FOOD NEWS
Explaining Different Types Of Sushi For The Uninitiated
BY Catherine Brookes
Hosomaki
Hosomaki is a simple sushi roll that's about an inch in diameter. It usually has a single filling wrapped in a thin layer of seasoned rice and encased in nori (seaweed).
To prepare it, the rice is evenly spread onto the nori sheet at just the right thickness to maintain that classic slender roll shape and ensure it doesn't overpower the filling.
Temaki
Temaking, meaning "hand roll," has an appealing cone-like shape. It usually consists of an outer sheet of nori, filled with vinegared rice, seafood, vegetables, and sauces.
It's widely customizable in terms of fillings and is best enjoyed soon after assembly. The cone shape makes it easy to hold, and the open structure provides more room for fillings.
Nigiri
The bite-sized nigiri consists of a small mound of seasoned rice topped with a slice of raw fish or other seafood. It can also be served with a thin band of nori around it.
A perfect nigiri must balance the rice portion with classic topping options like tuna, salmon, shrimp, or unagi. Meanwhile, the rice should be fluffy and sticky to hold the shape.
Chirashi
Chirashi, meaning "scattered sushi," is a vibrant bowl of seasoned sushi rice topped with various seafood, vegetables, and garnishes. It's popular for its versatile nature.
Often enjoyed during special occasions or celebrations in Japan, chirashi's presentation is just as important as the taste. Plus, it doesn't require any rolling or shaping of rice.
Uramaki
In uramaki, the rice is placed on the outside and the seaweed inside. Its preparation begins with a sheet of nori topped with an even layer of sushi rice.
Then, it's flipped upside down, so the nori side faces up. Next, the filling is placed in the center of the nori before everything is rolled up and sliced.