Sushi a la carte

aji: horse mackerel
akagai: ark shell
ama-ebi: raw shrimp
anago: conger eel
aoyagi: round clam
awabi: abalone
ayu: sweetfish
buri: adult yellowtail
chootoro: marbled tuna belly
ebi: boiled shrimp
hamachi: young yellowtail
hamaguri: clam
hamo: pike conger; sea eel
hatahata: sandfish
hikari-mono: various kinds of "shiny" fish, such as mackerel
himo: "fringe" around an ark shell
hirame: flounder
hokkigai: surf clam
hotategai: scallop
ika: squid
ikura: salmon roe
inada: very young yellowtail
kaibashira: eye of scallop or 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: 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
ootoro: fatty portion of tuna belly
saba: mackerel
sake: salmon
sawara: Spanish mackerel
sayori: (springtime) halfbeak
seigo: young sea bass
shako: mantis shrimp
shima-aji: another variety of aji
shime-saba: mackerel (marinated)
shiromi: seasonal "white meat" fish
suzuki: sea bass
tai: sea bream
tairagai: razor-shell clam
tako: octopus
tamago: sweet egg custard wrapped in dried seaweed
torigai: cockle
toro: choice tuna belly
tsubugai: Japanese "tsubugai" shellfish
uni: sea urchin roe


Mmaki-zushi (sushi rolls)

maki-mono: vinegared rice and fish (or other ingredients) rolled in nori seaweed
tekka-maki: tuna-filled maki-zushi
kappa-maki: cucumber-filled maki-zushi
tekkappa-maki: selection of both tuna and cucumber rolls
oshinko-maki: -pickled-daikon (radish) rolls
kaiware-maki: daikon-sprout roll
umejiso-maki: Japanese ume plum and perilla-leaf roll
negitoro-maki: scallion-and-tuna roll
chUtoro-maki: marbled-tuna roll
ootoro-maki: fatty-tuna roll
kanpyo-maki: pickled-gourd rolls
futo-maki: a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
nori-maki: same as kanpyo-maki; in Osaka, same as futo-maki
natto-maki: sticky, strong-tasting fermented-soybean rolls
ana-kyU-maki: conger eel-and-cucumber rolls
temaki: hand-rolled cones made from dried seaweed
maguro-temaki: tuna temaki


General related terms.

nigiri(-zushi): pieces of raw fish over vinegared rice balls
eedomae-zushi: same as nigiri-zushi
chirashi(-zushi): assorted raw fish and vegetables over rice
tekka-don: pieces of raw tuna over rice
sashimi: raw fish (without rice)
chakin-zushi: vinegared rice wrapped in a thin egg crepe
inari-zushi: vinegared rice and vegetables wrapped in a bag of fried tofu
oshi-zushi: Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
battera(-zushi): oshi-zushi topped with mackerel
-tataki: pounded, almost raw fish
odori-ebi: live ("dancing") shrimp
oshinko: Japanese pickles
neta: sushi topping
wasabi: Japanese horseradish
gari: vinegared ginger
shooyu: soy sauce