Names of Japanese sushi. Types of rolls - the ideal taste range of Japan. Types and names of rolls

However, there are so many varieties of uramaki, futomaki, luxurious mosaic or multi-colored rolls that attract with their harmonious taste and beauty.

Rolls are modified sushi (makizushi), which are rolled into a tight roll using a bamboo mat. Due to the glutinous rice and nori seaweed, the filling does not crumble even during slicing. This unusual dish surpasses its ancestor in color and rich flavor. The rolls can be baked, deep-fried, or instead of seaweed, you can use a thin omelette or multi-colored mame nori. Last time we talked about. Now let's look at the types of rolls and all the variety of this snack, which you can easily prepare at home.

The variety of rolls is impressive: uramaki and futomaki, spicy and sweet, in batter or sauce. How to understand this vast subgroup of sushi?

Composition and names

Hosomaki - the tiniest

To prepare the smallest roll, sushi chefs take half a sheet of nori, 80-90 grams of cooked rice and one type of filling product. The peculiarity of Hosomaki is that the pressed seaweed is located on the outside of the roll, hiding the snow-white sticky grain. It is not easy to twist without practice due to its small size. The barrels must be smooth, uniform, not wrinkled from moisture, with beautiful, not torn edges. They can be formed into a square or round shape, in the form of a drop, sometimes the roll is cut diagonally.

For the filling, avocado, cucumber, fresh or salted fish, smoked eel, soft cheese, pickled daikon (takuan), cooked chicken breast and squid are usually used. The product can be cut into neat bars or thin long strips. The edges can be smooth or with protruding bunches of vegetables (such pieces look original on a plate). There is only one ingredient, but it is easy to diversify the flavor range by adding tobiko, white or black sesame seeds, nut or spicy sauce, and Japanese mayonnaise. When serving hosomaki with eel, pour unagi over it; with salmon, you can sprinkle with grated parmesan. Sushi experts recommend preparing a thick mass of soft cheese and squeezing it onto each piece through a pastry bag.

Futomaki - huge rolls with a bright range of flavors

The peculiarity of large Japanese rolls is their interesting combination and variety of fillings. Sushi makers use more than 3 components with different colors, textures and tastes. To prepare a hefty roll, take a whole sheet of pressed nori seaweed and 130-160 grams of glutinous rice. The ingredients are placed close to each other so that no voids are formed, supplemented with sauce, herbs, and wasabi. Often the filling is divided into several parts with a narrow strip of nori. Then, during rolling, the products do not mix and do not get dirty with sauce, and the roll looks more presentable when cut.


The product must be formed extremely carefully, because sesame seeds, vegetables and sauce may end up on the outside. The rolls are given a square, round, triangular shape, cut into 8 or 10 even pieces, which are usually laid out in a slide, ladder or in a checkerboard pattern. Top with a pile of tobiko, a bunch of microgreens, a drop of Japanese mayonnaise, cheese mixture, or sprinkle with unagi sauce.

Mosaic rolls - culinary masterpieces

Mosaic futomaki amaze with their beautiful patterns and bright colors. Sushi makers add green, red, and black flying fish caviar to the cereal as a dye. The rice takes on an interesting color and looks beautiful in rolls, especially in the square Shakai Maki product.


It is impossible to create amazing pictures without training; it is better to start with simple compositions:

• roll hosomaki without filling;
• give the rug any shape, cut lengthwise in half or into 4 parts;
• place the resulting workpiece on a prepared sheet of nori with rice;
• Place blocks of vegetables between the pieces of a simple roll, add black sesame seeds, arugula branches, iceberg straws and roll the roll.

Often the filling is divided using wide strips of nori, first folded in half lengthwise and placing rice or another component in the middle. The simplest recipe for mosaic rolls: place another roll (smaller) inside the futomaki and twist. It is advisable to sprinkle uramaki with caviar, herbs, and black sesame to separate the two layers of rice.

Uramaki – unique rolls

The rice in the rolls is on the outside, so rolling uramaki is much easier than hosomaki and futomaki, even without using a bamboo mat. The seaweed is not deformed, and the seam is easy to close with grains. Sushi lovers usually take half a sheet of nori, 90-120 grams of aromatic cereal, 2-5 components. However, the filling should not exceed 50-60 grams or occupy more than a quarter of the roll, otherwise the product will crumble. If you place a plate of fish on top (usually within 40 grams), then it is advisable to reduce the weight of the remaining ingredients. It is worth remembering that all products, inside and outside, should exquisitely highlight each other’s taste range.

