Learn a little bit more about the Indonesian fried rice dish Nasi Goreng, and the special secret ingredient that makes it so good.
Whether its high-end tuna served at some of our finest restaurants, or a quick handroll for lunch, sushi is eaten all over Australia by the kilo. There’s a huge variety of different sushi, and it can get confusing for Japanese fish lovers as a lot of them look very similar.
So if you don’t know the difference between your maki’s – that’s ok! That’s why we’re here! Please, read on and be enlightened.
The different types of sushi.
Makizushi – often shortened to maki – is the all-encompassing term for sushi rolls. Maki is rolled into long cylinders using a bamboo mat, then sliced into discs, though plenty of shops will sell them whole.
There are four different types of maki: hosomaki, futomaki, uramaki and temaki. With the exception of uramaki, most of these sushi rolls are wrapped in nori seaweed, although soy wrappers, omelette and translucent slices of cucumber are sometimes used too.