To many, Sushi is just a bit of rice, some raw tuna, or fish.
However, there are actually lots of different types of sushi.
Dont worry; well get into all the specifics!
Sushi is More Than Just Raw Fish?
Now, youre not wrong.
There is a throw in of sushi that is rice neatly rolled up in seaweed.
But, there are also eight other main serving types that we categorize under the term sushi.
Before we get into the different sushi types, lets first discuss what exactly sushi is.
Sushi originated in Japan and has since spread to supermarkets and restaurants worldwide.
The creation of sushi is said to be highly skilled and artistic.
Sushi typically uses a combination of raw and cooked fish and special sushi rice and vegetables.
Regardless of the fillings or toppings, sushi always contains specially prepared vinegared rice.
Sushi is commonly accompanied by small side garnishes.
These garnishes include soy sauce, pickled ginger, and the distinctive green spicy wasabi.
Chirashi
As we mentioned before, when you think of sushi, a seaweed-covered rice roll comes to mind.
Well, dishes like chirashi also fall under the sushi category.
The Japanese word chirashi means scattered, and the dish perfectly represents the word.
Chirashi sushi is a bowl of vinegared rice, usually topped with raw or sometimes cooked fish.
Itamaes also add vegetables and mushrooms to the chirashi sushi bowl.
Along with fish eggs depending on the customers desires.
Seafood donburi regularly gets confused with chirashi sushi.
Although theyre structured and look fairly identical, the difference comes down to the rice.
Chirashi uses typical vinegared sushi rice, whereas donburi uses a bowl of unseasoned rice.
Gunkan
The Japanese word gunkan translates to warship or battleship.
In some senses, gunkan sushi is precisely that.
Gunkan is an oval-shaped nori seaweed pouch filled with rice and topped with roe.
Roe is fully developed raw fish eggs that chefs add on top of sushi.
Chopsticks are the favored tool for eating gunkan.
The roe on top of the gunkan sushi is adequately flavored and enough on its own.
Chefs create a pocket of tofu and fill it with characteristic vinegared rice.
As inari sushi only has two ingredients, it is relatively inexpensive compared to other types of sushi.
Maki
Maki Sushi is quite possibly the most common jot down of sushi eaten by people worldwide.
You may also know it as a sushi roll.
To make a Maki roll, itamaes take a sheet of edible seaweed, also known as nori.
Once they tightly roll the maki, they cut it into bite-sized pieces.
Nigiri
Nigiri sushi is an oval-shaped mound of vinegared rice with a slice of seafood on top.
Most of the fish variants that are used on nigiri sushi are uncooked.
Sushi chefs mold the sushi rice by hand, topping and slightly pressing the raw fish on top.
Because sushi rice is stickier than your average rice, it helps to keep the nigiri in perfect shape.
In Japan, they traditionally eat nigiri by hand and not withchopsticks.
The Japanese see staining the rice with soy sauce as a minor taboo.
Dipping the rice side of the nigiri into the sauce can crumble the sushi.
And crumbled sushi is far more challenging to eat.
Oshizushi
Oshizushi are types of sushi that sushi chefs press into a special mold.
The mold, known as oshibako, forms the sushi into perfect rectangular shapes.
Sashimi
Although sashimi has made it onto the list, it isnt technically a key in of sushi.
Sashimi is essentially a slice of raw fish seasoned with soy sauce, miso, ginger, or wasabi.
The long slices of raw fish are known as hira-zukuri.
And some of the common fish used in sashimi are tuna, salmon, and mackerel.
Temaki
If you regularly eat sushi, you may already know about temaki.
Temakis are a pop in of hand-rolled sushi that are slightly similar to traditional maki.
Itamaes roll maki into tight cylinder shapes.
But with temakis, they loosely wrap the fillings into ice cream cone-like shapes.
Temakis range in size from thin, lightly packed cones to thick cones jam-packed with ingredients.
Uramaki
An uramaki is an inside-out roll with its rice layer on the outside.
So its pretty much an inside-out maki.
Fillings on the inside, a layer of nori, and then an outer rice layer.
Like its maki cousin, itamaes cut uramaki into bite-sized rolls.
Uramaki, however, is usually slightly thicker than traditional maki.
Here are some of the most popular sushi rolls that you should try on your next sushi outing.
