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Types Of Sushi
Makizushi (rolled sushi). A cylindrical piece, formed with the help of a woven bamboo mat, called a makisu. Makizushi is generally wrapped in nori, a sheet of dried seaweed that encloses the rice and fillings.

Nigirizushi (hand-formed sushi). Small pieces nominally similar to pressed sushi or rolled sushi, but made without using a makisu or oshibako. Assembling nigirizushi is surprisingly difficult to do well. The simplest form is a small block of sushi rice with a speck of wasabi and a thin slice of a topping draped over it, possibly tied up with a thin band of nori.

Sushi Listing
aji -- horse mackerel
akagai -- ark shell
ama-ebi -- raw sweet shrimp
aka-yagara--cornetfish
anago -- conger eel
aoyagi -- round clam
awabi -- abalone
ayu -- sweetfish
buri -- adult yellowtail
chuutoro -- marbled tuna belly
ebi -- boiled shrimp
hamachi -- young yellowtail
hamaguri -- clam
hamo -- pike conger; sea eel
hatahata -- sandfish
hikari-mono -- various kinds of "shiny" fish, such as mackerel
himo -- "fringe" around an ark shell
hiramasa -- kingfish
hirame -- flounder
hokkigai -- surf clam
hoshigarei -- spotted halibut
hotategai -- scallop
ibodai -- Japanese butterfish
ika -- squid
ikura -- salmon roe
inada -- very young yellowtail
isaki -- striped pigfish
ise ebi -- lobster
ishigarei -- stone flounder
kaibashira -- eye of scallop or shellfish valve muscles
kaiware -- daikon-radish sprouts
kajiki -- swordfish
kani -- crab. Also refers to imitation crab
kanpachi -- very young yellowtail
karei -- flatfish
kasugo -- young sea bream
katsuo -- bonito
kawahagi -- filefish
kazunoko -- herring roe
kibinago -- banded blue sprat
kisu -- sillago
kohada -- gizzard shad
kurodai -- snapper
kuruma-ebi -- "black shrimp" - prawn
maguro -- tuna
makajiki -- blue marlin
mamakari -- sprat
masu -- trout
meji (maguro) -- young tuna
mekajiki -- swordfish
mirugai -- surf clam
mutsu -- bluefish
negi-toro -- tuna belly and chopped green onion
ni-ika -- squid simmered in a soy-flavored stock
nori-tama -- sweetened egg wrapped in dried seaweed
okoze -- stonefish
otoro -- fatty portion of tuna belly
saba -- mackerel
sake -- salmon
sawara -- Spanish mackerel
sayori -- (springtime) halfbeak
seigo -- young sea bass
shako -- mantis shrimp or "squilla"
shibaebi -- grey prawn
shima-aji -- another variety of aji
shime-saba -- mackerel (marinated)
shira-uo -- whitebait
shiro maguro -- albacore or "white tuna"
shiromi -- seasonal "white meat" fish
suzuki -- sea bass
tai -- sea bream
tairagai -- razor-shell clam
tako -- octopus
tamago -- sweet egg custard wrapped in dried seaweed
tobiko -- flyingfish roe
torigai -- cockle
toro -- choice tuna belly
tsubugai -- Japanese "tsubugai" shellfish
unagi -- sweetened broiled eel
uni -- sea urchin roe
yaki toro -- fatty salmon

Maki Sushi
These are four types of maki sushi:

chu maki -- middle sized rolled maki sushi with two or more ingredients
futo maki -- thick rolled maki sushi with several ingredients
hoso maki -- thinly rolled maki sushi with typically only one ingredient
temaki (sushi) -- cone shaped maki sushi

The following are sushi which are rolled, usually in nori:

california roll -- crab, avocado, and cucumber (not usually available in Japan)
kappa -- cucumber, named after the water spirit that loves this type of sushi.
natto -- fermented beans
oshinko -- takuan or other pickled vegetable
tamago -- sweet flavored omelette
tekka -- maguro tuna
ume -- paste of ume
wasabi -- paste of wasabi