Makizushi, also called rolled sushi or maki roll, is a variety of sushi. It is made by layering nori, seasoned sushi rice, and fillings, before rolling up and slicing into individual pieces. The outer layer of the maki roll varies,…
The original recipe contributor provided the following anecdote: > “I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to…
Inarizushi (稲荷寿司, “stuffed sushi”) encloses sushi rice and filling in a pocket made of paper-thin omelet, fried tofu, or a cabbage leaf. What follows is the recipe for a version of the recipe which uses omelet (egg) as a wrapper…
Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice). Ingredients Yellow pickled daikon radish Spinach Salt Sesame oil Sesame seeds Carrots Ground pepper Vegetable oil Eggs Steamed…
Sushi rice, termed sushi meshi or shari in Japanese, is a key ingredient for sushi and a staple of Japanese cooking. It consists of short-grain rice dressed with seasoned vinegar called sushisu. The rice is then cooled and dried for…
Nigiri, or nigirizushi, is a variety of sushi where a topping is placed on a small bed of seasoned sushi rice. Ingredients Sushi rice Topping Wasabi (as needed) Nori (as needed) Procedure If making nigirizushi that requires a band of…
Gunkanmaki (“battleship roll”) is a variety of sushi where a oval-shaped piece of sushi rice is wrapped with nori and topped. Ingredients Base Sushi rice Nori Common toppings Uni (sea urchin) roe Salmon roe Negitoro (minced raw tuna) Sliced cucumber…