Types of Sushi
Nigirizushi
It’s the most popular and usually the most expensive, Nigirizushi is sushi with a topping of raw or cooked (shell) fish, which is positioned on a finger of vinegared rice and eaten with wasabi.
Makizushi
This is rolled sushi that comprises a central filling of vegetables or fish, surrounded by vinegared rice and wrapped in nori seaweed. Futomaki is a much thicker version of Makizushi than Hosomaki and there’s even a variation called the California roll where the rice is on the outside with the seaweed on the inside.
Gunkanmaki
This is sushi that has a finger of vinegared rice enclosed in a strip of nori, which allows toppings, usually fish, to be positioned on top without falling off. Interestingly, Gunkanmaki literally means ‘battleship roll’ as it’s said to look like a battleship.
Temakizushi
This could be viewed as ‘sociable sushi’ as it’s hand rolled and a common choice for gatherings. Guests spread vinegared rice onto nori, place fillings such as fish or vegetables on top and roll it all into the shape of a cone.
Chirashizushi
This is different from conventional sushi as it is served in a bowl. Sushi rice is covered with a range of toppings, generally raw fish, and eaten in this form. Chirashizushi translates as ‘scattered sushi’.
Inarizushi
Sweetened and deep fried tofu, or abura-age, acts as a pocket-like holder for vinegared rice with seafood or vegetable fillings.