The roll is usually covered with strips of salmon, tuna, smoked eel, thin slices of fresh cucumber or avocado, scallops or shrimp, surrounded by a small strip of seaweed. Afterwards, the product is formed with a mat so that the glutinous rice holds the food. No component should fall off the roll, especially during slicing or eating! The dish can be decorated with sauces or bouquets, like futomaki.

You can easily give uramaki rolls a luxurious look by sprinkling them on all sides (or one side) with colorful products:

• green, black, red or orange tobiko;
• chopped herbs (arugula, basil or parsley);
• ground pistachios;
• white and black sesame seeds;
• ready-made couscous;
• small or wide strips of nori;
• tuna flakes or crab meat.

By choosing the right ingredients and decor, it’s easy to prepare a delicious roll with a bright and unforgettable taste palette.

Hot rolls - the highlight of Japanese cuisine

To please the residents of Europe, Japanese chefs are constantly improving the taste range of rolls, preparing them with crab meat, chicken fillet and other products that are unusual for them. Raw fish is considered a dangerous component, because it is impossible to deliver it fresh. To reduce the danger to a minimum, sushi specialists began to bake rolls or deep-fry them.

Futomaki or uramaki are usually used for heat treatment (it is not advisable to sprinkle rice with sesame seeds or caviar). Hot products are aromatic, with a crispy crust and a rich aftertaste. How to make amazing rolls?

Baked rolls - simple and delicious

The prepared rolls are cut, each piece is topped with a teaspoon of thick sauce based on mayonnaise, grated cheese and various flavorings: kimchi, soy sauce, spicy tabajan paste, small shrimp, tobiko (10-50% of the total mass). Bake in the oven for 3-6 minutes, like cheese sandwiches. It is not recommended to overcook the product in the oven so as not to dry it out (especially uramaki). As soon as the top has risen and lightly browned, serve immediately, pour unagi over it if desired, and sprinkle with sesame seeds.

Rolls can be prepared with raw fish, but they taste best with lightly salted salmon and smoked eel. Heated pieces acquire a refined aroma and aftertaste.

Tempura rolls – sophistication in every barrel

The products attract with their crispy texture, intriguing flavor palette and special batter. Fragrant rice goes perfectly with heated ingredients and a special mixture - tempura. It consists of high-quality flour (rice and wheat), salt, pepper, garlic. It is diluted in a small amount of water, an egg is added and stirred lightly (you should get small grains). The prepared roll, usually round in shape, is completely dipped in batter and thrown into boiling oil (over 170 degrees). The dough should immediately set and the roll should rise to the surface of the fat. If it sticks to the mesh, you need to carefully pry it off with a spatula. When the product acquires a golden crust, it is advisable to immediately remove it, otherwise the liquid part of the filling (Philadelphia sauce) will float. Blot the fried roll with a napkin, cut into 6-8 pieces and serve immediately

Tempura rolls will turn out amazing if you add soft cheese, smoked eel, and vegetables to the filling.

Spring rolls - an original dish

Nori is a pressed red seaweed with a specific taste and texture. It gives the roll a special piquancy, but if you replace the dark green leaf with rice paper, the rolls will have a more delicate aftertaste. They are prepared with or without rice, with vegetable filling, couscous or minced meat. In China, the New Year is unthinkable without spring rolls (huramaki), and the Vietnamese often make nem pancakes.

Rice paper – round or square sheets of white color. Before placing the fragile and thin plates on the mat, they are briefly dipped in boiling water and lightly dried on a towel. The preparation of spring rolls is no different from the traditional dish, only cooks sometimes close the ends, as in cabbage rolls. The product is cut diagonally and served cold or fried in a frying pan, deep-fried, or often baked. They fascinate with their crispy golden crust, underneath which hides a warm, aromatic filling. Sushi experts do not recommend seasoning the ingredients with spices; it is better to add sauces to the rolls.

