scattered sushi bowls), inari (rice in sweet tofu pouches), and oshizushi (pressed sushi). Sashimi — sliced raw fish without rice — is technically a separate category.

What is the difference between maki and nigiri?

Nigiri is a hand-pressed mound of rice topped with a single slice of fish; maki is rice and fillings rolled in nori and cut into rounds. Nigiri showcases one fish at a time, while maki combines ingredients — which is why beginners often start with rolls and work their way up to nigiri.

Technically, no. Sushi is defined by its vinegared rice, and sashimi is sliced raw fish or seafood served without rice. It appears on every sushi menu and is prepared by the same chefs, but it is properly its own category of Japanese cuisine.

What should a beginner order at a sushi restaurant?

Start with approachable rolls — California, cucumber, or a shrimp tempura roll — then try salmon or tuna nigiri, the two most beginner-friendly raw fish. Cooked options like unagi (grilled eel), ebi (boiled shrimp), and tamago (sweet omelet) let you ease in without eating anything raw.

Omakase means “I leave it up to you”: a chef’s-choice format where the itamae serves a progression of the day’s best fish, piece by piece, usually as nigiri. It ranges from casual counter menus to lengthy tasting experiences, and pricing varies widely by restaurant.

Is all sushi raw fish?

No. Plenty of sushi is cooked or contains no fish at all: unagi is grilled, ebi shrimp is boiled, tamago is a sweet omelet, California rolls use cooked crab or surimi, and inari and vegetable rolls are fish-free. Raw fish is common in sushi, but it is not the definition.

Do you eat sushi with your hands or chopsticks?

Both are correct. Nigiri and temaki are traditionally eaten with the hands — dip nigiri fish-side down in soy sauce so the rice stays intact. Sashimi is eaten with chopsticks. Use whichever you are comfortable with; no sushi bar will mind.

Types of Sushi: All Different Sushi Styles Explained (2026)

The main types of sushi are nigiri (hand-pressed rice topped with fish), maki (rolls sliced into rounds), uramaki (inside-out rolls), temaki (hand rolls), gunkan (nori cups), chirashi (scattered sushi bowls), inari (sweet tofu pouches), and oshizushi (pressed sushi). Sashimi — sliced raw fish served without rice — is technically not sushi, though nearly every sushi menu offers it.

This guide explains every major style with photos, then breaks down the fish, rolls, sauces, and roe you will actually see on menus. When you are ready to put it into practice, we track 40,780 sushi restaurants across 5,382 US cities in 51 states — each listed with ratings, reviews, and directions.

Sushi 101

The Main Types of Sushi

Every major style explained — what it is, how it is served, and the smart way to order it.

