Welcome friends of Paulina Cocina! For some time now, sushi has reached the whole world to stay. It became an option Gourmet food, fast, light and healthy in some cases, offering a wide variety of presentations and ingredients.

Punctually, the Sushi Maki became tremendously popular all over the world. It is commonly found on the menus of Japanese restaurants and fast food chains specializing in sushi. Its appeal is in its fresh taste, combination of ingredients and the attractive way in which it is presented.

Among so much information, many times we do not know how to differentiate what is a maki, its differences with other pieces, what kind of ingredients it has and different ways of making it. As all this may seem like a lot of information, we are here to put light on dark, dot the i’s and the Japanese food on the table.

Starting at the beginning: Sushi

Sushi is a general term that refers to a wide variety of seasoned rice dishes with vinegar, usually accompanied by raw fish, shellfish, vegetables or roe. Maki sushi is a type of sushi that is characterized by having a cylindrical shape and being wrapped in nori seaweed.

If you are looking for a classic sushi recipe, here is my recipe for how to make homemade sushi.

Differences between maki and other types of sushi

It is important to note that sushi is not limited to just maki. In addition to makis, there are other styles of sushi:

  • Nigiri: It consists of a small portion of hand-shaped sushi rice topped with a slice of raw fish, shellfish, or roe. Sometimes it is flavored with wasabi.
  • Sashimi: It is a presentation of raw fish or shellfish without rice. It is cut into thin slices and served with soy sauce and wasabi.
  • use: This style of sushi is characterized by having a rice base wrapped in a strip of nori seaweed and topped with loose ingredients such as roe, octopus, sea urchin, among others.

About the maki

What is it?

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 on a bamboo mat called makisu to form a compact roll. It is then cut into smaller portions before serving.

The word “maki” in japanese it means rollo. This term is used to describe the cylindrical shape in which this type of sushi is presented. Although maki sushi is a japanese traditional dish, has evolved and adapted in different parts of the world. Fused versions have been created with local ingredients.

Celebrating the maki

An unnecessary but curious fact:

In Japan, it is celebrated “Maki-zushi Festival” every year on May 18. During this festival, live sushi demonstrations, sushi skill contests, and a variety of makis are enjoyed. It is an occasion to honor and celebrate this delicious culinary creation.

types of maki

  • 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 seaweed.
  • Futomaki: This roll is thicker and bigger compared to 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 on the outside and nori seaweed on the inside. It can be filled with a variety of ingredients and then coated in sesame seeds, tobiko (flying fish roe), or any other seasoning.
  • temaki: Unlike other makis, temaki is cone-shaped and rolled by hand. It is filled with sushi rice, fish, shellfish, vegetables and other ingredients, and eaten directly with the hands.
maki recipe

the fried maki

He frito maki, as its name indicates, is a type of maki that is cooked in abundant hot oil. Instead of being eaten raw, it is dipped in a tempura batter and fried until crisp on the outside.

  • The filling of the fried maki can vary, but often includes ingredients such as seafood, vegetables, cream cheese, or other ingredients that complement the flavor.

Fried maki is a popular and flavorful variant of sushi that can be found in some restaurants specializing in Japanese food.

The art of making maki

Cutting the maki into even portions is an important part of your presentation.. Sushi chefs use sharp, wet knives for clean, precise cuts. There is a specific technique for slicing maki, known as “sujime”which involves gently cutting in a back and forth motion without applying too much pressure.

Maki is often presented with additional decorations and garnishes to enhance its appearance and flavor. Some common options include pickled ginger (car), horseradish (daikon) grated, and shiso leaves. These elements add texture and flavor to the maki.

maki recipe

how to eat maki

When maki is served, it is usually accompanied with wasabi, a spicy green paste. Wasabi can be mixed with soy sauce to enhance the flavor of the maki. However, it is important to note that in the traditional japanese cuisinethe chef already places an appropriate amount of wasabi inside the maki, so there is no need to add more.

  • In the Japanese culture, there are some rules of etiquette when eating maki. It is considered appropriate to eat maki in one bite, avoiding biting into smaller pieces. In addition, it is usually eaten with the hands instead of using chopsticks, since the shape of the maki facilitates its manual consumption.

The maki is a takeaway option Very popular due to its convenient and portable shape. The maki rolls are wrapped in nori or plastic wrap to maintain their shape and freshness during transport. Maki continues to surprise and delight sushi lovers around the world!

Source: www.paulinacocina.net

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