15 Sushi Menu Terms and Fish Names Made Easy

It is easy to keep ordering the same combination platter when a menu is filled with unfamiliar Japanese names. Learning a small set of common words makes it easier to try seafood and styles that match your taste.

Quick take: Learn what sushi rice and toppings are called, then connect the Japanese fish names to flavors you already know. You do not need to memorize every term; a few reliable examples are enough to order more confidently.

These are widely used terms rather than a complete dictionary. Some fish names and preparations vary by region and restaurant.

Hirame: Flounder is lean and mild, a good introduction to delicate white fish.

Maguro: Tuna covers a broad range, from firm, lean akami to rich toro.

Sake: Salmon is known for its soft texture and recognizable flavor.

Ebi: Shrimp is often cooked, making it approachable for diners who do not want raw seafood.

Eel: Unagi and anago are frequently cooked and brushed with a sweet-savory sauce.

If you are dining omakase-style, ask the chef what is recommended that day. For à la carte sushi, consider tasting lighter fish before richer or heavily seasoned pieces. Use soy sauce lightly on the topping side of nigiri so the rice stays intact.

At a restaurant you have not visited before, read the portion details carefully. Some selections are priced per piece, while others come as a pair or a larger assortment.

• Check the restaurant’s specialty and reservation policy.
• Tell staff about any allergies or ingredients you cannot eat.
• Request no wasabi if you dislike its heat.
• Ask questions rather than guessing at unfamiliar terms.

Once the basic words become familiar, a long sushi menu turns into an invitation to explore.