Sushi - Sushi Roll
Norimaki, Maki Sushi,
Makizushi, or Makimono
Also See: How to Make Sushi Rolls
sushi roll is a type of sushi
sushi rice, and sushi ingredients in dried seaweed sheet (nori).
In the widely known Edo
style sushi, there are 3 types of rolls. They consist of the basic thin
or norimaki in general), the ship roll (gunkanmaki), and
Thin rolls consist of one or two ingredients at the most. The
second ingredient is usually something that accentuates the main
doesn’t take up much space. The ship roll is made for ingredients that
and loose such as sea urchin. The hand roll is a way of rolling a sushi
cone. This type of sushi is frequently made at home for its ease and of
lack of details needed for presentation.
Fusion sushi centralizes in a lot of thick
rolls (futomaki) which is an Osaka style sushi, However, instead of
cooked ingredients (omelet, dried tofu, poached vegetables, fish cake),
filling, a variety of raw ingredients of the Edo style sushi and some
condiments are diversely used for them. Also, fusion sushi frequently
sushi rolls inside-out (uramaki)
with the rice facing outside for both thin
rolls, and thick rolls. Instead of seaweed, a more neutral tasting soy
often used as well.
sushi roll was made to create
variations of the original nigiri sushi
so it can be held with the hands without getting them sticky. The tuna
roll (tekkamaki) is the most basic
of the Edo style
sushi. It was originally made
with tuna immersed in soy sauce (zuke
method) so it can be eaten anywhere without extra seasonings. The sushi
has its limitations, for the seaweed has a strong ocean aroma, and
delicate flavors of many fish. Chefs from the Edo period knew this,
they limited the use of most sushi fish in sushi rolls.
There are many ways to say the general sushi roll in Japanese, but they all mean the same thing. Norimaki means seaweed roll, maki sushi or makizushi means rolled sushi, and makimono means rolled product.