Sushi varieties: Maki, Hosomaki, Uramaki, Futomaki, Temaki, Nigiri, Gunkan, …

If a few weeks ago we talked about toppings, as basic ingredients for the preparation of all sushi, and last week we explained the best presentation thanks to the range of slate tableware, this time we finish off the job in the kitchen: let’s get to know some of the best sushi varieties and get ready to prepare the menu!


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sushi makiA variety of traditional sushi with a circular shape, nori seaweed topping, sushi rice and three toppings (fish or other seafood, and avocado and cucumber as two good choices).



hosomakiSimilar to maki but with a difference. This variety of sushi has only one filling inside, which is usually fish or other seafood.



uramakiThe difference in uramaki lies in the use of seaweed, as it does not cover the entire outside of the sushi, but only the inside. On the outside, the oriental rice that we have decided to use is visible, but on the inside, what kind of filling should we use? The same as for the maki.



futomakiThe big brother of the maki. It is usually made using larger mats for handling, as the sushi is bigger.



temakiIn this variety of sushi, the main element is the nori seaweed, as it covers a large part of the surface of the sushi, giving it a uniform shape that breaks with the circular character of the aforementioned varieties.



nigiriIt stands out for being a sushi where the main topping is placed on a rice base and wrapped in a seaweed leaf.



gunkanThe gunkan variety, on the other hand, stands out for its circular shape, wrapped in seaweed but with a wide variety of toppings inside, such as roe, oysters, sea urchins, etc.

And you, what kind of sushi do you like best?

Photos: Maki fs999 / Hosomaki Raging Wire / Uramaki Alachia / Temaki Roger Ferrer Ibáñez / Gunkan Alpha