Makimono
Makimono (巻物, "variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat known as a makisu (巻き簾). It has several variations, but here I'll put just the ones I learned, Although it's the same process for most of the styles.
Hosomaki (細巻, "thin rolls") is a small cylindrical piece, with nori on the outside.
- Kappamaki, (河童巻) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, kappamakiis consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods.
- Tekkamaki (鉄火巻) is a kind of Hosomaki filled with raw tuna or salmon. Although it is believed that the word tekka, meaning "red hot iron", alludes to the color of the tuna flesh or salmon flesh.
Uramaki (裏巻, "inside-out roll") is a medium-sized cylindrical piece with two or more fillings. In Japan, uramaki is an uncommon type of makimono; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers.
- A California roll or California maki is a makimono that is usually rolled inside-out and containing cucumber, crab meat or imitation crab, and avocado. The identity of the creator of the California roll is disputed, with chefs from both Vancouver and Los Angeles claiming credit.
KAPPAMAKI (Cucumber filling)
INGREDIENTS
- Sushi-Meshi
- Cucumber - 1 to 2 cut in long strips
- Wasabi - little
- Nori Seaweed - use half
DIRECTIONS
- Cut the cucumbers in half (lengthwise direction), then in 4 slices; remove the seeds.
- On the makisu (mat), place the nori leaf (seaweed), flat part down.
- Spread a portion of the rice leaving 1.5 cm ahead, being careful not to squeeze the rice; spend a little wasabi; put the cucumber in the middle and curl, always leaving the seaweed splicing down.
- Cut the rolls in 6 to 8 slices, always with the knife wet in the vinegar.
TEKKAMAKI (Tuna or Salmon filling)
INGREDIENTS
- Sushi-Meshi
- Slices of salmon (raw) - cut in long strips
- Wasabi - little
- Nori Seaweed - use half
DIRECTIONS
- On the makisu (mat), place the nori leaf (seaweed), flat part down.
- Spread a portion of the rice leaving 1.5 cm ahead, being careful not to squeeze the rice; spend a little wasabi; put the salmon in the middle and curl, always leaving the seaweed splicing down.
- Cut the rolls in 6 to 8 slices, always with the knife wet in the vinegar.
CALIFORNIA MAKI
INGREDIENTS
- Sushi-Meshi
- Kani-kama
- Cucumber - thin slices
- Avocado or mango - sliced
- Nori Seaweed
- cut in half
- Sesame - black and white mixed and toasted.
- Mayonnaise and Shoyu
DIRECTIONS
- Cover the entire makisu (mat) with plastic.
- Place the chopped seaweed, cover the entire length with rice, without leaving empty space.
- Splash the toasted sesame.
- Turn the rice, leaving the nori part up.
- spend a little wasabi in the middle, mayonnaise seasoned with shoyu (little). Then the kani, cucumber and mango (avocado, strawberry, banana etc.)
- Then roll up. Cut into slices straight or skewed.
