What You must know about Japanese Fish Rolls
Written by Kimikoshi Sumo   
Sunday, 25 October 2009 10:44
Sushi connoisseurs love sushi in roll form. Sushi rolls served in Japanese and American sushi bars are of two basic types.
by KimikoshiSumo


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

Sushi rolls served with seaweed or nori outside are one variant. The second type is the one which has nori inside the sushi roll.

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

Nori enthusiasts often prefer seaweed on the outside of their sushi rolls. This kind of sushi rolls is known as futomaki.

Sushi rolls that have nori inside them are called uramaki. People who like sushi prefer futomaki as it is more popular and traditional compared to the other form.

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.

Japanese prefer to eat with their fingers, so uramaki is becomes a less popular choice. As uramaki is has a tendency to be sticky and it falls apart under pressure, it is difficult to eat it either with fingers or chopsticks. A uramaki sushi roll, on the other hand, is non-vegetarian in nature and is served with sesame or fish egg toppings.

Uramaki is primarily a North American dish, as Americans are not typically fond of the black coating left on futomaki.

Hosomaki stands out in the entire sushi rolls family. As with futomaki, hosomaki is served with seaweed on the outside of sushi rolls.

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.

Tuna and scallions are the main ingredients of Negitoromaki variety of sushi rolls.

Lastly Tsunamayomaki has canned tuna and mayonnaise in it. This is called a domestic version of sushi that can easily be prepared at home.

About the Author:

Kimikoshi Sumo is a continental cuisine expert. Her sushi help website at http://www.hereishelp.com offers simple yet delicious sushi recipes. Kimi's sushi cookbook "Introduction to Sushi" is jam packed with tips for making mouth watering sushi delicacies.