Makizusi, often shortened to “maki”, is the all-encompassing term for sushi rolls: these have been rolled into long cylinders using a bamboo mat, then sliced into discs, usually around one or two inches thick.
There are four different styles of maki: hosomaki, futomaki, uramaki and nigirimaki. With the exception of uramaki, most of these sushi rolls are wrapped in nori seaweed, although soy wrappers, paper-thin omelette or translucent slices of cucumber are sometimes used too.
Hosomaki are thin rolls consisting of sushi rice and one or two ingredients rolled tightly in a sheet of nori. The roll is then cut into small slices before serving. Cucumber rolls and salmon rolls are common types of hosomaki.
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