• 蕪鮨かぶらずし

  narezushi of amberjack and turnip (Kanazawa speciality)

• 大阪鮨おおさかずし

  Kansai-style sushi (esp. pressed sushi, such as battera)

• なれ鮨なれずし

  narezushi, fermented sushi (pickled in brine rather than vinegar), precursor of modern sushi

• 黄身鮨きみずし

  kimizushi, sushi with egg yolk instead of rice

• 磯巻き鮨いそまきずし

  makizushi comprising mackerel fillet marinated in salt and vinegar, wrapped in rice and covered in shredded kombu