Outside of Japan, sushi features on the list of high-quality and classy dishes. Sushi has taken on westernized forms with popular examples like the California roll and the Salmon avocado roll. But other than the westernized sushi rolls, do you know there is still a wide variety of different types of sushi in Japan?

The different types also go with different types of sushi sauces. In this post, we take a look at the different types of Tuna sushi, the different types of sushi sauces, and look at some sushi making tools you need at home.

Different Sushi Types

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table__image Kikkoman Unagi Sushi Sauce
  • Use only the highest quality ingredients
  • No artificial colors or flavorings
  • Has a sweet barbeque-y taste
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table__image OtaJoy Sushi Sauce for Rolls
  • No artificial colors or flavorings
  • Gluten-Free
  • No High Fructose Corn Syrup
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table__image Kikkoman Sushi Sauce, Unagi Tare
  • Made with traditionally brewed Kikkoman Soy Sauce and sweet rice wine
  • Pre thickened, give foods an attractive sheen and rich, sweet-savory flavor
  • Versatile glaze for sushi or grill foods
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table__image SushiQuik Super Easy Making Kit
  • Easiest and most complete sushi kit on the market
  • Comes complete with training frame, non-stick paddle, and the SushiQuik Roll Cutter
  • Detachable sushi mat so you can put it in the dishwasher with silverware
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table__image Aya Sushi Making Kit
  • Create sushi rolls of all sizes & shapes
  • Manufactured using durable materials
  • Easy to use and kid-friendly
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By the end of this post, you should be a connoisseur of the different types of Japanese sushi.

To kick us off, let us start with the different types of sushi sauces.

Kikkoman Unagi Sushi Sauce

Kikkoman Unagi Sushi Sauce

Finding the best sushi sauces in the Asian store is best left to the professionals who know where to look. Often, Unagi sushi sauce is one of those sauces you will hardly find in the store. And with the sauce adding as much flavor as the other ingredients, you certainly need to sprinkle or brush some Unagi sauce on your sushi for the best taste of Japan.

This particular Unagi sauce has a sweet barbeque-y taste that will leave you craving for more. Given, every restaurant will have a variation that might not taste the same, but you can always mix it up to get the best taste for you.

One of the best blends is to mix the Unagi sushi sauce with different types of sushi sauces including a little wasabi and a touch of soy sauce. The blend brings out a burst of sweet and sour flavors that make your sushi that much better and tastier. Unagi eel sauce is great for sushi and any other type of fish, prawn, and even chicken.

What We Like:

· Great taste like you’ll find in most restaurants
· Free of artificial flavors or colors

Kikkoman Unagi Sushi Sauce

Like all our sauces, we use only the highest quality ingredients and never any artificial colors or flavorings


OtaJoy sushi sauce

OtaJoy Sushi Sauce

If Kikkoman eel sauce is too thick for your taste, then OtaJoy eel sauce will serve you better. The sushi sauce is thinner and runnier than Kikkoman and flows better although you have to be careful not to pour too much.

If you like sushi or rice flavored with soy sauce, you’ll love OtaJoy eel sauce as it features a taste of soy on top of the barbeque-y taste. OtaJoy sushi sauce has a sweeter taste than regular eel sauce but it is not overpowering and is the right balance.

What We Like:

· Has the right balance of sweetness
· It’s ideal for vegetarian’s and is free of synthetic colors and flavors
· It is cholesterol-free

OtaJoy Sushi Sauce
OtaJoy Sushi Sauce

Has a sweeter taste, features a taste of soy on top of the barbeque-y taste.

Kikkoman Unagi Tare Sushi Sauce

Kikkoman Sushi Sauce

Tare sushi sauce is different from our other different types of Japanese sushi sauces on this list. For starters, this Kikkoman tare sauce is made from a blend of soy sauce from the same company, Kikkoman, topped with sweet rice wine. The wine gives the tare sauce a unique taste and adds on to the flavor of the sauce on any dish.

Because of its thickness, it gives your food and sushi a rich, attractive sheen with a sweet and savory flavor. For take-out lovers, asking for a side of sushi sauce with every order of take-out can prove to be a costly affair.

With your own bottle of sushi sauce, you save on the cost and you also get a sauce that you can use with other dishes including rice and different meats. Once you get it, we recommend you get a smaller dispensing bottle and fill it up for regular use and store the rest for re-fills.

What We Like:

· Versatile and ideal for glazing different types of meats
· Best pound for pound value for money
· Great near-restaurant variant taste without the additional cost

Kikkoman Unagi Tare Sushi Sauce

Is made from a blend of soy sauce from the same company, Kikkoman, topped with sweet rice wine. Has unique taste and adds on to the flavor of the sauce on any dish.


Of all the different types, Makizushi is easily one of the most popular and recognizable Japanese sushi. Japanese chefs make Makizushi by rolling the rice and other ingredients in a thin sheet of nori seaweed. The Makizushi is then cut into small pieces.

Makizushi is thought to have come into existence in the 18 th century after the invention of the sheet nori. Another name for Makizushi is norimaki. Norimaki comes from two Japanese words, nori – a toasted sheet of seaweed – and maki – which means to roll.

