Sushi, a hallmark of Japanese cuisine, encompasses a wide variety of styles, each presenting unique flavors and textures. Among the most recognized types are nigiri, sashimi, maki, and temaki, all of which contribute to the diverse culinary landscape that sushi offers.

Nigiri consists of a small mound of rice molded by hand, topped with a slice of fish or other seafood. This type of sushi emphasizes the quality of the fish, allowing its flavors to shine through. Traditionally, nigiri is often served with a touch of wasabi between the rice and the topping to enhance the overall taste. Common toppings include salmon, tuna, and eel, each offering a distinctive flavor profile that fans of sushi deeply appreciate.

Sashimi, while often associated with sushi, is technically different as it refers solely to sliced raw fish served without rice. The focus here is on the freshness and quality of the seafood, typically accompanied by soy sauce, wasabi, and thinly sliced vegetables. It allows seafood lovers to experience the pure taste of the fish, making it a popular choice for those looking to savor gourmet seafood.

Maki, often recognized as rolled sushi, combines vinegared rice with various fillings, such as fish, vegetables, and even fruits, all wrapped in seaweed. This type of sushi is cut into bite-sized pieces and presents an explosion of flavor in every roll. Common varieties include uramaki (inside-out rolls) and hosomaki (narrow rolls). Temaki, or hand rolls, takes a more casual approach, featuring a cone-shaped seaweed wrapper filled with rice, seafood, and vegetables, designed for immediate consumption.

The concept of seasonality significantly influences sushi-making, guiding chefs to incorporate the freshest ingredients available. For instance, certain fish varieties may be best in particular months, ensuring that diners enjoy dishes bursting with flavor. These seasonal ingredients enhance the sushi experience, allowing patrons to explore regional specialties and flavors.