Kitchen & Cooking Tips, Seasonal

How to Eat Blue Crab

Last updated on Jul 20, 2023
Michale LeRoy

If you're a seafood lover, then you've probably heard of the famous Maryland blue crabs. These types of crabs are known for their sweet and succulent meat, making them a favorite among seafood enthusiasts. Eating hard shell Maryland blue crabs is a unique experience that involves cracking open the hard shell to reveal the tender meat inside. Whether you're hosting a crab feast or picking crab meat as an ingredient for crabcakes, there is a right way to process blue crabs. We'll take a closer look at the art of picking hard shell Maryland blue crabs and share some tips to make the job easier.

Shop All Hard Shell Crabs

How to Pick and Eat Blue Crab

Watch our video for a step-by-step tutorial that teaches you how to pick a Maryland blue crab. This tried-and-true method ensures you don't leave any meat behind!

How to Pick Blue Crabs (the Right Way)

First of all, what is crab picking? When you "pick" a crab, you are taking apart the shell and cracking the legs to get to the meat. You can grab a mallet and start whacking, but you'll end up with a huge mess and the meat will be full of shell fragments. Unlike snow crab and Alaskan king crab legs, hard shell blue crabs require more effort to reveal the maximum amount of crab meat. Follow our crab-picking steps and you'll be an expert in no time. You'll need a crab mallet, a butter knife, and plenty of newspaper to cover your work area.

How to Use the Mallet

How to Use the Mallet

Before you jump in, we have a few words about the crab mallet. It's tempting to wield the mallet like Thor's hammer, but you'll get the best results if you use more restraint. Hold the mallet at an angle just above your target so you are striking with the very edge (not the entire surface). Hit firmly but with control. This will help you crack the crab claws more precisely so you don't accidentally smash them. You can also place the edge of a butter knife where you want to make a crack and tap the knife with the mallet.

Follow our steps below to start picking:

  1. With the crab in hand, remove the large claws and three middle legs by pinching them at the base and twisting. Don't remove the backfins yet.
  2. To crack the claws, use the edge of the mallet to hit firmly but precisely just above the pinchers. Do this on both sides of the claw.
  3. You should now be able to gently pull apart the claw shell to reveal a chunk of meat.
  4. Perform the same steps on the upper joint of the same leg.
  5. For the small legs, use gentle pressure to snap them in two and pull out a small piece of meat.
  6. Once you are finished with the claws and legs, move on to the body.
  7. Peel back the apron found on the underside of the shell.
    8. Peel Back the Apron

    Shown here: The apron is found on the underside.

  8. Detach the top shell from the bottom portion.
  9. Remove the gills by peeling them away from either side of the body and discard them.
  10. You will also see a small amount of viscera (intestines and heart) in the center of the body cavity. Discard this as well.
  11. Crack the body of the crab down the center with your hands so you have two halves.
  12. Gently break off the backfin and pull out the jumbo lump meat from the body (many say this is the best part).
  13. Pinch and pick out any remaining crab meat from the delicate inner shells of the body.
  14. Move on to your next crab!

How to Cook Blue Crab

You can cook your own blue crabs very quickly with a stock pot and a few seasonings (Old Bay is is a popular choice). Follow our instructions below:

Ingredients to Cook Blue Crab

  • A dozen live blue crabs
  • 1 tablespoon of salt
  • 2-4 tablespoons of Old Bay Seasoning

Cooking Blue Crab

  1. Fill six-quart pot 2/3 full with water and bring to boil.
  2. Add salt and Old Bay to water.
  3. One by one, add live crabs with claws attached to pot and cover. Keep in water for 8-10 minutes or until cooked through. Fully cooked blue crab is bright red-orange in color and has opaque meat.
  4. Drain crabs with colander.
  5. Let cool and transport to serving receptacle.

