1, rolled sushi (maki-zushi)

Rolled sushi is the most common type of sushi, there are many types of sushi, using a wide range of materials and styles, rolled sushi can be divided into large rolls, medium rolls, and small rolls (thin rolls), the characteristics of which are determined by the amount of seaweed and sushi rice. Large rolls are usually made with one and a half sheets of seaweed, medium rolls with one sheet of seaweed, and small rolls (thin rolls) with half a sheet of seaweed. Small roll sushi is thinner and usually contains only one ingredient. The shapes included in these three classifications are also varied, such as round, triangle, square, rectangle, heart, and teardrop.

2. Te-maki (hand-rolled sushi)

Te-maki sushi uses a variety of ingredients, mainly seaweed slices that are cut in half and combined with a variety of other ingredients to create a self-service style of sushi. In addition to seaweed sheets, you can also use some slices of ham, slices of bread, etc. instead. The flavors are also very unique. The sushi is usually rolled into a cone shape, which is easier to hold with chopsticks, so you can eat it with your hands.

3. Ura-maki (ura-maki)

The center ingredient is wrapped in seaweed and then rice. The outermost part is sprinkled with sesame seeds, fish roe and crab roe.

4. Gunkan-maki (warship sushi)

Gunkan-maki (warship sushi)

Gunkan-maki, also known as hirameki, is a type of sushi in which sushi rice is formed into a small ball of rice (there are some molds available on the market for making gunkan-maki), and then wrapped around a 2.5-centimeter-wide, 36-centimeter-long piece of seaweed with a variety of ingredients on top to make a good mixture of toppings.

5. Nigiri-zushi (nigiri-zushi)

Nigiri-zushi, also known as nigiri-zushi, emerged in Japan during the Edo period, and it is a type of sushi that mainly consists of sushi rice. Each piece of sushi rice is shaped into a small ball that fits into a single bite, and a variety of ingredients are placed on the surface of the ball, so that the ingredients and the sushi rice are chewed together in the mouth, providing an excellent flavor that fits the taste! In Japan, the word "sushi" is often used to refer to grilled sushi, unless otherwise specified.

6, bet (box) sushi (oshi-zushi)

Bet (box) sushi, also known as kiboshi sushi or one-night sushi, mainly popular in Kansai, Japan, is to use a long, small wooden box (oshi-zushi) to assist in the production of sushi. The maker spreads the ingredients on the bottom of the box, then puts rice on top and squeezes it to shape and cuts it into pieces, and then decorates the surface with a variety of ingredients, such as eel, shrimp, and sashimi. If the ingredients are prepared in advance, you do not need to dip them in sushi soy sauce, but you can mix and match them as you like.

7. Inari-zushi

Inari-zushi is rice served with toppings. Common toppings are fried tofu skin, fried egg, and cabbage (broccoli).

8. Bulk sushi (chirashi-zushi)

Bulk sushi is sushi rice served in a number of containers, such as bowls and plates, and is different from both rolled sushi and shaken sushi. Bulk sushi is a type of sushi that is not pressed by the owner's wife at all, but is made by mixing various ingredients directly into the sushi rice and sprinkling them on the surface of the sushi rice, and is very particular about the color and taste variations and uniqueness of the sushi rice.

9, cup sushi

Cup sushi is sushi rice into a variety of different shapes of cups, and then decorated with a variety of ingredients and fillings on the surface. The decoration is a bit like the popular small mousse dessert, pay attention to the layering and beauty of the arrangement.

10, onigiri sushi

Onigiri type of sushi is made of sushi rice into a variety of shapes or patterns of rice balls, you can pinch and hold by their own hands, you can also use some of the pattern of the mold pressed out of the rice balls, you can also load the sushi rice stuffed into some of the molds to form a rice ball, and in these rice balls can also be used in a variety of materials to do the decorations, such as rectangular (here is a mold pressed out, the style and grip sushi). (here it is pressed out with a mold, the style is the same as the grip sushi, but the operation process of the sushi rice is completely different, and it can be said that it is the grip sushi), the bear shape, the star shape, the flower shape, the cake shape, etc., all of which are of the lively and lovely shape of the fancy sushi.

11, specialty pizza sushi

This is a very characteristic sushi. Apply a little cream on the hands, then the sushi rice pinch grip or mold to create the shape you want, put the surface of the material you like (color matching to look good), and then sprinkled with shredded cheese, the whole put in the microwave oven heating, six minutes that is done. It is not recommended to use the oven, because the rice on the surface of the sushi baked in the oven will be very dry and hard, and the texture of the food will be affected.

12, Zi sushi

Zi sushi, mainly sushi rice filled with already cleaned, well-treated fish and shrimp, squid, squid and other fresh seafood in the belly. It is unique because it maintains the original shape of the fish, shrimp and other seafood, hence the name.

13, fancy sushi

Fancy sushi in sushi is a certain degree of difficulty, it is not just a roll in the roll so simple, but in the roll on the basis of the roll and then rolled into some beautiful patterns. Patterns such as hearts, small flowers, butterflies, dragonflies, and pandas are all reflected in the roll, leaving people amazed and awed at its beautiful patterns and the precision with which it is made.

14, deformation of sushi

Currently on the market, most of the sushi is seaweed for the outer skin, but now in addition to seaweed sushi outer skin, such as some leaves, leaves, pepper, fruit, kelp skin, rot skin, seafood, French stick can be utilized; there is also a change in the sushi rice can be used, not with rice, can be used with noodles, rice noodles, rice flour, rice oil, and so on. Let the sushi have more changes, showing a variety of different flavors and styles.