【Reading】まきすし

【English Name】Makisushi / Sushi roll

Maki-zushi is a form of sushi finished by rolling vinegared rice and fillings in nori (laver), konbu (kelp), or the like. In Edomae sushi it is also called makimono, and it is widely enjoyed not only at sushi restaurants but also at homes and bento shops.

History
It first appeared in literature as "makizushi" in Ryori Sankaikyo, published in 1750. At the time it is said to have been a dish made with a rolling mat and vinegared rice, without using nori. In Shinsen Kondate Buruishu of 1776, a method using nori was introduced, and thereafter entries increased in various cookbooks. Until the Meiji era, serving at stalls was central, but it permeated ordinary households toward the Taisho era.

Main types
By thickness it is classified into hosomaki (about 3 cm in diameter), chumaki, and futomaki (5 cm or more in diameter). Representative hosomaki include kanpyo-maki, kappa-maki, tekka-maki, natto-maki, and so on. Futomaki combines diverse fillings such as tamagoyaki, shiitake, and denbu. The custom of eating futomaki as ehomaki at Setsubun is also known.

Overseas, the "uramaki (inside-out roll)" with the vinegared rice on the outside has spread, and diverse variations including the California roll have arisen.