Sushi Database (With Calories Count)
- Maki - Ingredients wrapped in Nori(Seaweed). Four types of Maki.
- Inari - Fried Tofu act as a container that holds the ingredients.
- Narezushi - Fermented fish used as main ingredient.
- Nigiri - Ingredients pressed into shape by sushi chef.
- Oshizushi - Sushi is molded by a box.
- Chirashizushi - Bowl of rice with many types of ingredients, also called scattered sushi.
- Note * Raw fish or meat sliced and served without using rice is called sashimi. Read more on the difference between Sushi and Sashimi.
The increasing popularity of sushi outside of Japan has resulted in other ingredients such as avocado, cucumber, okara, fake crab meat(pollock), fruits and other varieties of meats and sauces.
Sushi List with Calories Info (Constantly Updated)
|Sushi||Description||Ingredients||Calories Sort descending||Country|
|Honey,Thyme Roasted Carrot, Red Pepper & Spring Onion Uramaki||
A beautiful vegetarian roll with summer like ingredients. Nice touch of black toasted sesame seeds to compliment the sweetness of the honey and carrots. Click here to read more and for recipe.
|Carrots, Red Pepper, Spring Onions, Thyme, Sesame Seeds||United Kingdom|
Squid has a tough texture to it. With sweet flavors, requires a bit more chewing, but the flavors in each chew is explosive. Click here for more details on Ika.
|Salmon Roe (Ikura)||
Roe is the fully ripe internal egg masses in the ovaries. The roe of the Salmon is removed and marinated in soy sauce and sake. It is then wrapped in Nori.
|Salmon Roe, Salmon||40||Japan|
Yellowtail Amberjack is eaten either cooked or raw. This type of Yellowtail is a boney fish that is considered a luxury fish in Japan and has been farmed extensively(less expensive).
|Red Snapper (Tai)||
Red Snapper is a white fish and is prepared several ways(Aged, Skin is only served, and marinated with Kombu) Popular is the skin preparation of the Red Snapper, considered lighter in texture than other fishes.
|Red Snapper, Tai||41||Japan|
Halibut has a light and earthy taste. A good starter when eating Sushi.
Sea eel is cook lightly until it become soft. Soft in texture and light. Sauce is used is a combination of eel juice, soy sauce, rice wine, and sugar
|Eel, Eel Sauce, Sea Eel||45||Japan|
Takois is sliced thinly because of hard texture and is eaten raw. Sushi Chef's prepare the octupus by massaging the meat and infusing it with Daikon radish to increase tenderness. It is wrapped onto the rice with a nori belt because it doesnt stick well to the rice.
A shelffish high in glycogen which gives its taste and sweetness. Very soft in texture.
A quite recent addition to Japanese sushi but is very popular in North America. Salmon that is typically used in sushi today is farm raised. Salmon is a popular choice because it has a rich and flavorful taste and it is also very healthy. To get the best taste Read More on Sushi Grade Salmon.