Types of Sushi Explained

Stepping into a sushi restaurant in Singapore can feel like entering a world of endless culinary possibilities. The menu presents a dazzling array of choices, from simple slices of glistening fish on sushi rice to elaborate, colorful sushi rolls. For newcomers and even seasoned enthusiasts, the sheer number of sushi varieties—and the various kinds available—can be both exciting and a little overwhelming. What is the difference between nigiri sushi and sashimi? Is uramaki the same as maki? Understanding these distinctions is the key to unlocking a deeper appreciation for this beloved Japanese cuisine.

This guide will walk you through the most popular types of sushi, explaining their unique characteristics, ingredients, and history. We will explore how these classic forms from the best Singaporean sushi stories are enjoyed across the vibrant sushi scene, empowering you to order with confidence and discover your next favorite dish. Whether you’re dining at a high-end sushi restaurant or a casual eatery, knowing your sushi is the first step toward a more enriching meal experience. Additionally, many sushi restaurants offer a seasonal menu that changes regularly, so keep an eye out for special promotions and new sushi selections to enjoy.

Embark on this flavorful journey with us and discover the diverse world of sushi, from hand rolls to pressed sushi, and everything in between.

The Building Blocks: What Defines Sushi?

Before diving into the specific sushi varieties, it’s important to understand the one element that unites them all: shari, or vinegared sushi rice. While many people associate sushi exclusively with raw fish, the term “sushi” actually refers to the rice, which is seasoned with a delicate balance of rice vinegar, sugar, and salt. This perfectly seasoned rice is the foundation upon which all other ingredients are built, providing the characteristic tangy and slightly sweet flavor that defines the cuisine.

Nori, a key ingredient in many sushi types, is produced in large quantities in countries like China, which is one of the top producers of cultivated seaweed used in sushi.

A Guide to Common Sushi Varieties

From hand-pressed classics to modern inside-out rolls, the world of sushi is wonderfully diverse. Here are eight popular types you will find at any good sushi restaurant in Singapore. Many places offer an impressive sushi selection, featuring a variety of premium platters and assortments to suit every taste.

1. Nigiri Sushi: The Quintessential Dish

Nigiri sushi is often what people picture when they think of traditional sushi. Its name, which means “to grasp,” refers to the way it is made. A skilled sushi chef takes a small, hand-pressed oblong of shari and tops it with a single ingredient, most commonly a slice of raw or lightly seared fish. A tiny dab of wasabi is often placed between the rice and the topping to bring the flavors together.

• Key Characteristics: Simple, elegant, and focused on showcasing the quality of the main ingredient.
• Common Toppings: Tuna (maguro), medium fatty tuna (chutoro), salmon (sake), eel (unagi), shrimp (ebi), squid (ika), octopus (tako), and shellfish.
• Enjoying in Singapore: Nigiri sushi is a staple at every sushi restaurant in Singapore, from omakase counters to conveyor belt chains. The traditional Edomae sushi style, originating from Tokyo, influences the serving and preparation of nigiri sushi, emphasizing high-quality, seasonal ingredients and precise techniques. It is a true test of a chef’s skill and the freshness of their ingredients.

2. Maki: The Classic Roll

Maki, or makizushi, means “rolled sushi.” This is perhaps the most recognizable form of sushi, created by layering rice and various fillings on a sheet of nori (seaweed) and rolling it into a cylinder using a bamboo mat.

• Key Characteristics: A versatile format that can hold multiple ingredients.
• Common Fillings: Raw fish, cooked seafood like crab or unagi, cucumber, avocado, pickled radish (daikon), and omelette (tamago).
• Enjoying in Singapore: Maki rolls are incredibly popular due to their variety and shareable nature. The thin nori wrapping holds the ingredients together, giving each piece a refined texture. You’ll find classic rolls like Tekka Maki (tuna) and Kappa Maki (cucumber) alongside more elaborate versions at nearly every local sushi restaurant.

3. Uramaki: The Inside-Out Roll

A modern take on the maki, uramaki literally means “inside-out roll.” Developed in California in the 1960s to appeal to Western palates unfamiliar with seaweed, this style places the nori on the inside, wrapped around the fillings, with the rice forming the outer layer. The outside is often coated in sesame seeds or tobiko (flying fish roe) for added texture and visual appeal, and toppings or sauces are often spread over the rice to enhance both flavor and presentation.

• Key Characteristics: A contemporary roll with a softer texture due to the rice being on the outside.
• Common Fillings: Often features non-traditional ingredients like cream cheese, tempura, and spicy mayonnaise. The California Roll (crab, avocado, cucumber) is the most famous example.
• Enjoying in Singapore: Uramaki is a fusion favorite, and many Singaporean sushi restaurants have created their own signature inside-out roll dishes incorporating local flavors. Some restaurants include uramaki in their seasonal menu, offering unique ingredients like uni as part of their special serving. These creative sushi varieties are a testament to Singapore’s innovative food culture.

4. Temaki: The Hand Roll

Temaki, or “hand roll,” is a large, cone-shaped sushi that is meant to be eaten with your hands immediately after it is prepared. The chef places rice and fillings onto a sheet of nori and rolls it by hand into its distinctive shape. The appeal of temaki lies in its crisp nori, which hasn’t had time to soften.

