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Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Kappamaki (Japanese: かっぱ巻き), cucumber sushi roll, is a norimaki (seaweed roll) with cucumber core. [1] [2] It is a typical thin sushi roll along with dried gourd rolls and iron fire (thunnus sashimi) rolls. [3] [4]
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 ...
The California roll as it’s known today is made with a few common ingredients: avocado, cucumber and crabmeat (or imitation crabmeat) which come wrapped in seaweed and sushi 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. Typical ingredients are Tamagoyaki (Japanese-style omelette), simmered shiitake mushroom, boiled prawn and cucumber. [4]
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Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
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