島寿司（しまずし）は東京都の伊豆諸島にある八丈島の郷土料理で、握りずしの一種である。寿司種を醤油主体のたれに漬け、砂糖を多く配合した酢飯で握りに作る。この際、ワサビの代わりに「練りがらし」を使うのが特徴である。醤油に漬けた刺身の色から「べっこうずし」とも呼ばれる。
伊豆諸島では温暖な地域で寿司を食べるために明治以降に独自の技法が発達した。ワサビの代わりに練りがらしを使うのは、八丈島や小笠原諸島でワサビが手に入らなかった時代の名残りである。一方、伊豆大島では醤油に「青とう」と呼ばれる辛味の強い青唐辛子を加えたたれに漬け込む。酢飯の甘みはさほど強くなく、練りがらしは使わない。
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