Editing Sushi (section)

==Types==
[[File:Typical_japanese_sushi_set.jpg|thumb|Sushi platter to go]]
The common ingredient in all types of sushi is vinegared [[#sushi rice|sushi rice]]. Fillings, toppings, condiments, and preparation [[List of sushi and sashimi ingredients|vary widely]].<ref>{{cite book|author=Kawasumi, Ken|title=The Encyclopedia of Sushi Rolls|publisher=Graph-Sha|year=2001|isbn=978-4-88996-076-1}}</ref>

Due to {{transliteration|ja|[[rendaku]]}} [[consonant mutation]], ''sushi'' is pronounced with {{transliteration|ja|zu}} instead of {{transliteration|ja|su}} when a prefix is attached, as in {{transliteration|ja|nigirizushi}}.

===''Chirashizushi''===
[[File:Chirashi-zushi.jpg|thumb|right|{{transliteration|ja|Chirashizushi}} with raw ingredients]]
{{nihongo3|"scattered sushi"|ちらし寿司|Chirashizushi|extra=also referred to as {{transliteration|ja|barazushi}}}} serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is popular because it is filling, fast, and easy to make.<ref>{{Cite web |last=Adimando |first=Stacy |date=2019-03-18 |title=Chirashi is Sushi for the Rest of Us |url=https://www.saveur.com/japanese-chirashi-sushi/ |access-date=2022-10-24 |website=Saveur |language=en}}</ref> It is eaten annually on {{transliteration|ja|[[Hinamatsuri]]}} in March and {{transliteration|ja|Kodomonohi}} in May.
* {{transliteration|ja|Edomae chirashizushi}} ([[Edo]]-style scattered sushi) is served with uncooked ingredients in an artful arrangement.
* {{transliteration|ja|Gomokuzushi}} (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice.
* {{transliteration|ja|Sake-zushi}} (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots, and shredded omelette.
{{Clear}}

=== {{transliteration|ja|Inarizushi}} ===
[[File:Kantofu Inarizushi.jpg|thumb|right|Three pieces of {{transliteration|ja|inarizushi}}]]
{{Cookbook|Inarizushi}}

{{nihongo|''Inarizushi''|稲荷寿司}} is a pouch of [[Abura-age|fried tofu]] typically filled with sushi rice alone. According to Shinto lore, {{transliteration|ja|inarizushi}} is named after the god [[Inari Ōkami|Inari]]. Foxes, messengers of Inari, are believed to have a fondness for fried [[tofu]] and in some regions an Inari-zushi roll has pointed corners that resemble fox ears, thus reinforcing the association.<ref>[[Karen Ann Smyers|Smyers, Karen Ann]]. ''The Fox and the Jewel: Shared and Private Meanings in Contemporary Japanese Inari Worship'' (1999), Honolulu: University of Hawaii Press, p. 96.</ref> The shape of Inarizushi varies by region. Inarizushi usually has a rectangular shape in [[Kantō region]] and a triangle shape in [[Kansai region]].<ref>{{cite web |url=https://www.maff.go.jp/j/keikaku/syokubunka/culture/wagohan/articles/2301/spe13_03.html |title=根強い人気のいなり寿司はファストフード |website=農林水産省}} </ref> 

Regional variations include pouches made of a thin omelette ({{lang|ja|帛紗寿司}}, {{transliteration|ja|fukusa-zushi}}, or {{lang|ja|茶巾寿司}}, {{transliteration|ja|chakin-zushi}}) instead of tofu. It should not be confused with {{transliteration|ja|inari maki}}, a roll filled with flavored fried tofu.{{cn|date=February 2025}}