Spring rolls are served as an independent dish, enriching the exquisite natural taste of the products with various dressings: garlic, sweet and sour, spicy, tomato, lemon, sour cream and others. It is advisable to take into account the peculiarities of the filling, because sour cream sauce does not go well with smoked eel, and a rich garlic sauce will overpower the subtle flavor of the salmon.

Multi-colored rolls - delicate taste in a bright shell

Bright orange, green or yellow rolls on a snow-white plate look elegant and appetizing. The dish is distinguished by a particularly delicate taste and pleasant texture, which is not typical for traditional products. The colorful pieces are made from mame nori, pressed and colored sheets made from bean curd. They are sold in sealed packaging, damp and elastic to the touch. To prepare a colorful roll, you need to practice a little: the rice with the filling slides off, because mame does not have the roughness of seaweed. During rolling, the colorful sheet may tear and the seam of the roll may come apart (the ends will have to be moistened with water again and glued). The product should have perfectly straight sides, without folds or irregularities. The cereal can be replaced with soft cheese, spread on nori in a thin layer.

Sweet rolls - a delicious dessert

Dessert rolls captivate with their beautiful presentation, bright palette of colors and taste. The roll consists of a shell, an adhesive layer and a filling. The variety of unusual products is impressive!

Shell

Instead of nori seaweed, they use rice paper, colorful mame, thin pancakes made with milk, a large number of eggs, and a mixture of flour and starch (1:2). The sweet filling can be rolled into a special omelette. It is made from sour cream or another dairy product, flour, eggs, sugar, Japanese alcohol are added, the mixture is whipped, applied with a brush to a silicone mat and sent to the oven. Important: the roll shell should be very thin and elastic (not dry). Some chefs bake an omelette in a frying pan, but it often turns out too thick and uneven, which affects the quality of the rolls.

Interlayer

Sushi makers use various products as an adhesive layer:

Rice is cooked in cream, sugar and seasoning (cinnamon, vanillin, cocoa) are added, but the grains can be cooked in the usual way (in a rice cooker) and mixed with a sweet dressing.

Instead of cereal, add mashed banana and sprinkle thickly with coconut flakes.

Cottage cheese mixed with sour cream, confiture, condensed milk or jam will become a savory layer between rice paper and fruit.

Homemade whipped cream will turn the roll into a tender and sweet delight.

Filling

For the filling, sushi makers use orange fillet, kiwi, strawberries, tangerines, bananas, soft cheese, nuts, topping, cream and chocolate sauces. The ingredients must be carefully selected so that the product does not turn out cloyingly sweet or sour. Neutral rice and soy leaves will harmonize well with aromatic rice and wild berries. A roll with a sweet pancake shell is best complemented with sour fruits and sauces.

Roll the rolls carefully so that the thin sheets do not tear and the filling does not add excessive juiciness to the dish. When serving, it is advisable to decorate with pieces of fruit, berries, powdered sugar, cocoa, chocolate chips or mint. The sauce should be thick so that the shell of the product does not become soggy during eating.

We have on our website that are easy and simple to make at home.

How to choose the right filling?

Roll is an amazing canvas for imagination, colorful colors and a bright aftertaste. How many variants of Japanese food can you come up with, changing the ingredients, sauce, cutting shape, using different cooking technologies! How to properly combine vegetables, fruits, seafood and fish to enjoy an exquisite taste palette?

• any fish, crab meat, tiger or sweet shrimp go perfectly with fresh cucumber, avocado, tomatoes, tobiko, and herbs;
• It is advisable to use ground nuts to complement vegetable rolls or products with salmon filling;
• With the help of spice sauce and Tabasco it is easy to add spiciness to the rolls;
• It is advisable to heat the smoked eel in the microwave, then the rolls will turn out tastier and more aromatic;
• you can add a few strips of iceberg, mango, fresh cucumber to the chicken breast (mint will add a refreshing note);
• place the orange fillet, red tobiko and Philadelphia in the middle of the uramaki roll, and place the tuna and salmon strips alternately on top;
• Seaweed salad will add zest to vegetable products;
• crab meat goes well with cucumber and red fish;
• the salmon is great with Philadelphia, tobiko and arugula sprigs;
• boston, lakedra, avocado, seaweed (hiashi), caviar can be supplemented with tuna and shrimp with perch, placing them on top;
• uramaki vegetable roll garnished with tuna, salmon and lakedra;
• the taste of daikon, nut sauce, chicory, asparagus, avocado can be complemented with couscous, sprinkling the product on all sides;
• prepare the filling from shiitake, avocado, arugula, and place golden eel on the roll;
• uramaki with salmon, crab, avocado, garnish with hiyashi with scallop;
• green asparagus goes well with eel, avocado, hiyashi in a large futomaki roll;
• Shiitake, avocado, and arugula make a delicious filling, and the uramaki itself can be sprinkled with ground pistachios;
• Iceberg, tuna, soft cheese (Buka), shrimp, avocado go well together.