Tips for Buying Crabs

Two crabs on table with slice of lemon

When it comes to buying live crabs for your restaurant, there are a few key factors to consider. To help you make the best choice for your establishment, here are some essential tips to keep in mind:

  • Size Matters: Consider the size of the crabs you need for your dishes. Larger crabs are typically preferred for crab cakes and other meaty dishes, while smaller crabs are great for soups and sauces. Determine the size that best suits your menu and portion sizes.
  • Source of the Crabs: It's important to know where your crabs are coming from. Look for reputable suppliers who can provide you with high-quality, fresh crabs. Local suppliers are often a good choice because they can offer you the freshest catch and support the local economy. If seafood sustainability is important to you, sourcing blue crabs from responsibly managed fisheries and supporting conservation efforts can help ensure their long-term viability as a seafood option.
  • Check for Freshness: When buying live crabs, always inspect them for freshness. Look for crabs that are active and lively, with shiny shells and intact limbs. Avoid crabs that appear sluggish or have cracked shells, because these signs may indicate poor quality or mishandling.
  • Seasonal Availability: Keep in mind that the availability of live crabs can vary throughout the year. Different species of crabs have peak seasons, so it's important to know when your desired crab is in season. This will ensure that you can get the freshest and most flavorful crabs for your dishes.
  • Quantity and Storage: Consider the number of live crabs you need for your restaurant. Ensure that you have adequate storage space, such as a live tank or cooler, to keep the crabs fresh and alive until they are prepared. Remember that crabs are considered shellfish, a TCS food, so it's crucial to handle and store them properly.
  • Pricing and Budget: Determine your budget for purchasing live crabs and compare prices from different suppliers. While it's important to find a good deal, prioritize quality over price. Fresh, high-quality crabs will enhance the taste and reputation of your dishes, ultimately benefiting your business in the long run.

Hard Shell Crabs FAQ

five cooked hardshell crabs on paper with lemon halves and grilled corn

If you want to know more about Maryland blue crabs, check out some common questions below:

What Is a Maryland Blue Crab?

Maryland blue crabs are typically caught in the Chesapeake Bay and its tributaries, where they thrive in brackish waters. These crabs have a distinctive blue coloration, which is where their name comes from. They are prized not only for their taste but also for their versatility in various dishes, such as crab cakes, crab soups, and crab dips.

What Is Crab Mustard?

Crab mustard is a soft yellow substance that is located in the body cavity of the crab. Despite its name, crab mustard is not actually related to the condiment, but rather refers to the crab's hepatopancreas, which serves as its digestive gland. While some people may be unfamiliar with it, crab mustard is highly prized in culinary circles for its rich and savory flavor. It's a regional Maryland custom to keep a slice of buttered bread nearby while you pick crabs and smear a spoonful of crab mustard onto the bread. Try it if you're feeling adventurous, but experts recommend using moderation when eating crab mustard. It's a digestive organ and may contain small amounts of toxins depending on where the crabs were harvested.

What Parts of the Crab Do You Eat?

The edible parts of a cooked blue crab include the meat from the claws, legs, and body. Even the yellow mustard inside the crab is edible. The gills and viscera are inedible and should be discarded when you pick a crab.

Can You Use Imitation Crab Instead of Blue Crab?

Full disclosure, there is no match for fresh crab meat from a Maryland blue crab. That being said, you can use imitation crab meat in crabcakes, sushi, and other dishes for a more affordable replacement. It won't be exactly the same, but if you use the right combination of ingredients and seasonings, you can create a tasty alternative.


Whether you're a seafood restaurant looking to add a signature dish to your menu or a seafood distributor looking to offer a unique product, Maryland blue crabs are a versatile and profitable option for commercial applications. Keep our tips in mind and always purchase live crabs from reputable suppliers.

