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!