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A uniquely Australian style of sushi emerged in the late 1990s, when takeaway sushi stores opened in Melbourne and Sydney. These stores served uncut sushi rolls, now known as hand rolls, and used ingredients such as cooked chicken, canned tuna and beef.
The roll contributed to sushi's growing popularity in the United States by easing diners into more exotic sushi options. [29] Sushi chefs have since devised many kinds of rolls, beyond simple variations of the California roll. It also made its way to Japan ("reverse imported"), [30] where it is often called California maki or Kashū Maki ...
Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient [4] [1] [2] [3] Kazari maki (飾り巻き寿司, flower or decorative roll) is a type of sushi designed frequently with colored rice into simple or complex shapes. [4] [3] Temaki (手巻き, hand roll) is a cone-shaped maki sushi [4] [1] [2] [3]
Japanese-Canadian sushi chef Hidekazu Tojo says he is the true pioneer of the California roll, which is called Tojo Maki at his still-operating sushi spot Tojo’s Restaurant in Vancouver, Canada ...
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It's a hand roll party: This is an easy guide to making temaki sushi at home. Pile on the avocado, carrots, cucumbers, radish sprouts, spicy mayo and/or raw or tinned fish. Don't forget the salsa ...
Nigirizushi (握り寿司): Sushi with the ingredients on top of a block of rice. Makizushi ( 巻き寿司 ): Translated as "roll sushi". Seasoned rice and seafood or other ingredients are placed on a sheet of seaweed ( nori , dried laver) and rolled into a cylindrical shape, then sliced into smaller rounds.
A Philadelphia roll with less commonly used raw salmon and cream cheese. Originally, the roll used smoked salmon. A Philadelphia roll is a makizushi (also classified as a kawarizushi) [1] type of sushi generally made with smoked (or sometimes raw) salmon, cream cheese, and cucumber, with the rice on the outside (uramaki). [2]