Rolls are a suitable dish for experiments and new discoveries! You shouldn’t stop at just “Red Dragon” or “California”, because you can choose much better products for the filling! Now watch the video about the difference between Russian rolls and authentic Japanese ones.

The most favorite Japanese dish in Russia- This . In Japan they are called poppies or makizushi(which means rolled sushi, after all rolls are nothing more than a type of sushi ) and have several types, and the name to which we are all accustomed came from the USA, where in the 1970s there was a real Japanese cuisine boom.

The word roll in English means “to spin.” This name was given to Japanese maki because of the way they are rolled when cooked. In general, the Japanese, to a certain extent, should be grateful to the people of the United States for the popularization and development of their culinary traditions, because it was from America that the food adapted to European tastes quickly spread throughout the world. Suffice it to recall the most popular dishes - California roll And Philadelphia roll, names given to American cities.

What types of rolls (maki) are most famous and in demand at the moment?

Firstly, this hosomaki, most common in Japan and also known as monorolls. Hosomaki are thin rolls wrapped on the outside in nori seaweed, and inside, in addition to rice, which is included in everything, containing a filling of one type of fish or seafood. Among Hosomaki, the most popular are salmon roll, tuna roll, eel roll and cucumber roll.

Another type of rolls is futomaki, large rolls. Just like hosomaki, they are wrapped on the outside with nori seaweed, but noticeably thicker, due to the use of not just one type of filling, but several at once. Examples of such rolls are the Yasai vegetable roll and the scallop and tobiko roll.

And the most popular type of rolls in Russia, and throughout the world, is uramaki, inside out rolls. Their main difference from other maki is that they are rolled in such a way that the rice is on the outside and the sheet of nori seaweed is on the inside. The filling in such rolls usually consists of several ingredients, and the rice on the outside is wrapped in fish or sprinkled with caviar or sesame seeds. These rolls have the richest taste and look very impressive, which largely explains their popularity. Maybe someday the Philadelphia and California rolls will be complemented by some very tasty Krasnodar rolls or St. Petersburg rolls.

Makizushi (rolls, maki sushi, norimaki sushi)- This sushi, wrapped in a sheet of nori, makizushi, which translated means rolled sushi. After the roll is rolled, it is cut into 6 or 8 pieces. Rolls are divided into:

• Hosomaki (thin rolls, plain rolls, small rolls) They are usually made with one filling and wrapped so that the nori sheet is on the outside, 2-3 centimeters in diameter. Usually for such rolls a small sheet of nori or half a large sheet is used.

• Futomaki (thick rolls, large rolls, specialty rolls) made with several fillings in various combinations. They are made from a large sheet of nori, about 5 centimeters in diameter.

• Uramaki (inside out rolls)– wrapped in such a way that the rice is on the outside, and the filling is in the center, wrapped in a sheet of nori. These rolls are made from a small sheet of nori or half a large one.

• Temaki (cones, bags)– a cone is made from sheets of nori, which is filled with rice and filling. The length of this roll is about 10 centimeters.

Nigirizushi (nigiri sushi) They are a small lump of rice with a piece of fish on top, sometimes the whole thing is tied with a thin strip of nori.

Gunkan-maki (gunkanmaki, gunkans, boats)- oval-shaped, framed with a strip of nori around the perimeter, filling is laid out on top. Gunkan-maki literally means rolled ship.

Oshizushi (pressed sushi)- sushi in the form of bars, made using a wooden device called oshibako.

IN osabiko Rice and filling are placed in layers, after which it is all pressed and cut into small pieces.

