What is the name for sushi in Japanese?
curtesy of wikipedia: Nigirizushi * Nigirizushi (握り寿司, lit. hand-formed sushi). This consists of an oblong mound of sushi rice that is pressed between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly tako (octopus), unagi (freshwater eel), anago (sea eel), ika (squid), and tamago (sweet egg). Nigiri is generally served in pairs. * Gunkanmaki (軍艦巻, lit. warship roll). A special type of nigiri-zushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.Gunkan-maki was invented at the Ginza Kyubey (Kubei) restaurant in 1931;[6][7] its invention significantly expanded the repertoire of soft toppings used in sushi. * Temarizushi (手まり寿司, lit. ball sushi). It is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.[8] Rolling makiMakizushi rollsMakizushi and Inarizushi in a Japanese supermarket.* Makizushi (巻き寿司, lit. rolled sushi). A cylindrical piece, formed with the help of a bamboo mat, called a makisu(巻き簾). Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist. ** Futomaki (太巻き, lit. large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form. Futomaki is generally vegetarian, but may include toppings such as tiny fish eggs. ** Hosomaki (細巻き, lit. thin rolls). A small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two centimeters (0.75 in). They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado. *** Kappamaki, (河童巻き) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, Kappamaki is 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 (鉄火巻き) is a kind of Hosomaki filled with raw tuna. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba (é‰„ç«å ´)", much like the sandwich.[9][10] *** Negitoromaki (ねぎとろ巻) is a kind of Hosomaki filled with scallion and chopped tuna. Fatty tuna is often used in this style. *** Tsunamayomaki (ツナマヨ巻) is a kind of Hosomaki filled with canned tuna tossed with mayonnaise. * Temaki (手巻き, lit. hand rolls). A large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, Temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite. * Uramaki (裏巻き, lit. inside-out rolls). A medium-sized cylindrical piece, with two or more fillings. Uramakidiffers from other maki because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber, carrots. * Oshizushi (押し寿司, lit. pressed sushi), pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Wikibooks Cookbook has a recipe/module on Inarizushi* Inari-zushi (稲荷寿司, stuffed sushi). A pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches are made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi) or dried gourd shavings (干瓢, kanpyō). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi." Chirashizushi* Chirashizushi (ちらし寿司, lit. scattered sushi). A bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan. Chirashizushi is sometimes interesting because the ingredients are often chef's choice. ** Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. ** Gomokuzushi(Kansai-style sushi). Cooked or uncooked ingredients mixed in the body of rice in a bowl. * Narezushi (熟れ寿司, lit. matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months this funazushi can be eaten, remaining edible for another six months or more. Western sushiThe increasing popularity of sushi in North America, as well as around the world, has resulted in variations of sushi typically found in the West and rarely if at all in Japan. Such creations to suit the Western palate[11] were initially fueled by the invention of the California roll. A wide variety of popular rolls has evolved since. Some examples include: * California roll consists of avocado, kani kama (imitation crab stick), and cucumber, often made uramaki (with rice on the outside, nori on the inside) * Caterpillar roll generally includes avocado, unagi, kani kama, and cucumber. * Dynamite rollincludes yellowtail (hamachi), and fillings such as bean sprouts, carrots, chili and spicy mayonnaise. (Dynamite roll and Crunchy roll are essentially reversed in some parts of Canada, especially western Canada.) * Rainbow roll is typically a California roll topped with several various sashimi. * Spider rollincludes fried soft shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and spicy mayonnaise. * Philadelphia roll almost always consists of smoked salmon, cream cheese, cucumber, and/or onion. * Salmon roll has grilled salmon skin with sweet sauce and cucumber. * Crunchy roll a California roll deep fried tempura-style, often topped with sweet eel sauce or chili sauce. (Dynamite roll and Crunchy roll are essentially reversed in some parts of Canada, especially western Canada.) * Seattle roll consists of cucumber, avocado, and raw or smoked salmon. Other rolls may include scallops, spicy tuna, beef or chicken or teriyaki roll, okra, vegetables, and cheese. Sushi rolls can also be made with Brown rice and black rice. These have also appeared in Japanese cuisine.
