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!
6 thoughts on “Sushi & Sashimi: The Basics 4/2: Sushi Presentation-Rolls”
Wow! We will have to try that! We have a devoted uni-loving following.
Glad to please!
I am shocked to see this pictures! Not what I think of when I think of Japanese rolls. We, too, serve saucy and fried rolls but I tend to think of them as specialty items and not rolls at all, and I put them in a separate category from maki. It is hard to believe a California roll served in Japan would have mayo on it! I don’t turn my nose up as much as some purists (“That’s not sushi!”) because cooked creative rolls are yummy in their own right. It is good to see Japanese people also enjoy such things on occasion as well!
Also, in the futomaki photos, there appears to be an orange fish. Could that be shake? I was under the impression that shake was not eaten raw in Japan. Many things must have changed since my husband left Japan. A visit is long overdue!
This is the result of globalisation!
Shizuoka is very traditional when it comes to sushi, but the times are changing!
I personally don’t eat too many of these rolls with mayo, although I like mayo mixed with freshly grated wasabi!
My husband sometimes makes a wasabi and mayo sauce but we wouldn’t dare mix fresh wasabi with mayo. It is rare when we get it and it is so, so expensive. If we were to order it from the company (when it’s available) and serve it, we would have to charge $1 per serving just to break even! That is, when it is even available. Shizuoka seems to have plenty.
Well, Shizuoka grows 80% of all wasabi in Japan!