Scattered sushi (chirashi): This type of sushi is the easiest to prepare and is served in individual bowls or on a platter. There are two types:
Edomae chirashi (Tokyo-style), which arranges a variety of sashimi-cut (raw) fish and vegetables on a bed of rice. (Not pictured.)
Gomoko (Kansai-style), which is a mixed version of edomae, but the ingredients are often cooked. (Not pictured.)
Combinations to try:
Edomae
— tuna, omelette, squid, salmon, tiger shrimp, mackerel, scallops, salmon roe, cucumber and wasabi garnishes
— seared beef fillets, red onion slices, chopped scallions
Gomoko:
— snow peas, shiitake mushrooms, kampyo (dried gourd), tofu, lotus root, carrot, omlette, nori seaweed
— crabmeat, sliced chili, lime wedges
Stuffed sushi (inari): This form of sushi combines cooked ingredients and rice stuffed or wrapped in deep-fried tofu pouches. Other wrapper variations include thin omlettes, cabbage leaves, rice paper, grilled eggplant or carrot strips, or even thinly sliced cucumber. If needed, the pouches can be fastened with strips of seasoned kampyo or kombu, cilantro stems or garlic chives. (Not pictured.)
Combinations to try:
— sesame seeds and sliced shiitake mushrooms in tofu pouches. Also try substituting couscous for the rice.
— mixed herbs, such as parsley, cilantro, scallion or mint, finely scrambled eggs and sesame seeds in lettuce wraps
— seared duck strips and cucumber strips in rice paper wraps
Pressed sushi (oshi): A mold is lined with strips of any type of meat, fish or vegetable and topped with rice and compacted and sliced.
Combinations to try:
— omlette and mustard sprouts (added after slicing)
— asparagus and grilled red pepper slices
— avocado and shiitake mushroom slices
— smoked salmon and cucumber strips
Rolled sushi (maki): There are four types of rolled sushi, also called nori maki, each consisting of rice, fish, vegetables or omlette, rolled into a cylinder.
Hoso maki (thin rolls) contain a single ingredient. Fotu maki (thick rolls) combine different fillings to achieve various flavors, textures and colors. Ura maki (inside-out rolls) have rice on the outside. Te maki (hand-rolled) are cone-shaped rolls with the ingredients jutting out the end. Bo (log-rolled) sushi uses marinated mackerel instead of nori seaweed. All of the types are sliced in bite-size pieces except the temaki.
Combinations to try:
Hoso maki: salmon, cucumber, avocado, omlette or any single ingredient
Fotu maki: carrot strips, green beans, shiitake mushrooms, omlette strips, kampyo, crabmeat or lobster, fish fillets, spinach, avocado, tofu strips
Ura maki: The popular California rolls normally include crab, avocado, mayonnaise and cucumber, coated with fish roe or sesame seeds.
Te maki: green beans, tuna strips, carrot strips
Hand-formed sushi (nigiri): Although it looks simple to make, this type of sushi is perhaps the most difficult to perfect. A small handful of rice is squeezed into an oval shape appropriate for the fish fillet that tops it. Any type of fish fillet can be used in nigiri.
Battleship sushi (gunkan): This type of sushi starts with rice wrapped in inch-wide strips of nori seaweed and topped with colored flying fish roes, salmon roes, caviar or oyster. Each piece is made individually. (Not pictured.)
Plastic wrap sushi (te mari): On a 4-inch square of plastic wrap, a ball of rice is placed on top of a slice of fish. The four corners of the plastic wrap are picked up and twisted to form the shape.
Combinations to try:
— smoked salmon, shrimp and caviar, thinly sliced cucumber or roast beef slices dotted with wasabi
SOURCES: "Sushi Taste and Technique," by Kimiko Barber and Hiroki Takemura and "Sushi Modern," by Hideo Dekura