Know the Different Types of Sushi


If you plan to make a Japanese food on your own, in case you have found a good recipe over the Internet, planning your grocery list is important for you to come up with a good, satiating food. One highlight that Japanese is known for is the fact that all their food are not just prepared using fresh ingredients. These are also designed by incorporating several forms of art to make it more appetising. By planning your grocery list, it will help you assess everything that you plan to do without missing an important ingredient. This will help you achieve the taste these food are known for.

One common misconception people go through is the differences between sashimi and sushi. Sashimi and sushi are two renowned Japanese foods that are widely appreciated by different nations. To help you understand the differences, a sashimi is something that is typically served alone, but not always raw. Tuna is an example of a sashimi ingredient that is naturally raw, but there are other variations that need to be cooked, such as the octopus, crab meat and shrimp, which is both served raw or boiled. On the other hand, if a raw or cooked meat or seafood is added on rice as a topping or as a filling, it automatically becomes a sushi.

sushi types

There are different types of sushi, according to its presentation and ingredients. To help you understand it better, here are the most common types:
Makizushi – commonly known as “rolled sushi.” It can be wrapped using a seaweed called Nori, thin omelet, perilla leaves, cucumber or soy paper. Fillings can vary depending on your taste. Makizushi has different types, too, which are as follow:

  • Hosomaki – “thin roll,” where the nori is on the outside while the rice is on the inside.
  • Chumaki – “medium roll,” where the nori is on the inside while the rice is on the outside.
  • Futomaki – “thick roll,” where the nori is on the outside while the rice is on the inside.
  • Uramaki – “inside-out roll,” where the nori is on the inside while the rice is on the outside.
  • Temaki – “hand roll,” where the sushi looks like a cone.

Nigizushi – these are “hand-pressed, rectangular-shaped sushi” where a wasabi is applied in between the rice and the topping. The topping, also known as Neta, can be any form of seafood or meat, depending on your liking.

Chirashizushi – known as the “’scattered sushi,” it is served in a bowl where the sushi rice is covered with various types of toppings called Gu. There is no particular recipe for it. Usually, you can add even leftovers! Chirashizushi does not usually add fish on the ingredients.

Inarizushi – Made using a pouch of fried tofu with sushi rice inside. The pouch, also known as abura age, can be purchased at the grocery.

Oshizushhi – “pressed sushi” that requires a wooden mold called oshibako. Another term used for this type is hako-sushi which means “box sushi.”

Enjoy this renowned Japanese food. Doing it by yourself will make you feel more confident that what you will consume is sumptuous, according to your preferred taste, and clean.

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