What You must know about Japanese Fish Rolls

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Sushi connoisseurs love sushi in roll form. Sushi rolls served in Japanese and American sushi bars are of two basic types.

The first style of sushi roll has the nori, or seaweed, on the outside of the roll. The other type has the nori on the inside of the roll.

The texture and flavor of sushi rolls change dramatically with the presence of seaweed inside or outside.

Those who enjoy nori often prefer the style of sushi roll where the nori is on the outside of the roll. This style of sushi roll is called futomaki.

Uramaki is the name of sushi rolls that have seaweed stuffed in.

Futomaki rolls are often served by Japanese restaurants or sushi bars. Even grocery stores keep futomaki sushi rolls.

A typical futomaki sushi is vegetarian but has fish eggs as toppings. Generally futomaki is cut into pieces and then served. However, on certain Japanese festivals it is offered as a roll.

On the other hand, uramaki is less common in Japan, as the Japanese prefer to be able to eat with their fingers. Uramaki is very difficult to eat with fingers and chopsticks due to its tendency to not only be sticky, but fall apart under pressure. Unlike futomaki, an uramaki sushi roll is almost always non vegetarian, with fish eggs or sesame as a coating on the top of the roll.

Uramaki has primarily originated in North America since its natives are not fond of coating on futomaki.

Hosomaki is the unsung hero of the sushi roll family. Like futomaki, hosomaki is wrapped with the nori on the outside of the roll.

There are four primary types of hosomaki. These include Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki.

Kappamaki contains cucumber, as well as some other ingredients, and is used to cleanse the palate between raw fish dishes and other parts of the meal.

Tekkamaki is the tuna sushi roll, named after the red color of the fish meat.

Negitoromaki is filled with tuna and scallions. Fatty tuna is commonly used in this type of sushi roll.

Last, but not least, is the tsunamayomaki, which is canned tuna and mayonnaise. This is considered a home style sushi, and can be made by virtually anyone easily.

Kimikoshi Sumo is a Japanese cuisine expert. Her sushi help website at http://www.hereishelp.com offers simple yet delicious sushi recipes. Kimi’s sushi cooking book “Introduction to Sushi” is jam packed with tips for making mouth watering sushi delicacies.

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Article Citation
MLA Style Citation:
Sumo_, Kimikoshi "What You must know about Japanese Fish Rolls." What You must know about Japanese Fish Rolls. 22 Oct. 2009. uberarticles.com. 10 Feb 2012 <http://uberarticles.com/food-and-drink/sushi-fish-rolls-a-connoisseurs-delight/>.

APA Style Citation:
Sumo_, K (2009, October 22). What You must know about Japanese Fish Rolls. Retrieved February 10, 2012, from http://uberarticles.com/food-and-drink/sushi-fish-rolls-a-connoisseurs-delight/

Chicago Style Citation:
Sumo_, Kimikoshi "What You must know about Japanese Fish Rolls" uberarticles.com. http://uberarticles.com/food-and-drink/sushi-fish-rolls-a-connoisseurs-delight/

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