Sushi
Sushi is the catch-all term to describe everything on this page. Vinegared rice is the core component of sushi—whether it's rolled with seaweed or not, if the meat is fried or not (if it even contains meat)—as long as it has vinegared rice, combined with something else, then it qualifies as sushi.
While everything here is considered sushi, there are additional terms to describe specific types of sushi that vary in style, content, or presentation. Let's go over them.
Rolled Sushi (makizushi)
Vinegared rice and one or more other ingredients wrapped in seaweed. The seaweed is always on the outside in Japan, but I've seen sushi in other countries that put rice on the outside.
Nigiri
A hand-formed mound of vinegared rice with a slice of raw or cooked fish placed on top. Sometimes held together with a thin strip of seaweed.
Gunkan
Meaning "battleship" sushi. A small oval of rice wrapped in seaweed with soft toppings (like fish roe, sea urchin, or chopped seafood) piled on top.
Tempura
Tempura refers to battered and deep-fried seafood or vegetables. It's not sushi on its own, but tempura ingredients can be included in sushi rolls for added crunch and flavor.
California Roll
A Western-style sushi roll made with imitation crab (Surimi), avocado, and cucumber. The rice is usually on the outside, and it's sometimes rolled in sesame seeds or tobiko (fish roe).
Sashimi
Technically not sushi, since it doesn't contain rice. Sashimi is thinly sliced raw fish or seafood served on its own—just the pure protein, often dipped in soy sauce or topped with wasabi.