Cone sushi is a variant of {{transliteration|ja|inarizushi}} originating in [[Cuisine of Hawaii|Hawaii]] that may include [[green bean]]s, [[carrot]]s, [[Arctium lappa|gobo]], or [[poke (Hawaiian dish)|poke]] along with rice, wrapped in a triangular {{transliteration|ja|[[abura-age]]}} piece. It is often sold in {{transliteration|ja|okazu-ya}} (Japanese [[Delicatessen|delis]]) and as a component of [[bento]] boxes.<ref>Ann Kondo Corum, ''[[Ethnic Food|Ethnic Foods]] of [[Hawaii]]'' (2000). [[Bess Press]]: p. 54.</ref><ref>Betty Shimabukuro, "[http://archives.starbulletin.com/2002/03/20/features/request.html Yama's Fish Market offers more than fish] {{Webarchive|url=https://web.archive.org/web/20120513014312/http://archives.starbulletin.com/2002/03/20/features/request.html |date=2012-05-13 }} (March 20, 2002). ''Honolulu Star-Bulletin''.</ref><ref>Joan Namkoong, ''Go Home, Cook Rice: A Guide to Buying and Cooking the Fresh Foods of Hawaii'' (2001). Ness Press: p. 8.</ref><ref>Joan Namkoong, ''Food Lover's Guide to Honolulu'' (2006), Bess Press, p. 37.</ref>{{overcite|date=October 2024}}
{{Clear}}

===''Makizushi''===
{{nihongo3|"rolled sushi"|巻き寿司|Makizushi}}, {{nihongo3|"[[nori]] roll"|海苔巻き|[[norimaki]]|extra=used generically for other dishes as well}} or {{nihongo3|"variety of rolls"|巻物|makimono}} is a cylindrical piece formed with the help of a mat known as a {{nihongo||巻き簾|[[makisu]]}}. {{transliteration|ja|Makizushi}} is generally wrapped in nori (seaweed) but is occasionally wrapped in a thin [[omelette]], soy paper, cucumber, or {{transliteration|ja|[[shiso]]}} (perilla) leaves. {{transliteration|ja|Makizushi}} is often cut into six or eight pieces, constituting a single roll order. Short-grain white rice is usually used, although short-grain brown rice, like [[olive oil]] on nori, is now becoming more widespread among the health-conscious. Rarely, sweet rice is mixed in {{transliteration|ja|makizushi}} rice.

Nowadays, the rice in {{transliteration|ja|makizushi}} can be many kinds of black rice, boiled rice, and cereals. Besides the common ingredients listed above, some varieties may include cheese, spicy cooked [[Squid as food|squid]], {{transliteration|ja|[[yakiniku]]}}, {{transliteration|ja|[[kamaboko]]}}, [[lunch meat]], sausage, bacon or spicy [[Tuna as food|tuna]]. The nori may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of {{transliteration|ja|makizushi}} may be lightly fried with egg coating.

Below are some common types of {{transliteration|ja|makizushi}}, but many other kinds exist.