The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Types of Shrimp

    Shrimp is a common food in the United States, and is one of the best seafood options for patrons to enjoy. While the food may not seem versatile on the surface, there are many different types and sizes of shrimp, each with its own unique features and flavor profiles. Understanding each type of shrimp and how it’s used will allow you to get the most out of your seafood recipes. We’ve created a guide to cover some of the most common types and sizes of shrimp you’ll encounter, as well as how you can utilize each in your establishment. Shop All Shrimp Use the following links to learn about the different types of shrimp: 1. Tiny Shrimp 2. Extra Small Shrimp 3. Small Shrimp 4. Medium Shrimp 5. Large Shrimp 6. Extra Large Shrimp 7. Jumbo Shrimp 8. Extra Jumbo Shrimp 9. Colossal Shrimp 10. Super Colossal Shrimp 11. Extra Colossal Shrimp 12. Rock Shrimp 13. Tiger Shrimp 14. White Shrimp 15. Pink Shrimp 16. Royal Red Shrimp Shrimp Sizes In addition to the different types of shrimp, there are also many different sizes of shrimp to consider. Shrimp sizes are determined by how many shrimp are in a pound. These sizes can range from as much as over 70 shrimp per pound all the way down to less than 10 shrimp per pound. Below we’ve listed the most common shrimp sizes, detailing how many shrimp you can expect per pound for each size and how each size should be prepared. 1. Tiny Shrimp The mini-size of tiny shrimp makes them perfect for foods such as soups and gumbos. Tiny shrimp are also easy to grind, making them a good candidate for pastes and fillings. Due to their small size, this type is usually only sold peeled and deveined. As a result, prep time is greatly reduced. Tiny Shrimp Per Pound - Over 70 Tiny Shrimp Per 3 oz. Serving - Between 13 and 19 2. Extra Small Shrimp Extra small shrimp are larger than tiny shrimp, but they are still bite-sized. Just like with tiny shrimp, this size of shrimp is a fantastic way to add protein to dishes like salads and soups. Extra small shrimp is also great in seafood pasta, adding some extra flavor without dominating the overall taste. Extra Small Shrimp Per Pound - Between 71 and 90 Extra Small Shrimp Per 3 oz. Serving - Between 14 and 16 3. Small Shrimp Small shrimp are the perfect size for appetizers and a slew of great recipes, making them one of the most common sizes of shrimp. Like most of the smaller types of shrimp, small shrimp has a sweet, mild flavor. This type is most commonly used in dishes like shrimp scampi, shrimp tacos, and seafood chowder. Small Shrimp Per Pound - Between 51 and 60 Small Shrimp Per 3 oz. Serving - Between 12 and 14 4. Medium Shrimp While not as minuscule as small or tiny varieties, medium shrimp are still on the smaller side of sizes. Medium shrimp’s mild taste blends well with a variety of ingredients making it a versatile food that can be added to several different dishes. This size is perfect for creating dishes like shrimp fried rice, shrimp scampi, and shrimp creole. Medium Shrimp Per Pound - Between 38 and 50 Medium Shrimp Per 3 oz. Serving - Between 9 and 12 5. Large Shrimp Large shrimp pack a bit more flavor than smaller varieties and are big enough to sear and grill independently. Large shrimp is a good happy medium between the sweetness of smaller shrimp sizes and the strong flavors of larger shrimp varieties. This type of shrimp is often used as a protein option in salads and grain bowls and is a great inclusion when making spring rolls and stir-fries. Large Shrimp Per Pound - Between 31 and 40 Large Shrimp Per 3 oz. Serving - Between 8 and 10 Back to Top 6. Extra Large Shrimp Extra Large shrimp are an excellent size to serve on their own as an appetizer or a light entree. This type is fantastic for catered events and banquet halls, as you can pair them with your signature cocktail sauce and construct a delicious seafood platter. As an ingredient, extra large shrimp are great in recipes like seafood risotto and pasta. Extra Large Shrimp Per Pound - Between 26 and 30 Extra Large Shrimp Per 3 oz. Serving - Between 7 and 8 7. Jumbo Shrimp Jumbo shrimp are among the most common sizes of shrimp, being used in a variety of recipes and dishes. This size of shrimp has a sweet flavor paired with a strong crunchy texture, making them the perfect size for shrimp cocktails. Since jumbo shrimp are so common, you can serve them in several different ways. Some of the most common uses are appetizers like shrimp skewers or as a topping for dishes like seafood pizza. Jumbo Shrimp Per Pound - Between 21 and 25 Jumbo Shrimp Per 3 oz. Serving - Between 5 and 7 8. Extra Jumbo Shrimp Coming in slightly larger than jumbo shrimp, the extra jumbo variety is the perfect size for finger food appetizers such as the Spanish tapa gambas al ajillo. You’ll commonly find extra jumbo shrimp on various seafood platters, making them a strong choice for