from dish to mouth.
Pressed Sushi (Oshi Sushi)
If sushi had a sandwich, this would be it. Pressed sushi is layers of Sushi Rice and various fillings. Special presses can be used to literally press the finished product through to a cutting board where it is sliced into manageable pieces. When special sushi presses are unavailable, Sushi Rice can be layered with fillings, molded in a bowl or dish, unmolded, and cut much in the same fashion.
Battleship Sushi (Gunkan Maki)
Battleship sushi is the translated name given to these little bites. Gunkan maki are much like nigiri in that they begin as a similar hand squeezed bed of rice. Then, a wide strip of nori is wrapped around the bed of rice to form an elongated “battleship” that is ideal for filling. Such fillings include various fish roes, chopped, or sliced seafood and other toppings that are a bit too moist or loose for inclusion inside completely enclosed sushi rolls.
Thin Rolls (Hoso Maki)
Thin sushi rolls are sushi simplicity. One or two fillings are rolled into small bite sized pieces. These are best for showcasing one or two flavors, like pristine cuts of seafood, grilled meat, or deliciously seasoned vegetables.
Thick Rolls (Futo Maki)
Thick sushi rolls present a big bite. Try these out first if you have a tendency for going overboard. Futo maki can accommodate an abundance of ingredients. Just keep in mind that thick rolls still fall under the one-bite category. No matter how thick the rolls, they should still be eaten in one bite.
Inside-out Rolls (Ura Maki)
Ura maki are probably the most recognizable sushi rolls. They are referred to as inside out rolls because the rice rather than the nori is on the outside. While some may think of this as a way to mask the flavor of the seaweed, I prefer to think of it as a way to showcase sushi’s vital and most essential ingredient—the Sushi Rice.
Hand Rolls (Te Maki)
Call it a sushi burrito or call it a sushi cone. Regardless, the method for consumption is the same. Nori is filled with Sushi Rice and desired fillings then wrapped into a personal cone. These are not meant to be cut before serving. Simply take bites from the cone and enjoy.
Bowl Sushi (Chirashi)
It is quite easy to understand why this is commonly considered a “sushi salad.” chirashi sushi starts off with a base of Sushi Rice in a bowl topped with carefully placed or scattered toppings. Toppings can include fresh or pickled vegetables, seafood, fruit, or even smoked meats. While easy to make, eating may require a steady hand. The mastery of chopstick use is essential as chirashi is essentially a bowl of rice and toppings. It is perfectly acceptable to use a fork if your chopstick skills are not quite there yet.
Planning a Sushi Meal
Sushi as a meal is not a traditional concept. However, if you’re going to invest the time into preparing wonderful sushi at home, you’ll most likely want to make a complete experience of it. A sushi meal can easily be planned according to your tastes, budget, or the amount of time you have on hand. Consider the following tips:
• Preparation doesn’t have to be overly time consuming. Many recipes have simple methods. For those with more involved preparations, consider serving 2 or more recipes with similar preparation styles. For example, if preparing a sushi ingredient that requires frying, adding an appetizer that is also fried saves time.
• Select only two or three seafood varieties per sushi making experience. This is key for first time sushi makers as the choices for seafood as well as their preparations can be overwhelming. As you master the techniques for seafood preparation, add one or two varieties more according to your comfort level.
• Check to see which seafood options are available before planning your sushi meal. Seafood that is in season will have a better price and a better flavor.
• Sushi can be filling. To avoid leftovers or waste, prepare the right amounts. When sushi is featured as the main dish, plan for up to 12 pieces per person. If heavy appetizers are featured as in the case of a cocktail party, plan for up to 6 pieces per person. Adjust quantities if your friends are light eaters.
Kid-friendly Sushi
Chicken Dumplings (page 36)
Japanese Omelet Sushi (page 68)
Avocado Maki Rolls (page 81)
Crunchy Shrimp Rolls (page 116)
Catfish Avocado Rolls (page 122)
Iced Green Tea (page 160)
Fudge Wontons with Peanut Dipping Sauce (page 155)
Traditional Sushi
Age Dashi Tofu (page 33)
Mixed Sashimi Platter (page 56)
Tuna and Green Onion Rolls (page 81)
Cucumber Thin Rolls (page 86)
Sushi for a Crowd
Fragrant Herb and Mushroom Spring Rolls (page 39)
Poke Trio (page 47)
Beef Tataki Sushi (page 61)
Spicy Tuna Rolls (page 110)
Peanut Shrimp Rolls (page 115)
California Rolls (page 114)
Lemon Mango Bars (page 158)
Mango Lychee Coolers (page 160)
Vegetarian Sushi
Melon Sashimi (page 52)
Smoked Tofu Nigiri (page 74)
Ratatouille Sushi Bowl (page 133)
“Eggroll” Cherry Pies (page 157)
Lemonade Sake Slushie (page 163)
Budget Sushi
Grilled Yakitori Skewers (page 32)
Quick Cucumber Salad (page 32)
