Sushi has become a popular dish all around the world, and while traditional Japanese sushi remains a staple, Western-style sushi has been born through a fusion of Japanese and American cuisine. As such, there are many types of sushi to choose from and experiment with. Here is some delicious information on the varieties of sushi.
Makizushi, also known as norimaki or simply maki, is one of the most common types of sushi. It encompasses any sushi in a dried seaweed sheet known as "nori" and has a filling that can include rice, fish or vegetables.
Hosomaki has a distinctive appearance; it has nori sheets wrapped around the sushi rice, with the filling, usually raw fish or vegetables, in the middle. Hosomaki is made by creating long tubes in a bamboo rolling mat and then chopping the tubes into bite-sized pieces.
Uramaki is a type of sushi developed in the West that was originally designed to hide the nori seaweed, as the strong umami flavor from seaweed can be off-putting for some Westerners. In uramaki, the rice is on the outside and the nori is wrapped inside. Sesame seeds or fish roe may be used as decoration or to stop the rice from sticking to the mat, giving the roll a distinctive appearance.
The California roll is a common example of uramaki that is made with crab meat, cucumber and avocado. The California roll was both created and popularized within the state of California.
There is just one filling in traditional Japanese makizushi, whereas, in futomaki, the roll is bigger due to there being more fillings. Although it is not a traditional form of Japanese sushi, but it is often found in takeaway lunch boxes in Japan.
Temaki is a large, cone-shaped makizushi where the filings and rice are rolled into a cone using the nori sheet. It should be eaten quickly because the nori can go soft and chewy if left out for too long This is a great start if you want to make sushi at home, as it doesn't require a rolling mat or great precision to make.
Nigiri sushi is the other type of sushi most Westerners will be familiar with -- it traditionally consists of a sliver of raw seafood (although some variations, such as prawn, are cooked) resting over an elongated rice mound. In Japan, there is often a thin layer of wasabi paste between the two layers. Vegetarian variations also exist, most notably Tamago (sweet omelet).
The gunkan maki is a nigiri-style of sushi that is wrapped in a piece of nori seaweed. The filling is usually something loose that would otherwise fall apart without the support of the nori, such as fish roe or fermented natto beans.
Inarizushi is a unique type of sushi with a much sweeter taste than is usual -- in inarizushi, the rice is wrapped in a pouch of deep-fried tofu that has been marinated in mirin, soy sauce, dashi and sugar until it is sweet and soft.