Makizushi features different ingredients which add up to form different types of sushi.

The different types of Makizushi variants include:

Hosomaki – Hosomaki typically contains a single ingredient like a cucumber, pickled daikon, or a strip of fresh tuna. It is one of the different types of Tuna sushi.

Futomaki – “futo” is Japanese for fat. The Futomaki variety is thicker and has a wider variety of ingredients. You will rarely find Futomaki in restaurants although it is common in bento boxes and supermarkets.

Uramaki – a more modern version of Makizushi, Uramaki has its origins in 1960’s California. In English, Uramaki is popularly known as “inside-out sushi”. To make Uramaki sushi, you start by putting a layer of rice on a bamboo sushi mat. You then lay a piece of nori sheet on top of the rice and the rest of the ingredients over the nori and then roll your sushi.

Additional Uramaki ingredients include sesame seeds on the exterior of the rice and toppings such as tobiko fish eggs to add to its crunchiness.


Narezushi is one of those uniquely different types of sushi that take you back to the periods dating back thousands of years. With Narezushi sushi, the process starts with the fermentation of fish. The fish is preserved in salt and rice for periods ranging from several months to a number of years.

Originally, the Japanese would toss out the rice used in fish preservation and only use the fish to make sushi. Over time, the fermentation period has significantly reduced to allow the rice and fish to be used in the same dish.

Narezushi is arguably the original form of sushi but it has lost its popularity as it has a highly pungent flavor. Still, one version of Narezushi retains its popularity to date and is so expensive it is an occasional delicacy. That version is known as Funazushi and is a native of Shiga prefecture.

The fish used to make Funazushi comes from Lake Biwa and is fermented for five years before use!


Another one of the different types of sushi is Gunkanmaki. Gunkanmaki is made in a similar way – rolling – as Makizushi. Its origins go as far back as the 1940s with credit for the invention going to a Ginza sushi restaurant.

To make Gunkanmaki, you wrap a rice ball with a wide nori strip and leave space at the top. You then fill the space at the top of the nori with toppings including uni sea urchin, salmon roe, squid, potato salad, and blended crab brains (kanimiso).

Another popular Gunkanmaki topping is a blend of green onion and fatty tuna belly (negitoro), making Gunkanmaki one of the different types of Tuna sushi. As a popular type of sushi, you’ll find Gunkanmaki in different outlets including sushi restaurants, bento boxes, and even as take-out.


Nigiri sushi features toppings that include tofu, omelet, meat, vegetable, seafood, and soy sauce or vinegar pickled fish. When serving, chefs garnish Nigiri with chives and shaved or spring onions.

To make Nigiri, you need Shari – a rice cylinder that is pressed by hand. The Nigiri was first made as a fast food serving workers in Tokyo, then known as Edo.


If you have fantasies of sushi ice cream, then Temaki will make those fantasies a reality– well, to some point. Temaki sushi has a shape that resembles an ice cream cone. Making Temaki sushi involves topping nori rolled into a cone shape with toppings such as rice, a paste (umeshiso) of pickled plum and fresh shiso leaf, sweet omelet, negitoro, and squid. Temaki sushi is simple and easy to make at home if you have the right sushi making tools.


In Japanese culture, bamboo signifies prosperity and is also symbolic of purity and innocence. With the cultural significance, it is only logical that bamboo features in the local cuisine and the different types of sushi are no different. Sasazushi is a type of sushi whose toppings are wrapped in the bamboo leaf (sasa).

Sasazushi toppings include miso, salmon, walnuts, mugwort, omelet, and bamboo shoots on top of the regular rice. Sasazushi is also one of the different types of Japanese sushi that have been in existence for ages with a history dating back to the early 13 th century.


Another different type of Tuna sushi is Oshizushi. Another name for Oshizushi is hakozushi and it has its origins in Osaka. To make Oshizushi, you press the ingredients into a rectangular box and layer the box with toppings. The sushi is then cut into squares, triangles, or rectangles.

Popular Oshizushi toppings are bamboo leaves, gizzard shad, and bamboo shad. The placement of the toppings takes different arrangements making Oshizushi a popular Japanese bento box dish.


Of the different types of Japanese sushi, Inari-zushi is a unique dish as it is fish-free. It has a sweet flavor thanks to the toppings which include rice marinated in vinegar to create the sweet and sour flavor and make the dish moist. Additional toppings common in Inari-zushi may include chives, omelet, squid, mushrooms, or boiled prawns.

The toppings are put in pouch-like deep-fried tofu. The tofu itself has a unique flavor thanks to simmering in a blend of dashi, sugar, mirin, and soy sauce. The name itself comes from the Shinto god, Inari, whose fondness for tofu is widely known in Japan.

Inari-zushi is also popular in bento boxes for picnics and parties as it is versatile and easy to prepare.


Nothing beats an edible souvenir when you have been to a region with a unique culinary culture. Such is what you get in western Japan’s Nara region where Kakinoha-zushi is one of the most popular souvenirs for visitors. It is so popular that you will find it in many department stores and at the train station.

