Sushi rolls are the most popular form of sushi. Japanese and American restaurants serve two types of sushi to their patrons.
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.
Whether or not the nori is on the outside or inside of the roll can dramatically change the flavor and texture of the sushi.
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.
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 is preferred to uramaki as it is more popular and and traditional in form. A sushi restaurant or sushi bar, even a grocery store, would supply you the futomaki variant.
Even though futomaki is vegetarian it is served with toppings of fish eggs. Sushi rolls prepared the futomaki way are served in pieces, though it is traditional to offer it as an entire roll during celebrations and Japanese festivals.
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.
Since most Americans do not fancy futomaki with its black coating, uramaki is the preferred form of sushi rolls.
In the entire spread of sushi rolls hosomaki is the clear winner. Hosomaki, like futomaki, has seaweed on the outside and is served as such.
Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki are the four varieties of hosomaki.
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.
The fourth variety of hosomaki, that is Tsunamayomaki, has canned tuna and mayonnaise in it. Such sushi rolls are easy to prepare at home and can be tried by any sushi enthusiast. - 30289
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.
Whether or not the nori is on the outside or inside of the roll can dramatically change the flavor and texture of the sushi.
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.
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 is preferred to uramaki as it is more popular and and traditional in form. A sushi restaurant or sushi bar, even a grocery store, would supply you the futomaki variant.
Even though futomaki is vegetarian it is served with toppings of fish eggs. Sushi rolls prepared the futomaki way are served in pieces, though it is traditional to offer it as an entire roll during celebrations and Japanese festivals.
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.
Since most Americans do not fancy futomaki with its black coating, uramaki is the preferred form of sushi rolls.
In the entire spread of sushi rolls hosomaki is the clear winner. Hosomaki, like futomaki, has seaweed on the outside and is served as such.
Kappamaki, Tekkamaki, Negitoromaki and Tsunamayomaki are the four varieties of hosomaki.
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.
The fourth variety of hosomaki, that is Tsunamayomaki, has canned tuna and mayonnaise in it. Such sushi rolls are easy to prepare at home and can be tried by any sushi enthusiast. - 30289
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 cook ebook "Introduction to Sushi" is jam packed with tips for making mouth watering sushi delicacies.
