Maki – The first name of sushi
When people think of “sushi,” chances are that the image that flashes in their minds is that of the pinwheel-shaped slice of rice wrapped in seaweed, with the meaty, juicy center.
Interestingly, there is much more to this universal icon of Japanese cuisine. Unbeknownst to many, this sliced roll of goodness has its very own name: Maki.
Another, lesser-known fact is that there is no rule as to what goes inside the roll. Most people assume that it has to be raw fish, or some form of seafood. In reality, maki sushi can be filled with a variety of choices, including plain vegetables.
Finally, modern cuisine has made it possible to fit maki to the needs of all customers who, like our own loyal followers at Kobe Japanese Steakhouse, have unique dietary needs.
Read on so you, too, can learn more about this delicious menu option. Learn about the 5 types of maki, and how it compares to other popular choices from the sushi and sashimi menu.
Its real name is Makizushi
“Sushi” 寿司 as it is commonly known, refers strictly to a form of sour rice that is mixed with vinegar. However, “sushi’s” real name is Makizushi, or “Maki.” Maki refers to “rolled” sushi rice. The rice is rolled in a sheet of dry seaweed, called “nori.” It could occasionally be wrapped using other media, such as omelet, thin cucumber, and even soy paper. Therefore, the so-called “sushi roll” in English has a proper, Japanese name.
There are 5 types of maki
Maki refers to rolled, vinegared, sour rice. Since this rice is used to be paired with other ingredients, there is a world of possibilities when pairing these rolls with other delicious options.
There are 5 different types of maki, and each maki changes its name depending on what ingredients are combined.
Keep in mind: it is still maki. It is no different than cheeseburgers, turkey burgers, and tofu burgers also being “burgers.” The variance in the name doesn’t alter what it is supposed to be.
Types of maki:
I. The “inside” roll
Inside rolls refer to the maki that rolls the rice inside the seaweed, or whatever medium you use to roll. There are 3 kinds: hosomaki, chumaki, and futomaki.
• hosomaki: thin roll
• chumaki: medium width roll
• futomaki: thick roll
II. The “inside out” roll
The inside out maki is rolled the opposite way: the nori wraps the center of the roll, and then the rice is what wraps the nori in the outside. Sometimes artisans add roe, or salmon eggs to the rice in order to bind it better together. This roll is called the “uramaki”
>> Related Content: Uramaki Sushi
III. The “handroll”
This maki is cone-shaped, with all its ingredients rolled inside in a way that sticks out of the top of the cone. This roll is called the “temaki.”
What goes with maki?
The secret to good sushi is the consistency, freshness and flavor of the rice. Once that part of the dish is perfected, the rest comes easily with equally fresh and flavorful toppings.
Some of our customers’ favorite choices for maki are:
Inside-out roll, or uramaki, typically filled with crab (or imitation crab, also known as icrab), nori, cucumber, and sesame seeds. Variations also include masago (fish eggs), sesame seeds and mayo used to roll the rice.
Spicy Tuna Roll
Our spicy tuna roll features chopped spicy tuna, tempura (crisp) flakes, and scallions topped with sesame seeds.
Signature and special rolls
Kobe’s keeps a steady menu of rolls that our loyal customers love. Our sushi artists also come up with signature creations that are as delectable as the traditional choices.
Whether rolled inside, by hand, or inside out, there will always be enough choices of maki to please anyone who really loves sushi.