The many forms of sushi

Japan is rich in regional differences that have created a variety of sushi styles. Here are some of the most well-known:

Enjoy sushi as nigirizushi or makizushi

Nigirizushi is the most iconic. It consists of a hand-moulded mound of specially prepared rice with the neta (sushi topping) draped over it.

Another well-known variety is makizushi. The chef places neta on a bed of rice and then tightly rolls it up with a bamboo mat to produce the distinctive shape.

Temakizushi is similar to makizushi. The ingredients are placed on the nori and rolled by hand into a cone shape. One end of the cone is closed while the neta spills out the other.

Temakizushi is a fun way to enjoy your sushi or chirashizushi can be shared by a few

Chirashizushi is neta served over a bowl of rice as opposed to rolled in nori.

Edomae sushi typically involves a counter where customers sit. The chef forms the nigiri and slices the fish after the customer has ordered and serves it immediately.

Hakozushi is a type of sushi where the rice is laid in a box with neta on top and then compressed with a bamboo mold. Battera mackerel sushi is the most famous type of hakozushi.

Funazushi is a modern term for narezushi, the oldest type of sushi. Funazushi is made by fermenting fish with salt and rice.

The California roll, nearly unknown in Japan but wildly popular abroad, is a reversed makizushi called ura-makizushi. The rice is on the outside and the seaweed on the inside.

A tofu pocket stuffed with rice

Inarizushi is sushi in a deep-fried tofu pocket that is stuffed with rice and regional ingredients, usually vegetables.

There are also several traditional forms of vegetarian sushi such as umeshiso maki, which is makizushi filled with perilla and salted plum paste.

Sashimi, while often associated with sushi and served at sushi restaurants, is not sushi. Sashimi platters include the freshest raw fish without rice, in order to allow the flavour of the produce to speak for itself.

Kaitenzushi is fun and wallet-friendly

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