Types of Sushi
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About sushi

Types of Sushi

The common ingredient in all the different kinds of sushi is sushi rice. Variety arises in the choice of the fillings and toppings, the other condiments, and in the manner they are put together. The same ingredients may be assembled in various different ways:

  • Nigiri-zushi (hand-formed sushi). 握り寿司. Arguably the most typical form of sushi at restaurants, it consists of an oblong mound of sushi rice which is pressed between the palms of the hands, with a speck of wasabi and a thin slice of a topping (neta) draped over it, possibly tied up with a thin band of nori. Assembling nigirizushi is surprisingly difficult to do well. Nigirizushi features many different kinds of raw fish, and even some vegetable varieties. The most popular varieties are maguro (tuna), sake (salmon, pronounced shakeh), ebi (shrimp) and hamachi (yellowtail). The delicate flavours of the raw fish contrasting the light fiery taste of the tiny wab of wasabi and the sweet rice create a very unique and delectable experience.
    • Gunkan-maki (warship roll). 軍艦巻き. An oval, hand-formed clump of sushi rice (similar to that of nigiri-zushi) has a strip of nori wrapped around its perimeter to form a vessel that is filled with some ingredient that requires the confinement of the nori, for example, roe.
  • Makizushi (rolled sushi). 巻き寿司. A cylindrical piece, formed with the help of a bamboo mat, called a makisu. Makizushi is generally wrapped in nori, a sheet of dried seaweed that encloses the rice and fillings. In another variation, the nori is substituted with a paper thin fried egg wrapper. Makizushi is usually cut into six or eight pieces, which constitute an order. It is a common misconception that all sushi includes raw fish. There are types of sushi that are made with cooked seafood or feature vegetables or even cooked egg. (Newcomers to sushi may want to try California maki,which features crab, avocado, and cucumber.)
    • Futomaki (large rolls). 太巻き. A large cylindrical piece, with the nori on the outside. Typical futomaki are two or three centimeters thick and four or five centimeters wide. They are often made with two or three fillings, chosen for their complementary taste and color. During the Setsubun festival in Japan, it is traditional in Kansai region to eat the uncut futomaki in its cylindrical form.
    • Hosomaki (thin rolls). 細巻き. A small cylindrical piece, with the nori on the outside. Typical hosomaki are about two centimeters thick and two centimeters wide. They are generally made with only one filling, but that doesn't preclude California rolls from having multiple fillings.
    • Kappamaki, filled with cucumber, is named after the Japanese legendary water imp, the kappa.
    • Temaki (hand rolls). 手巻き.Te = hand. A large cone-shaped piece, with the nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters long, and is eaten with the fingers since it is too awkward to pick up with chopsticks.
    • Temaki Means hand Roll in Japanese, these are delicious
      Temaki Zushi, All of Sushi Chef Sushi is made fresh


    • Inari-zushi (stuffed sushi). 稲荷寿司. A pouch of fried tofu filled usually with just sushi rice. It is named after the Shinto god Inari, whose messenger, the fox, is believed to have a fondness for fried tofu. The pouch is normally fashioned from deep-fried tofu (油揚げ or abura age).
    • Sashimi:  Raw seafood served chilled and sliced, and elegantly arranged.  It's usually prepared with fish fresh from the water, refrigerated but never frozen.  How to slice the fish for sashimi is one of the most rigorous skills to learn during the Sushi Chef's training.  Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques
  • Narezushi (なれ鮨) is an older form of sushi. Skinned and gutted fish are stuffed with salt then placed in a wooden barrel, doused with salt again, and weighed down with a heavy tsukemonoishi (pickling stone). They are salted for ten days to a month, then placed in water for 15 minutes to an hour. They are then placed in another barrel sandwiched and layered with cooled steamed rice and fish. Then this mixture is again partially sealed with otosibuta (like a pot lid) and a pickling stone. As days pass, water seeps out, which must be removed. Six months later, this "funazushi" can be eaten, and it remains edible for another six months or more. We don't serve Narezushi At Sushi Chef, we only use fresh ingredients to bring you the best taste.



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Last modified: 08/06/08