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Maki Sushi

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description Maki Sushi Overview

Maki sushi is a category of Japanese cuisine characterized by vinegared rice and fillings wrapped in a sheet of dried nori seaweed. A bamboo mat called a *makisu* is traditionally used to shape the ingredients into a cylindrical roll, which is then sliced into bite-sized pieces. Fillings typically consist of raw fish, vegetables, or tamagoyaki, an egg omelet. Several variations exist, including *hosomaki* (thin rolls), *futomaki* (thick rolls), and *uramaki* (inside-out rolls with rice on the exterior).

help Maki Sushi FAQ

What is the difference between hosomaki, futomaki, and uramaki?

Hosomaki is a thin roll usually built around one filling, while futomaki is thicker and contains several ingredients. Uramaki places the rice outside the nori, as in the California roll, a format popularized outside Japan.

Why is a bamboo makisu used to make maki sushi?

The flexible bamboo mat applies even pressure so the rice and fillings form a compact cylinder without being crushed. Cooks often cover the mat with plastic when making rice-outside uramaki.

How is maki sushi different from nigiri?

Maki is rolled and sliced, normally with nori surrounding rice and fillings or sitting just inside an outer rice layer. Nigiri is a hand-formed mound of vinegared rice topped with fish, egg, or another ingredient.

Which maki rolls traditionally contain no raw fish?

Kappamaki contains cucumber, oshinkomaki uses pickled daikon, and kanpyomaki contains seasoned dried gourd. Tekkamaki does contain raw tuna, so it is not suitable for someone specifically avoiding uncooked seafood.

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