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Sushi Database (With Calories Count)

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 Country
Rainbow Kiwi Roll

A colorful sushi roll, with main ingredients being Kiwis and Prawns.  Great for Summer!

Eeg, Kiwi, Salmon, Prawn 470 United States
Dynamite Roll

Popular in Canada, contains Prawn Tempura and Masago (capelin roe), Radish Sprouts, Avocado and/or Cucumber, and Mayo.

Prawn, Masago, Radish Sprouts, Avocado, Cucumber, Mayonnais 370 Canada
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
Yakiniku Nigiri

Meat (beef) from the process of Yakiniku(Grill)  is used in Nigiri style sushi.  Beef is marinated in sukiyaki, finely chopped green paprika, and topped with hints of finely chopped onion.  Read more on Yakiniku.

Beef 130 Japan
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 Japan
Rainbow Roll

Very similar to a uramaki California roll but with multiple types of fish and covered in avocado.

Yellowtail, Tuna, Salmon, Snapper, White Fish, Eel, Avocado 476 United States
Aburi Salmon

Aburi is a style where the top part of the salmon is grilled or torched and the bottom is left raw.  This process gives it a nice texture.

Salmon, Grilled Salmon 90 Japan
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 Japan
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
Scallop (Hotate)

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

Scallop, Hotate 56 Japan
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