Inarizushi (inari stuffed sushi)– small bags of tofu filled with rice and other fillings.

Chirashizushi– a plate with rice and various seafood. There are two types of such plates:

• Edomae chirashizushi (Edo style sushi)– the ingredients are beautifully placed on top of the rice.

• Gomokuzushi (Kansai style sushi)– the ingredients are mixed with rice. © sushi-profi.ru, vd-vd.ru

If you decide to open a sushi bar or sushi shop, but don’t know what to call it, the information contained in this article will help you choose the best option. Below are the basic principles for creating catchy themed names for such establishments, as well as many examples of existing sushi restaurants and shops throughout the country.

Principles for constructing the names of sushi shops and sushi bars

In order to understand the main strategies for the formation of such brands, it is necessary to identify several main groups of names that have a common focus and meaning. Each of these categories is described in detail below:

• Names with direct occurrence of the word “sushi”. Stores that sell this popular dish, as well as sushi restaurants, often include the name of the main dish in their brands. The advantage of such a strategy is obvious - it allows you to emphasize the direction of the establishment and evoke the desired direct association among customers. Moreover, this principle makes it possible to distinguish sushi bars and shops from other similar establishments and retail outlets, which, of course, only benefits entrepreneurs.
• Japanese or Chinese names, as well as brands associated with Eastern culture. In general, this principle is similar to the previous one, with the only difference being that such brands “take” their sound, and not their semantic load. So, calling your establishment “Hachimaki” or “Sakura Blossom” you automatically draw a parallel with the focus of the sushi bar or store.
• Other thematic names related to sushi rolls, sea, etc. By calling his establishment “Rice and Fish” or “CutFish”, the entrepreneur also evokes the necessary associations among the clientele, although not with the help of such obvious techniques. It is enough to show your imagination and use any attributes of this dish or its relationship to the sea, and you can form a bright name, such as, for example, “Wasabi” or “Sirena”.
• Other, original names. First of all, it is worth noting that this category is the least common. However, this does not mean that it does not have its advantages. So, in this case, the name “takes” not because of its association, but because of its catchiness, which is also important in any business. “Tamagotchi”, “ToDaSe” and other names of this group are easy to remember and stand out among the brands of other establishments involved in the production and sale of sushi.

Examples of names of sushi bars and shops

Names with direct occurrence of the word “sushi”

AutoSushi Light Vostok-sushi Daruma sushi Noodles and sushi Signor Sushini Sushi Avenue Sushi and Malt Sushi King Sushi Roll Sushi City Sushi 1st Sushi & Pizza Sushi Market Sushi Pizza Market Sushi Soro

Sushi Traditions Toki sushi Sushi factory Sirocco Shiska Sushi

Japanese or Chinese names, as well as brands associated with Eastern culture

Cheerful samurai Two sticks Gin no Taki Japanese policeman Ile Tokyo Maneki-neko Okimi San Samurai Market Tagosaga Takumi San

Tokyo Sun Three samurai Hachimaki Hinomoto Sakura blossom Japanese Express Teriyaki express

When you hear the word sushi, you think of a lump of rice with a piece of raw fish, and rolls have a filling inside a lump of rice and the whole thing is wrapped in seaweed. This is partly true, but there are a large number of varieties of rolls and sushi. Each type must be considered separately.

Types of sushi and their composition

Nigirizushi

One of the most common types of sushi is nigirizushi, which translates as handmade. Sushi consists of rice, which is given an oblong shape and then lightly squeezed in the palms. A small amount of wasabi is also added, and a thin strip of seafood is placed on top, which serves as a filling. If a filling is used that does not adhere well to the surface, then nori seaweed is used to secure it.

Gunkan-maki

Gunkan maki is also prepared by hand without using a mat. The rice ball is given an oblong shape using nori seaweed. A small depression of about two centimeters is left on top, into which the seafood filling is placed.

Makizushi

A mat is used to prepare makizushi. The name of this type is translated as twisted rolls and have a cylindrical shape, which does not necessarily have to be round in cross-section. Dry nori seaweed is mainly used for wrapping, but can be replaced with salmon or thinly sliced ​​cucumber. This type is more related to rolls, but is called sushi.

