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A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

A Japanese term used to describe thin rolls of sushi. When the sushi is wrapped in nori (toasted seaweed) it is rolled up as a small circular tube-shaped creation that is then sliced into finger-sized rolled portions.

A vinegared rice mixture that is the base for sushi dishes. The short or medium grain rice is thoroughly rinsed, steamed or boiled, loosened and left standing for 10 to 15 minutes, and then flavored with sweetened rice vinegar (vinegar and sugar).

An Asian inspired utensil that is made of thin strips of bamboo tied together with twine to create a flexible mat to be used for forming rolls of sushi evenly.

A short-grained rice that becomes tender, yet sticky and dense when cooked. The firm consistency is desired for shaping into sushi blocks or for handling when using chopsticks.

A type of Japanese sushi that is larger in size, both length and thickness, than the traditional sushi known as maki.

A premixed solution of vinegar and sugar that is a flavoring used for sushi and referred to as sushi meshi.

The rice mixture that is the base for sushi dishes. The rice is steamed or boiled and flavored with sweetened rice vinegar.

A traditional Japanese sushi that is wrapped in nori (toasted seaweed) and formed into a cone-shaped serving when it is prepared as an appetizer or as part of an entree.

A type of Japanese sushi that consists of vegetables, seafood (either raw or cooked) and seasoned rice rolled in sheets of toasted seaweed referred to as nori.

A Japanese kitchen utensil that is usually made of wood and used to mix seasonings with warm sushi rice.

Raw or cooked seafood served over a bed of rice, which is often part of a meal of sushi. Nigri is often formed into rectangular cakes of rice with a layer of wasabi sauce and a thin piece of raw fish or cooked seafood.

A Japanese term to describe conger eel that has been broiled and then glazed with a sweet sauce and served as sushi tane.

A Japanese term referring to a rice mixing bowl made of cypress wood that is used in the preparation of sushi rice.

Very thin sheets of dried seaweed, which has a mildly sweet taste, that are used mostly in Japanese cooking as a food wrap for sushi.

A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of opaque rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.