* {{anchor|futomaki}}{{nihongo3|"thick, large, or fat rolls"|太巻|Futomaki}} is a large, cylindrical style of sushi, usually with nori on the outside.<ref name="omae">{{cite book | last1= Ōmae | first1= Kinjirō | last2= Tachibana | first2=Yuzuru | title = The book of sushi | edition = 1st paperback | year = 1988 | publisher = Kōdansha International | location = Tokyo | isbn = 9780870118661 | oclc = 18925025 | page = 70}}</ref> A typical {{transliteration|ja|futomaki}} is {{convert|5|to|6|cm|in|spell=in|frac=2|sp=us}} in diameter.<ref name=Strada>{{cite book |url=https://books.google.com/books?id=R_KXS-Lcse0C&pg=PT106 |page=106 |title=Sushi for dummies |first1=Judi |last1=Strada |first2=Mineko Takane |last2=Moreno |publisher=John Wiley & Sons |year=2004 |isbn=978-0-7645-4465-1 |quote=Sliced sushi rolls are traditionally made in three different sizes, or diameters: thin 1-inch rolls (hoso-maki); medium 1{{citefrac|1|2}}-inch rolls (chu-maki); and thick 2 to {{frac|2|1|2}}-inch rolls (futo-maki)." |access-date=2019-01-09 |archive-date=2020-08-19 |archive-url=https://web.archive.org/web/20200819210216/https://books.google.com/books?id=R_KXS-Lcse0C&pg=PT106 |url-status=live }}</ref> They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. {{transliteration|ja|Futomaki}} are often vegetarian, and may use strips of cucumber, {{transliteration|ja|[[Kanpyō (food)|kampyō]]}} gourd, {{transliteration|ja|takenoko}} ([[bamboo shoot]]s), or [[Nelumbo nucifera|lotus root]]. Strips of {{transliteration|ja|[[tamagoyaki]]}} omelette, tiny fish [[roe]], chopped tuna, and {{transliteration|ja|oboro}} [[Whitefish (fisheries term)|whitefish]] flakes are typical non-vegetarian fillings.<ref name="omae"/> Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumber, lettuce, and {{nihongo3|pickled radish|沢庵|[[takuan]]}}.
* {{nihongo||玉子巻き寿司|Tamago makizushi}} is {{transliteration|ja|makizushi}} is wrapped in a thin omelet.
* {{nihongo||天ぷら 巻き寿司|Tempura makizushi}} or {{nihongo||揚げ寿司ロール|agezushi}} is a fried version of the dish.
* {{anchor|Ehomaki}}During the evening of the festival of {{nihongo||[[wiktionary:節分|節分]]|[[Setsubun]]}}, it is traditional in the [[Kansai region]] to eat a particular kind of {{transliteration|ja|futomaki}} in its uncut cylindrical form, called {{nihongo3|"lucky direction roll"|惠方巻|ehōmaki}}.<ref>{{cite encyclopedia|encyclopedia=Heisei Nippon seikatsu benrichō [平成ニッポン生活便利帳] |title=Setsubun [節分] |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Jiyū Kokuminsha |location=Tokyo |language=ja |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=August 25, 2007 }}</ref> By 2000 the custom had spread to all of Japan.<ref name="dijitaru">{{cite encyclopedia|encyclopedia=Dijitaru daijisen |title=Ehō-maki |url=http://rekishi.jkn21.com/ |access-date=2012-05-26 |year=2012 |publisher=Shogakukan |location=Tokyo |language=ja |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=August 25, 2007 }}</ref> {{transliteration|ja|Ehōmaki}} is a roll composed of seven ingredients considered to be lucky. The typical ingredients include {{transliteration|ja|kanpyō}}, egg, eel, and ''[[shiitake]]''. {{transliteration|ja|Ehōmaki}} often include other ingredients too. People usually eat the {{transliteration|ja|ehōmaki}} while facing the direction considered to be auspicious that year.<ref>{{cite web |url=http://kyotofoodie.com/setsubun-ehomaki-mame-maki-and-grilled-sardine/ |title=Setsubun Ehomaki, Mame-maki and Grilled Sardine |date=5 February 2009 |publisher=Kyoto Foodie |access-date=2015-01-22 |archive-date=2014-08-07 |archive-url=https://web.archive.org/web/20140807005449/http://kyotofoodie.com/setsubun-ehomaki-mame-maki-and-grilled-sardine/ |url-status=live }}</ref>
* {{anchor|Hosomaki}}{{nihongo3|"thin rolls"|細巻|Hosomaki}} is a type of small cylindrical sushi with nori on the outside. A typical {{transliteration|ja|hosomaki}} has a diameter of about {{convert|2.5|cm|in|0|sp=us}}.<ref name=Strada/> They generally contain only one filling, often tuna, cucumber, {{transliteration|ja|kanpyō}}, {{transliteration|ja|[[nattō]]}}, {{transliteration|ja|[[umeboshi]]}} paste, and squid with {{transliteration|ja|[[shiso]]}} (Japanese herb).
** ''[[Kappamaki]]'' (河童巻) is a kind of {{transliteration|ja|hosomaki}} filled with cucumber. It is named after the Japanese legendary water imp, fond of cucumbers, called the {{transliteration|ja|[[kappa (folklore)|kappa]]}}. Traditionally, {{transliteration|ja|kappamaki}} is consumed to clear the palate between eating raw fish and other kinds of food so that the flavors of the fish are distinct from the tastes of other foods.
** {{nihongo||鉄火巻|Tekkamaki}} is a kind of {{transliteration|ja|hosomaki}} filled with raw tuna. Although it is believed that the word {{transliteration|ja|tekka}}, meaning "red hot iron", alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called {{nihongo||鉄火場|tekkaba}}, much like the origins of the [[sandwich]].<ref>{{cite journal| author = Andy Bellin| url = http://www.foodandwine.com/articles/poker-night-in-napa| title = Poker Night in Napa| journal = [[Food & Wine]]| date = March 2005| access-date = 2007-06-28| archive-date = 2012-04-06| archive-url = https://web.archive.org/web/20120406154802/http://www.foodandwine.com/articles/poker-night-in-napa| url-status = live}}</ref><ref>Ryuichi Yoshii, [https://books.google.com/books?id=NEiclAsUm18C "Tuna rolls (Tekkamaki)"] {{Webarchive|url=https://web.archive.org/web/20160513121035/https://books.google.com/books?id=NEiclAsUm18C&printsec=frontcover#PPA48,M1 |date=2016-05-13 }}, ''Sushi'', p. 48 (1999), [[Tuttle Publishing]], {{ISBN|962-593-460-X}}.</ref> 
** {{nihongo||ねぎとろ巻|Negitoromaki}} is a kind of {{transliteration|ja|hosomaki}} filled with [[negitoro]], also known as [[scallion]] ({{transliteration|ja|negi}}) and chopped tuna ({{transliteration|ja|[[Toro (sushi)|toro]]}}). Fatty tuna is often used in this style. 
** {{nihongo||ツナマヨ巻|Tsunamayomaki}} is a kind of {{transliteration|ja|hosomaki}} filled with canned tuna tossed with [[mayonnaise]].
* {{nihongo3|"hand roll"|手巻|Temaki}} is a large cone-shaped style of sushi with nori on the outside and the ingredients spilling out the wide end. A typical {{transliteration|ja|temaki}} is about {{convert|10|cm|in|0|sp=us}} long and is eaten with the fingers because it is too awkward to pick it up with [[chopsticks]]. For optimal taste and texture, {{transliteration|ja|temaki}} must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness, making it somewhat difficult to bite through. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film, which is removed immediately before eating.<ref>{{cite web |url=http://www.gpe.dk/index.php?option=com_content&view=article&id=39%3Apackaging-for-temaki-sushi&catid=4%3Aproducts&Itemid=3&lang=en |title=Packaging For Temaki Sushi |publisher=Gpe.dk |access-date=2012-11-07 |archive-date=2012-04-25 |archive-url=https://web.archive.org/web/20120425053141/http://www.gpe.dk/index.php?option=com_content&view=article&id=39:packaging-for-temaki-sushi&catid=4:products&Itemid=3&lang=en |url-status=live }}</ref>