List of rolls and their composition

Hosomaki

This is the smallest roll and requires skill to prepare it. To prepare a roll, sushi chefs use about 100 grams of boiled rice and one filling. Pressed seaweed is used for wrapping. Rolls are made in the form of barrels, having a square or round shape, less often they are shaped like a drop and the roll is cut obliquely.

Cucumbers, avocados, soft cheeses, boiled chicken, squid, fresh or salted fish, and eel (mostly smoked) are often used as fillings. Despite the fact that only one ingredient is used as a filling, the flavor range can be varied by adding sesame seeds, sauce or Japanese mayonnaise. For decoration, you can use greenery, which is inserted in a small bunch on top. If salmon was used as a filling for the rolls, then it is recommended to sprinkle with grated Parmesan, which will improve the taste. If you follow the recommendations of sushi experts, then you should prepare the cheese mass using soft varieties and use a pastry bag to press on each roll.

Futomaki

A special feature of this type of roll is its wide variety of flavors. More than three fillings can be used for preparation at the same time. The rolls are large. In order to prepare futomaki, sushi chefs use a whole sheet of nori seaweed and about 150 grams of boiled rice with a sticky texture. In most cases, sushi chefs separate the filling with seaweed, and because... different colors are used, the roll looks very beautiful when cut. Futomaki is served with sauce, wasabi and herbs.

Roll formation should be done as carefully as possible, because... the filling may be on the outside, but this should not be, but there should not be any gaps between the ingredients. The rolls are shaped into a circle or triangle. Vegetables, sesame seeds, seafood, cheeses and sauces with a thick consistency are used as filling. For decoration, they mainly use microgreens, tobiko, Japanese mayonnaise, unagi sauce and processed cheeses.

Mosaic

Mosaic rolls can surprise you with their extraordinary beauty, combination of colors and various patterns. After looking at the photo, you can see that the appearance can amaze with its colorfulness. Red, green and black flying fish caviar is added to rice to make mosaic rolls. Thanks to caviar, the rolls turn out to be multi-colored. It is impossible to prepare these without preliminary training. Therefore, if you want to make beautiful rolls yourself, then it is recommended to try to recreate simple compositions. You can also use black sesame, arugula, caviar of different colors for the filling, greens for decoration and serve with various sauces.

Uramaki

The rolls are called unique because the rice mass is on the outside, so it will be easier to roll such rolls. To make this type of roll, sushi experts use about 100 grams of glutinous rice porridge, 0.5 sheets of nori seaweed and up to 5 ingredients for the filling. Despite the fact that a large assortment of fillings is used, its entire weight should not exceed 60 grams, otherwise the roll will not be able to be rolled. If fish is placed on top of the roll, then the amount of filling must be reduced.

You can use any ingredients as filling. To decorate and improve the taste, salmon, eel or tuna are placed on top of the roll. But you can also garnish with a slice of cucumber, shrimp or avocado. Serve with sauces or Japanese mayonnaise.

Rolls served hot

Sushi chefs are constantly trying to please European residents and guests with a variety of tastes; besides, raw fish is not safe for health. For this reason, sushi experts began to experiment and prepare rolls that should be eaten hot.

Uramaki and futomaki are mainly suitable for heat treatment, but with this method of preparation it is not recommended to sprinkle the rolls with caviar or sesame seeds.

Baked rolls

First you need to prepare the sauce from a mixture of thick mayonnaise sauce and cheese, grated on a fine grater. To improve the taste, you can add soy sauce, hot paste, shrimp (only use small ones) or kimchi to the sauce. But flavoring additives should not exceed 50 percent of the total mass. Then the sauce is placed on top of the rolled rolls and placed in the oven for about 5 minutes. You cannot keep the rolls in the oven for a long time, otherwise they will dry out and lose their taste. As soon as the top of the rolls becomes slightly browned, remove them from the oven and serve immediately.

You can use raw fish to make the roll, but the taste will be more refined if you use lightly salted salmon or smoked eel.

Tempura

To prepare fried rolls, they use a mixture called tempura and prepare it as follows: you need to take a small amount of flour, pepper, salt and garlic. Mix everything well and add a little water until you get a creamy mass, add 1 chicken egg and mix. There is no need to mix well, because... There should be small lumps present.

