All about fish and seafood toppings for sushi (neta) tuna,meguro,salmon,sake,snapper,tai,yellowtail,hamachi,crab,kani,marlin,abalone,octopus,tako - Sushi PRO!
Various ingredients are used in sushi making, including the basic rice and vinegar, the seafood and other toppings and the condiments commonly served with sushi.
Many other ingredients can and are used, and modern fusion cuisines often incorporate non-traditional ingredients into the traditional forms.
Many of these ingredients and toppings can be found in our sushi products section, including fresh and frozen seafood.In the United States, where sushi has gained popularity in recent years, unusual ingredients include cream cheese, avacado, and smoked salmon.
In other places you may find unusual ingredients such as kimchi or tropical fruit.
| Common Seafood Toppings | |
|---|---|
| ama-ebi (甘海老) | raw shrimp |
| aji (アジ) | Japanese mackerel |
| anago (穴子) | conger eel |
| aoyagi (青柳) | round clam |
| awabi (アワビ) | abalone |
| ayu (鮎) | sweetfish |
| chūtoro (中とろ) | fatty bluefin tuna belly |
| ebi (海老) | boiled shrimp |
| hamachi (はまち) | yellowtail |
| hamaguri (蛤) | clam |
| hirame (ヒラメ) | flounder |
| hokkigai (ホッキ貝) | surf clam |
| hotate (ホタテ) | scallop |
| ika (いか) | squid |
| iwashi (鰯) | sardine |
| kajiki (旗魚) | swordfish |
| kani (蟹) | crab |
| kanpachi (間八) | amberjack |
| karei (鰈) | flatfish |
| katsuo (カツオ) | bonito / skipjack tuna |
| kawahagi (皮剥ぎ) | filefish |
| kuruma-ebi (車海老) | black prawn |
| maguro (鮪) | top loin of bluefin tuna |
| makajiki | blue marlin |
| mirugai (海松貝) | geoduck clam |
| namako (なまこ, 海鼠) | sea cucumber |
| ohyou (オヒョウ) | halibut |
| okoze (虎魚) | stonefish |
| ōtoro (大とろ) | fattiest part of bluefin tuna belly |
| saba (さば) | blue mackerel |
| sake (鮭) | salmon |
| samma (さんま) | pacific saury |
| sawara (鰆) | Spanish mackerel |
| shiba ebi (芝海老) | grey prawn |
| suzuki (鱸) | sea bass |
| tai (鯛) | snapper |
| tako (タコ) | octopus |
| tara (鱈) | cod |
| toro (とろ) | fatty tuna belly |
| unagi (鰻) | freshwater eel |
| Other Sushi Toppings | |
|---|---|
| ninjin (ニンジン) | carrot |
| kyuuri (キュウリ) | cucumber |
| gobō (牛蒡) | burdock root |
| ikura (イクラ) | salmon roe |
| kampyō (かんぴょう) | dried gourd |
| kazunoko (数の子, 鯑) | herring roe |
| masago (まさご) | smelt roe |
| nori (海苔) | dried, pressed seaweed |
| takuan (たくあん, 沢庵) | pickled daikon (radish) |
| tamago (玉子) | sweet egg omelette |
| tarako (たらこ, 鱈子) | Alaska pollock roe |
| tobiko (とびこ) | flying fish roe |
| tofu (dried strips) | used in inarisushi |
| uni (ウニ, 雲丹) | sea urchin roe |
| wasabi (わさび) | wasabi paste |
Among the most prized sushi toppings is the belly cut of the blue fin tuna, known as toro.
The blue fin tuna can grow to 6 feet long and weigh in at 300 pounds!
Ebi (shrimp) is a favorite topping for nigiri sushi.
The shrimp is boiled, and then the tail meat is split open and cleaned and then pressed onto the rice.
Hamachi usually refers to a delicious fatty fish called Yellowtail.
Yellowtail is prized as a sushi ingredient because of it's buttery soft texture and distinctive taste.
Hotategai are scallops. The much sought-after giant deepwater scallops (Nodipecten subnodosus) are popular in sushi bars because of the great taste of their meat.
Ikura are salmon roe. They are large orange or reddish-orange spheres, much larger than other roe popular in the sushi world, such as tobiko or tarako.
Ika is the Japanese name for squid used in sushi.
Squid is a common ingredient in many cuisines, but usually fried with plenty of spices.
In many asian dishes the squid is cut into strips and stir-fried.
Kani is the Japanese term for the crab meat that is a traditional ingredient in sushi.
In sushi bars today, however, you'll typically find artificial crab meat (kani kama) used for everything from nigiri sushi to handrolls.
Katsuo refers to bonito, any one of a variety of related fish species.
Skipjack tuna is the common variety typically found in sushi bars.
Maguro is the generic Japanese word for tuna.
Maguro usually refers to the red body meat of a yellowfin or bluefin tuna to be found in your local sushi bar.
It has a hearty, meat-like quality and does not have a strong taste or fishy smell.
Sake (pronounced shak-e) is the Japanese term for the raw salmon topping so popular in sushi bars.
Although tuna will likely remain king of the sushi toppings in Japan, in some western cultures like the US salmon is the most popular topping.
Tamago is a sweet egg omelette made from very thin layers carefully cooked in a special square pan.
Sushi chefs show their skill by piling up layer after thin layer of sweet omelette until the finished result almost resembles a pastry.
Tako (octopus) is a common ingredient in sushi restaurants.
It consists of the boiled tentacles meat sliced into thin strips. If cut too thick it will tend to be rather chewy or rubbery.
Tobiko is flying fish roe, and it is one of the most commonly used ingredients in sushi bars.
These small crunchy eggs add a great color and flavor to rolled sushi and taste delicious as the main ingredient in gunkan sushi.
Sea urchin roe (uni in Japanese) is prized as a sushi ingredient because of it's delicate flavor and soft texture.
Sea urchins are the round spiny animals, typically weighing about one pound, found on the ocean floors throughout the world.
Real wasabi is made from the ribosome of a plant closely related to the fiery horseradish plant that westerners are familiar with.Google Sushi Search
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