握り寿司にぎりずし (nigirizushi)

握にぎり 寿司ずしの 出前でまえを 頼たのんだ

I ordered a delivery of nigiri sushi.

うなぎの握り寿司。

This is a nigiri sushi (sushi shaped by hand) made with eel.

握り寿司店にて用いられる主な用語を以下に記載する。

Major terms used in Nigiri-zushi shops are as follows.

現在では、握り寿司1つを「1かん」と数え、「貫」の文字を当てることが多い。

One piece of Nigiri-zushi is called 'one kan' at present, and a Chinese character, '

現在は握り寿司が代表的であるが、弁当などでは押し寿司、ちらし寿司、巻き寿司、稲荷寿司が主流である。

Nigiri-zushi (sushi shaped by hand) is representative at present, but major kinds of sushi used for bento (lunch box) are Oshi-zushi (lightly-pressed piece of sushi topped with cooked ingredients), Chirashi-zushi vinegared rice with thin strips of egg, pieces of raw fish, vegetables and crab meat arranged on top), Maki-zushi (sushi roll) and Inari-zushi (fried tofu stuffed with vinegared rice).「

握り寿司において飯（酢飯）の握り方は寿司職人の技術が最も発揮されるところであり、様々な技法がある。

When making Nigiri-zushi, forming of bite-sized rice (vinegared rice) is the highlight for a sushi chef to show his technique, and there are various techniques.

握り寿司用のネタ（魚介類の刺身など）を中心にさまざまな具を飾り乗せして並べたもの寿司飯の上に具を飾り乗せするちらし寿司。

This type of chirashizushi is decoratively topped with nigirizushi's main ingredients (seafood slices, etc) in the center and various other ingredients on cooked rice flavored with slightly sweetened vinegar.

江戸前寿司店のちらし寿司（握り寿司用の寿司種を酢飯の上に並べる）、鹿児島県の酒寿司・岡山県のばら寿司等（さまざまな具を配置する）がある。

This group includes Chirashi-zushi (placing foodstuffs used as toppings of Nigiri-zushi over the bed of vinegared rice) at Edomae-zushi (hand-rolled sushi) shops, Sake-zushi (a rice dish flavored with sake and mixed with vegetables and seafood) in Kagoshima Prefecture, and Bara-zushi (scattered sushi) in Okayama Prefecture and so on.

寿司屋は、寿司（特に寿司握り寿司）を主として供する飲食店（サービス業）ではあるが、刺身を含め食材に生のものが多く鮮度も重視される点で、他の飲食店と決定的に異なる。

A sushi restaurant is one (service business) which serves mainly sushi (especially nigirizushi [sushi shaped by hand]), but it is critically different from other restaurants in that freshness counts because the food materials include many perishables like sashimi (fresh slices of raw fish).

貫,' is often used.但し、寿司の注文の八割ほどはアメリカ合衆国で考案されたカリフォルニアロールなどの巻物で、日本の伝統的な寿司の一つである寿司握り寿司は二割。

However, the U.S. designed American-style sushi roll like California roll accounts for about 80 percent of the order for sushi, while nigirizushi (sushi shaped by hand), a traditional sushi in Japan, accounts for 20 percent.

ちらし寿司」という名称では、主に東日本では江戸発祥の、握り寿司のネタ用の刺身などを寿司飯の上に並べた寿司と指し、西日本では生物を使わず、様々な具材を細かく切ったものを酢飯に乗せた寿司あるいは混ぜ込んだ寿司を指す傾向がある。

In eastern Japan, the term 'chirashizushi' tends to mean a type of sushi comprising of vinegared rice topped with sashimi slices, i.e. ingredients for nigirizushi (sushi shaped by hand) which originated in the Edo period, while it generally refers in western Japan to a kind of sushi that is made of vinegared rice either mixed with or topped with finely chopped ingredients of various kinds excluding raw foods.