Nigiri
握り寿司 · nigirizushi
Nigiri is the classic Edo-style form of sushi: a chef hand-presses a small oblong mound of vinegared rice, adds a dab of wasabi, and drapes a single slice of topping — called neta — over the top. Tuna, salmon, shrimp, and tamago (sweet omelet) are the most common toppings, and some pieces are banded with a thin strip of nori to hold softer toppings in place. Because nothing is hidden inside a roll, nigiri is the truest test of a sushi kitchen’s rice and fish.
Order this if you want to taste the fish itself — start with salmon or tuna; two pieces per order is standard.
Maki (Sushi Rolls)
巻き寿司 · makizushi
Maki, or makizushi, is rolled sushi — the format most people picture first. Rice and fillings are rolled inside a sheet of nori using a bamboo mat, then sliced into bite-size rounds. Thin rolls with a single filling, like cucumber or tuna, are called hosomaki; thick rolls packed with several fillings are futomaki. The nori stays on the outside in traditional maki, which keeps each piece tidy and adds a savory, toasted flavor to every bite.
Order this if you are sharing — cut rolls are the easiest format to split across the table.
Uramaki (Inside-Out Roll)
裏巻き · uramaki
Uramaki flips the traditional roll inside out: the rice sits on the outside and the nori wraps the fillings within, usually finished with sesame seeds or a coating of roe. It is a Western adaptation — the California roll, made with crab or surimi, avocado, and cucumber, is the most famous example. Most of the “specialty rolls” on American sushi menus, from spicy tuna to dragon rolls, are built on the uramaki format.
Order this if you are new to sushi — familiar flavors, no chewy nori on the outside.
Temaki (Hand Roll)
手巻き · temaki
A temaki is a hand roll: a crisp cone of nori wrapped by hand around rice, fish, and vegetables, with the filling spilling from the open end. It is made to be eaten immediately — with your hands, not chopsticks — while the nori still snaps. Dedicated hand-roll bars, where each temaki is passed across the counter the moment it is rolled, have become one of the most popular casual sushi formats in the US.
Order this if you want something quick and casual — eat it right away, before the nori softens.
Gunkan Maki
軍艦巻き · gunkan maki
Gunkan maki means “battleship roll”: a small oval of rice wrapped in a tall collar of nori that forms an open cup on top. The cup holds loose or soft toppings that would slide straight off nigiri — salmon roe (ikura), sea urchin (uni), chopped scallop, and dressed seafood salads are the classics. Invented at a Tokyo sushi bar in the 1940s, it remains the standard way to serve roe at sushi counters.
Order this if you want to try ikura or uni — the nori cup was invented for them.
Chirashi (Scattered Sushi)
ちらし寿司 · chirashizushi
Chirashi means “scattered sushi”: a bowl of seasoned sushi rice topped with an arrangement of sashimi, tamago, vegetables, and garnishes instead of individually formed pieces. It delivers the same rice-and-fish experience as nigiri in a faster, more generous format, which makes it a favorite lunch order at sushi counters. Styles vary across Japan — some regional versions mix cooked ingredients through the rice rather than layering fish on top.
Order this if you want maximum variety of fish in a single bowl.
Inari
稲荷寿司 · inarizushi
Inarizushi is the humblest member of the sushi family: seasoned rice tucked into a pouch of aburaage — thin-sliced tofu that has been fried, then simmered in a sweet soy-based broth. There is no fish at all, so it is naturally vegetarian, gently sweet, and easy to like. Named after the Shinto deity Inari, whose fox messengers are said to love fried tofu, it is a staple of Japanese lunch boxes and picnic spreads.
Order this if you want a vegetarian or kid-friendly option on the table.
Oshizushi (Pressed Sushi)
押し寿司 · oshizushi
Oshizushi is pressed sushi, a specialty of Osaka. Rice and toppings — most classically cured mackerel (saba) — are layered in a rectangular wooden mold called an oshibako, pressed into a dense block, and sliced into clean-edged pieces. It is one of the oldest sushi forms still served, a direct descendant of narezushi, the fermented original from which all modern sushi evolved. Pressing concentrates the flavor and gives it a firmer bite than nigiri.
Order this if you see saba (mackerel) box sushi on the menu — it is the classic version.
Sashimi
刺身 · sashimi
Technically not sushi — there is no rice, so it is a category of its own.
Sashimi is expertly sliced raw fish or seafood served on its own, with no rice. Strictly speaking, that means it is not sushi at all: “sushi” refers to the vinegared rice, not the fish. Every sushi menu serves it anyway, so it belongs in any honest guide. Slices are typically arranged over shiso leaf and shredded daikon and eaten with soy sauce and wasabi, letting the quality and cut of the fish carry the entire dish.
Order this if you want pure fish with no rice — pair it with a small side of rice if you are hungry.
Poke Bowl
Hawaiian — sushi-adjacent
Not sushi — a Hawaiian dish that shares sushi’s core ingredients.
Poke is a Hawaiian dish of cubed raw fish — traditionally ahi tuna — marinated with soy sauce, sesame oil, and onions, and now most often served over rice as a poke bowl. It is not sushi, but it draws on the same core ingredients, and poke shops have become a common first step into raw fish for newcomers. If you enjoy sashimi flavors in a casual, build-your-own format, poke scratches the same itch.
Order this if you like sashimi flavors but want a casual, filling, customizable bowl.

Know the fish

Types of Sushi Fish

The fish case sets the menu. These are the types of sushi fish you will see most often in the US, with their Japanese names.

Tuna (maguro): The benchmark sushi fish. Lean back cuts are akami; the prized fatty belly cuts are chutoro and otoro, which get richer as the fat content rises.
Salmon (sake / sāmon): Buttery, mild, and the most popular sushi fish in America. Served raw as nigiri and sashimi, and in countless rolls.
Yellowtail (hamachi): Japanese amberjack with a rich, slightly smoky flavor and silky texture. A nigiri staple, often finished with scallion or a touch of ponzu.
Eel (unagi): Freshwater eel, always served cooked — grilled and brushed with sweet tare glaze. Its saltwater cousin, anago, is lighter and softer.
Shrimp (ebi): Butterflied, cooked shrimp is one of the most beginner-friendly toppings. Amaebi — raw sweet shrimp — is its delicate, almost creamy counterpart.
Mackerel (saba): Bold and oily, traditionally cured in salt and vinegar before serving. An acquired taste that experienced sushi eaters prize.
Sea urchin (uni): Not a fish at all — the rich, custard-like edible part of the sea urchin, usually served gunkan-style. Deeply briny and considered a delicacy.
Scallop (hotate): Raw sea scallop, sweet and delicate — one of the most approachable non-fish toppings on the menu.

Know the rolls

Types of Maki Rolls

All cut rolls are maki, but the format splits into a few distinct styles — plus a handful of named rolls every US menu carries.

