Makizushi and Nigirizushi There are many different types of sushi available. While sushi rice is the common ingredient, the dishes vary in the way they are made as well as the fillings and toppings included. There are often traditional and contemporary versions available. Two main varieties are Makizushi and Nigirizushi. Makizushi is rolled sushi. It is made with a bamboo matt called a makisu that rolls it into a cylindrical form. The sushi is generally wrapped nori but can also be wrapped in soy paper, an omelette, cucumber, or parsley. One roll is cut into six or eight pieces. There are many types of Makizushi. Futomaki is at fat roll measuring about one and a half inches of diameter. It is rolled in Nori and traditionally vegetarian. Hosomaki on the other hand is a thin roll measuring about ¾ of an inch. They usually only contain one filling. Kappamaki is a type of Hosomaki filled with cucumber. It is used to cleanse the palate. Tekkamaki is another kind that contains raw tuna. Temaki is a type of Makizushi that has  cone shape formed by the nori. It measures 4 inches in length and must be eaten with fingers. It must be eaten soon after it is made as the nori will loose its moisture and thus crispiness. Lastly, uramaki is an inside-out roll. It contains a couple of fillings surrounded by nori with the rice on the outside of the nori. Additionally, sesame seeds are often added. Nigirizushi is hand formed. A ball of sushi rice and a little bit of wasabi is hand pressed. Then a topping, typically fish, is draped over the rice. Salmon and tuna are very popular toppings. In addition, ika (squid), tako (octopus), unagi (freshwater eel), anago (sweet eel), and tamago (sweet egg) are used. These toppings however are attached to the rice by a thin strap of nori. Gunkanmaki is a type of Nigirizushi. Its name literally means warship. It uses nori to contain a loose ingredient, and it’s invention has expanded the repertoire of toppings as oysters, sea urchin, and quail eggs are included. Temarizushi is a little ball formed by pressing the fish and the rice together. It is very easy to make and good for beginners. While Makizushi and Nigirizushi are two of the most common types of sushi, there are many more. If you would like to learn more information about sushi and cooking, visit today. 

By Laura