Maki are rolls made with rice, seaweed and fish and/or vegetables
There are different types of maki, according to the way they are prepared.
Futomaki is а big roll with fish and/or vegetables, wrapped with nori. Futomaki’s diameter usually is 3-4 cm, its filling consists of 3 different ingredients which are combined in a way to match both taste and color.
Hosomaki is a thin roll – it is a small cylindrical sushi. The hosomaki’s diameter is about 2 cm, its filling consists of only one ingredient. Varieties can be:
– Kapamaki, which is a hosomaki with cucumber. It is believed that kapamaki clears the residual tastes of consuming different types of fish and the flavors don’t mix.
– Tekamaki is a type of hosomaki with tuna.
Uramaki is maki turned inside out. It is a sushi roll consisting of sushi rice, with two or three types of stuffing and a sheet of seaweed. The roll is rolled in such a way that the nori is on the inside, the rice on the outside and it is rolled in caviar or sesame seeds. This type of maki is not so popular in Japan, it suits the taste of Europeans and Americans. The filling can be raw fish and vegetables, as well as grilled fish, cream cheese, breaded shrimp and sauces.