Maki Sushi or the Sushi Roll is one of the most popular types of sushi in America. To see evidence of this all you have to do is walk into any well-stocked modern grocery store and usually you can find a Sushi booth stuffed with all kinds of variations of Maki rolls.
Many times that Sushi booth will even be manned with an oriental looking guy (we all look alike, yes?) ready to take your order and make anything and everything that your little heart desires.
How far Sushi has come to make it into mainstream America like that.
Once prepared it should be eaten as soon as possible since the nori quickly absorbs moisture from the rice and can become soggy. Also, if left too long, the rice expands and can actually split the nori.
Rolled sushi is not as difficult as Nigiri or hand-formed sushi so Japanese often prepare this in their homes.
With a little practice, you too can achieve impressive results with your Sushi Rolls.
Before we delve into the different types of Maki, it would probably be wise to go over what the exact definition of it is first.
Makizushi basically means "rolled sushi". And usually it is wrapped in Nori (seaweed), but can occasionally be wrapped in a thin omelette, soy paper, cucumber, or shsiso (perilla) leaves.
Some common Maki rolls Include:
There are 3 main types or sizes of Maki Sushi that are "inside" rolls. Meaning that the rice is rolled inside the Nori (or whatever you are rolling it in). Click on the link for each to learn more about those rolls.
Then there is an "inside-out" roll which is called Uramaki.
This is a roll which has the rice on the outside and the nori on the inside and may also be sprinkled or rolled in roe or sesame seeds on outside.
And last but not least there is the Temaki or "handroll".
This is a large cone-shaped roll that usually has its ingredients literally sticking out of the top of it.
So there you have it. All 5 of the different types of Maki Sushi.
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