Makizushi Guide: 4 Types of Maki Sushi

Makizushi (also known as maki sushi, norimaki, and maki means) is rolled sushi. Maki rolls can take many forms, whether small or large, hand-rolled or formed in a makisu (bamboo mat)—but they always feature sushi rice and toppings wrapped together in toasted nori seaweed. Makizushi can be an appetizer, a main dish, or part of a bento box, typically with soy sauce for dipping and gari (pickled ginger) to cleanse the palate.

There are many ways to fill and roll Japanese sushi. Some of the most popular kinds of maki in Japan and abroad are:

1. 1. Futomaki: Literally translated as “fat roll,” futomaki contains seasoned rice and multiple fillings wrapped in a sheet of nori. Futomaki is rolled in a bamboo sushi mat and then sliced crosswise into rounds. When you think of a sushi roll, futomaki probably comes to mind. Due to its popularity, futomaki is sometimes just called maki.
2. 2. Temaki: Temaki, which means “hand roll,” is a type of sushi consisting of rice and sashimi, vegetables, or other fillings enclosed in a nori cone. Cone-shaped temaki is rolled by hand and designed to be eaten by hand.
3. 3. Hosomaki: Hosomaki translates to “thin roll” in Japanese. It's made using a half-sheet of nori and rolled on a half-size rolling mat, so it's more slender than a typical maki and easy to eat with chopsticks. Hosomaki often contains just one or two ingredients, so it is sometimes categorized by its main ingredient. Kappamaki, for example, features thin strips of cucumber, and tekkamaki is filled with tuna. Yellowtail hosomaki is called hamachimaki.
4. 4. Uramaki: Uramaki means “inside-out roll.” Uramaki features a layer of rice outside of the nori, and the rice can be coated with sesame seeds to make it less sticky. A California roll is the most famous example of uramaki.

Sushi-making can be an art, but it's not complicated to try at home. Just remember that no matter how your rolls look, they're sure to taste great.

1. 1. Make sushi rice. Every sushi recipe starts with freshly steamed, seasoned rice. Using a rice cooker or a pot on the stove, steam Japanese short-grain rice, then season with rice vinegar, sugar, and salt.
2. 2. Prep ingredients. If you'll be using raw fish, look for filets labeled "sushi-grade" or "sashimi grade." Freezing the fish for 15–30 minutes before slicing can make it easier to cut. If you'll be using vegetables, this is a great time to practice your knife skills, since evenly sliced veggies make for easier rolling.
3. 3. Assemble maki. If you're making any type of maki other than temaki (hand rolls), you'll need a bamboo rolling mat. Place the sheet of nori onto the mat, shiny side down, long edge facing you. Top with an even layer of rice. Arrange toppings in a line at the edge closest to you.
4. 4. Roll. Starting with the edge closest to you, use the bamboo mat to help you roll the sushi into a neat log. Then slice crosswise into discs.

If you visit a sushi restaurant or sushi bar, you'll typically see three different types of sushi: maki, nigiri, and sashimi. There are two critical differences between these Japanese foods:

• Rice: Maki sushi and nigiri sushi are made with seasoned sushi rice, while sashimi is simply raw fish slices.
• Nori: Maki has a nori wrapper, which allows for many filler ingredients like unagi, tamago, spicy tuna, shrimp tempura, and veggies. Nigiri is rolled by hand without nori. The sushi rice is formed into an oblong shape with a dab of wasabi paste, and a slice of raw fish (or tamagoyaki) is placed on top of the rice.

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