Types of sushi

It is the best known way. It consists of making an elongated ball of rice and putting on it a strip of fresh fish, Japanese omelette, etc. The size of the sushi has to be small enough to allow the whole niguiri to eat a bite. As an accompaniment you can spread on the part of the fish with soy sauce.

Maki in Japanese means to roll up. It is a variant of the Uramaki type , with the difference that this sushi is rolled externally by a piece of seaweed (nori) . You can make fresh fish like tuna and salmon, cucumber, Philadelphia cheese, ... even banana with chocolate! As we have said, the cook can let his imagination fly when preparing sushi .

This sushi refers to something that has been turned around, that is, the characteristic of these makis is that the rice is left out and the ingredients are rolled in the nori seaweed. It is usually seasoned with sesame or small roe outside.

Te, in Japanese, means hand and maki as we said before roll. So the emaki t are handmade rolls, conical in shape. They are similar to tacos and Mexican fajitas with the difference that nori seaweed is used here as a roll surface. Regarding the ingredients, it works the same as with the makis .

Some people confuse with sushi sashimi by the fact that rice does not take but make no mistake: the sashimi is a type of sushi. As we have said, it is the only type that is made without using rice, it is simply a plate of fresh raw fish. The most important issue of sashimi is the way in which the fish is cut, since a piece cut too thin or too thick causes a change in the taste of the fish. Also, depending on the type of fish that you want to use, it is necessary to perform one form of cut or another. As a curiosity, puffer fish ( Fugu in Japanese) is one of the most exquisite delicacies that exist, but depending on how the cut is made, eating a piece of Fugu sashimi can be poisonous and even deadly. Only specialized chefs dare to serve Fugu to diners.