Sushi Database (with Calories Count)

sushi collage image - Main

Sushi is a popular staple food in Japanese cuisine. Sushi is made with cooked rice that is flavoured with vinegar, and accompanied by a variety of vegetables, meat, and seafood.

Traditional Sushi is prepared with raw seafood, but most typical use cooked ingredients.  There exists many different styles and types as shown in the following:

  • 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 most popular type in Japan is Nigiri where as in Western Countries it is the Maki Rolls. You can read more about the differences between the two by clicking on the image below.

difference between Nigiri and Maki Rolls.jpg

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
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
Squid (ika)

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.

Squid 26
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
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
Yellowtail Amberjack

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).

Yellowtail Amberjack 41

Halibut has a light and earthy taste.  A good starter when eating Sushi.

Halibut 43
Sea Eel

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
Octopus (tako)

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.

Octopus, Tako 46

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.

Salmon 56
Scallop (hotate)

A shelffish high in glycogen which gives its taste and sweetness. Very soft in texture.

Scallop, Hotate 56