Lips Smacking Sushi Fish Rolls

Written by Kimikoshi Sumo

Sunday, 25 October 2009 10:44

One of the most popular types of sushi is the sushi roll. There are two primary types of sushi rolls that are sold in restaurants and sushi bars both in Japan and in North America.

by KimikoshiSumo

One of the most popular types of sushi is the sushi roll. There are two primary types of sushi rolls that are sold in restaurants and sushi bars both in Japan and in North America.

Seaweed called nori on outside of sushi is one variety of sushi rolls. The second type has nori inside the roll.

Presence of nori be it inside or outside changes dramatically the flavor and texture of sushi rolls.

Nori enthusiasts often prefer seaweed on the outside of their sushi rolls. This kind of sushi rolls is known as futomaki.

A sushi roll with the nori on the inside is called uramaki.

Futomaki is preferred to uramaki as it is more popular and and traditional in form. A sushi restaurant or sushi bar, even a grocery store, would supply you the futomaki variant.

Even though futomaki is vegetarian it is served with toppings of fish eggs. Sushi rolls prepared the futomaki way are served in pieces, though it is traditional to offer it as an entire roll during celebrations and Japanese festivals.

Since Japanese prefer to eat with their fingers, uramaki is not a preferred choice. Uramaki is sticky and difficult to eat with fingers or chopsticks. On top of that it falls apart under pressure. Moreover, a uramaki sushi roll is essentially non-vegetarian with fish eggs or sesame toppings.

Uramaki is primarily a North American dish, as Americans are not typically fond of the black coating left on futomaki.

In the entire spread of sushi rolls hosomaki is the clear winner. Hosomaki, like futomaki, has seaweed on the outside and is served as such.

Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki are the four varieties of hosomaki.

Kappamaki cleanses the palette of raw fish dishes and its servings as its primary ingredient is cucumber.

Tekkamaki is the tuna sushi roll, named after the red color of the fish meat.

Negitoromaki is filled with tuna and scallions. Fatty tuna is commonly used in this type of sushi roll.

Last, but not least, is the tsunamayomaki, which is canned tuna and mayonnaise. This is considered a home style sushi, and can be made by virtually anyone easily.

About the Author:

Kimikoshi Sumo is a continental cuisine expert. Her sushi help website at http://www.hereishelp.com offers simple yet delicious sushi recipes. Kimi's cookbook for sushi "Introduction to Sushi" is jam packed with tips for making mouth watering sushi delicacies.