Japanese "Sushi" is loved all over the world, but did you know there are actually many different types? From classic Nigiri to Hosomaki, Futomaki, Gunkan, Oshi, Inari, and Chirashi, understanding the differences will dramatically change your dining experience.
In this ultimate guide for beginners, we will explain the traditional types of Japanese sushi, the cultural trivia behind them, and how to eat them like a local!
Last updated: 2026-05-05
1. Nigiri Sushi (Hand-Pressed Sushi)
Nigiri (Hand-Pressed Sushi) is the most traditional and famous style of sushi. It consists of a small, hand-formed mound of vinegared rice (Shari) draped with a slice of seafood or other topping (Neta).
💡 Nigiri vs. Sashimi: What's the difference?
This is a very common question! The answer is simple: "Sashimi" refers to just the sliced raw fish or meat served without rice. "Nigiri," on the other hand, is a piece of sushi where the seafood is placed on top of a bite-sized ball of vinegared rice.
2. Maki Sushi / Sushi Roll (Rolled Sushi)
Maki Sushi (Rolled Sushi) is made by spreading rice and fillings on a sheet of roasted seaweed (Nori), then rolling it tightly using a bamboo mat. Unlike Western-style sushi rolls (like the California Roll) which often have rice on the outside (inside-out rolls), traditional Japanese Maki usually has the seaweed on the outside.
Hosomaki (Thin Roll)
This is the most common type of roll you will find at sushi restaurants in Japan. It is thin, typically contains just one simple ingredient, and is sliced into bite-sized pieces. Popular variations include Tekka-maki (Tuna Roll) and Kappa-maki (Cucumber Roll).
Futomaki (Thick Roll)
A thicker roll that contains multiple ingredients, such as sweet egg omelet (Tamago), cucumber, eel, and pickled gourd (Kanpyo). Because of its larger size and colorful appearance, it is often eaten during festivals and special events in Japan.
3. Gunkan Maki (Battleship Sushi)
Gunkan Maki (Battleship Sushi) was invented to serve soft or loose toppings that would easily fall off a standard Nigiri.
A strip of roasted seaweed is wrapped vertically around an oval ball of rice to form a small "cup." This cup is then filled with soft ingredients like Sea Urchin (Uni), Salmon Roe (Ikura), or Minced Tuna (Negitoro). Its name comes from its resemblance to a tiny battleship!
4. Oshi Zushi (Pressed Sushi)
Oshi Zushi (Pressed Sushi) is a traditional style of sushi from the Kansai region, characterized by its clean, rectangular shape.
To make it, layers of vinegared rice and toppings are placed inside a wooden mold called an "oshibako" and firmly pressed together. This technique originated as a way to preserve fish. Popular varieties include Battera (Mackerel) and Masu-zushi (Trout). Its beauty lies in the perfectly straight edges and the dense, flavorful bite!
5. Other Popular Sushi Types
Inari Sushi (Sweet Tofu Sushi)
Not all sushi involves fish! Inari Sushi is made by simmering a pouch of deep-fried tofu skin (Abura-age) in a sweet and savory soy sauce broth, then stuffing it with vinegared rice.
💡 Trivia: In Japanese folklore, foxes (Kitsune) are believed to serve as messengers for the God of Harvest ("Inari"). Since foxes are said to love fried tofu, people started offering rice-stuffed tofu pouches to shrines, eventually naming the dish after the god.
Chirashi Sushi (Scattered Sushi Bowl)
Instead of being pressed or rolled, Chirashi Sushi translates to "scattered sushi." It features a bed of vinegared rice served in a bowl or a beautiful lacquer box, elegantly topped with a colorful scattering of raw fish, shredded egg, vegetables, and other garnishes. It is a festive dish often enjoyed at home during celebrations.
6. How to Eat Sushi Like a Local
Want to eat sushi like a pro? Here are a few basic etiquette tips to keep in mind when dining in Japan:
- Chopsticks or Hands? Both are perfectly acceptable! Traditionally, sushi was a fast food eaten by hand, but using chopsticks is equally common today. Do whatever feels comfortable.
- How to Dip the Soy Sauce: When eating Nigiri, try to dip the fish side (Neta) into the soy sauce, not the rice. If you dip the rice directly, it will absorb too much soy sauce and fall apart in your dish.
- The Role of Gari (Pickled Ginger): The sliced ginger provided at your table is a palate cleanser, not a topping. Eat a slice between different types of sushi (especially after eating fatty fish like tuna or salmon) to refresh your mouth. Do not place it on top of your sushi to eat together!
7. Where to Try Sushi in Tokyo
Now that you know your Nigiri from your Gunkan, it's time to try them in Japan! For beginners and travelers looking for an affordable, fun, and stress-free way to taste a huge variety of sushi, we recommend visiting a Conveyor-belt sushi (Kaiten-zushi) restaurant.
👉 Recommended: Kura Sushi (くら寿司)
If it is your first time in Tokyo, Kura Sushi is the perfect choice. You can try everything from classic Nigiri to unique Gunkan and Inari starting from around 115 JPY per plate. They have English touchscreen menus and even a fun gacha game you can play by inserting your empty plates!
Check out our complete practical guide on how to order and what to eat at Kura Sushi:
👉 Kura Sushi Tokyo Guide: English Menu, How to Order & Must-Try Sushi
Similar Dishes
- Edo-Style Sushi Lunch in Togoshi-Ginza — Everyday Tokyo Craft at Its Best 🍣
- Kyoto Saba-zushi — Pressed Mackerel Sushi and the Legacy of the Saba Kaido 🍣
- A Local’s Guide to Hokkaido Crab: King Crab, Snow Crab, Hairy Crab & Best Season 🦀
External Links
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.