One of the most well-known types of sushi are Maki-Sushi or Maki rolls.
Types of Maki
- Temaki: A very simple sushi roll for beginners. For this, the nori sheet is rolled like an ice cream cone and loosely filled.
- Gunkan Maki: Translated, this roughly means "little ship" sushi. It is also a fairly easy-to-make type of sushi for fillings that are difficult to roll. The nori sheet is rolled around the rice on the side, and the fillings are simply placed on top of the rice. Typical fillings include, for example, fish roe.
- Hosomaki: Narrow maki with nori sheet on the outside and only one filling – the classic Edo style. The most common fillings are salmon, tuna, cucumber.
- Futomaki: Wide maki with nori sheet on the outside and multiple fillings – this corresponds to the Osaka style.
- Uramaki: Narrow or wide maki with the nori sheet inside, rice and filling on the outside – This usually refers to sushi from fusion cuisine with international ingredients like the well-known California roll.
Making Temaki
Ingredients for Temaki:
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Soured rice
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Fish like tuna, smoked salmon, etc.
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Seafood such as large shrimp (without head and shell)
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Vegetables such as cucumber
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Whole nori sheets
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soy sauce
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Wasabi-Paste
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Pickled ginger
Preparation:
Cut fish and vegetables into fine, equally long strips. Cook shrimp in lightly salted water for 2 minutes. Halve lengthwise. Remove the vein. Ideally, season all ingredients in advance.
Halve the nori sheet lengthwise. Spread rice on half of the sheet. Put a strip of wasabi paste on the rice. Place sticks of fish, vegetables, or shrimp diagonally on the nori sheet. Fold a filled corner of the nori sheet over and roll the whole thing into a cone.
Serve soy sauce and pickled ginger separately.
Preparation of Gunkan Maki
Ingredients:
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Soured sushi rice
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Nori sheets
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Wasabi-Paste
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Ingredients like Ikura salmon caviar, fish, vegetables…
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Pickled ginger
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soy sauce
Preparation of Gunkan Maki:
Cut a strip of about 3.5 cm from the nori sheet. Shape a ball of sushi rice about the size of a ping-pong ball into an oval. Put a little wasabi paste on it. Wrap the nori sheet around the rice oval. To seal, place a few grains of rice on the end of the nori sheet and press down. Add more ingredients on top of the rice.
Serve with pickled ginger and soy sauce.
Production of Hosomaki and Futomaki
Ingredients for Hosomaki and Futomaki:
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Finished seasoned sushi rice
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Whole nori sheets
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Fillings such as salmon, omelette, shiitake, etc.
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Wasabi-Paste
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Pickled ginger
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soy sauce
Preparation:
For narrow rolls, cut the nori sheets lengthwise in half; for wide rolls, cut them into thirds. Place the halved or thirded nori sheet shiny side down on a bamboo mat. There should be a 5 mm gap at the top edge of the bamboo mat.
Distribute the rice evenly over the nori sheet; the layer should be no more than 1 cm high. The nori sheet is completely covered with rice except for a strip about 1-2 cm wide at the bottom.
Prepare fillings (cut, par-cook, etc., depending on the chosen filling). Cut into thin strips, the length should correspond to the longest side of the nori sheet.
Spread a thin line of wasabi paste in the center of the rice, then arrange the fillings on top.
Roll everything up using the bamboo mat. It helps to hold the salmon firmly with your fingers at the beginning of rolling and use your thumbs to roll, so the filling doesn't shift position. Press firmly while continuing to roll to prevent the ingredients from falling out afterwards.
With a wet knife, cut each narrow roll into 6 pieces, and each wide roll into 9 pieces.
Serve with pickled ginger and soy sauce.
Here we explain how to roll Maki Sushi with the bamboo mat
