Welcome friends of Paulina Kitchen! From a while to this part the sushi came to everyone to stay. It became a gourmet food option, fast, light and healthy in some cases, which offers a wide variety of presentations and ingredients.
Punctually, Sushi Maki became tremendously popular worldwide. It is commonly found in the menus of Japanese restaurants and in fast food chains specialized in Sushi. Its attractiveness is in its fresh flavor, combination of ingredients and the attractive form in which it is presented.
Among so much information, we often do not know how to differentiate that it is a maki , its differences with other pieces, what kind of ingredients it carries and different ways of doing so. Japanese ís and on the table.
Content table
Starting at the beginning: sushi
Sushi is a general term that refers to a wide variety of rice dishes seasoned with vinegar, generally accompanied by raw fish, shellfish, vegetables or roe . The sushi maki is a type of sushi that is characterized by having cylindrical shape and being wrapped in Nori algae .
If you are looking for a classic sushi recipe, I leave here my recipe of how to make homemade sushi .
Maki differences with other types of sushi
It is important to highlight that sushi is not limited only to maki. In addition to the Makis, there are other Sushi styles :
- Nigiri: It consists of a small portion of sushi rice molded by hand and covered with a slice of raw fish, shellfish or roe. Sometimes it is seasoned with Wasabi.
- Sashimi: It is a presentation of raw fish or seafood without rice. It is cut in fine slices and served with soy sauce and wasabi.
- Gunkan: This Sushi style is characterized by having a rice base wrapped in a nori seaweed strip and is finished with loose ingredients such as roe, octopus, sea urchin, among others.
About the Maki
What is it?
The maki consists of a combination of sushi rice and various ingredients, such as raw fish, shellfish, vegetables, roe, tofu or even meat , which are rolled in a bamboo mat called Makisu to form a compact roll. Then it is cut into smaller portions before serving.
The word "maki" in Japanese means " roll . " This term is used to describe the cylindrical form in which this type of sushi is presented. Although Sushi Maki is a traditional Japanese dish , it has evolved and has adapted in different parts of the world. Merged versions with local ingredients have been created.
Celebrating the Maki
An unnecessary but curious fact:
"Maki-Zushi Festival" is celebrated every year on May 18. During this festival, sushi demonstrations are made live, sushi skills competitions and a variety of makis is enjoyed. It is an occasion to honor and celebrate this delicious culinary creation.
Maki types
- HOSOMAKI : It is the most basic type of Maki. It consists of a thin roll with a single ingredient, such as cucumber, tuna, salmon or avocado, wrapped in Nori algae.
- Futomaki : This roll is thicker and more compared to the hosomaki. It usually contains several ingredients, such as raw fish, shellfish, vegetables and roe.
- Uramaki : also known as "inverted maki" or "inverted roll", this maki has rice abroad and the Nori algae inside. It can be filled with a variety of ingredients and then covered with sesame seeds, tobiko (flying fish) or any other seasoning.
- Temaki : Unlike the other Makis, the Temaki is cone shape and is enrolled by hand. It is stuffed with sushi rice, fish, shellfish, vegetables and other ingredients, and eat directly.
The fried maki
The fried maki , as the name implies, is a type of maki that is cooked in abundant hot oil. Instead of being consumed raw, it immerses itself in a tempura dough and fry until it is crispy on the outside.
- Fritish maki filling can vary, but often includes ingredients such as shellfish, vegetables, cream cheese or other ingredients that complement the taste.
The fried maki is a popular and tasty variant of sushi that can be found in some restaurants specialized in Japanese food.
The art of making Maki
Cutting the maki into uniform portions is an important part of its presentation . Sushi chefs use sharp and humid knives to obtain clean and precise cuts. There is a specific technique to cut the sliced maki, known as "Sujime" , which involves gently cutting with a round trip movement without applying too much pressure.
The Maki is often presented with additional decorations and garrisons to enhance its appearance and flavor. Some common options include pickled ginger (Gari), spicy radish (Daikon) , and Shiso leaves . These elements add texture and flavor to the maki.
How to eat maki
When Maki is served, it is usually accompanied with Wasabi , a spicy green paste. The wasabi can be mixed with soy sauce to enhance the flavor of the maki. However, it is important to keep in mind that in traditional Japanese cuisine , the chef already places an adequate amount of wasabi inside the maki, so it is not necessary to add more.
- In Japanese culture , there are some standards of label when eating Maki. It is considered appropriate to eat a single bite maki, avoiding biting it into smaller pieces. In addition, it usually eats with your hands instead of using sticks, since the form of the Maki facilitates its manual consumption.
The Maki is a very popular leading option due to its convenient and portable shape. Maki's rolls are wrapped in nori algae paper or plastic to maintain their shape and freshness during transport. The Maki continues to surprise and delight Sushi lovers worldwide!