Alaska Roll
Alaska is home to numerous salmon species.
So, it seems only fitting that we should name a salmon topped sushi after the US state.
Itamaes construct Alaska rolls as uramaki types of sushi.
They wrap the nori around the contents of smoked salmon, cucumber, and avocado.
Finally, they finish it off with a layer of sushi rice.
Sushi chefs occasionally add asparagus to Alaska sushi rolls, depending on the consumers particular tastes.
Sushi chefs use the uramaki sushi method with Boston rolls as well.
They wrap poached shrimp and avocado in a nori seaweed sheet.
Like typical uramaki, the seaweed is further wrapped in sushi rice.
They finally roll it up in sushi rice and top it with either sesame seed or roe.
Cucumber Roll
Basic but a classic.
You really cant go wrong with a cucumber roll.
No matter your food preferences, everyone can eat a cucumber sushi roll (unless youre allergic).
Thin cucumber sticks make up the sushi rolls filling.
Itamaes then wrap it in the maki method.
First with rice, and then with nori seaweed.
Simple, but oh so satisfying.
But dragon rolls conjure up a mixture of unique tastes that pair together perfectly for those willing to try.
The uramaki sushi roll contains cucumber, avocado, and unagi (eel).
Sushi chefs will also dress the dragon roll with unagi sauce and toasted black sesame seeds.
King Crab Roll
The king crab sushi rolls filling is king crabmeat, mayonnaise, and avocado.
To finish, they use sesame seeds and occasionally spicy mayonnaise to give the roll an extra kick.
Philadelphia Roll
Do sushi and cream cheese go together?
Ultimately, thats up to you to decide, but many opt in favor of the pairing.
Philadelphia sushi rolls are stuffed with salmon, avocado, and, of course, Philadelphia cream cheese.
Once sushi chefs wrap the uramaki-style roll, they finish it with a sesame seed topping.
Cream cheese and salmon dont just go well together in sushi.
If you like the pairing, why not try it in other dishes too?
Rainbow Roll
Quite possibly the most beautiful types of sushi rolls are rainbow rolls.
Even their name gives away how aesthetically pleasing these rolls are.
The basis of a rainbow roll is the same ingredients chefs use in California sushi rolls.
Imitation crab meat, cucumber, and avocado.
What makes a rainbow roll different is the fresh fish variants that layer the outside of the roll.
Sushi chefs use tuna, salmon, whitefish, and yellowtail to create Instagram-worthy sushi designs.
Itamaes form spicy tuna rolls using either the maki or uramaki method.
Sesame seeds and extra spicy mayo are also popular garnishings for these types of sushi rolls.
Spider Roll
Presentation is key when it comes to this one.
If youve ever seen a spider roll, youll know what were talking about.
The contents of a spider roll are similar to a king crab roll or California roll.
But, a spider roll has a tempura soft-shell crab filling.
Avocado, cucumber, and spicy mayo accompany the soft-shell crab.
But what gives it its distinctiveness are the fried crab legs sticking out of either end of the roll.
Shrimp Tempura Roll
A soft avocado and crunchy shrimp tempura filling make up a shrimp tempura roll.
Depending on which sushi bar you go to, the itamae will top the roll with eel sauce.
They may also stick the shrimps tail out of the rolled sushi to give it a unique look.
Itamaes have adapted sushi recipes to contain different meats in the same way theyd use raw fish.
Not everyone has to enjoy raw fish, and that is okay.
Here are some meat substitute sushi ideas.
it’s possible for you to fill beef sushi rolls with steak, cold roast, or cooked beef.
Chicken goes extremely well in sushi, and it also pairs nicely with the Japanese kewpie mayonnaise.
Wrap the chicken and thin slices of avocado up in nori, then in sushi rice.
Teriyaki chicken is a popular dish in Japan, so why not include it in sushi.
A mixture of teriyaki chicken and crunchy cucumber goes well together and makes an ideal filling for non-fish lovers.
Pulled pork makes an excellent ingredient for meat sushi because of how easy it is to sculpt.
As we come to a close, wed love to know your opinions on sushi.
Are you on team raw fish, or do you prefer to play it safe with different meat variants?
Is there any sushi you think should have made it onto the most popular types of sushi rolls?
