Popular Sushi Types in Tokyo

In short: The basics: nigiri (fish over hand-pressed rice), maki (rolls with nori seaweed outside), gunkan ("battleship" cups), inari (sweet tofu pockets), and tamagoyaki (rolled omelette). Common fish: tuna, salmon, squid, egg, shrimp, scallop, mackerel. In Tokyo, the rice is what the chef obsesses over.

NigiriFish + hand-pressed rice

MakiRoll with seaweed outside

GunkanCup shape

InariSweet tofu pocket

TamagoyakiRolled omelette

Common fishTuna, salmon, squid

The five types you’ll make in a class

A sushi-making class teaches you to make: nigiri, maki, gunkan, inari, and tamagoyaki. These five cover most of what you’ll order at any Tokyo counter.

Nigiri

A slice of fish draped over hand-pressed rice. The rice is seasoned with vinegar, sugar, and salt (sushi-zu). The chef’s skill is in the rice, not the fish — correct temperature, correct texture, correct seasoning. Eat with hands or chopsticks; dip the fish side into soy sauce.

Maki

A roll wrapped in nori (seaweed). Fillings vary: raw fish, cucumber, avocado, cooked egg. The rice goes inside or on the outside. Cut into 6–8 pieces. A basic class teaches the inside-out version (rice visible on the outside).

Gunkan

"Battleship" rolls — a cup of rice wrapped in a thin band of nori, topped with something squishy: roe, sea urchin, minced tuna. They don’t roll; you hand-mold them.

Inari

A sweet, fried tofu pocket (abura-age) stuffed with seasoned rice. Not raw. A little sweet, a little savoury. One of the easiest types to make; common in home cooking and bentos.

Tamagoyaki

A rolled omelette made in a rectangular pan, sliced, and served as nigiri or alone. Slightly sweet. A basic class teaches you the layering technique — it looks fancy and tastes simple.

Common fish at the counter

Tuna (maguro, toro) — the most popular. Red maguro is lean; fatty toro is peak in winter. Salmon (shake) — orange, milder, popular with first-timers. Squid (ika) — chewy, subtle flavour, classic. Egg (tamago) — cooked and slightly sweet. Shrimp (ebi) — sweet, boiled. Scallop (hotate) — creamy, delicate. Winter brings fattier, rarer options; summer focuses on lighter, fresher fish.

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Frequently asked questions

What are the main types of sushi?

Nigiri (fish over rice), maki (rolls), gunkan (cup-shaped), inari (sweet tofu pocket), and tamagoyaki (rolled omelette). Most classes teach all five.

What is the difference between nigiri and sashimi?

Nigiri is fish over hand-pressed rice. Sashimi is just the raw fish, no rice. Both are sliced from the same fish, but nigiri is cooked rice paired with raw fish.

What is tamagoyaki sushi?

Tamagoyaki is a rolled omelette, slightly sweet, made in a rectangular pan and sliced. It can be served as nigiri or alone. It’s cooked, not raw, and one of the easiest types to learn.