1. Maki-zushi: Maki-zushi is the most common type of sushi. There are many types of sushi, and the materials and styles used are also quite wide. Maki-zushi can be roughly divided into Large rolls, medium rolls and small rolls (thin rolls) are characterized by the amount of nori and sushi rice. Generally, one and a half sheets of nori are used for large rolls, one sheet of nori is used for medium rolls, and half a sheet of nori is used for small rolls (thin rolls). Small roll sushi is thinner and usually contains only one ingredient. The shapes included in these three categories are also varied, such as circles, triangles, squares, rectangles, heart-shaped, drop-shaped, etc.

2. Hand-rolled sushi (te-maki): There are many kinds of materials used in hand-rolled sushi. The main method is to cut the seaweed slices into two and mix the sushi rice with various other ingredients by yourself. Together, it can also be said to be a kind of self-service sushi. In addition to seaweed slices, you can also use some ham slices, bread slices, etc. instead. The taste is also very unique. Sushi is usually rolled into a cone shape, which is easier to hold with chopsticks, so it can be eaten directly with your hands.

3. Ura-maki: Wrap the center ingredient with seaweed, and then wrap it with rice. The outside is sprinkled with sesame seeds, fish roe, crab roe, etc.

4. Gunkan sushi (gunkan-maki): Gunkan sushi is also called flat roll. It is made by pinching sushi rice into small rice balls (there are also some special molds for making gunkan sushi on the market), and then using a wide roll. It is a kind of sushi with well-prepared fillings, surrounded by 2.5 cm long and 36 cm long seaweed sheets with various ingredients on it.