catered events. Some of the most common ways of preparing extra jumbo shrimp include appetizers like fried coconut shrimp and grilled shrimp skewers. Extra Jumbo Shrimp Per Pound - Between 16 and 20 Extra Jumbo Shrimp Per 3 oz. Serving - 4 or 5 9. Colossal Shrimp Colossal shrimp are known for their strong and succulent flavor. The flavor profile of colossal shrimp paired with their large size makes them one of the best sizes of shrimp to grill and sear. Colossal shrimp are large enough to be their own main course, so some common uses include stuffed shrimp and breaded shrimp. Colossal Shrimp Per Pound - Under 15 Colossal Shrimp Per 3 oz. Serving - 3 or 4 10. Super Colossal Shrimp Super colossal shrimp are among the biggest sizes of shrimp, being almost twice the size of jumbo shrimp. Due to their massive size, super colossal shrimp are typically only used in restaurants. This type of shrimp is popular for its strong flavor and crispiness, as it’s often compared to other seafood dishes like lobster. Super Colossal Shrimp Per Pound - Under 12 Super Colossal Shrimp Per 3 oz. Serving - 2 or 3 11. Extra Colossal Shrimp Extra colossal shrimp are the largest size of shrimp you can use, making them quite rare. Since smaller sizes like jumbo and colossal shrimp are large enough to stand as a main course, some feel that extra colossal shrimp can be too large. When prepared, this type of shrimp is usually grilled and stuffed with another form of seafood such as crab. Extra Colossal Shrimp Per Pound - Under 10 Extra Colossal Shrimp Per 3 oz. Serving - 2 or 3 Back to Top Shrimp Types While there are over 300 different edible species of shrimp in the world, you’ll only find a handful of different types being used in recipes. Still, these different types of shrimp can vary greatly, as some have mild flavors and delicate textures while others have bold and briny flavors. Not only do these types pair differently with other foods, but they are also cooked and prepared differently as well. We’ll cover some of the most important types of shrimp, allowing you to elevate your seafood dishes to the next level. Rock Shrimp Rock shrimp are named for their rock-hard shells, although they are typically deshelled before being sold. This type of shrimp tends to be smaller, usually only a few inches in length. Rock shrimp’s flavor profile is similar to that of lobster, and it is often used in seafood dishes as a less expensive alternative to lobster meat. For this reason, rock shrimp can be used in a slew of different recipes, but are most commonly fried for dishes such as tempura or popcorn shrimp. Tiger Shrimp When cooked, this type of shrimp has a striped pattern on its back, giving tiger shrimp its name. Tiger shrimp is one of the larger types of shrimp, providing a lot of meat for use. This type of shrimp has a mild taste, meaning it's best paired with foods or toppings with strong flavors. As a result, you’ll find tiger shrimp used in recipes like shrimp cocktails, or in mixed seafood dishes like scampi or paellas. White Shrimp White shrimp are small warm-water shrimp native to the East Coast of the United States, turning from a translucent color to white when cooked. Warm-water varieties like white shrimp are known for their ability to absorb flavors from sauces and seasonings. As a result, this type of shrimp is great in tandem with barbeque and curry sauces. You’ll find white shrimp being used in dishes like gumbo and shrimp creole as well. Pink Shrimp Pink shrimp get their name from their pinkish color when raw. This type of shrimp is similar to white shrimp, and the two are sometimes used interchangeably. However, pink shrimp are often larger and sweeter than other warm-water shrimps. Due to their large size and sweet taste, pink shrimp is one of the best options to include in a seafood boil. Royal Red Shrimp Royal red shrimp are among the most sought-after type of shrimp, as they are known for their tenderness and delicious, salty flavor. These shrimp are extremely popular, often being compared to bay scallops in terms of taste. Royal red's strong and buttery flavor lends itself perfectly to a variety of recipes, but they can commonly be found in risotto and shrimp and grits. Alternatively, royal red shrimp can be served as its own main course with a side of melted butter, highlighting the food's delicious flavor and tender texture. Back to Top Different types and sizes of shrimp have different flavor profiles and uses, making it key for restaurant operators to understand the difference. Knowing the different types and sizes of shrimp makes it easier to include the food in recipes, greatly enhancing a dish. Failure to understand the different types of shrimp can lead to unbalanced portions and unpleasant flavor profiles. Any restaurant operator planning to use shrimp and other seafood in their menu should be well aware of the different types and sizes and how each should be used.

