Maki Sushi(makizushi)

Maki sushi is a type of sushi where the ingredients and seasoned rice are rolled in a sheet of nori seaweed. There are various types of maki sushi, including hosomaki, thin rolls with a diameter of about 3 cm and one ingredient, and futomaki, thick rolls with a diameter of over 5 cm and multiple ingredients. In addition to these traditional variations, there are uramaki, where the rice is on the outside and the nori is inside, and temaki, cone-shaped hand rolls. A special form is ehomaki, a thick roll traditionally eaten during the Setsubun festival.

To prepare maki sushi, rice is seasoned with vinegar and spread on a nori sheet. The ingredients are placed on top, and everything is tightly rolled with a bamboo mat (巻き簾, makisu). The roll is then cut into bite-sized pieces. Common ingredients include tuna (鉄火巻き, tekkamaki), cucumber (かっぱ巻き, kappamaki), pickled radish (しんこ巻き, shinkomaki), and fermented soybeans (納豆巻, nattōmaki).

In the Kansai region, maki sushi is generally referred to as maki, while in the Kanto region it is often called norimaki.