Maki (roll) Sushi
Make Mine a Maki
As you can tell by my pseudonym, MakiMom, I love sushi maki rolls! O.k. so I love nigiri, maki, chirashi, temaki – you name it, I love sushi! But in any event, this post is a love fest for maki rolls. Did you know there are categories of maki rolls? According to the book Sushi by Marlisa Szwillus and Kunisuke Mitani there are four types:
- Hoso-Maki: thin sushi rolls made from half a nori sheet (nori is a sheet of dried and pressed seaweed)
- Foto-Maki: thick sushi rolls makde from a whole sheet of nori
- Ura-Maki: “inside out rolls” where the nori seaweed is on the inside and the rice is on the outside
- Gunkan-Maki: this means “sushi in the form of a battleship” and always has a filling with a soft consistency. In order to keep the filling from slipping out or dissolving, a rice ball is tied together with an oversized strip of nori seaweed to create a stable “wall” to hold the filling.
Now I know what you’re thinking. What about temaki, or handrolls? That’s a little different, and worthy of a separate post. In the meantime, check out the maki sushi below. Yum, yum!
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| From Inaugural Sushi |
January 31st, 2009 in
sushi | tags: Battleship, chirashi, Foto, foto-maki, Gunkan, gunkan-maki, hoso-maki, Love, Maki Sushi, Meantime Check, Mitani, Nigiri Sushi, nori, Nori Seaweed, Pseudonym, Rice Ball, Roll Sushi, Sheet Nori, Soft Consistency, sushi, sushi blog, sushi lover, Sushi Maki, Sushi Rolls, temaki, Thin Sushi, Ura, ura-maki, Yum Yum