  • How to Shuck Oysters

    Add a sophisticated option to your restaurant seafood menu by offering shucked oysters on the half shell. Different types of oysters are a delicacy that can elevate the status of your restaurant among seafood enthusiasts. Shucking oysters may seem daunting at first, but with the right tools and technique, it can be a rewarding culinary skill to master. We'll show you how to shuck an oyster the right way so you can make a good impression and create repeat customers. Shop All Seafood Tools How to Shuck Oysters Video Learn how to serve oysters on the half shell by following our step-by-step video on shucking oysters and plating oysters, demonstrated by Chef Larry Williams. <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/vslKdSSkYu0?rel=0" frameborder="0" allowfullscreen=""></iframe> What Is Shucking? Shucking is the method used to open an oyster shell so the meat can be eaten raw. The live oyster shell is sealed very tightly, but with the right shucking method, the shell will open safely. How To Open an Oyster Follow these instructions for shucking oysters the right way: Oyster Shucking Tools Oyster shucking knife Oyster shucking gloves Two clean towels Bed of ice in a serving dish (if serving oysters on the half shell) How to Open Oysters Your oysters need to be as fresh as possible. Guests are eating them raw, so make sure your oysters are properly stored before serving. Follow the instructions below on how to shuck an oyster: Start by acquiring an oyster shucking knife. An oyster glove can also be used for extra protection. If you do not have an oyster knife, a butter knife, paring knife, or even a screwdriver can work as substitutes but are not the safest options due to their design. Place your oyster cup side down on one half of a clean towel and fold the other half to almost completely cover the oyster, leaving the hinge exposed. Insert the tip of the oyster knife into the hinge of the oyster, which is the pointed, V-shaped end of the oyster. With gentle pressure, wiggle the knife into the shell until it pops open. Wipe your knife off on a clean towel to remove any extra sand or grit. Place the knife back into the oyster and bring the knife towards yourself. Keeping the knife along the top of the shell, unhinge the oyster's shell and separate its adductor muscle, which keeps the oyster shut. Once the top shell is completely unhinged, scrape the meat that's attached to the inside of that top shell back into the bottom shell where the rest of the oyster's meat and liquid sits. Discard the top shell. In one swooping motion, run your knife along the bottom part of the bottom shell under the oyster's meat to detach it, then flip the oyster’s meat so the smooth part of the meat comes up to the top. There might be grime or mud on the shell that was stuck in the inner clamp. If you come across this, do not rinse the oyster. Instead, take a clean towel and carefully wipe off any grime or mud. Place on a bed of ice with other shucked oysters and serve. How to Shuck Oysters Fast If you have to shuck large quantities of oysters in a hurry, there is a special tool that gets the job done quickly. A specialty oyster opener takes the stress off your hands and uses leverage to open the oyster shell in one stroke. For caterers and large seafood restaurants, investing in an oyster opener can reduce labor and make kitchen prep more efficient. Shucking oysters requires practice, but in due time, you’ll be an expert. Learning how to do it quickly and effortlessly will make serving time speedy, which is imperative when serving fresh oysters on a bed of ice to your customers.

