Aburage: thin, deep fried tofu pouches.
Agari: Green tea.
Amaebi: Raw sweet shrimp.
Anago: Conger (saltwater) eel.
Bonito: A variety of tuna.
California Roll: Maki-sushi usually containing real or imitation crab meat, avocado, and flying fish eggs (or sesame seeds). Often rolled inside-out (sakamaki).
Chakin-Sushi: Ornate, delicate and thin egg omelet wrapped around sushi rice.
Chirashi-Sushi: Scattered sushi, consisting of a bowl of sushi rice with a variety of ingredients on top, often times sashimi.
Chutoro: Middle-grade tuna, in between toro and otoro.
Daikon: White japanese radish, not as spicy or bitter as western red radishes.
Dashi: Soup stock made from kombu, bonito flakes, or both.
Donburi: Rice bowl with a topping.
Ebi: Boiled shrimp.
Edomae-Sushi: Edo-style sushi, named after the capitol city of Edo, now known as Tokyo. Synonym for Nigri-Sushi.
Fugu: Blowfish, a dangerous delicacy. Deadly if not prepared properly.
Fukusa-sushi: Sushi wrapped in crepe.
Futomaki: Fat roll, usually containing egg, cucumber, avocado, and eel. Often used as a blanket term for all thick-rolled sushi.
Gari: Pickled ginger, used to cleanse the palette.
Geoduck: Pacific Northwestern mollusk, a very rare relative to the clam. Praised for it's flavor as sashimi.
Geta: Wooden block used for gari, wasabi, and small amounts of sushi.
Gunkanmaki: Battleship sushi, sushi with nori wrapped horizontally around a piece of rice, forming a cup to hold ingredients that do not lend themselves to maki-sushi or regular nigri-sushi.
Gyoza: Dumplings, steamed then often but not always pan-fried.
Hokkigai: Surf Clam.
Ikura: Salmon roe.
Inari-Sushi: sushi rice stuffed in aburage.
Kaiware: daikon sprouts, similar in appearance to bean sprouts. Adds spice to maki-sushi.
Kamaboko: Fish cake containing processed whitefish and other ingredients.
Kappamaki: Cucumber roll. Named after Japanese water demons, noted for their affinity for this sushi.
Katsu: Improper translation of the word "cutlet", katsu refers to cutlets that are panko coated and fried.
Kombu: Kelp used in cooking.
Maki-sushi: Sushi roll consisting of nori (seaweed), rice, and a center filling. General term for rolled sushi.
Makisu: Bamboo sushi rolling mat.
Masago: Capelin roe.
Mirin: Sweetened sake, used for cooking. Similar in use to cooking Sherry.
Murasaki: Soy sauce.
Neta: Topping to nigri-sushi.
Nigri Sushi: hand-formed sushi consisting of a rectangular or oval shaped piece of rice with a topping pressed on.
Nori: Sheets of laver seaweed.
Odori-ebi: "Dancing shrimp", served live.
Ohitsu: Rice bowl used in preparation of sushi.
Oshi-sushi: Sushi consisting of rice covered with a topping, pressed then cut into squares or rectangles.
Otoro: Fatty tuna, the most well-regarded portion of tuna, cut from the lower belly.
Philadelphia Roll: Maki-sushi usually containing smoked salmon, cream cheese, and avocado.
Ponzu: Tart citrus sauce.
Sake: Rice wine, served hot, warm, or cold.
Sake: Salmon. Pronounced "sha-kay" to prevent confusion with rice wine.
Sashimi: Sliced raw fish.
Shari: Sushi rice.
Shiro Maguro: Albacore tuna. Literally, white tuna.
Shiromi: Seasonal whitefish. Often snapper, halibut, or flounder.
Shiso: A minty leaf, used as garnish or wrapping.
Shoyu: Soy sauce.
Su: Rice Vinegar.
Sushi: Fish, meat, or vegetables served with vinegared rice.
Tai: Snapper fish.
Tamago: Egg. In sushi, refers to folded egg omelet.
Tekka-maki: Tuna roll sushi.
Temaki: Cone shaped hand-rolled sushi.
Tempura: Deep fried foods dipped in batter.
Teriyaki: Sweet soy sauce, used as a marinade or based on grilled foods.
Tobiko: Flying fish roe.
Toro: Lowest grade of fatty tuna.
Umeboshi: Pickled plum.
Unagi: Freshwater eel, usually served broiled with a sweet sauce.
Uni: Sea urchin "roe". Really the minced genitals of the sea urchin.
Wasabi: Japanese horseradish, Wasabi Japonica, a pungent and spicy seasoning paste.