Sushi which hails from the Land of the Rising Sun comes in many shapes and forms. Having over 200 years of existence as we know it, sushi has changed throughout the years. Out of this processes, many types of sushi were born. A simple change in the way rolling sushi will bring a new type of sushi to life as well as changes to its ingredients. There is a common ingredient in sushi and it is vinegar rice but other than this, sushi chefs will use all types of ingredients nowadays. From spicy Sriracha sauce to any type of beef, sushi has certainly come a long way in terms of its ingredients.
Sushi in the US
Futomaki type of sushi is the most popular in the US. It translates to “thick, large or fat rolls” since they are between 2 and 2.5 inches in diameter. The futomaki roll is cylindrical in its shape and usually wrapped in nori. Usually containing between 2 or more ingredients which are chosen for their complementary tastes and colors. Many variations of this type of roll are common in sushi restaurants across the states and we would like to preview some of them.
California Roll: Containing avocado, surimi (imitation crab), fly fish (tobiko) or capelin roe (masago) and often made with the nori on the inside.
Alaska Roll: A variation of the California rolls containing salmon on the inside or layered on the outside.
BC Roll: With crispy grilled salmon on the outside of it. Also referred to as Salmon Skin roll outside of British Columbia, Canada.
Philadelphia Roll: With cream cheese and raw or smoked salmon, this rolls will also have avocado, cucumber or even onion.
Spider Roll: includes fried soft-shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and sometimes spicy mayonnaise.
Many more types of rolls are out there for sushi lovers to enjoy. Next time your out dining take a risk and try something new and what better way than with some exquisite sushi.