Welcome To Kristin's Sushi Page!
Introduction
This page has been created using various pictures from many sources. I obtained the majority of the visuals from other places on the Internet, old magazines and anything that could produce a good quality photo. I've included some general terms and their translation for convenience, and over 100 mouthwatering pictures for your enjoyment. Over the last two or three years, I have enjoyed making and reading about sushi. I visited over one hundred websites to get pictures so everyone can view them from one location. The pictures are grouped into six catigories: Individual Pieces, Arrangements, Platters, Presentation 1, Presentation 2, and General Ingredients & Utensils. Some pictures have general descriptions or names that can be viewed by moving the mouse cursor over those pictures. 
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Sushi a la carte
| Aji | horse mackerel |
| Akagai | ark shell |
| Amaebi | pink shrimp/sweet shrimp |
| Ama-ebi | raw shrimp |
| Anago | conger/sea eel |
| Aoyagi | round clam |
| Awabi | abalone |
| Ayu | sweetfish |
| Boston Roll | tuna, lettuce and avocado |
| Buri | adult yellowtail |
| California Roll | crab, avocado (also flying fish roe) |
| ChUtoro | marbled tuna belly |
| Ebi | shrimp |
| Hamachi | young yellowtail |
| Hamaguri | clam |
| Hamo | pike conger; sea eel |
| Hatahata | sandfish |
| Hikari-mono | various kinds of shiny fish (mackerel) |
| Himo | fringe around and ark shell |
| Hirame | fluke/halibut/flounder |
| Hokkigai | surf clam |
| Hotategai | scallop |
| Ika | calamari (squid) |
| Ikura | salmon roe/caviar |
| Inada | very young yellowtail |
| Kaibashira | eye of scallop/shellfish valve muscles |
| Kaiware | daikon-radish sprouts |
| Kajiki | swordfish |
| Kani | crab |
| Kanpachi | very young yellowtail |
| Karei | flatfish |
| Katsuo | bonito |
| Kazunoko | herring roe |
| Kohada | gizzard shad |
| Kuruma-ebi | prawn |
| Maguro | tuna |
| Makajiki | blue marlin |
| Masu | trout |
| Meji (maguro) | young tuna |
| Mekajiki | swordfish |
| Mirugai | giant surf clam |
| Negi-toro | tuna belly and chopped green onion |
| Ni-ika | squid simmered in a soy-flavored stock |
| Nori-tama | sweetened egg wrapped in dried seaweed |
| Otoro | fatty portion of tuna belly |
| Saba | mackerel |
| Sake | salmon |
| Sashimi | specially cut fish |
| Sawara | Spanish mackerel |
| Sayori | (springtime) halfbeak |
| Seigo | young sea bass |
| Shako | mantis shrimp |
| Shima-aji | another variety of aji |
| Shime-saba | mackerel (marinated) |
| Shiromi | fish with flesh/seasonal (white meat) fish |
| Suzuki | sea bass |
| Tai | red snapper/sea bream |
| Tairagai | razor-shell clam |
| Tako | octopus |
| Tamago | sweet egg/omelet (wrapped in dried seaweed) |
| Temaki | spicy tuna roll |
| Tobiku | flying fish roe |
| Torigai | cockle |
| Toro | marbled belly of tuna/fatty tuna |
| Tsubugai | Japanese "tsubugai" shellfish |
| Unagi | fresh water eel |
| Uni | sea urchin roe |
Maki-zushi (Sushi Rolls)
| Ana-kyU-maki | conger eel and cucumber rolls |
| ChUtoro-maki | marbled-tuna roll |
| Futo-maki | a fat roll filled with rice, sweetened cooked egg, pickeled gourd, and bits of vegetables |
| Kaiware-maki | daikon sprout roll |
| Kanpyo-maki | pickled gourd rolls |
| Kappa-maki | cucumber filled maki-zushi |
| Maguro-temaki | tuna temaki |
| Maki-mono | vinegared rice and fish (or other ingredients) rolled in nori seaweed |
| Natto-maki | sticky, stront-tasting fermented soybean rolls |
| Negitoro-maki | scallion and tuna roll |
| Nori-maki | same as kanpyo-maki; in Osaka, same as futo-maki |
| Oshinko-maki | pickled daikon (radish) rolls |
| Otoro-maki | fatty tuna roll |
| Tekka-maki | tuna filled maki-zushi |
| Tekkappa-maki | selection of both tuna and cucumber rolls |
| Temaki | hand rolled cones made from dried seaweed |
| Umejiso-maki | Japanese ume plum and perilla leaf roll |
Other Sushi Terms
| Battera-zushi | boshi-zushi topped with mackerel |
| Chakin-zushi | vinegared rice wrapped in a thin egg crepe |
| Chirashi-zushi | assorted raw fish and vegetables over rice |
| Edomae-zushi | same as nigiri-zushi |
| Gari | vinegared ginger |
| Inari-zushi | vinegared rice and vegetables wrapped in a bag of fried tofu |
| Neta | sushi topping |
| Nigiri-zushi | pieces of raw fish over vinegared rice balls |
| Odori-ebi | live (dancing) shrimp |
| Oshinko | Japanese pickles |
| Oshi-zushi | Osaka-style sushi: spuares of pressed rice topped with vinegared/cooked fish |
| Sashimi | raw fish (without rice) |
| ShOyu | soy sauce |
| Tataki | pounded, almost raw fish |
| Tekka-don | pieces of raw tuna over rice |
| Wasabi | Japanese horseradish |
 
 Thank You for taking the time to view my Sushi page. I created this site for the enjoyment of sushi lovers who appreciate the beauty and taste of all the varieties of sushi. I'd like to hear what you think about this site, so please E-Mail me with your comments!   sushi_girl@yahoo.com
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