Types of Sushi The necessary ingredient for sushi is rice. Authentic Japanese sushi is made from small, fat, slightly sweet Japanese pearl rice. After the rice is cooked, it is seasoned with the right amount of sushi vinegar, sugar and salt, and left to cool down before being used to make sushi. Maki-zushi (rolled sushi): A layer of seaweed (nori) is placed on top of a small bamboo curtain, followed by a layer of rice with toppings in the center, rolled up into a long roll, and then cut into small pieces. Futo-maki: A long diameter rolled sushi, usually with several toppings. Hoso-maki, as the name suggests, is a smaller roll, usually containing only one ingredient. Te-maki (hand rolled) is sushi rolled into a cone shape (similar to an ice cream cone) and is more difficult to hold with chopsticks, so it is usually eaten with the hands. Ura-maki (ura-maki), in which the center ingredient is wrapped in seaweed and then in rice. The outside is sprinkled with sesame seeds, fish roe, crab roe, and so on. Gunkan-maki (frigate roll), rice wrapped in seaweed in an oval shape, topped with toppings. Oshi-zushi, also known as kokeshi sushi or one-night sushi, is mainly popular in Kansai, Japan, and is made with the aid of a long wooden box (oshi-zushi). The maker spreads the ingredients on the bottom of the box, puts rice on top, and then presses the lid of the box down firmly. The resulting sushi is shaped into four squares and cut into bite-sized pieces. Nigiri-zushi, (developed during the Edo period in Japan) is made by holding rice in one bite, coating it with wasabi, and spreading it with toppings. Depending on the type of toppings, sometimes a piece of seaweed is used to bind the two together. In Japan, the word "sushi" is often used to refer to "shirataki" (grilled sushi), unless otherwise specified. Inari-zushi is rice served with toppings. Common toppings are fried tofu skin, fried egg, and cabbage.