What is Maki Called in English? A Guide to Rolled Sushi

Maki, meaning "rolled" in Japanese, refers to a type of sushi consisting of rice and various fillings wrapped together in nori seaweed sheets. Often referred to as "rolls" or "maki rolls" in English, this popular sushi variety is what many people envision when they think of sushi. But what exactly is maki, and how does it differ from other types of sushi? This comprehensive guide will cover everything you need to know about these tasty rolled creations.

A Brief History of Maki Sushi

The origins of maki sushi can be traced back to the late 18th or early 19th century in Edo (modern-day Tokyo). According to food historian Naomichi Ishige, early versions of maki were made by pressing rice into hollowed out bamboo sticks wrapped with nori. Over time, the bamboo sticks were replaced with rice rolled in nori by hand or with a makisu (bamboo rolling mat).

The creation of the makisu enabled sushi chefs to make the rolls tighter and more uniform in shape. While the nori-wrapped rolls were initially fast food sold by street vendors, they eventually made their way into sushi restaurants by the mid-19th century.

California rolls, one of the most popular maki varieties globally, were invented much later in the 1960s. This "inside-out" roll with rice on the exterior was created by Japanese-born chef Ichiro Mashita in Los Angeles. California rolls helped introduce sushi to a wider audience in North America and beyond.

Key Components of Maki Rolls

Maki sushi combines just a few key ingredients to create an array of delicious possibilities. Here are the main components:

• Sushi Rice – Short or medium grain white rice flavored with rice vinegar, sugar, and salt. The rice is shaped into a cylinder or cone.

• Nori – Toasted, paper-thin sheets of dried seaweed that wrap around rice and fillings.

• Fillings – Raw seafood like tuna or salmon, cooked seafood like shrimp or eel, vegetables such as cucumber or avocado, egg omelets, etc.

• Toppings – Options like roe, sesame seeds, spicy mayo, tempura crumbs, etc. to enhance flavor and texture.

While rice and nori form the foundation, the fillings are what make each maki roll unique. Fillings can be raw, cooked, or vegetables – flexibility is a hallmark of maki sushi.

How Maki Rolls Are Assembled

Making maki takes some skill, but can be mastered with practice. Here is an overview of the maki rolling process:

1. Prepare the rice – Cook sushi rice so it is slightly firm and cooled to room temperature. Mix with seasoned rice vinegar.

2. Lay nori sheet – Place a toasted nori sheet shiny-side down on a makisu (bamboo rolling mat).

3. Spread rice – Spread a thin layer of rice evenly over the nori, leaving about 1-inch of nori uncovered at the top.

4. Add fillings – Layer preferred fillings across the center of the rice.

5. Roll it up – Lift the edge of the mat closest to you and tightly roll the maki away from you. Apply gentle pressure for a compact roll.

6. Seal the roll – With a dab of water, seal the uncovered nori edge to the roll.

7. Slice maki – Remove the mat and slice the maki roll into rounds with a sharp knife.

8. Plate and serve – Arrange sliced pieces on a plate and optionally garnish with toppings.

It takes some practice, but rolling maki on a bamboo mat results in beautiful sushi that holds together well. Be sure to keep rice moist and spread it evenly for best results.

Types of Maki Rolls

There are a few main styles of rolled sushi, classified by size or rice placement:

Hosomaki

• "Thin rolls" with a single filling like tuna or cucumber
• Diameter of about 1.5 to 2 inches
• Often the starter sushi served before larger rolls

Futomaki

• "Thick rolls" with multiple fillings
• Diameter of 2 to 3 inches
• More substantial with veggies like kanpyo, egg, and shiitake mushrooms

Temaki

• Hand rolled cones made to order
• Allows for more generous fillings
• Fun, interactive style of sushi

Uramaki

• "Inside-out roll" with rice on exterior
• Creative, complex fillings and toppings
• Includes California rolls, rainbow rolls, and more

Oshizushi

• Rectangular pressed sushi
• Fillings pressed into a compact rice block
• Layered appearance when sliced
• Also called box or square sushi

The variety of shapes, sizes, and fillings makes maki endlessly enjoyable. Uramaki in particular allows for great creativity and beautiful presentations.

How Maki Differs from Nigiri Sushi

Nigiri and maki are the two main types of sushi. Here‘s how they differ:

• Nigiri – Raw or cooked fish served over a small oval of rice. Eaten as one bite.

