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Types of Sushi
The common ingredient in all the different kinds of sushi is
sushi rice. Variety arises in the choice of the
fillings and toppings, the other condiments, and in the manner they are put
together. The same ingredients may be assembled in various different ways:
- Nigiri-zushi (hand-formed sushi). 握り寿司. Arguably the most
typical form of sushi at restaurants, it consists of an oblong mound of sushi
rice which is pressed between the palms of the hands, with a speck of
wasabi and a thin slice of a topping (neta) draped over it,
possibly tied up with a thin band of nori. Assembling nigirizushi
is surprisingly difficult to do well. Nigirizushi features many
different kinds of raw fish, and even some vegetable varieties. The most
popular varieties are maguro (tuna), sake (salmon,
pronounced shakeh), ebi (shrimp) and hamachi (yellowtail).
The delicate flavours of the raw fish contrasting the light fiery taste of the
tiny wab of wasabi and the sweet rice create a very unique and
delectable experience.
- Gunkan-maki (warship roll).
軍艦巻き. An oval, hand-formed clump of sushi rice (similar to that of
nigiri-zushi) has a strip of nori wrapped around its perimeter to
form a vessel that is filled with some ingredient that requires the
confinement of the nori, for example, roe.
- Makizushi (rolled sushi). 巻き寿司. A cylindrical piece, formed
with the help of a bamboo mat, called a makisu. Makizushi is
generally wrapped in nori, a sheet of dried seaweed that encloses the
rice and fillings. In another variation, the nori is substituted
with a paper thin fried egg wrapper. Makizushi is usually cut into six
or eight pieces, which constitute an order. It is a common misconception
that all sushi includes raw fish. There are types of sushi that are made with
cooked seafood or feature vegetables or even cooked egg. (Newcomers to sushi
may want to try California maki,which features crab, avocado, and cucumber.)
- Futomaki (large rolls).
太巻き. A large cylindrical piece, with the nori on the outside. Typical
futomaki are two or three centimeters thick and four or five
centimeters wide. They are often made with two or three fillings, chosen for
their complementary taste and color. During the Setsubun festival in Japan,
it is traditional in Kansai region to eat the uncut futomaki in its
cylindrical form.
- Hosomaki (thin rolls). 細巻き. A small cylindrical piece,
with the nori on the outside. Typical hosomaki are about two
centimeters thick and two centimeters wide. They are generally made with
only one filling, but that doesn't preclude California rolls from having
multiple fillings.
- Kappamaki, filled with cucumber, is named after the Japanese
legendary water imp, the kappa.
- Temaki (hand rolls). 手巻き.Te =
hand. A large cone-shaped piece, with the nori on the outside
and the ingredients spilling out the wide end. A typical temaki is
about ten centimeters long, and is eaten with the fingers since it is too
awkward to pick up with chopsticks.
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Temaki Zushi, All of
Sushi Chef Sushi is made fresh
- Inari-zushi (stuffed
sushi). 稲荷寿司. A pouch of fried tofu filled usually with just sushi rice.
It is named after the Shinto god Inari, whose messenger, the fox, is
believed to have a fondness for fried tofu. The pouch is normally fashioned
from deep-fried tofu (油揚げ or abura age).
- Sashimi:
Raw seafood served chilled and sliced, and elegantly arranged. It's usually
prepared with fish fresh from the water, refrigerated but never frozen. How
to slice the fish for sashimi is one of the most rigorous skills to learn
during the Sushi Chef's training. Fish cut too thick or too thin make a
different impression on the taste buds, and different fish require applying
different techniques
- Narezushi (なれ鮨) is an older form of sushi. Skinned and gutted
fish are stuffed with salt then placed in a wooden barrel, doused with salt
again, and weighed down with a heavy tsukemonoishi (pickling stone). They
are salted for ten days to a month, then placed in water for 15 minutes to
an hour. They are then placed in another barrel sandwiched and layered with
cooled steamed rice and fish. Then this mixture is again partially sealed
with otosibuta (like a pot lid) and a pickling stone. As days pass, water
seeps out, which must be removed. Six months later, this "funazushi" can be
eaten, and it remains edible for another six months or more. We don't
serve Narezushi At Sushi Chef, we only use fresh ingredients to bring you
the best taste.
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