Nigiri-zushi

In the early 19th century it was invented in Edo as a fast food. Since all the fish used for this sushi came from the Tokyo Bay, it was called Edo-mae-zushi (Sushi from the sea in front of Edo) and still is called that way. 

Gunkan-maki

Some ingredients such as sea urchin or salmon roe are difficult to make Nigiri and Gunkan-maki is invented for those. Gunkan means warship in Japanese. With Nori (seaweeds) around it, it does look a ship.

Temaki-zushi

This is a typical home party style sushi that you can make your own sushi. Temaki means wrap with the hand in Japanese and as it says you pick your favorite ingredients and wrap with Nori. You can also order in Suhi restaurant.

Futomaki-zushi

One of the types of Maki. Futomaki menas fat roll in Japanes and as you can see, there are many ingredients inside a roll. Often they make patterns as they layout the ingredients and when it's cut it appears like the photo. These are called "Kazari-zushi" (decorated sushi).

Chuumaki-zushi

The difference from Futomaki is Chuumaki has only a few ingredients including some seafoods. Chuu means medium size in Japanese and with the recent healthy boom, salad roll can be seen often.

Hosomaki-zushi

This is the standard maki served in Sushi restaurant in Japan. Usually it has only one ingredients such as cucumber (Kappa-maki), Negitoro (minced tuna and leak) or Natto-maki (fermented soybeans).

Kaisen-Don

This is not really a type of Sushi but is commonly seen in the restaurant. Kaisen means fresh seafood and Don is a bowl in Japanese.

Chirashi-zushi

This is the most common Sushi which is made at both Sushi restaurants and home. The ingredients put over the vinegared rice is various, shiitake mushroom, fine cut eggs, shrimps, salmon roe etc.. Chirashi is often made for the celebration.

Oshizushi

Instead of making a shushi one by one, this Sushi is made in a box like a cake. Oshizushi means pressured Sushi and as you see in the photo below, put the rice and fish in this wooden mold and press it until the ingredients gets stuck together. This is also called Battera, originally made in Kansai area in Japan (western part of Japan) and mackerel and kelp are usually used  but recently there is one with salmon which is made in Hokkaido (the most noth island in Japan).   

Saba-zushi

The method is the same as Battera and the difference is Sabazushi is wrapped in bamboo leaves instead of putting in a wooden box. Saba is mackerel in Japanese. 

Masu-zushi

A type of Oshi-zushi, made in a box made of bamboo and wrapped in the bamboo leaves. Masu is trout in Japanese and this Masu-zushi is a specila product of Toyama prefecture in Japan.

Inari-zushi

This is another Sushi which is made at home quite often. The rice is wrapped in a deep-fried bean curd, slightly sweet taste. Sometimes the rice is mixed with other ingredients like the photo.