nigirizushi; hand-pressed vinegared rice topped with seafood
chirashi; chirashizushi; sushi rice in a box or bowl with a variety of ingredients sprinkled on top
inarizushi; sushi wrapped in fried tofu
oshizushi; sushi rice and other ingredients pressed in box or mould (mold)
sushi rice mixed with various ingredients (vegetables, fish, etc.)
funazushi; old-style fermented crucian carp sushi
Kansai-style sushi (esp. pressed sushi, such as battera)
makizushi; rolled sushi; sushi roll; vinegared rice and fillings rolled in nori or a thin omelette
whole fish stuffed with sushi rice
sushi wrapped in persimmon leaf
conveyor belt sushi; sushi-go-round; sushi train; kaiten-zushi
hand-rolled sushi (usu. cone-shaped)
gomokuzushi wrapped in a thin layer of fried egg
Edo-style sushi (usu. nigirizushi)
futomaki; thick roll of makizushi
oshizushi; sushi rice and other ingredients pressed in box or mould (mold)
type of sushi with vinegared fish and rice lightly pressed overnight
type of sushi with a variety of ingredients sprinkled on the rice
tekone sushi; marinated red fish mixed with vinegared rice
sweetfish sushi; ayu sushi; belly of sweetfish salted, pickled and served on rice
rice ball wrapped in pickled leaf mustard greens
kimizushi; sushi with egg yolk instead of rice
makizushi comprising mackerel fillet marinated in salt and vinegar, wrapped in rice and covered in shredded kombu
fermented sushi made with sake instead of vinegar (speciality of Kagoshima)
narezushi of amberjack and turnip (Kanazawa speciality)
narezushi; fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi