The ingredients that make up your Maki Sushi plate

The ingredients that make up your Maki Sushi plate

When visiting an authentic Japanese sushi restaurant, you might feel lost with the list of unfamiliar ingredients. Let the Maki Sushi team shed light on your quest to find out what the best sushi ingredients are! This article can help guide you through your next order at the restaurant. 

At Maki Sushi, we offer customers a colourful ingredient guide on the menu. You can look at the guide before you order so you’ll be aware of the food you eat. We listed the Maki Sushi ingredients you need to know down below: 

Sushi Rice

This is the essential building block for your sushi. Almost all sushi variants need to have special Japanese sticky rice to complete the experience. It is the key ingredient that binds everything together as well as brings out the savoury flavour of the dish. 

Seaweed Nori

It’s surprising to learn that a paper-thin slice of seaweed is an integral part of creating sushi. If you are unfamiliar with this delicacy, you might even think it’s impossible that a thin seaweed can hold all ingredients together. Authentic Japanese sushi rolls are often wrapped in nori but there are other variations wherein the rice is the outermost layer of the dish. 


This is the Japanese term for shrimp. There are sushi variations that include cooked shrimp as an ingredient. Occasionally, you’ll see ama ebi on the menu which means the shrimp is served raw. Some restaurants also use the term to describe sweet shrimps. 


The first thing that may come to your mind is the alcoholic beverage but sake has a different meaning at sushi restaurants. This is the Japanese term for salmon and you can also request for the chef to flame sear the toro sake if you like. 


Are you wondering what the bright red fish is called? That’s the meguro or tuna in English. Other restaurants may also call it chutoro or otoro depending on what kind of tuna they have in their stock. 


One of the less expensive sushi-grade fishes in the market, hamachi or the yellowtail is a fatty fish that’s rich in flavour. Even if the hamachi is not as fancy as other fishes, it’s still a great addition to sushi. 


You might be surprised that unagi is actually an eel but most East Asian countries use this ingredient for their delicacies. Not only is this delicious and savoury but it’s also rich in protein. However, unagi is rarely served raw because most restaurants including Maki Sushi cook the meat with a glazing sauce. 


Have you ever thought about the small and brightly coloured bead-like ingredient atop your sushi? Those are called caviars or fish eggs. In sushi restaurants, it’s often referred to as Tobiko. Some restaurants may also call it masago or ikura.