  • Types of Sushi

    If the perfect food existed, sushi would be a strong contender. It’s healthy, it’s convenient, and there are unlimited flavor combinations to try. Sushi is also just as pleasing to look at as it is to eat. It’s no wonder sushi is one of the most popular international dishes in the world. If you’re interested in opening your own sushi restaurant or adding sushi to your current menu, keep reading to learn all about the different kinds of sushi. Shop All Sushi Ingredients What Is Sushi? Sushi is a Japanese dish that features medium-grained rice cooked in vinegar, served with raw or cooked seafood and a variety of toppings or fillings. Contrary to popular belief, rice is the main component of sushi, not raw fish. You are probably familiar with the sight of rolled sushi sliced into perfect bite-sized pieces, but not all sushi is rolled. What Is Sushi Vinegar? To be considered sushi, the rice must be prepared with a certain type of vinegar. Sushi vinegar is made of rice vinegar, salt, and sugar. This gives the rice its signature flavor and a sticky texture that holds its shape when molded. Zushi vs Sushi On some sushi menus, you may see an alternate spelling for sushi that starts with a “z.” In the Japanese language, sushi becomes zushi when referring to specific types of sushi. For example, maki-sushi becomes maki-zushi. There is no difference between sushi and zushi other than pronunciation. Different Types of Sushi One of the great things about sushi is that there is a type for everyone. You don't even have to like raw fish to enjoy the perfect simplicity of an avocado roll. Keep reading to learn all about the different types of sushi and the common ingredients. 1. Sashimi Technically, sashimi isn’t a type of sushi because it contains no rice. We're including it in our sushi guide because it plays an important role in Japanese cuisine. Sashimi is thinly sliced fish or meat, often served raw. It can be any type of meat, but fish and seafood are the most common types of sashimi. Sashimi can also be cooked, like in the case of unagi (grilled eel). It’s common to serve slices of sashimi on a bed of daikon radish with a side of Asian sauces like ponzu, soy sauce, or a soy sauce substitute. No other toppings or fillings are added because sashimi is meant to highlight the fresh flavors of the fish. For any seafood that is served raw, it's important to source your fish from trusted suppliers. Learn more in our sushi-grade fish guide. Sashimi vs Sushi Sushi always contains rice, while sashimi is just slices of meat or fish. Sashimi could be considered “no-rice sushi.” Different Sashimi Types Sake - Raw salmon Ebi - Cooked shrimp Ahi - Raw tuna Unagi - Cooked freshwater eel Hamachi - Raw yellowtail Uni - Raw sea urchin Tako - Raw or poached octopus 2. Nigiri Sushi (Nigirizushi) Nigiri is a type of sushi that combines a pillow of vinegared rice with a topping of raw or cooked seafood. These two ingredients are all that’s needed to create a perfect match of flavors and textures. Nigiri sushi is considered a simplistic delicacy in Japan, a contrast to the complicated sushi rolls that are enjoyed here in the West. Nigiri vs Sushi The difference between nigiri and sushi (maki) is that the rice in nigiri is pressed into a bite-sized mound, while maki sushi is rolled into a tube and sliced into rolls. Nigiri contains one piece of fish delicately placed on top, and maki rolls contain fillings on the inside. Types of Nigiri Ebi Nigiri - Cooked butterflied shrimp Tamago Nigiri - Cooked egg omelet Unagi Nigiri - Grilled freshwater eel Sake Nigiri - Raw salmon Hotate Nigiri - Fresh raw scallop Maguro Nigiri - Raw tuna 3. Maki (Makizushi) Maki sushi is made by layering a sheet of seaweed with vinegared rice and fillings. It’s firmly rolled into thin tubes and sliced into bite-sized pieces. When you look at a slice of maki sushi, you’ll see fillings on the inside, a coating of sticky rice, and a covering of thin seaweed paper (nori). Maki Sushi Meaning In Japanese, maki means “to roll.” All sushi rolls that are wrapped in seaweed with fillings on the inside are considered maki sushi. Maki Roll vs Hand Roll The difference between a maki roll and a hand roll (temaki) is that maki sushi is firmly rolled and sliced into several bite-sized pieces. A hand roll is loosely rolled into a tube or cone shape and meant to be eaten whole as an individual serving. Types of Maki Rolls Hosomaki - Any small maki roll with only one filling is considered hosomaki sushi. Kappa Maki - This popular maki roll is made with seaweed, rice, and a cucumber filling. Tekka Maki - There are just three ingredients in tekka maki — seaweed, rice, and raw tuna. Futomaki - Futomaki means "fat roll" and this maki contains several fillings. 