• Maki – Rice and fillings wrapped together in seaweed. Cut into bite-sized slices.

While nigiri focuses on highlighting the fish, maki involves combining rice and fillings for a harmonious blend of flavors and textures. Maki also incorporates diverse ingredients beyond just fish.

Nigiri is eaten with fingers, while maki is traditionally picked up with chopsticks. Both are flavorful, artistic styles that offer unique sushi experiences.

Nutrition Facts and Health Benefits

Maki packs an impressive nutritional punch. Here are some of the health perks:

• Protein – Fish and seafood provide high-quality, lean protein.

• Omega-3s – Fatty fish like salmon supply anti-inflammatory omega-3 fatty acids.

• Fiber – Fillings like cucumber and avocado add fiber.

• Vitamin C – Seaweed contains vitamin C, an immune-booster.

• Low calorie – Maki averages around 100 calories per roll, lower than many other options.

• Low carbs – Without bread or batter, rolls are relatively low in refined carbs.

• Probiotics – Fermented rice provides gut-healthy probiotics.

• Anti-aging – Antioxidants in fish, veggies, tea, and wasabi may slow aging.

• Heart health – Omega-3s benefit heart health and blood pressure.

Of course, nutrition varies based on fillings. But overall, maki represents a light, nutrient-dense cuisine.

Proper Maki Eating Etiquette

Observing etiquette enhances the enjoyment of sushi:

• Use chopsticks – Pick up maki rolls with chopsticks, not fingers. Dip only fish side (not rice) in soy sauce.

• Eat nigiri with hands – Nigiri can be picked up with the fingers. Dip fish into soy sauce.

• One piece at a time – Eat sushi pieces one at a time and savor the flavors.

• Wasabi – Mix wasabi into soy sauce or apply directly to fish. Use sparingly.

• Ginger – Gari (pickled ginger) cleanses the palate between pieces. It‘s not meant to eat with sushi.

• Drinking – Green tea, beer, or sake are suitable drinks to complement sushi.

• Eat at proper pace – Keep pace with the chef and don‘t rush. Finish when they stop serving you.

Following protocol enhances both the taste and elegant ritual of sushi dining. And remember, it‘s always acceptable to use your fingers if you can‘t manage chopsticks!

Recommended Maki Rolls for Beginners

For those new to sushi, here are some popular starter maki rolls:

• California Roll – Imitation crab, avocado, cucumber. A gentle introduction to rolls.

• Philadelphia Roll – Smoked salmon, cream cheese, cucumber. Rich and creamy.

• Salmon Avocado Roll – Fresh salmon and avocado. A simple crowd-pleaser.

• Tekka Maki – Tuna roll. Highlights quality tuna.

• Veggie Roll – Carrots, cucumber, avocado, and spinach. A produce-packed pick.

• Shrimp Tempura Roll – Crispy tempura shrimp inside. A familiar flavor.

• Spicy Tuna Roll – Spicy mayo adds zing to rich tuna.

Trying a sampler is a great way to discover new favorites. Be adventurous, but start mild until your palette adjusts to the flavors of raw fish.

Frequently Asked Questions About Maki

Here are answers to some common maki sushi questions:

What is the pink stuff served with sushi?

• The pink slices are pickled ginger called gari. It acts as a palate cleanser between different sushi.

Is the seaweed wrap edible?

• Yes, you can eat the nori seaweed. It contains beneficial nutrients.

Is the rice cooked or raw?

• Sushi rice is cooked then seasoned. It has a slightly chewy, sticky texture.

Do you need soy sauce?

• Soy sauce complements sushi but is not essential. Some pieces already contain sauce.

What‘s the yellow stuff on sushi?

• Spicy tuna rolls often have spicy mayo made with Sriracha and mayonnaise.

Is sushi safe to eat during pregnancy?

• Pasteurized sushi made with cooked fish is safest. Avoid high mercury fish like tuna.

The Delicious World of Maki Sushi

From street food origins to artful restaurant presentations, maki sushi has evolved into an incredibly diverse cuisine. Part of the fun is discovering the limitless flavor combinations possible by rolling rice, nori, and creative fillings. With knowledge of maki styles, proper etiquette, and a sense of adventure, you‘re sure to become a sushi connoisseur. Just remember that when it comes to sushi, it‘s called maki!