Types of Sushi: Do you know the varieties of this delicious dish?
Sushi is defined as "vinegary rice", made up of "su" which is "vinegary", and "shi" which would be rice, and here we can clarify that sashimi, which is very present in the menus of restaurants in sushi, precisely not sushi.
Within sushi we can find the best-known pieces and rolls, which are all presented differently, from sushi without nori seaweed, to rolls without fish that can be substituted for vegetables, or other meats, such as chicken, even beef. . Many people distinguish between sushi (寿司) and maki (巻 き) as if they were two different things, when in fact they are not. It is as wrong as distinguishing between citrus and oranges, as if they were two radically different things. It is incorrect to use the term sushi (寿司) to refer specifically to rice kneaded with pieces of fish on top, not knowing that the specific name of this variety is called nigiri or nigirizushi (握 り 握 り 寿司). The word sushi is nothing more than a generic term, since there is a wide variety and styles of this dish:
Maki, or rather, makizushi (巻 き 寿司), means sushi roll. This variety is made by spreading the rice on sheets of dried seaweed (nori), with fish, vegetables or fruit and rolling the whole and then cutting between six and eight cylinders. As it is a compound word, the S in the word sushi softens and transforms into the voiced Z for makizushi.
Futoi in Japanese means fat, that's why futomaki (太 巻 き) refers to the thick sushi roll. This variety of sushi is characterized by the fact that the makizushi are considerable in size, between 2 and 3 cm thick and 4 and 5 cm long, and can contain up to seven ingredients.
Hosoi means narrow, that's why hosomaki (細 巻 き) is a much narrower variety of makizushi in which, due to its fineness, a single ingredient is usually used. The most typical hosomaki are usually those of cucumber (kappamaki) or tuna (tekkamaki).
Ura means reverse or opposite face, that is why uramaki (裏 巻 き) is a makizushi wrapped upside down, with the rice on the outside. The ingredients are wrapped inside with toasted nori seaweed and then the roll is covered in a thin layer of rice. It is usually garnished with sesame or small roe. In the Shibui restaurant and in the Kibuka they make very original varieties of Uramaki.
Temaki (手 巻 き) is derived from te, which is Japanese for hand. This variety of hand-rolled sushi is characterized by its conical shape similar to a cornet with the ingredients inside. It is called "handmade" because diners can make their own roll at the table to their liking, as if it were Mexican fajitas.
The nigiri or nigirizushi (握 り 寿司) derives from the verb nigiru, which in Japanese means to mold with the hand. A strip of fish, shellfish, omelette or other ingredients is placed on top of a shari ball or sushi rice. This variety is made without nori seaweed, although sometimes a thin strip is placed on the outside to hold the ingredients that protrude too much, such as octopus, squid or tortilla (tamago).
Chirashi or chirashizushi (散 ら し 寿司) derives from the verb chirasu which means to spread. In this variety the fish and roe are spread inside a bowl of sushi rice. Technically we could also define it as a type of donburi. The donburi are the dishes that are eaten in a bowl of rice without seasoning covered with ingredients, such as Oyakodon, Gyūdon, Katsudon, Tendon