<gallery mode="packed">
File:Makizushi.jpg|{{transliteration|ja|Makizushi}} topped with {{transliteration|ja|[[tobiko]]}}
File:Roll maki.jpg|{{transliteration|ja|Makizushi}} in preparation
File:Futomaki zushi in 201902.jpg|{{transliteration|ja|Futomaki}}
File:Temaki thon durant le confinement 2020 - vue de dessus.jpg|{{transliteration|ja|Temaki}}
File:8hosomak8.jpg|{{transliteration|ja|Kappamaki}}
File:納豆まき.jpg|{{transliteration|ja|Nattōmaki}}
File:Kaiten-zushi 005.jpg|{{transliteration|ja|Tekkamaki}}
File:Eho-maki_by_zenjiro.jpg|{{transliteration|ja|Ehōmaki}}
</gallery>

===Modern {{transliteration|ja|narezushi}}===
[[File:Funazushi 鮒寿司 Maibara City Shiga Japan 2022-10-06.jpg|right|thumb|{{transliteration|ja|Funa-zushi}} ({{transliteration|ja|narezushi}} made from {{transliteration|ja|[[nigorobuna]]}})]]
{{nihongo3|"matured sushi"|熟れ寿司|Narezushi}} is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy {{transliteration|ja|[[tsukemonoishi]]}} (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more.<ref name=hosking>{{cite book|last=Hosking|first=Richard|title=A Dictionary of Japanese Food: Ingredients & Culture|year=1997|publisher=Tuttle Publishing|isbn=978-0-8048-2042-4|page=222|url=https://books.google.com/books?id=1avA7zEYCQ0C&pg=PA222|access-date=2015-12-20|archive-date=2020-08-18|archive-url=https://web.archive.org/web/20200818163822/https://books.google.com/books?id=1avA7zEYCQ0C&lpg=PA222|url-status=live}}</ref>