• Key Characteristics: Cone-shaped, crispy, and designed for immediate consumption.
• Common Fillings: Spicy tuna, salmon skin, unagi, and soft-shell crab are popular choices.
• Enjoying in Singapore: Temaki offers a fun and interactive dining experience for diners. Some sushi bars have dedicated hand-roll counters, and it’s a popular item to order à la carte to complement a larger meal. Temaki is sometimes included in Japanese bento boxes, providing a convenient and varied meal option. It’s also a popular choice for parties or gatherings, allowing guests to enjoy freshly prepared hand rolls. Each temaki can be customized to suit the customer’s preferences, enhancing the overall serving and dining experience.

5. Sashimi: The Purest Form

While often served alongside sushi, sashimi is technically not sushi because it does not include vinegared rice. Instead, sashimi consists of expertly sliced, high-quality raw fish or seafood served on its own. The focus is entirely on the purity, flavor, and texture of the seafood itself.

• Key Characteristics: Simply raw fish or seafood, sliced to perfection.
• Common Types: Fatty tuna (otoro), salmon, yellowtail (hamachi), scallop (hotate), sweet shrimp (amaebi), abalone, uni (sea urchin), and various shellfish.
• Enjoying in Singapore: Ordering sashimi is the ultimate way to judge the quality of a sushi restaurant. The fish must be impeccably fresh. It is typically served with daikon radish, wasabi, and soy sauce for dipping. The taste of sashimi dishes is enhanced by proper serving and presentation, allowing diners to fully appreciate the delicate flavors and premium ingredients.

6. Chirashi: The Scattered Bowl

Chirashi, meaning “scattered,” is a colorful and convenient way to enjoy a variety of seafood. It consists of a bowl of sushi rice topped with a beautiful arrangement of sashimi, vegetables, and other garnishes, with the toppings artfully spread over the rice to create a visually appealing dish.

• Key Characteristics: A bowl of sushi rice with assorted toppings spread across the surface.
• Common Toppings: A chef’s selection of cubed or sliced raw fish, octopus, tamago (sweet egg omelet), ikura (salmon roe), and cucumber.
• Enjoying in Singapore: Chirashi bowls are a very popular lunch option in Singapore. They provide the satisfaction of a full sashimi and sushi meal in a quick, convenient format. Many affordable sushi restaurants offer excellent value-for-money chirashi sets. Chirashi bowls are sometimes featured on the seasonal menu or included as part of a sushi platter, offering a variety of dishes for sharing.

7. Oshi: The Pressed Sushi

Oshi, or oshizushi, is a pressed sushi that originated in Osaka, Japan. It is made by layering toppings and sushi rice into a rectangular wooden mold called an oshibako. Pressure is applied to create a tight, rectangular block, which is then removed from the mold and sliced into bite-sized pieces. This method gives the sushi a unique dense texture and sharp geometric shape. Kyoto-style pressed sushi is a notable regional variation, showcasing the influence of Kyoto’s culinary traditions and expertise.

• Key Characteristics: Rectangular, pressed, with a firm texture.
• Common Toppings: Often made with cured or cooked fish, such as mackerel (saba) or eel. Mackerel sushi is a traditional variety, especially known for its distinctive flavor and preparation.
• Enjoying in Singapore: Oshi is less common than other sushi varieties but can be found in more traditional or specialized Japanese restaurants. Its distinct texture and appearance make it a unique and satisfying discovery for any sushi lover.

8. Inari: The Sweet Tofu Pouch

Inari sushi is one of the simplest and most comforting types of sushi. It is named after the Shinto god Inari, whose messengers were believed to be foxes who loved fried tofu. This sushi consists of a pouch of seasoned fried tofu (aburaage) that has been simmered in a sweet and savory broth, then filled with sushi rice.

• Key Characteristics: A sweet and savory tofu pouch filled with rice.
• Common Toppings: The rice filling is sometimes mixed with sesame seeds or finely chopped vegetables.
• Enjoying in Singapore: Inari is a favorite among children and vegetarians. Its sweet flavor provides a pleasant contrast to the savory notes of fish-based sushi. It’s a humble yet delicious staple at almost every sushi restaurant, with a variety of inari dishes available. Inari sushi is sometimes enjoyed as a dessert or sweet dish at the end of a meal.

Tips for Enjoying Sushi Restaurants in Singapore

To elevate your dining experience, keep these tips in mind:

• Use Condiments Wisely: Soy sauce is for lightly flavoring the fish, not drenching the rice. Wasabi should be used sparingly to add a touch of heat. Pickled ginger (gari) is meant to be eaten between different types of sushi to cleanse your palate.
• Eat in the Right Order: Traditionally, it is recommended to start with lighter-flavored white fish and move toward richer, oilier fish like tuna and salmon, ending with sweet items like tamago or unagi.
• Look for Dinner Specials: Some sushi restaurants offer free sides or complimentary items as part of their dinner service, so be sure to ask about any available promotions to enhance your meal.

A World of Flavors Awaits in Sushi Platters

The diverse world of sushi offers something for every palate. From the pure simplicity of sashimi to the creative flair of uramaki, each type tells a story of history, culture, and culinary artistry. The next time you visit a sushi restaurant in Singapore, we encourage you to explore different sushi outlets and locations across the city and Asia, appreciating the rich traditions of Japan that inspire sushi culture worldwide.

If you want to receive news about the latest sushi trends and promotions, consider subscribing to sushi restaurant newsletters or following your favorite outlets on social media. While waiting for your meal, you might enjoy sipping on traditional Japanese sake or a bowl of warm udon to complement your sushi platter.

By logging your sushi experiences—whether through a food diary or an app—you can track your favorite dishes and restaurants, helping you refine your sushi preferences over time. This approach enhances your enjoyment and deepens your connection to the rich culinary heritage of Japan sushi.