Japanese sushi, with a thin wrapping of seaweed, inside the fragrant rice, in which there is also mixed with some seafood, or meat floss, many types, eat fluffy and soft with a little bit of fresh feeling and seafood flavor, simply delicious.

But if we talk about which kinds of Japanese sushi, we may not know, Japan has always been very strict on food, sushi is also, each kind of sushi has its own flavor and characteristics.

So, next, I will help you understand the classification of Japanese sushi!

The first type: cooked sushi (熟れ_(_)、_れ_(_)、なれずし)

Salted fish marinated in salt and rice and made by fermenting with lactic acid bacteria can be preserved for a long time, but has a strong odor. Carp sushi, a traditional food of Biwako City, Shiga Prefecture, and mackerel sushi and okonomiyaki sushi of Wakayama Prefecture are examples of this type of sushi.

The second type: 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 sliced into small pieces. It's also an easy way to make "nori rolled rice" at home.

And there are five types of rolls

Taikumaki is a thicker roll with a larger diameter, and usually has several toppings. Truthfully roll anything.

Fine rolls, as the name implies, are finer and usually contain only one ingredient. For example, tteokbokki rolls. Usually just a piece of sashimi or a strip of cucumber. It is the "side dish" of sushi.

Hand rolled, sushi rolled into a cone shape (similar to an ice cream cone), more difficult to use chopsticks, so usually eaten by hand. There don't seem to be many domestic fans of this type of sushi, and I've only tried it once or twice, probably because of the larger amount of seaweed, which takes up more of the texture.

Ririmaki, in turn, is wrapped in seaweed with the centermost ingredient, and then wrapped in rice. The outermost layer is sprinkled or has sesame seeds, fish eggs, crab eggs, and so on. This type of sushi is the most common in Japanese restaurants in China, with mango and avocado on top, and cooked eel and fried shrimp inside.

Frigate roll, rice wrapped in seaweed in an oval shape with toppings on top. It's specialized for ingredients that are harder to pinch, such as salmon roe and sea urchin.

The third type: _sushi (押し寿司)

Also known as kokeshi sushi or one-night sushi, it is mainly popular in Kansai, Japan, and is made with the aid of a long, small, wooden box (押箱). 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 finished sushi is then turned into a square and finally cut into bite-sized pieces.

Fourth: Gri sushi (握り寿司)

This type of sushi is the most familiar type of sushi. (It emerged in Japan during the Edo period.) The maker holds the rice into bite-sized pieces, coats them with a layer of wasabi, and then spreads the toppings on top. Depending on the type of topping, a piece of seaweed is sometimes used to bind the two together.

In Japan, the word "sushi" is often used to refer to grilled sushi, unless otherwise specified.

The fifth type of sushi is tofu sushi (腐皮寿司)

Rice is served with toppings. Common toppings are fried tofu skin, fried egg, cabbage (kohlrabi), marinated shiitake mushrooms, bamboo shoots, and carrots. It is common to find tofu skin or egg skin with sweet skin in general Japanese restaurants.

Sixth type: Scattered sushi (ちらし寿司)

Slightly different from the previously described sushi.

Etomae Scattered Sushi (江户前ちらし寿司), commonly found in the Kanto region, has ingredients sprinkled on top of the rice served in a bowl.

Gomoku chirashi sushi (五目ちらし寿司), commonly found in the Kansai region, has toppings mixed into a bowl of rice.

After introducing the categories of Japanese sushi, the next thing to do must be to eat, if you love sushi, hurry up and use the knowledge you just learned to taste these different sushi!