Futo-Maki/Large sushi roll with normal size nori-maki for comparison
I stopped counting the number of complaints I received about the so-called sushi rolls they serve in other countries. “Gross”, “Impossible to finish”, “Nothing to do with sushi”, and so forth.
This is like any “ethnic” food served outside its country of origin: some unscrupulous restaurateurs/businessmen catch on the fad and immediately serve “authentic” cuisine to gullible/unknowing customers.
But soon or later, thanks to better and faster global communications, the same customers will realize their mistake and stop patronizing such establishments.
The problem is that very often they are left with no decent sushi restaurant to visit.
About time to learn to make these famous rolls and enjoy them at home or parties until that great real sushi restaurant comes to town!
Here are some examples of sushi rolls to help you with your own crations!
California Roll by Sushi Ko in Shizuoka City
-Sushi do not have all to be of the”California Roll” type.
Below are typical examples of “futo maki/large maki” with the seaweed/nori outside.
Home-type futo-maki/large sushi roll 1
Home-type futo-maki/large sushi roll 2
They can be larger of course, but there is limit to size.
Below are great examples of what can be achieved with large types:
Futo maki roll: (Large) Rainbow Roll at Sushi Ko, Shizuoka City
Pirikara Hotate Futo maki/large spicy scallops roll at Sushi Ko, Shizuoka City
Tonkatsu sushi roll
Nori-maki style rolls are probably the easiest to make, serve and eat.
And there are so many possibilities as you can devise them with a single ingredient!
Negi-toro nori maki sushi roll at Sushi Ko, Shizuoka City
Kanpyo maki/dried gourd shavings roll
Making “decoration rolls” for the family can be great fun!
Look below for some examples:
Another type of roll very popular in Japanese restaurants and homes is te-maki/手巻き, literally hand-roll.
They have the advantage that you can choose your own ingredients at will!
Home-style te-maki plate!
Te-maki set served at a sushi restaurant.
Can you recognize the ingredients?
How about this one, also served in a sushi restaurant! Looks very healthy!
Japanese home-style te-maki made with cheese, shiso and canned tuna!
RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!
3 thoughts on “Sushi & Sashimi: The Basics 4/2: Sushi Presentation-Rolls (updated & amended)”
Robert-Gilles, you are so right about the badly made maki sushi rolls! I started to make those on my own at least two years ago and quickly discovered that clumsy, not-so-perfect looking, but delicious rolls are surprisingly easy.
In Europe maki rolls cost a fortune (even those with cucumber, avocado or other cheap ingredients). Home-made maki rolls are among the cheapest dishes I can make.
The decoration rolls above are really impressing. They probably require lots of patience and discipline (not to mention imagination).
I haven’t planned sushi maki for today, but I think your post has made me change my cooking plans…