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.
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)
|Rainbow Kiwi Roll||
A colorful sushi roll, with main ingredients being Kiwis and Prawns. Great for Summer!
|Eeg, Kiwi, Salmon, Prawn||470|
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|
|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|
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.
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|
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|
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|
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.
|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|
A shelffish high in glycogen which gives its taste and sweetness. Very soft in texture.