4. Uramaki (Uramakizushi) Uramaki sushi is rolled sushi with rice on the outside and nori on the inside. This “inside-out” roll was created in Los Angeles by a sushi chef who wanted to appeal to American customers. Machita Ichiro noticed that Americans weren’t fond of the seaweed wrapping on traditional maki sushi, so he hid the seaweed on the inside. Traditional maki is still preferred in Japan, and uramaki is the most popular type of sushi in the US. Many of the sushi rolls referred to as “Special Rolls” on a sushi menu are types of uramaki. It's common for uramaki to be sprinkled with sesame seeds that cling to the sticky rice. Different Sushi Rolls California Roll - This popular roll contains a filling of crabmeat or imitation crab, avocado, and cucumber. Rainbow Roll - The rainbow roll is similar to a California roll, but with a topping of colorful slices of raw fish like tuna, salmon, and yellowtail. Dragon Roll - A dragon roll contains a filling of cucumber, grilled eel, and shrimp tempura with a topping of sliced avocado that resembles dragon scales. Spicy Tuna Roll - The spicy tuna in this roll is made by finely chopping raw tuna and mixing it with sriracha and sesame oil. It's finished off with a topping of spicy mayo. 5. Temaki (Temakizushi) Temaki sushi is a little different from the other types of sushi on our list. A temaki hand roll consists of a large seaweed cone stuffed with rice, fish, and other sushi fillings. Unlike maki rolls, temaki isn’t rolled with the precise method that produces uniform pieces of sushi. A temaki hand roll is a little more deconstructed and is meant to be eaten by hand as an individual serving. What Is a Sushi Burrito? The sushi burrito, also called a sushirrito, is a fusion of temaki sushi with the overstuffed burritos that have become so popular in the last decade. While a temaki roll can be held in one hand, a sushi burrito is much larger. Instead of a flour tortilla, sushirittos are wrapped in a large nori sheet and feature typical sushi fillings like rice, fish, and vegetables. 6. Chirashi (Chirashizushi) Chirashi is a lesser-known type of sushi that features a bed of sushi rice covered with toppings. The word chirashi means scattered, and it refers to the toppings placed on the sushi rice. But don't be confused by the term. Neatness and precision play a part in "scattering" the toppings over this sushi dish. Types of Chirashi There are several variations of chirashi sushi, but two of the most popular come from Tokyo and Osaka in Japan. Tokyo Style (Edomae Chirashi) - This style of chirashi sushi contains a topping of raw seafood like tuna, salmon, scallops, and squid. Osaka Style (Gomoku Chirashi) - Gomoku chirashi sushi is made with cooked ingredients and has a highly decorative appearance. It's common to see lotus root and fish roe as toppings. Sushi Terms Glossary Because there are so many types of sushi ingredients and fillings, it can be difficult to remember all their names. Check out some common sushi terms and their meanings below: Ama Ebi - sweet shrimp, often served raw Awabi - abalone Daikon - white radish Gari - pickled ginger Gobo - burdock root Inari - deep-fried tofu pouch stuffed with sushi rice Kani-kama - imitation crab meat Masago - capelin fish roe (eggs) Nori - seaweed paper Natto - fermented soybeans Shoyu - soy sauce Tobiko - flying fish roe (eggs) Sushi FAQs We answer some common questions about sushi below: Where Did Sushi Originate? Sushi is a Japanese dish, but it's believed that its earliest form originated in China, where rice prepared with vinegar and salt was used as a method for preserving fish. The style and preparation of sushi that we know of today was a Japanese creation. What Is Sushi Wrapped In? Sushi rolls are wrapped in sheets of edible seaweed paper called nori. What Does Sushi Mean? In Japanese, sushi translates to "it is sour." This refers to the sushi rice cooked in vinegar. What Does Tempura Mean? Tempura is a cooking method in which vegetables or pieces of seafood are battered and deep-fried. How Big Is a Sushi Roll? The average sushi roll is about 7" to 8" in length and cut into 6 pieces. Thin rolls (hosomaki) that contain one ingredient are smaller than fat rolls (futomaki). You can't go wrong by adding sushi to your menu! It's a dish that combines artful presentation with fresh ingredients. Each piece contains the perfect combo of flavors and textures, all wrapped up in one convenient bite-sized mouthful.