Agari (ah-gah-ree) - A Japanese sushi-bar term for green tea.
Ahi (aaa-hee) - Yellowfin Tuna.
Aji (ah-jee) - Horse mackerel,
Anago (ah-nah-goh) - Salt water eel (a type of conger eel) pre-cooked (boiled) and then grilled before serving, less rich than unagi (fresh water eel)
Beni shoga (beh-nee shoh-gah)- Red pickled ginger. Used for Inari Zushi, Futomaki, and Chirashizushi, but not for Nigirizushi.
Ebi (eh-bee) - Shrimp. Not the same as Sweet Shrimp, as Ebi is cooked, while Ami Ebi is served in raw form.
Gari (gah-ree) - Pickled ginger (the pink or off-white stuff) that comes along with Sushi.
Gunkan-maki (goon-kahn-mah-kee) - Battleship roll. This is where the maki is rolled to form a container for the liquid or soft neta. Used for oysters, uni, quail eggs, ikura, tobiko, etc...
Hamachi (hah-mah-chee) - Young Yellowtail tuna, or amberjack,
Hotate-Gai (hoh-tah-teh-gah-ee) - Scallops.
Ika (ee-kah) - Squid.
Inari-Zushi (ee-nah-ree-zoo-shee) - Aburage stuffed with sushi rice.
Kaki (kah-kee) - Oysters.
Maguro (mah-goo-roh) - Tuna, which is sold as different cuts for the consumer, listed below in order of increasing fattiness:
Akami (ah-kah-me) - the leaner flesh from the sides of the fish. If you ask for ’maguro’ at a restaurant you will get this cut.
Chutoro (choo-toh-roh) - The belly area of the tuna along the side of the fish between the Akami and the Otoro. Often preferred because it is fatty but not as fatty as Otoro.
Otoro (oh-toh-roh) - The fattiest portion of the tuna, found on the underside of the fish.