Making sushi is also considered an art. Here are several types of sushi.

Maki Sushi is comprised of fish or seafood wrapped in a roll of nori or seaweed. It has two variations, Hosamaki and Futomaki. Hosomaki is a thin type of maki that has only one kind of filling. It can be seafood, fish or one type of vegetable. Futomaki is a fat type of maki that has 2 or more kinds of fillings.

Nigiri Sushi is more popular. It is shaped with the use of hands. It comprises slices of seafood, tamago, raw fish or various other toppings. Then, wasabi is placed in-between slices as well as a thumb-sized chunk of vinegared rice or shari. In Japanese customs, you present these to couples as a sign of harmony and peace.

Uramaki is similar to maki, however, rice is placed on top of the nori instead of inside. It consists of more than 2 fillings. Sometimes, it is topped with a thin slice of avocado or fish. This is most popular in Western Sushi Bars.

Making Sushi

Maki
Feel your nori sheet. One side is smooth and the other side is rough. Nori should lie on your rolling mat with the rough side facing upwards.

Wet your hands and get about a handful of rice and roll it to a ball. Wet your hands so that rice won’t stick to your palms. Dry your hands when it’s time to work with the nori. Have a dry towel and bowl of water handy beside your working place.

Carefully place and spread equally the rice ball on your nori sheet. Make sure that your layer of rice almost covers the entire sheet, excluding about 2cm from the upper margins. This should be left uncovered to properly close your sushi roll.

Then, place one slice of fish by the nori’s edge. Add about 1 up to 3 “pre-cut” vegetables slices such as cucumber, carrot, asparagus, green onion and the like. Along your rolling mat’s closer edge, close your nori. Make it like a rectangular-shaped hill while tightening it from the upper part.

Move forward by rolling it continuously in rectangular-shaped hill steps. Make sure every move or roll you make is tight until the end portion. Always exert pressure on all 3 sides of your roll, especially along stops. It allows tight rolling.

Cut your roll into small sushi units with a sharp, wet knife.

Nigiri Sushi
Wet your hands and get about 20 grams of vinegared rice or shari. Shape it into long and ovalic forms. Use the rice as base with the fish on top. The bottom should be flat and the top rounded.

Follow the measurements carefully. If you plan to make fish nigiri sushi, get a slice of fish. It should be 1cm thick and about 5cm x 3cm rectangular-sized. If it is a bit smaller, you should try slicing it at about 45 degrees. It maximizes fish surface. Then, take some pea-sized portions of wasabi. Smear this in the midst of your fish slices. Wasabi actually helps your fish slices become glued into your shari.

Place the slice of fish, facing down, along with the wasabi. Lay this gently on top of your rice. Then, firmly press on it so that it will stick to the rice. Using your other hand to hold your nigiri sushi’s sides, use the other to press it from the upper portion.

Uramaki
Your mat should be the “one side round and one side flat” type. Wrap it with a stretch of nylon. You can start with the round side but also ending with it. Create at least 2 up to 3 “full” rounds of such wrapping. Afterwards, roll your mat in order to squeeze out all the air locked inside. You can also use a toothpick to poke it to let the air out.

Get one piece of nori sheet. Break this down in the middle. If it does not easily break, it is either not a good brand or it is already old. Put your nori sheet on top of your rolling mat. This should be around 5cm from its edge. The rough side of your nori sheet should face upward.

Wet your hands. Create a ball of rice with one handful. Put the ball of rice inside your nori. Spread it evenly, gently pressing downwards. It should be about 1cm high,with equal layers of rice. You can add more rice as long as it is even, if necessary. Flip your nori over. The rice should face your mat.

Place one slice of fish along your nori’s edge. Add about 1 up to 3 “pre-cut” slices of vegetables. Close the filling, making a rectangular-shaped hill with nori. Make sure to tighten it along the upper portion.

Move forward by rolling it continuously in rectangular-shaped hill steps. Make sure every move or roll you make is tight until its end portion. Always exert pressure on all 3 sides of the roll, especially along stops, for tight rolling.

Cut your roll into small sushi units with a sharp, wet knife.

Sushi Knives

Sushi knives are cutting tools made specifically for making sushi. They are usually made from the highest quality of carbon steel. This is the same type used in making a “katana,” a traditional Japanese sword. The more affordable sushi knives now are made from stainless steel. A sushi knife is differentiated from a regular western knife with its sharpness. Western knives are sharpened on both edges of the blade. A sushi knife, on the other hand, has only one end sharpened. This style is recognized as “kataba.”

Because only one end is sharpened, it takes a great deal of precision to perfect cutting sushi or other Japanese food. Because of this also, there is a different knife for lefthanders. And lastly, a sushi knife produces cleaner cuts because the food being cut is kept on the sharpened end only. Making sushi is considered an art. Take good care of a sushi knife by following some simple guidelines.

Before using it, always hone a sushi knife. A dull blade will crush a maki. A sharp knife will require little pressure to cut through a sushi.

When cutting “maki,” make sure that the blade of your knife is barely wet. It makes sure to produce clean cuts. It is recommended to first dip the knife tip in water. Turn the knife up so that it points upward, and then tap the handle on the table for water to flow down on the cutting edge. There are many different types of sushi knives depending on a specific cut to be used.

In slicing sashimi, there are three common knives used. First is the yanagi. It looks very much the same as the paring knife of the West. This is mostly used for fish. The second one is the fugu hiki. This is generally used for filleting. The puffer fish is the most common to be filleted. The third sashimi knife is called a yanagi ba. It has long and thin blades that can cut more difficult meat like octopus or squid.

Some fishes can be very large, like a tuna. For this kind, there are special heavy duty knives. It can measure to around 6 feet long and has very sharp blades.

Another common sushi knife is the deba bocho. This looks like a carving knife used by Westerns and is wider than a yanagi. Deba bocho is designed for cutting thick meats of big fishes. This can also be useful in cutting through beef and chicken.

Next in the popular line of sushi knives is unagisaki hocho. This is used in filleting fishes like eels. There is a sharp pointed tip specifically designed to take off the heads of eels. The body is shaped like a square and used to slice the meat afterwards.

To cut vegetables, there are two sushi knives usually used. First is the usuba bocho. And the other one is the nakiri bocho. Because of their unique straight edge feature, both knives can slice vegetables very easily without have to push down the blade.

The thin blades make clean and precise cuts without damaging the vegetables. So what is the difference between the two knives? The usuba bocho has only one sharpened edge. Nakiri bocho has both sides sharpened.

For those who love Japanese food like sushi, making your own sushi is part of the fun. Make sure to procure a sharp and durable sushi knife.