(These aren’t all the types out there)
1- edomaezushi/nigiri: Edo-style sushi from Tokyo, with “Edo” being the old name of the city. It traditionally uses Akasu (red vinegar)
2- makizushi: the most known type outside of Japan.
3- futomaki: the bigger version of maki with more fillings
4- temarizushi: small ball-shaped sushi from Kyoto. Traditionally eaten during Hinamatsuri (girls day, or dolls day)
5- temakizushi: hand roll sushi that originated in 19th century Edo (Tokyo) as a street food
6- oshizushi, pressed sushi that originated in Osaka and traditionally uses yuzu vinegar 🍋
7- anagozushi: uses anago (salt water eel)
8- sabazushi: uses pickled saba (mackerel) and is native to Kyoto
9- kakinohazushi: pressed sushi wrapped in persimmon leaf. It’s native to many prefectures like Nara, Fukuoka, Wakayama, and Tottori.
10- stuffed squid “sushi”: native to Aomori prefecture. It doesn’t contain any rice but is called sushi locally.
11- funazushi: one of the most ancient types of sushi. It’s made by salting raw fish for several months and then mixing it with cooked rice and fermenting it. it’s a local dish of Shiga Prefecture
12- inarizushi: stuffed fried tofu pockets, named after the Shinto god Inari
by granteaute