Hosomaki: Thin rolls with a single filling and nori outside — tekka maki (tuna) and kappa maki (cucumber) are the classics. Six small pieces per roll.
Futomaki: Thick rolls around two inches across, packing several fillings — often tamago, vegetables, and fish — into large rounds.
Uramaki (inside-out): Rice on the outside, nori inside — the California roll format that most American specialty rolls build on.
Temaki (hand roll): A cone of nori rolled by hand — a single serving, eaten immediately.
California roll: Crab or surimi, avocado, and cucumber in an uramaki — the roll that introduced sushi to mainstream America.
Spicy tuna roll: Chopped tuna bound with chili-spiked mayo — an American invention that became a menu standard.
Dragon roll: A showpiece uramaki, typically filled with eel or shrimp tempura and draped with thin avocado slices arranged like scales.
Philadelphia roll: Smoked salmon, cream cheese, and cucumber — a distinctly American combination named for the cream cheese brand’s hometown style.

Know the sauces

Common Sushi Sauces

A handful of sauces cover nearly everything on a sushi menu. Here is what each one is and where it shows up.

Soy sauce (shoyu): The default dip. Dip nigiri fish-side down so the rice does not soak, swell, and fall apart.
Eel sauce (tare / nitsume): A sweet, glossy reduction of soy sauce, mirin, and sugar — brushed over unagi and drizzled on specialty rolls.
Spicy mayo: Japanese-style mayonnaise blended with chili sauce — the signature sauce of American-style rolls and poke bowls.
Ponzu: A citrus-sharpened soy sauce, bright and tart — often paired with white fish, hamachi, and sashimi.
Wasabi: Technically a condiment, not a sauce. Most US restaurants serve dyed horseradish paste; freshly grated wasabi root is rarer and noticeably milder.

Know the roe

Types of Roe (Fish Eggs) on Sushi

Three kinds of roe do most of the work on sushi menus — as gunkan toppings and as the colorful coating on inside-out rolls.

Tobiko: Flying fish roe — tiny, crunchy, mildly smoky eggs, naturally orange-red but often colored with wasabi (green) or squid ink (black).
Masago: Capelin roe — smaller, softer, and duller orange than tobiko, and less expensive; the two are frequently substituted for each other.
Ikura: Salmon roe — large, glossy orange pearls that pop with briny flavor, classically served gunkan-style.

From the blog

Sushi Style Guides by City

How each style plays out locally — omakase, conveyor belt, AYCE, and takeout, city by city.

All guides

Good to know

Types of Sushi — FAQ

What are the main types of sushi?: The main types are nigiri (hand-pressed rice with a topping), maki (cut rolls, including thin hosomaki and thick futomaki), uramaki (inside-out rolls), temaki (hand rolls), gunkan (nori cups for roe and uni), chirashi (scattered sushi bowls), inari (rice in sweet tofu pouches), and oshizushi (pressed sushi). Sashimi — sliced raw fish without rice — is technically a separate category.
What is the difference between maki and nigiri?: Nigiri is a hand-pressed mound of rice topped with a single slice of fish; maki is rice and fillings rolled in nori and cut into rounds. Nigiri showcases one fish at a time, while maki combines ingredients — which is why beginners often start with rolls and work their way up to nigiri.
Is sashimi sushi?: Technically, no. Sushi is defined by its vinegared rice, and sashimi is sliced raw fish or seafood served without rice. It appears on every sushi menu and is prepared by the same chefs, but it is properly its own category of Japanese cuisine.
What should a beginner order at a sushi restaurant?: Start with approachable rolls — California, cucumber, or a shrimp tempura roll — then try salmon or tuna nigiri, the two most beginner-friendly raw fish. Cooked options like unagi (grilled eel), ebi (boiled shrimp), and tamago (sweet omelet) let you ease in without eating anything raw.
What is omakase?: Omakase means “I leave it up to you”: a chef’s-choice format where the itamae serves a progression of the day’s best fish, piece by piece, usually as nigiri. It ranges from casual counter menus to lengthy tasting experiences, and pricing varies widely by restaurant.
Is all sushi raw fish?: No. Plenty of sushi is cooked or contains no fish at all: unagi is grilled, ebi shrimp is boiled, tamago is a sweet omelet, California rolls use cooked crab or surimi, and inari and vegetable rolls are fish-free. Raw fish is common in sushi, but it is not the definition.
Do you eat sushi with your hands or chopsticks?: Both are correct. Nigiri and temaki are traditionally eaten with the hands — dip nigiri fish-side down in soy sauce so the rice stays intact. Sashimi is eaten with chopsticks. Use whichever you are comfortable with; no sushi bar will mind.

Keep exploring

Types of Sushi: Every Style Explained

The Main Types of Sushi

Nigiri

Maki (Sushi Rolls)

Uramaki (Inside-Out Roll)

Temaki (Hand Roll)

Gunkan Maki

Chirashi (Scattered Sushi)

Inari

Oshizushi (Pressed Sushi)

Sashimi

Poke Bowl