The most famous variety of {{transliteration|ja|narezushi}} are the ones offered as a specialty [[Shiga Prefecture#Cuisine|dish of Shiga Prefecture]],<ref>{{cite book |editor-last1=Lee |editor-first1=Cherl-Ho |editor-last2=Steinkraus |editor-first2=Keith H. |editor-last3=Reilly |editor-first3=P. J. Alan |chapter=Comparison of Fermented Foods of the East and West |title=Fish Fermentation Technology |publisher=[[United Nations University Press]] |year=1993 |chapter-url=https://books.google.com/books?id=Gt_QnYUQbWcC&pg=PA17 |page=17 |isbn=9788970530031 |access-date=2018-03-16 |archive-date=2020-08-19 |archive-url=https://web.archive.org/web/20200819112743/https://books.google.com/books?id=Gt_QnYUQbWcC&pg=PA17 |url-status=live |oclc=29195449 |quote=In Japan, the prototypical form remains mostly around Lake Biwa. }}</ref> particularly the {{transliteration|ja|funa-zushi}} made from fish of the [[Carassius|crucian carp genus]], the authentic version of which calls for the use of {{transliteration|ja|[[nigorobuna]]}}, a particular locally differentiated variety of [[wild goldfish]] [[endemic]] to [[Lake Biwa]].<ref>{{citation |last=Hosking |first=Richard |title=From Lake and Sea. Goldfish and Mantis Shrimp Sushi |work=Fish: Food from the Waters |publisher=Oxford Symposium |year=1998 |url=https://books.google.com/books?id=mPS0tH02IDUC&pg=PA161 |pages=160–161 |isbn=978-0-9073-2589-5 |access-date=2018-03-16 |archive-date=2021-01-10 |archive-url=https://web.archive.org/web/20210110155755/https://books.google.com/books?id=mPS0tH02IDUC&pg=PA161 |url-status=live }}</ref>
{{Clear}}

===''Nigirizushi''===
{{Anchor|Nigiri-zushi}}
<!-- section linked directly by [[Nigiri]] -->
{{Distinguish|Onigiri}}
[[File:Sushi_Saito_IMG_1737_(23776728486).jpg|thumb|{{transliteration|ja|Nigirizushi}}]]
[[File:Sushi combo (26709724072).jpg|thumb|Several types of {{transliteration|ja|nigirizushi}}, rice hand-pressed with various seafood, including tuna, eel, and [[sea urchin]] roe {{transliteration|ja|gunkanmaki}}]]
{{nihongo3|"hand-pressed sushi"|握り寿司|Nigirizushi}} consists of an oblong mound of sushi rice that a chef typically presses between the palms of the hands to form an oval-shaped ball and a topping (the {{transliteration|ja|neta}}) draped over the ball. It is usually served with a bit of [[wasabi]]; toppings are typically fish such as salmon, tuna, or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly [[Octopus (food)|octopus]] ({{transliteration|ja|tako}}), freshwater [[Eel (food)|eel]] ({{transliteration|ja|unagi}}), sea eel ({{transliteration|ja|[[anago]]}}), [[Squid (food)|squid]] ({{transliteration|ja|ika}}), and sweet egg ({{transliteration|ja|tamago}}).<!--Is this really disputable enough to require a cite?-->

{{nihongo3|"warship roll"|軍艦巻|Gunkanmaki}} ([[:ja:軍艦巻]]) is a special type of {{transliteration|ja|nigirizushi}}: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as [[roe]], {{transliteration|ja|nattō}}, oysters, {{transliteration|ja|uni}} ([[sea urchin]] roe), sweetcorn with mayonnaise, scallops, and quail eggs. {{transliteration|ja|Gunkan-maki}} was invented at the [[Ginza]] Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.<ref>{{cite journal
 |author = Chad Hershler
 |url = http://www.walrusmagazine.com/articles/2005.05-you-are-here-vegetarian-sushi/
 |title = Sushi Then and Now
 |journal = [[The Walrus]]
 |date = May 2005
 |url-status = dead
 |archive-url = https://web.archive.org/web/20100114170248/http://walrusmagazine.com/articles/2005.05-you-are-here-vegetarian-sushi/
 |archive-date = 2010-01-14
}}</ref><ref>(ja) {{nihongo2|[http://www.kozosushi.co.jp/special/osushi/yougo/index08.html 軍カン巻の由来], お寿し大辞典 > お寿し用語集, [[:ja:小僧寿し本部|小僧寿しチェーン]].}}</ref>

{{nihongo3|"ball sushi"|手まり寿司|Temarizushi}} is a style of sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.
{{Clear}}

