Sushi — Beyond the Roll: Etiquette and Vocabulary
Nigiri, gunkan, and the unspoken rules of a sushi counter — how to order, what to say, and the vocabulary of Japan's most famous export.
Outside Japan, “sushi” often means a maki roll wrapped in seaweed. Inside Japan, the default is 握り (nigiri) — a hand-pressed mound of vinegared rice topped with a single slice of fish — and a proper sushi counter has its own quiet set of customs worth knowing.
Sushi styles
| Word | Reading | Meaning |
|---|---|---|
| 握り | にぎり nigiri | hand-pressed nigiri, the classic style |
| 巻き | まき maki | rolled sushi (maki) |
| 軍艦 | ぐんかん gunkan | “battleship” style, a nori-wrapped cup for loose toppings like roe |
| ちらし | ちらし chirashi | scattered sushi, toppings arranged over a bowl of rice |
At the counter
大将 (taishou, “master”) is how regulars address the head sushi chef, and おまかせ (omakase, “I'll leave it to you”) is the classic way to order — trusting the chef's selection rather than choosing piece by piece. Soy sauce goes on the fish side, not the rice (which is meant to hold together), and ginger (がり, gari) is eaten between pieces to cleanse the palate, not piled on top of the sushi itself.
At the sushi counter
| Word | Reading | Meaning |
|---|---|---|
| 大将 | たいしょう taishou | the head chef (“master”) |
| おまかせ | おまかせ omakase | “I'll leave it to you” (chef's choice) |
| がり | がり gari | pickled ginger, eaten between pieces |
| さび抜き | さびぬき sabinuki | “no wasabi, please” |
Why sushi rice is the real skill
Chefs train for years mostly on しゃり (shari, the vinegared rice) before they're trusted with the fish at all — the rice temperature, seasoning, and grain-by-grain looseness matter as much as the freshness of the topping. For more everyday food vocabulary, see core food words and Japan's ramen culture.
🔊 Tap any word in the vocabulary tables to hear it spoken.