Vinegar plus rice plus fish equals sushi.
Sounds simple enough; right? Originating in Japan, sushi has a long line of history and it definitely shows with the styles and varieties that exist today.
Nigiri, Gunkan, Maki, and Temaki.
So what does all these terms actually mean and how many types of sushi are there? This sushi guide will explain (with beautiful pictures of course) the “species” of sushi that are commonly found in sushi restaurants.
Nigiri Sushi (Hand Formed Sushi)
Nigiri Sushi are hand formed by an experienced sushi chef. First, he will use his hand to form the vinegared rice into a ball like shape. Finally, completing it by topping a freshly sliced fish.
Tuna and salmon are perhaps the most common toppings but for the more adventurous dinners there are many other choices.
|Unagi (Eel) Nigiri|
|Seared White Tuna Nigiri|
|Albacore (a.k.a White Tuna) Nigiri|
|Red Snapper Nigiri|
Gunkan Roll (Warship Roll)
Gunkan Sushi or (Warship roll) is a bit more complex. In order to hold soft toppings in place, a thin piece of Nori (Dried Seaweed) is wrapped around a ball of rice.
The usual toppings include salmon roe, flying fish roe, and spicy tuna.
|Ikura (Salmon Roe) Gunkan|
|Tobiko (Flying Fish Roe) Gunkan Sushi|
|Negi Toro (Blue fin Tuna Belly) Gunkan|
|Spicy Tuna Gunkan|
|Sea Urchin Gunkan|
Maki Sushi (Rolled Sushi)
Sushi rolls are made by rolling together ingredients on a bamboo mat. Though more complex than the previous types, Maki has been adopted into various Western adaptations.
California rolls consisting of vinegared rice, avocado, imitation crab meat, cucumber, nori (dried seaweed), and sesame seeds are probably the most well known Western adaptation.
|California Roll with Roe|
|Shrimp Tempura Roll|
|Scallop California Roll|
Temaki (Hand) Roll
Lasty, hand rolls are made by placing ingredients on a seaweed sheet and then shaping it into a cone.
|California Hand Roll|
With so many choices, I can’t decide on a favorite. Do you have a favorite?