• cart
cart
December 07, 2016 #Beginners Guide

Beginners Guide: Types of Sushi


Sushi doesn't just come in roll form - although California rolls are delicious! It's important if you consider yourself a sushi lover, that you understand the difference between a maki roll and nigiri, so read on and discover the correct terminology!


Maki

Maki Sushi

Makizushi is rolled sushi, but more specifically in western restaurants, it is usually a roll where the nori seaweed is on the outside of the roll. Occasionally you might even find maki rolled in thin cucumber, avocado or egg omelette. 

Temaki (Hand Rolls)

Sushi Hand Rolls

Temaki is a hand roll, this are cone shaped and filled with rice and the usual fillings of fish and vegetables. These are very easy to make if you're a sushi beginner!

Uramaki (ISO Rolls)

Uramaki

Uramaki means inside-out rolls, where the rice is on the outside of the sushi, and the nori on the inside. In some English restaurants they are called ISO rolls. 

Nigiri

Nigiri

Nigirizushi is pressed sushi. This is when the rice is made into a small brick and the topping is layered on top. Sometimes they are secured together with a band of nori. 

Inari

Inari

Inari sushi is when sushi rice is stuffed into marinated a fried tofu pocket. Sometimes there are other small diced toppings too such as ham, egg or cucumber.

Oshizushi

This is pressed sushi which comes in a box shape sliced. This is quite easy to make and is very traditional. Oshisushi is made using and Oshibouri press. Oshisushi pre-dates sushirolls and is one of the oldest forms of sushi still available.

Subscribe to our Blog and Newsletter Now

Other posts tagged with

Equipment Needed to Make Sushi Rolls

by Hazuki

Today we are looking at the equipment and ingredients needed to make maki sushi rolls. Making maki-sushi is simple with the correct equipment...

Read More

How katakuriko is used in Japanese cooking?

by Hazuki
Katakuriko is potato starch, and it is used in Japanese cookingmostly as thicker. It is the Japanese equivalent of corn starch.It’s often used in..
Read More

Dashi, Shiro-dashi, Tsuyu? – What’s the difference?

by Hazuki

Many different ingredients are used just as a base soup stock. The western world has adopted the Japanese name for these ingredients and can be..

Read More

Miso paste: what’s it all about?

by Hazuki

 

Miso paste What's it all about?

Miso paste isn’t as simple as you think and is isn’t only used to make miso soup. It’s one of the essential..

Read More

Seaweed the next superfood

by Hazuki

As an island nation surrounded by rich sea life, seaweed has been eaten in Japan from ancient times. Seaweed is used in many Japanese dishes and..

Read More