Sushi/Sashimi

Sushi/Sashimi is a truly unique Japanese dish that has spread and gained popularity very quickly outside of Japan, due to its fresh, delicious taste, visual appeal, and health benefits. However, it can be quite daunting for someone who has never had sushi to try out the multitude of bizarre sounding sushi's available. Figuring out which kinds are your favorites will go far in allowing you to enjoy sushi to its fullest. The most popular ingredients you can order are described below, with the more uncommon ones to find in restaurants (and most likely more expensive) highlighted in red:

• Clam
  
  
  Ark Shell / Red Shell Clam (Akagai)
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  Cockle (Torigai)
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  Geoduck (Mirugai)
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  Surf Clam (Hokkigai)
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  Scallop (Hotate)
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• Crab (Kani)
  
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• Eel
  
  
  Freshwater Eel (Unagi)
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  Seawater Eel / Conger Eel (Anago)
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• Egg (Tamago)
• Flatfish/Flounder/Halibut/Fluke (Hirame)
• Fried Tofu (Inari)
• Gizzard Shad (Kohada)
• Halfbeak / Needlefish (Sayori)
• Mackerel
• Mackerel (Saba)
• Horse Mackerel (Aji)
• Spanish Mackerel (Sawara)
• Monkfish Liver (Ankimo)
• Octopus (Tako)
• Red Snapper (Tai)
• Roe
• Capelin Roe (Masago)
• Flying Fish Roe (Tobiko)
• Herring Roe (Kazunoko)
• Salmon Roe (Ikura)
• Salmon (Sake)
• Sea Bass (Suzuki)
• Sea Snail
  
  
  Abalone (Awabi)
  
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  Conch (Sazae)
  
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• Sea Urchin (Uni)
• Shrimp
• Shrimp (Ebi)
• Sweet Shrimp (Amaebi)
• Mantis Shrimp / Squilla (Shako)
• Striped Jack (Shimaaji)
• Squid (Ika)
• Tuna 
• Albacore (Bincho)
• Escolar/White Tuna/Butterfish (Aburasokomutsu)
• Skipjack Tuna / Bonito (Katsuo)
• Tuna (Maguro/Akami)
• Medium Tuna Belly (Chuutoro)
• Tuna Belly (Toro)
• Lower Tuna Belly (Ootoro) 
• White Trevally (Shimaaji)
• Yellowtail 
• Japanese Amberjack (Hamachi)
• Yellowtail Amberjack (Hiramasa)
• Amberjack (Kanpachi)