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Oshizushi. Sushi rice and other ingredients pressed into a box or mold.
inari-zushi.. sushi rice in fried tofu pockets.
K
kabayaki.. grilled eel on skewers without rice.
nigiri-zushi.. raw fish over small molded pieces of vinegared rice.
nihon-shu.. specific word for rice wine (sake).
nimono.. foods stewed in sake and soy sauce.
Used as an ingredient in soups, simmered dishes, inarizushi, and takikomi gohan. Seasoned, thin deep-fried tofu is available canned and packaged especially for inarizushi.
ACA: Academy of Culinary Arts.
Chakin Zushi Vinegar rice wrapped in a thin egg crepe. Chicken Tempura Chicken and vegetables lightly fried Chikuwa Browned fish cake with a length-long gap.
Basically, sushi (properly spelled zushi in compounds) [鮨, 寿司, す-, ス-] is short grain rice cooked with sugar and vinegar (and thus tasting slightly sweet-sour).
Technically, a California roll is classified as maki-zushi, meaning rolled sushi. It is typically made inside out, so that, in cross section, the roll has a layer of rice, a layer of nori, and then an inner core of fillings.
East and Southeast Asia: amazake, asinan, bai-ming, belacan, burong mangga, com ruou, dalok, doenjang (된장), douchi, jeruk, lambanog, kimchi (김치), kombucha, leppet-so, narezushi, miang, miso, nata de coco, nata de pina, natto, naw-mai-dong, ...
also commonly used to refer to the food products created from these so-called "sea vegetables". Finished products are made by a shredding and rack-drying process that resembles papermaking. Nori is commonly used as a wrap for Onigiri and Makizushi.
 See also: Rice, Tofu, Fish, Grill, Sushi
  
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