Inari

• Translated as "stuffed" sushi, inari is made by wrapping sweetened vinegar rice in aburage, or fried tofu skins. Other ingredients such as shredded carrots, cucumber, cabbage leaves, and shiitake mushrooms are also used. Aburage usually comes pre-fried, and is boiled in water to remove any remaining grease. The filling is then inserted into the rolls once they have cooled, which are cut in half for serving.

Maki

• Maki, or "rolled" sushi, is especially popular in the United States. Its variants include Alaska rolls, California rolls, and eel tempura. Maki rolls are usually wrapped in dried seaweed sheets called nori, but they can also be wrapped in omelet (as with eel tempura). Maki is prepared using a bamboo mat called a makisu which is used to roll the nori once it has been topped with vinegar rice and other ingredients. Cucumber, avocado, chicken, crab, tuna, salmon, scallops, and mashed potato, among other ingredients, are common.

Nigiri

• Nigiri is a more traditional sushi dish which is formed by hand without the use of a mat or a wooden press. It is prepared using thinly sliced seafood (cooked or raw) which is layered on top of clumped vinegar rice and wrapped with a thin sheet of nori. Crab, halibut, salmon and tuna are typically used when preparing nigiri. It is often presented as the focus of a platter and accompanied by maki and oshi.

Oshi

• Oshi, or "pressed" sushi, is formed using a wooden molding device called an oshibako. The mold is first lined with plastic cling wrap. Then ingredients such as salmon, tuna, avocado, and cucumber are placed inside the mold. Sushi rice is placed over the fish and vegetables with the remaining cling wrap layered over the rice. The mold is pressed down to form a compact, rectangular roll, which is then cut into pieces and served.