Thanks to the original taste and unusual appearance, rolls and sushi have many different variations. Common to all species is the presence of seafood and rice in the composition. The difference lies in the way they are prepared and the ingredients used.
Types of sushi and rolls
Nigirizushi (hand made sushi). This type of sushi is considered the most common. They are a lump of rice that is pressed by hand, with a little wasabi and a thin layer of filling covering the rice. Sometimes nigiri can be tied with a thin strip of nori seaweed.
Gunkan-maki (roll-ship). When preparing them, a lump of rice is pressed by hand into a small oval, framed around the perimeter with a strip of nori seaweed to give the land the shape of a ship. Fish fillet, caviar or pasta salad can be used as a filling.
Makizushi (twisted sushi). This type is a cylindrical roll of pressed rice, which is made using a bamboo mat. Makizushi are rolled into a nori seaweed sheet topped with rice and stuffed with cream cheese and fresh cucumber strips. The rolled roll is cut into 6-8 mini-rolls of the same size, after which the dish is served.
Futomaki (large rolls). These are large cylindrical rolls with a nori algae leaf on the outside. The thickness of futomaki is about 3-4 cm, and the width is 4-5 cm. Several types of filling are used in their preparation.
Hosomaki (small rolls). This look is the opposite of futomaki. These are small cylindrical rolls, the thickness and width of which is only about 2 cm. Hosomaki is made using only one type of filling.
Uramaki (reverse roll). These are medium-sized rolls with 2-3 types of fillings. A distinctive feature of these rolls lies in the technology of their preparation, in which rice is on the outside, and a sheet of pressed nori algae is on the inside. The filling, surrounded by nori, is in the center, and on top is rice, boneless in fried sesame seeds or flying fish roe.
Temaki (hand made sushi). These are large cones made of rice about 10 cm wide. The filling for the roll is located at the base of the cone. Temaki is usually eaten with the help of hands, since it is rather inconvenient to do it with chopsticks.
Oshizushi (pressed sushi). This is sushi made in small pieces using a wooden press called osibako. The filling is placed on the bottom of the osibako, covered with rice, after which the wooden press is squeezed until a dense rectangular piece is obtained. Next, the pressed rice is cut into small cubes.
Inarizushi (stuffed sushi). This is a bag of deep fried tofu stuffed with rice. Japanese omelet or dried pumpkin can also be used in place of tofu.
