Generally, sushi is divided into three types (classified according to the rawness and ripeness of the raw materials), namely raw, medium-rare and cooked.

Ordinary sashimi sushi is all raw, such as tuna (tuna), salmon, luminous fish (those whose skin is silver and reflective, such as saury), sea bream, etc.

There are two types of half-rare. One is similar to octopus and snail meat. Before slicing, blanch the skin with stock or boiling water until it is half-cooked or one-third cooked, and then slice. There is another type, which is similar to making some squid into nigiri sushi (a ball of rice with a piece of squid or other ingredients), and then using a flame gun to grill the skin of the squid to get the barbecue aroma.

Cooked ones are usually tamagoyaki (chicken cake), eel, or boiled mushrooms.

Many sushi restaurants now use mixed ingredients, such as salad rolls and California rolls. If you are not sure, you can ask the chef or waiter.