5 Types Of Sushi From Japanese Cuisine! Did You Know?

Hand-rolled sushi is referred to as temaki sushi or temakizushi in Japanese. The usual bamboo sushi mat is not used to roll this one. Nori seaweed is sliced into smaller pieces, then layered with vinegared sushi rice and various toppings before being wrapped into a cone. Fresh seafood, vegetables like cucumber or avocado, and dashimaki tamago are typical fillings. It is eaten with hands.

This one has been folded up and is wrapped in seaweed or other thin materials like soy paper or omelettes. It has different subtypes. The futomaki kind has the biggest diameter at 5 to 6 cm. Hosomaki, a smaller variation, is loaded with just one basic ingredient, like cucumber or tuna.

Nigiri is another name for it. The rice for sushi is formed into oblong spheres and stacked with a filling, frequently fish or sweet egg tamago. A strip of seaweed is wrapped around the sushi for toppings like roe or fish eggs that may easily slip off. Nigririzushi is typically eaten with the fingers.

It is a style that encloses sushi rice inside of a fried tofu pouch; occasionally, eggs are used in their place. Chirashizushi is the most basic type of sushi because it consists of raw fish on top of a bowl of rice. 

We haven't done yet, as there is Oshizushi. This type is a pressed one. This sushi recipe calls for pressing rice on top of prepared toppings that are arranged at the bottom of a mould. The sushi is then inverted and served.