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Wasabi Sushi & Bento

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Sushi guide

Sushi glossary

You can find images of the different types of sushi we sell in the Branch Menu section of the website, but please find below a brief introduction to the different types of sushi and their Japanese names.

All our sushi is made from rice seasoned with sweet rice vinegar to provide a subtle flavour that complements the wide range of toppings available.

Our sushi:

  • Nigiri (lit. hand-formed) is a simple, traditional, oblong-shaped sushi, usually using only two ingredients: sushi rice and a slice of fish, omelette or vegetable as a topping.
  • Gunkan (lit. warship) is similar to nigiri sushi, but instead of using a slice of fish or vegetable as topping, it uses looser, chopped toppings piled on top of the sushi rice, and secured by a nori seaweed sheet wrap.
  • Hosomaki (lit. small or “thin” rolls), our smallest sushi pieces, usually a single slice of the chosen filling is wrapped in rice and nori seaweed sheet. As these rolls are about half the size of nigiri sushi pieces we sell them in packs of two for a consistent serving across our different sushi.
  • Futomaki (large or “fat” rolls), rolls with two or more fillings wrapped in rice and nori seaweed sheet. In traditional futomaki the nori seaweed sheet goes on the outside of the rice, but we also sell the popular uramaki (lit. inside-out roll) style, where rice forms the outside of the roll, often coated with sesame seeds, diced chive or brightly coloured fish roe.

Our other rice-based Japanese dishes:

  • Onigiri a triangular rice ball with a coating of nori seaweed sheet and savoury fillings. Onigiri are made with white rice, not seasoned sushi rice. They make a great alternative to sandwiches as a food to eat on the go. Our current fillings include tuna & mustard, grilled salmon, sesame seaweed salad and chicken teriyaki.
  • Temaki (lit. hand roll) sliced fillings with rice, wrapped in a conical nori seaweed sheet wrap.
  • Chirashi (lit. scattered) sometimes known as “scattered sushi” this dish is a rice bowl with various sushi toppings scattered on top. It provides a great way to eat a variety of sushi in one dish rather than as individual pieces. Common toppings include slices of sushi fish, fish roe, sliced vegetables and salad, and Japanese sweet omelette.


Chicken teriyaki onigiri


California hand roll


Seaweed gunkan


Tuna hosomaki

Sushi Etiquette

There are all kinds of rules and traditions when it comes to eating sushi. Wasabi likes to embrace these traditions but at the same time encourages customers to enjoy their sushi in whatever style they feel most comfortable.

Here are some of the main traditions or rules of etiquette regarding eating sushi:

  • When dipping nigiri sushi in soy sauce, just dip the fish, not the rice, otherwise the sushi may fall to pieces.
  • Nigiri sushi should be eaten in one bite (if possible!) to avoid the rice breaking up into pieces.
  • It is not rude to eat sushi with your fingers – using chopsticks or your fingers are both perfectly acceptable.
  • A strict sushi meal should start with fish of a more delicate taste, such as sea bream, moving towards meatier flavours such as salmon, right up to the strongest tastes like tuna or sea urchin.
  • The mixing of wasabi and soy sauce has become common in the west, but in Japan it is rarely seen. This is partly because wasabi is carefully added to nigiri sushi by the chef in Japan, so there is normally no need to add extra spice.
  • If a friend offers a piece of sushi from their plate, it is polite to pick it up with the opposite end of the chopsticks to the end that you put in your mouth.
  • Use a plate to pass a piece of sushi to a dining companion, not your own chopsticks. Using chopsticks would be reminiscent of the traditional Japanese ritual of passing the bones of a deceased relative at a funeral.
  • Ginger is supposed to be eaten between pieces of sushi, as it cleanses the palate, rather than at the same time.

Sushi Facts

  • In Japan, sushi is enjoyed by families when celebrating special occasions.
  • Sushi chefs in Japan can undergo up to 10 years of training to become fully qualified.
  • Knives used by sushi chefs have their origins in Samurai swords.
  • In Japan, octopus is sometimes prepared by giving it a thorough massage while it is still alive.
  • Sushi chefs believe that people eat not only with their mouths, but also their eyes, which is why the presentation and appearance of sushi is so important.
  • Sushi is commonly eaten with gari (pickled ginger), wasabi and with a cup of green tea as they all complement raw fish perfectly.
  • Wasabi itself is used as a spice, but its properties also mean it is able to help sterilise and kill the smell of raw fish. This was particularly helpful in older times before simple refrigeration.

Check out our set menu

View the full Wasabi menu available in store here.

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