Inarizushi is a pouch of fried tofu typically filled with sushi rice alone. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu, abura age). Regional variations include pouches made of a thin omelette, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu.

Makizushi, "rolled sushi" is a cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order.

Uramaki, "inside-out roll" is a medium-sized cylindrical piece with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber or carrots. In Japan, uramaki is an uncommon type of makimono because of the outer layer of rice can be quite difficult to handle with fingers.

Oshizushi, "pressed sushi", also known as, hako-zushi, "box sushi", is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. 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.