makizushi

Makizushi is a type of Japanese sushi rolled with seaweed on the outside. The name "maki" means "roll" in Japanese, and "sushi" refers to the vinegared rice. It is a popular and widely recognized form of sushi globally.

The preparation of makizushi involves spreading a layer of seasoned sushi rice onto a sheet of nori, which is dried seaweed. Fillings are then placed on top of the rice, typically in a line across the center. Common fillings include raw fish such as tuna or salmon, cooked seafood, vegetables like cucumber and avocado, and tamagoyaki, a Japanese rolled omelet. The nori and rice are then rolled tightly around the fillings using a bamboo mat called a makisu. Once rolled, the log is sliced into several bite-sized pieces.

There are several variations of makizushi, distinguished by their size and the way they are rolled. Futomaki are large rolls, typically at least two inches in diameter, containing multiple fillings. Hosomaki are thin rolls, usually about one inch in diameter, and often contain only one or two ingredients. Temaki, while not strictly rolled in the same way, are cone-shaped rolls also made with nori and rice and are meant to be eaten by hand immediately after preparation.

Makizushi is commonly served with soy sauce, wasabi, and pickled ginger (gari). Wasabi is a spicy paste made from the wasabi plant, and it is often placed between the rice and the fillings or mixed into the soy sauce. Pickled ginger is used as a palate cleanser between different pieces of sushi. Makizushi is a versatile dish, appreciated for its varied textures and flavors, and is a staple in Japanese cuisine and international sushi restaurants.