Types of sushi 2016-10-17T13:30:26+00:00

Types of Sushi

The common ingredient across most types of sushi is not raw fish, but rather rice with vinegar.

There are several types of sushi out there; and although we carry most types, there are a few missing from our lineup – but we thought we’d share them anyway for your curious minds.


One of the most popular types of sushi in the U.S. is makizushi, or rolled sushi. Makizushi is formed as a cylindrical piece or roll with the help of a bamboo mat called a makisu. Makizushi is usually wrapped in nori (seaweed), though sometimes other wrappers such as rice paper are used. The makizushi is usually cut into six or eight pieces for a single order.


Hosomaki, or small roll, is a thin roll of sushi with the nori on the outside. Usually, hosomaki only contains one ingredient. Some of Hissho’s hosomaki include the Hissho Healthy Roll and Nippon Favorite.


Uramaki, or medium roll, is sometimes called an inside-out roll and usually contains two or more fillings. These rolls are usually seen in the U.S. and are different from other makizushi because the rice is on the outside. You’ll find many of Hissho’s offerings consist of this type of roll.


Futomaki, or thick roll, is a much larger roll where the nori is rolled vertically instead of horizontally. Futomaki is usually made with three or more fillings that are chosen for their complementary taste and colors. The nori is usually on the outside, but not always.


Temaki, or hand roll, is large and cone-shaped, with the nori on the outside and the ingredients spilling out of the wide open end. Temaki is made by hand and eaten by hand, much like an ice cream cone.


Moving on to a more simplistic form, we have sashimi which is essentially sliced fish that can be served raw, cooked or pickled. Technically, sashimi is not considered sushi because there is no rice involved, but we’ll keep it here for now!


Nigirizushi, or hand-pressed sushi, is also known simply as nigiri. Nigiri was the earliest form of sushi as we know it today (History of Sushi) and consists of a pillow of sushi rice with a topping (called neta) draped over it. Usually the chef will place a small bit of wasabi in between the rice and the neta. Neta usually consists of fish or seafood and sometimes you will see a small strip of nori wrapped around the nigiri to hold it together.


Inarizushi, or simply inari, is a sweetened, fried tofu pocket that is filled with sushi rice and occasionally an additional ingredient.


The last two types of sushi are not on our menu, but we thought you’d like to know a little more about them anyway. The first is called gunkan which means boat or battleship depending on your translator. This sushi gets its name from its boat-like shape. It consists of a pillow of sushi rice, like nigiri, that is wrapped with nori to create a “boat” that is filled with a soft, loose or finely-chopped ingredient that needs confinement.


The final type is called chirashi zushi, or scattered sushi. It is made by artfully arranging fish, meat, vegetables and/or other ingredients over a bed of sushi rice. Usually this type of sushi is served with the chef’s choice of ingredients.

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