The truth about sushi
Rice is the main ingredient in the popular Japanese cuisine, sushi. Depending on the variety of rice used and preparation methods five distinctive types of sushi are available. Most sushi available in the U.S. is either Maki Sushi or Nigiri Sushi.
- Maki Sushi: Using a bamboo mat known as “Makisu” this sushi is rolled to make a cylindrical roll. Inside the roll you can expect to find one or more of fish, seafood, seaweed, and vegetables. They are arranged in layers and the log is generally cut into several pieces. Most common and popular kind of Maki Sushi includes Futomaki, Hosomaki, and Uramaki. Futomaki are considered larger or thicker of the three and contain three to four condiments including vegetables and fish. Hosomaki is thinner compared to Futomaki and expect to find cucumber, thinly sliced carrots, tuna and avocado.
- Nigiri Sushi: Rice in Nigiri Sushi is made with vinegar and usually contains raw or cooked fish or seafood, and thinly sliced boiled eggs all with a dab of wasabi. Generally eel, mackerel, salmon and tuna are used in Nigiri Sushi. Dip the fish side of the roll in soy not the rice side.
- Temaki Sushi: These are usually hand rolled and similar to Maki Sushi except the shape, length and not sliced.