There are many types of sushi and it’s much more than rice and fish – as you’ve probably heard, “without the rice it’s not even sushi”. So whether you’re prepping for date night or entertaining clients, this handy guide to the various types of sushi on offer, will save you the embarrassment of having to find a sushi restaurant with pictures on the menu.
First up, nigiri, probably the most recognisable type of sushi (thanks in part to its emoji immortalisation 🍣) and one of the simplest. Nigiri is all about perfectly rolled rice, topped with beautifully fresh fish.
Another instantly recognisable piece of sushi, the hosomaki is often wrongly used to fill-out supermarket sushi platters. But given the proper care and attention from an experienced chef, you’ll find all sorts of exciting ingredients, wrapped in fermented rice and nori (seaweed).
The fat cousin of the hosomaki, futomaki rolls are larger in diameter and unlike the hosomaki, which is restricted to just one ingredient, the futomaki combines multiple flavour combinations. Sushi chefs have been experimenting with all sorts of interesting mixes in futomaki but our favourite has got to be this soft shell crab with tamago, daikon & spicy shichimi sauce.
Often known as the hand roll, temaki resembles an ice cream cone of nori seaweed, filled with all your usual sushi roll fillings. Skip the chopsticks here and get in there with your hands, you won’t regret it.
Not to be confused with the hosomaki, gunkan, which means battleship, are boats of nori, with rice at the base and piled high with filling.
Often known as the inside-out roll, uramaki can be thanked for the rise in popularity and adoption of sushi in the US. Having struggled to persuade americans to chew threw the nori seaweed, sushi chefs hid it inside the rice and simplified the ingredients.
Named after the Japanese fox god, inari is a sweet fried tofu pouch, stuffed with sushi rice – a great one for vegetarians.
Not technically sushi (as it doesn’t contain vinegared rice) but rarely left off the menu, sashimi is one for fish lovers and it doesn’t get better than this. Raw, unseasoned slices of beautifully fresh fish; salmon, tuna, sea bass and mackerel – the original fish used for sushi – are most common.