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 For some people, heaven is a Kobe steak; for others, it’s exquisite sushi like this tuna tataki (the equivalent of tartare) with ikura (salmon roe), wasabi-flavored tobiko (capelin roe) and nori flakes (seaweed). Photo by Kelly Cline | IST.
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Product Reviews / Main Nibbles / Fish, Seafood & CaviarTypes Of SushiAnd A Glossary Of Sushi & Sashimi TermsPage 2: C, D, E
If you enjoy this Sushi Glossary, we have a food glossary for almost every category of food. Check out the Seafood Glossary, too. You can click on the letter of the alphabet in the bar below to get to a term a b c d e f g h i j k l m n o p q r s t u v w x y z California Roll: An American invention, the original California Roll was made by a California sushi chef in the early 1970s. He incorporated avocado, cucumber and fish cake into a roll; he hid the seaweed, which many Americans did not like, inside a layer of rice—today known as an “inside out roll.” The California roll was an instant hit and helped to make sushi part of the 1970s health food movement. Ultimately, crab stick (imitation crab meat) replaced the fish cake. Some chefs decorate the outside rice with tobiko, flying fish roe; some use sesame seeds; most leave it plain. Other variations include substituting carrot or spinach for the cucumber. Read our California Roll recipe.
Chu-Toro: Medium fatty tuna, from the upper belly of the fish. Crab Stick: See Kanikama. Crunchy Roll: See Panko. Daikon: A large, long white radish (often called giant white radish), usually served shredded as an edible garnish with sashimi. Dragon Roll: An American invention, the Dragon Roll is an inside-out roll with a center of eel (and sometimes, cucumber). Sliced avocado is applied to the surface, to resemble the scales of a dragon. Ebi: Shrimp. While boiled ebi are often served on a sushi combination plate, they are not considered a delicacy. The way to enjoy shrimp is via ama-ebi, raw shrimp, sashimi-style. Ama-ebi is a different species of shrimp.
Edomae-zushi: An old term for nigiri-sushi. Eel Roll: Broiled eel (unagi), often combined with avocado or cucumber, and garnished with “eel sauce” (see kabayaki tare). Eel Sauce: See kabayaki tare. Engawa: Fluke fin. This portion of flesh, near the tail end of the fish, has more a feathery texture, and is popular with connoisseur. Continue To Glossary Page 3, Definitions F To G Return To Glossary Page 1, Overview And Definitions A To B Return To Glossary Index Bar, Above
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Chirashi-sushi: A bowl of sushi rice topped with assorted raw fish and vegetables. It is different from “sashimi with a bowl of rice” because sashimi is fish only, not vegetables (except for daikon and carrots and shiso leaf typically used as garnish), and sashimi is served with a separate bowl of plain boiled rice, not set atop seasoned sushi rice. Chirashi-sushi originated as bara-sushi in the Kansai region of Japan, where it was largely eels on rice. Later, sushi chefs in the Kanto region scattered sashimi atop rice, the beginning of chirashi as we know it. Today, each restaurant has its own creative chirashi recipe. In addition to sashimi selections, toppings can include ikura, kampyo, nori, shiitaki mushrooms and tamago. See 
Edamame: Soybeans steamed in the pod and salted, a popular starter at sushi bars.