Back to the future for Japan

Types of sushi

The common denominator in sushi is the rice (shari). Variety comes from using different fillings and toppings, and different ways of putting the ingredients together.

Nigiri-zushi (hand-formed sushi). This is the most common type of sushi. It consists of an oblong mound of sushi rice pressed between the palms of the hands, with a speck of wasabi and a thin slice of fish or other topping (neta) draped over it.

Gunkan-maki (warship roll). A type of nigiri-zushi, the rice is formed into an oval, and wrapped up with a strip of nori to form a "boat" that is filled with soft toppings such as roe, quail egg, or even guacamole.

Makizushi (rolled sushi). A cylinder of rice, formed using a bamboo mat and wrapped in nori. There are many types of makizushi available:

Futomaki (fat rolls). A large cylinder with nori on the outside and three or four types of filling on the inside.

Hosomaki (thin rolls). A small cylinder, with the nori found on the outside and one filling placed inside the roll.

Kappamaki Hosomaki that is filled with cucumber, this roll is used as a palette cleanser between courses. It is named after a legendary Japanese water imp, called the kappa, who is believed to have been fond of cucumbers.

Tekkamaki Hosomaki filled with raw tuna; it originated as a quick snack to eat in gambling dens.

Uramaki (inside-out rolls). In this roll, the filling is in the center surrounded by nori, then a layered of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. This is most common in America, where a huge variety of regional uramaki have been created to appeal to American palettes. These include, caterpillar roll (avocado, unagi and carrot), dynamite roll (tempura, spicy mayonnaise and vegetables), and godzilla roll (yellowtail tempura, spicy teriyaki sauce, and green onions).

Temaki (hand rolls). A large, cone-shaped piece of nori filled with ingredients which spill out of the wide end.

Inari-zushi (stuffed sushi). A pouch of fried tofu filled with sushi rice. Named after the Shinto god Inari, who has a fondness for fried tofu.

Saikuzushi (festival sushi) A decorative kind of norimaki, prepared for special occasions. Rice is tinted different colors, sectioned off with seaweed, and then rolled. When it is sliced, complex images of cranes, flowers, or landscapes appear like edible cloisonnés.

Oshizushi Sushi rice pressed into a mold with marinated or boiled fish on top. It is removed from the mold and cut into sections when it is served.

Chirashizushi (scattered sushi) Sushi rice spread in a box or a bowl with nine kinds of fish and vegetables scattered on top or mixed into the rice, and nine steps in preparation. (Nine is considered a lucky number.)

Chakinzushi Sushi rice in a thin omelet wrapper, shaped and tied like a drawstring purse.

Fukusazushi Sushi rice folded in a thin sheet of omelet. Fukusa means "silk scarf," and this sushi is named after the traditional fabric squares knotted around gifts or special belongings in Japan.

Battera matsumae Made from the covering of the bamboo shoot layered with seaweed, a block of sushi rice, and a fillet of marinated mackerel. A silken, transparent, green seaweed is draped over the top, and the bamboo is folded around everything and tied with knotted strips of leaf.