Maki

Makizushi, meaning rolled sushi, is probably the most famous sushi variety. Invented in the 18th century, this type of sushi consists of nori, a sheet of dried seaweed, which is topped with a layer of vinegared rice. A variety of fish, teriyaki chicken, and fresh or cooked vegetables are lined in the middle of the rice, and the combination is then rolled with the help of a flexible bamboo mat.

Finally, the sushi roll is sliced into six to eight pieces, creating a bite-sized delicacy with an intricate and decorative appearance. The whole makizushi group consists of numerous different sushi types such as futomaki, hosomaki, chumaki, uramaki, and temaki.

They usually employ the same ingredients, but differ in size, composition, and shape. Hosomaki is the smallest in size, while uramaki uses the different order of elements, placing the nori inside the rice. Traditional accompaniments to sushi are pickled ginger - used to clear the palate before each bite, wasabi - Japanese horseradish, and shoyu - the traditional Japanese soy sauce.

Even though it is rather easily prepared at home and commonly found pre-packed in numerous stores around the world, it is best enjoyed freshly prepared by a sushi master in traditional Japanese restaurants, followed by sake - the authentic Japanese rice wine.