There are a number of different kinds such as:
Nigirizushi is an oblong mound of rice which is pressed into a small box shaped as a
rectangle between the palms of one's hands. Wasabi is usually added to it
with a topping (neta) laid over it. The neta is usually fish like salmon,
tuna, yellowtail. Some toppings are tied to the rice with a thin strip of
nori, most commonly octopus, eel, squid, and sweet egg. Normally, nigiri is
severed in pairs when ordered separately. Some types can be found below.
| Name | Japanese Characters | Description |
| Gunkanmaki "War ship" |
軍艦巻? | Clump of sushi rice surrounded by nori to form a vessel filled with ingredients. |
| Temarizushi "Ball Sushi" |
手まり寿司? | Made by pressing rice and fish into a ball. Easy to make. |
Makizushi is a type of cylindrical sushi, shaped with the help of a bamboo mat, makisu.
It is normally wrapped in nori, but can also be wrapped in soy paper, cucumber, or parsley.
A single roll usually consists of 6-8 pieces. Some different kinds can be found in the table below.
| Name | Japanese Characters | Description |
| Futomaki - Fat Rolls | 太巻 | Large, cylindrical piece covered in nori. Typically 1.5 inches in diameter. Made with 2-3 fillings with complementary tastes and colors. |
| Uramaki - Inside-out Rolls | 裏巻 | Medium sized cylindrical piece with rice on the outside and nori on the inside surrounding two or more fillings. More popular in Western countries than nori-skinned sushi. |
| Hosomaki - Thin Rolls | 細巻 | Small cylindrical piece covered in nori. Typically .75 inches in diameter. Normally only have one filling, often being tuna, cucumber, or avocado. |
| Temaki - Hand Rolls | 手巻 | Large cone shaped slice of nori surrounding ingredients. Typically 4 inches long and eaten with fingers because of the size. |
Oshizushi is a pressed sushi found in the Kansai Region. The tool used is
a block-shaped box. The cook lines the bottom of the box, or oshibako, with
toppings and covers them with rice. He then pushes down on the lid to make a
rectangular block. The block shaped rice is then removed from the box and
cut into bite-size pieces. Particularly famous is pressed mackerel sushi
known as battera.
Western-style sushi has resulted from the recent surge in sushi popularity worldwide. New
variants of sushi have emerged typically in North America and Europe, but
rarely in Japan. The creations were made to better suit the Western palate
and were fueled by the California Roll. A large variety of sushi rolls have
since came about. Some of which can be found in the table below.
| Type | Description |
| Cali Roll | Avocado, imitation crab and cucumber with rice on the outside and nori on the inside |
| Alaska Roll | Like the California roll but with Salmon on the inside or layered on the outside. |
| Dynamite Roll | Yellowtail or prawn tempura, with fillings Luke bean sprouts, carrots, chili, etc. |
| Hawaiian Roll | Canned tuna, tamago, kanpyo, kamaboko, and red and green shrimp powder |
| Philadelphia Roll | Raw or smoked salmon, cream cheese, cucumber/avocado, onion |
| Rainbow Roll | Like Cali roll but with 6-7 types of sashimi with avocado wrapped around it |
| Seattle Roll | Cucumber, avocado, raw or smoked salmon |
| Spider Roll | Fried crab, cucumber, avocado, sprouts, roe |
| Caterpillar Roll | An inside out roll topped with thinly sliced avocado |
| Tempura Roll | Shrimp tempura |