The top wrapping for Kakinoha-zushi is persimmon leaf which was traditionally used as a fish preservative before the era of refrigeration. Persimmon leaf has antibacterial properties which give the fish a delicate aroma.

Kakinoha-zushi is one of the simplest sushi types as you only top the rice with salmon or mackerel. However, you can still add different toppings like prawn or eel depending on your preference.


If you thought the only type of sushi was the meticulously layered type with intricate designs and servings then think again. Chirashizushi is literally scattered sushi. To make Chirashizushi, you top a bowl of rice with ingredients such as cucumber, omelet,salmon, squid, or boiled prawns. You can even go further and throw in some tuna and make this as different types of Tuna sushi.

There is a similar dish to Chirashizushi in Japan with different ingredients topping a bowl of rice popularly known as kaisendon. The difference between the two dishes is that Chirashizushi features sushi rice marinated in vinegar while kaisendon features normal steamed white rice.

Chirashizushi is a decorative dish which makes it popular on occasions. It is great as a standalone dish or as a bento box alternative and is popular across different Japanese supermarkets, stores, and food courts.

Now that you know the different types of sushi, what’s left is to give each and go and find one that you like best. But how do you make sushi at home? What tools do you need? Below, we look at the basic sushi making tool sets every kitchen should invest in.

SushiQuik Super Easy Sushi Making kit


The best thing about the SushiQuik is that it comes with every sushi rolling and cutting component every beginner needs. Add to the detailed instructions that come with the kit and you can see why this comes in as our top choice sushi making kit. With the instructions, the kit is easy enough for a seven-year-old to put together and roll the first sushi.

Rolling sushi can be a messy affair especially when it is time to put the sticky rice on the nori. With the SushiQuik, you have a non-stick rice paddle to spoon and spread the rice on the nori without messing your hands or utensils.

You also get a training frame which makes measuring the right amount of rice for a perfect roll a breeze. When you are done rolling, the sushi roll cutter helps you measure and cut perfectly sized sushi.

Whether you are looking to make traditional sushi or sushi with rice on the outside, the SushiQuik kit makes it a rosy affair.

What We Like:

· Easy to use and kid-friendly
· Great manual to help you use the kit
· Training videos available

SushiQuik Super Easy Making Kit

Easiest way to make sushi! Easy for the whole family to use.

Aya Sushi Making Kit

Eating out or ordering take-out can be a costly affair when you have a big family. So what do you do when you adore sushi but you can’t spare the money or the time to eat out or order in every time? You get a sushi making kit that makes prep time a fun-filled family affair.

The Aya sushi making kit features an eleven piece set complete with a professional- grade sushi knife to cut up your delectable rolls of sushi. Aside from the knife, you get two rolling mats, a non-stick rice paddle, and a spreader, and five pairs of chopsticks to round up the authentic Japanese affair.

Many of the components of the kit are made of 100% natural bamboo that is FDA approved and dishwasher friendly. Aya has several free tutorial videos that start you off as you dive into the world of sushi.

If you are all about family fun time and dinner prep time in one sitting, the Aya sushi making kit is a steal.

What We Like:

· Complete set of sushi making and cutting tools
· Tutorial videos to show you how to use
· Versatile for making different sizes and shapes of sushi

Aya Sushi Making Kit

Features an eleven piece set complete with a professional-grade sushi knife to cut up your delectable rolls of sushi.

Elvoki Bamboo Sushi Making Kit

Elvoki Bamboo Sushi Making Kit

When making my sushi, I love the authenticity of using traditional Japanese kits without anything to make the process easier. Nothing beats the satisfaction you get from achieving the highest standards of mastery with the rolling, the rice paddling and spreading and the final cutting. And then there are the little bowls that come with the Elvoki sushi kit.

If you are looking to bring out your inner Otaku and master the art of sushi rolling and cutting, the Elvoki kit is the best basic starter kit. The kit comes complete with a professional sushi knife which is the only steel piece here. Everything else is made with 100% natural bamboo.

The fifteen pieces set comes with a rice mixing bowl, two each of the paddle, spoons, and rolling mats, and four each of small round and square dishes. The mats are made from bamboo slats held together by cotton string.

What We Like:

· Made of bamboo
· Great basic starter kit
· Has multiple items making it great for a family setting

Elvoki Bamboo Sushi Making Kit

The kit comes complete with a professional sushi knife which is the only steel piece here. Everything else is made with 100% natural bamboo.

Finally, you have the sauces, you know the different sushi types, and you have your starter sushi making kit. Happy rolling!

Mikasa Jones
Mikasa grew up in the dynamic Harlem neighborhood of New York City. Mikasa defines herself as an adaptive young woman who has been immersed into various cultures not just in the United States, but also her mother's hometown in Yokohama, Japan. She is a chef by profession and is an active member of the American Culinary Federation. She swears by a cup of hot matcha after a long day, saying that it helps her relax and focus on her tasks on a day-to-day basis.

Japan Daily Press is one of her outlets for sharing information with readers about the accessibility of commercially available Japanese products. She thinks that the misconception of sub-standard quality and taste of commercial food should be erased because there are a lot of manufacturers that are really stepping up their game in terms of developing products that are as close to authentic as possible.