A frying pan filled with oil must be placed on the stove and brought to a boil, then a twisted roll (mostly round in shape) is completely placed in the mixture and then in the oil. The roll should rise to the surface almost immediately (if it sticks to the bottom of the pan, then you need to pry it off very carefully so as not to damage the roll). As soon as the golden crust appears, the roll must be removed from the oil and cut. It is recommended to place the finished rolls first on a napkin to remove excess oil.

Sushi, or as it is pronounced in Japan, sushi, is a popular traditional dish of Japanese cuisine. The dish became popular in the early 1980s, when the first sushi works appeared in Japan. The popularity of sushi began in the 1990s thanks to America and France, since it was in these countries that the first Japanese sushi restaurants were opened.

The main ingredient of sushi is rice; various seafood (fish, shrimp, etc.) and sauces are also used. In modern times, there are about 10 different types of sushi. In Moscow, namely in Butovo, you can also taste delicious Japanese sushi in our Akira restaurant. Rolls are also a type of sushi.

Order sushi delivery to Butovo.

11 types of sushi

• Makizushi (norimaki sushi, maki sushi, rolls)- this is a type of sushi that is wrapped in edible red algae (nori), this type of sushi is translated as rolled sushi (sushi), they are also often called sushi rolls. After the roll is made, it is cut into 8 or 6 approximately equal parts (sometimes into 12).

Makizushi

• Hosomaki (small rolls, plain rolls, thin rolls)- one of the most popular types of sushi, and also the cheapest type of sushi. When cooking, rice is used, sheets of nori are on the outside when wrapped, and filling (vegetables, seafood) inside is usually one filling option. Most often consumed with soy sauce and wasabi, the size does not exceed 2-3 cm in diameter. You can order delivery of sushi (hosomaki) to Butovo (6 pieces in one serving).

Hosomaki

• Futomaki (specialty rolls, thick rolls, large rolls)- this type of sushi is prepared using large sheets of nori seaweed; inside there are several types of fillings in different variations. The dimensions of ready-made futomaki sushi are no more than 5 cm in diameter. In our restaurant you can order a large number of different futomaki.

Futomaki

• Uramaki (rolls with rice facing out, rolls inside out)- This is a type of medium-sized sushi roll, made from rice and nori, usually using several types of filling. When cooked, the rice is on the outside, the nori sheet is inside, and the filling is in the center. Uramaki is also often sprinkled with sesame seeds, small caviar, tuna flakes or dill.

Uramaki

• Tekami (balls, cones)- using nori sheets, a cone about 10 centimeters long is created, after which it is filled with rice and various fillings, resulting in a hearty and large roll.

Tekami

• Nigirizushi (sushi nigiri)- one of the popular types of sushi in Japan, at the same time it is easy to prepare and is prepared from only two ingredients, a lump of rice is taken, and some type of fish is placed on top, in some types of nigiri, they are also tied with a strip of nori seaweed.

Nigirizushi

• Gunkan-maki (boats, gunkans)- this type of sushi is translated as a warship (roll ship), it is made using a strip of nori seaweed and rice, the rice is wrapped with nori and space is left on top for the filling, the filling is placed inside (caviar, chopped fish, chuka salad and other types of fillings) .

Gunkan-maki

• Oshizushi (pressed sushi)- to make this sushi, you need a specialized box called oshibako, all the ingredients for cooking are pressed in it, first the fish is placed, rice is placed on top, after which the box is placed under the press, usually for 3-5 hours, after which the roll is cut into pieces, also Sometimes nori seaweed is used for cooking.

Oshizushi

• Inarizushi (sushi in a bag, inari filled sushi)- another type of popular type of sushi in Japan, small plates of fried tofu are used for preparation. You get small bags filled with rice. The bags can have almost any shape, with rice inside the bag. Also, various additives are most often added to make sushi even tastier.

Inarizushi

• Chirashizushi (chirashi sushi, loose sushi) is one of the unusual types of sushi; various seafood, vegetables, etc. are used for preparation. served in a bowl of rice, they can be stirred, or they can simply be placed on top. Edomae chirashizushi is loose sushi where the ingredients are placed on top. Gomokuzushi is chirashi sushi where the ingredients are mixed together with rice.

Chirashizushi

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