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Philly maki, sometimes called a Philadelphia sushi roll, is a mash-up of East Meets West ingredients: smoked salmon, cream cheese (Philadelphia-brand cream cheese, of course) and cucumber, all ...
For a sushi party at home with DIY hand rolls, all you need is a big bowl of sushi rice, a tall stack of nori and whatever fillings you want.
Generally, there are two variations, one with thin flat bamboo strips and the other with small cylindrical strips (see attached photo). Some cooks cover the makisu with plastic film before use to reduce the cleaning effort. This is especially necessary for producing uramaki (裏巻), a kind of maki with the rice on the outside of the roll. [3]
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 ...
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 ...
This canned tuna sushi recipe, often called tuna salad maki or lettuce maki in Japan, has an unusual history. In 1966, the Ippei Sushi restaurant in Miyazaki, Japan, wanted to develop a unique ...
A spider roll. A spider roll is a type of makizushi sushi that includes breaded or battered soft-shell crab and other ingredients such as cucumber, avocado, daikon sprouts or lettuce, and spicy mayonnaise, rolled inside nori and sushi rice. [1] [2] [3]
A dynamite roll is a Makizushi type of Western-style sushi. It usually contains a piece of shrimp tempura , avocado, and cucumber. [ 1 ] It can also include proteins like salmon , crab , tuna, hamachi/yellowtail , vegetables like radish sprouts or oshinko , and garnishes like masago / tobiko (fish roe).