Narezushi (熟れ寿司, lit. matured sushi) is an older form of sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, and then weighed down with a heavy tsukemonoishi (pickling stone). They are supposedly salted for ten days to a month, then placed in water for 15 minutes to an hour. They are then placed in another barrel, sandwiched, and layered with cooled steamed rice and fish. Then the mixture is again partially sealed with otoshibuta and a pickling stone. As days pass, water seeps out, which must be removed. Six months later, this funazushi can be eaten, and remains edible for another six months or more.

Funazushi (鮒寿司) is a dish in Japanese cooking, which involves with anaerobic lacto-fermentation of fresh water fish, funa (鮒, crucian carp). The dish is famous as a regional dish from the “Shiga Prefecture“, It is considered to be a chinmi, a delicacy in Japanese cooking.^[9]

Chirashizushi (ちらし寿司, lit. scattered sushi). A bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan.

• Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl.

Gomokuzushi (Kansai-style sushi). Cooked or uncooked ingredients mixed in the body of rice in a bowl.

Oshizushi (押し寿司, lit. pressed sushi). A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. This variety originates from the Kansai Region and is a favourite and specialty of Osaka.

There are many variations of sashimi, and it is usually served according to the season.

From Wikipedia (http://en.wikipedia.org/wiki/Sashimi):

Sashimi (Japanese: 刺身) is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm (1.0in.) wide by 4.0cm (1.5in.) long by 0.5 cm (0.25in.) thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste and thinly-sliced ginger root or ponzu), and a simple garnish such as shiso and shredded daikon radish.

The word sashimi means “pierced body”, i.e. “刺身 = sashimi = 刺し = sashi (pierced, stuck) and 身 = mi (body, meat), may derive from the culinary practice of sticking the fish’s tail and fin to the slices in identifying the fish being eaten.

One possibility of the name “pierced body” could come from the traditional method of harvesting. ‘Sashimi Grade’ fish is caught by individual handline, and as soon as the fish is landed, its brain is pierced with a sharp spike, killing it instantly, then placed in slurried ice. This spiking is called the Ike jime process. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.^{[citation needed]}

The word sashimi has been integrated to the English language and is often used to refer to other uncooked fish preparations besides the traditional Japanese dish subject of this article.

This video does a good job of showing the preparation of temaki sushi:

Temaki sushi should be eaten soon after preparation because the nori seaweed can become too moist, thus making the sushi hard to eat.

From Wikipedia (http://en.wikipedia.org/wiki/Sushi):

Temaki (手巻き, lit. hand rolls). A large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, Temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite.

Traditionally, the presentation of nigiri should include as many colors as possible.

Here is a good video that shows how to make Nigiri Sushi:

From Wikipedia (http://en.wikipedia.org/wiki/Sushi#Nigiri-zushi):

Nigiri-zushi (握り寿司, lit. hand-formed sushi). This is the most typical form of sushi in restaurants^{[citation needed]}.

It consists of an oblong mound of sushi rice that is pressed between the palms of the hands, with a speck of wasabi and a slice of topping called neta draped over it. This is possibly bound with a thin band of nori, and is often served in pairs.

From Wikipedia (http://en.wikipedia.org/wiki/Sushi#Maki-zushi_.28roll.29) :

Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, sesame seeds, cucumber, or parsley.[1]

Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.