===''Oshizushi''===
[[File:Trichiurus lepturus Sushi.JPG|thumb|right|[[Trichiurus lepturus|Japanese cutlassfish]] {{transliteration|ja|oshizushi}} at a restaurant in [[Minamata, Kumamoto]]]]
[[File:Mackerel_sushi_(sabazushi).jpg|thumb|{{transliteration|ja|Oshi-zushi}} (pressed sushi)]]
{{nihongo3|"pressed sushi"|押し寿司|Oshizushi}}, also known as {{nihongo3|"box sushi"|箱寿司|hako-zushi}}, is a pressed sushi from the [[Kansai region]], a favorite and specialty of [[Osaka]]. A block-shaped piece is formed using a wooden mold, called an {{transliteration|ja|[[Oshizushihako|oshibako]]}}. The chef lines the bottom of the {{transliteration|ja|oshibako}} with the toppings, covers them with sushi rice, and then presses the mold's lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is {{nihongo3|pressed mackerel sushi|バッテラ|battera}} or {{nihongo||鯖寿司|saba zushi}}.<ref>{{cite book |url=https://books.google.com/books?id=g_eGICVMj3YC&q=battera%E3%80%80%22saba+zushi%22&pg=PA231 |title=The essence of Japanese cuisine: an essay on food and culture |first1=Michael |last1=Ashkenazi |first2=Jeanne |last2=Jacob |publisher=University of Pennsylvania Press |year=2000 |isbn=978-0-8122-3566-1 |page=231 |quote=Called saba zushi or battera, after the Portuguese term for "small boat," which the mold resembles. |access-date=2020-10-16 |archive-date=2021-06-17 |archive-url=https://web.archive.org/web/20210617105714/https://books.google.com/books?id=g_eGICVMj3YC&q=battera%E3%80%80%22saba+zushi%22&pg=PA231 |url-status=live }}</ref> In {{transliteration|ja|oshizushi}}, all the ingredients are either cooked or cured, and raw fish is never used.<ref>{{cite web|url=http://www.sushiencyclopedia.com/blog/2007/10/15/osaka-style-boxed-sushi/|title=Osaka Style Boxed Sushi|website=Sushi Encyclopedia|archive-url=https://web.archive.org/web/20080116130758/http://www.sushiencyclopedia.com/blog/2007/10/15/osaka-style-boxed-sushi/|archive-date=January 16, 2008|url-status=live}}</ref> The name ''battera'' means "small boat" in Portuguese (bateira), as the sushi molds resembled small boats.<ref>{{Cite web |title=Battera ｜ Our Regional Cuisines : MAFF |url=https://www.maff.go.jp/e/policies/market/k_ryouri/search_menu/1896/index.html |access-date=2024-05-10 |website=www.maff.go.jp}}</ref> 

''Oshizushi'' wrapped in [[persimmon]] leaves, a specialty of [[Nara (city)|Nara]], is known as {{nihongo|''kakinohazushi''|柿の葉寿司}}.

Seared ''oshizushi'', or {{nihongo|''aburi oshizushi''|炙り押し寿司}}, is a popular variety invented in [[Vancouver, BC]] in 2008.<ref name="straightaburi">{{cite web|url=https://www.straight.com/life/1145476/origin-vancouvers-deep-love-aburi-sushi|title=The origin of Vancouver's deep love for aburi sushi|access-date=2024-05-29|date=2018-10-03|publisher=The Georgia Straight}}</ref><ref name="nuvo">{{cite web |url=https://nuvomagazine.com/magazine/spring-2020/seigo-nakamura |title=Chef's Table: Seigo Nakamura |publisher=NUVO Magazine |access-date=2024-05-29}}</ref><ref name="vancouver-oshi">{{cite web|url=https://dailyhive.com/vancouver/oshi-pressed-sushi-vancouver-2016|publisher=The Daily Hive|access-date=2024-05-29|date=2016-11-30|title=8 places to enjoy oshi sushi in Vancouver}}</ref> This involves using a [[butane torch]] to sear the sushi, which may contain ingredients such as [[mayonnaise]], various sauces, [[jalapeño]]s, and [[avocado]] in addition to typical sushi ingredients such as salmon and mackerel. The variety has since spread to other cities, such as [[Toronto]].<ref name="torontoaburi">{{cite web|url=https://www.tastetoronto.com/guides/the-best-aburi-sushi-in-toronto|title=The best aburi sushi in Toronto|publisher=Taste Toronto|access-date=2024-05-29}}</ref>
{{Clear}}