Tag: sushi

Sushi lovers, it’s time to roll up your sleeves and get sushi-ready!

Whether you’re a sushi pro or a complete beginner, this Kappa Maki recipe is the only one you’ll ever need. And the best part is, you don’t have to leave the comfort of your own home to enjoy your favorite food.

In this article, we’ll take you through a step-by-step guide on how to make Kappa Maki or cucumber roll, from the history and cultural significance of this dish to the ingredients and equipment you’ll need, to the tips and tricks for making it perfectly every time.

So, get ready to impress your friends and family with your sushi-making skills!

What Is Kappa Maki?

Kappa Maki is a type of sushi roll made with cucumber, wrapped in nori seaweed, and often served with a side of soy sauce, wasabi, or pickled ginger. It is a very traditional and popular type of sushi in Japan beloved for its simplicity and delicious taste.

Unlike some other types of sushi, the cucumber sushi roll doesn’t contain any fish or meat, making it a great option for vegetarians or anyone looking for a light and refreshing dish.

The cucumber provides a nice crunch and a cool, refreshing taste, while the sushi rice adds a slightly sweet and savory flavor.

History and Cultural Significance of Kappa Maki

Cucumber rolls, also known as Kappa-maki, are a popular dish at sushi restaurants.

The term Kappa is often used as a shorthand for cucumber, but it is not widely understood to mean cucumber outside of sushi places. ‘Kyuri’ is the direct translation of cucumber in Japanese.

The name Kappa-maki comes from an old Japanese folklore that the mystical creature Kappa loves to eat cucumbers. This belief is also connected to the fact that cucumbers and eggplants are often used as offerings at summer festivals at shrines.

Kappa is often believed to be a manifestation of the water deity due to the strong association between summer celebrations and weather disasters like wind and flood damage.

The cut end of the cucumber also resembles the head of a Kappa.

Furthermore, in the Edo-style sushi eateries, the fast-paced service and quick delivery of dishes, the word cucumber rolls take too long to say for a sushi chef, thus they use the shorter and punchier Kappa.

However, the exact reason why the cucumber roll is called Kappa maki is uncertain.

According to some sources, the originator of cucumber rolls was Hiroshi Yasui (the 4th at Yahatazushi), who due to food shortages after WWII, tried rolling small cucumbers. He couldn’t find any other toppings!

This was the beginning of those sushi rolls, and it appears that the name Kappa-maki was adopted over time by the mass people.

What You’ll Need to Prepare Cucumber Roll

Let’s get down to business now. Here’s a quick rundown of the items and ingredients you’ll need to make the cucumber sushi roll:

Ingredients

To make Kappa Maki sushi rolls, you only need three simple and healthy primary ingredients: cucumber, sushi rice, and nori.

You’ll also need:

• Rice vinegar
• Sugar
• Salt

These ingredients come together to create a delicious and magical combination in the Sushi rolls! If you’ve never made sushi before, don’t worry, it’s easy to learn how to make sticky rice.

🥒 Which Cucumbers to Use for Sushi Rolls?

When making the cucumber sushi rolls, it’s best to use Japanese cucumbers instead of English cucumbers, which are traditionally used for this dish.

They’re light, slightly sweet, and crisp, which makes them perfect for Kappa Maki sushi. You can usually find them at Japanese supermarkets.

However, if you can’t find them, you can use Lebanese cucumbers or Persian cucumbers as a substitute. They have a similar size, texture, and flavor to Japanese cucumbers.

Where to Buy Nori?

Nori is a type of dried seaweed that is dried and roasted. It comes in thin sheets that look like paper.

You can easily find it at Japanese supermarkets or on online platforms like Amazon.

For this cucumber maki recipe, we will be making eight sushi rolls and each nori sheet should be about 4×8 inches in size.

If your nori sheets are larger, you can cut them down to that size. To keep the nori sheet shiny and fresh, you can store it in a Ziploc bag and keep it in the freezer after opening the package.

🍙 How to Make Sushi Rice?

Sushi rice is a special type of vinegared rice that is made by combining Japanese rice (short-grain), rice vinegar, and sugar.

It’s actually quite easy to make, and once you learn how to make it, you can create your own sushi roll recipes very easily.

Equipment

One of the most helpful tools for making Kappa roll is a rolling bamboo mat. You can also find them easily on Amazon.

While it is not strictly necessary, using a sushi mat will make it much easier to roll your cucumber sushi roll neatly and evenly.

They’re also inexpensive, so it’s worth investing in one if you want to perfect your sushi rolling skills!

If you don’t have a sushi bamboo mat, you can also use cling film (saran wrap) on top of a clean tea towel.

It’s important to note that the quality of the ingredients you use will greatly affect the final kappa roll (cucumber sushi) dish. Try to use the freshest ingredients possible for sushi recipes.

Step-by-Step Instructions

Step 1

Cook the sushi rice according to the package instructions and let it cool.

Step 2

Mix together the rice vinegar, sugar, and salt in a small saucepan and heat over low heat until the sugar is dissolved.

This mixture is called “sushi vinegar” and it is used to season the cooked rice.

The ratio of rice vinegar to sugar and salt is important, as it affects the taste and texture of sushi rice.

You can adjust the ratio to your liking, but a common ratio is 1:1:1.

Step 3

Pour the sushi vinegar mixture over the cooled rice and gently mix it in with a rice paddle or spoon.

Make sure the rice is evenly coated with the sushi vinegar.

Step 4

Take a sheet of nori seaweed and place it shiny side down on the sushi rolling mat.

Do this on a flat surface, preferably on a chopping board.

Step 5

Spread a thin layer of the sushi rice over the nori, leaving a 1-inch strip at the top.

It’s important to spread the rice evenly over the nori sheets, as it will affect the final outcome of the Kappa Maki.

Step 6

Now, cut off the top and the bottom of the cucumbers. Slice them vertically into four parts.

To remove the seeds, you can cut them out lengthwise with a Japanese sushi knife. This helps to keep the cucumber crunchy and fresh.

Place them on top of the rice. Make sure the cucumber slices are evenly distributed over the rice.

Step 7

Roll it up! Use the bamboo sushi mat to help you roll the sushi tightly.

Start with the end closest to you and roll it away from you, using the mat to shape and compress the sushi rolls.

It’s important to roll it tightly, as it will affect the texture and shape of the Kappa Maki.

Step 8

Slice the thin sushi roll into bite-size pieces and serve. You can use a sharp knife, and make sure to wipe the knife clean between each cut for a cleaner cut.

Congratulations, you’ve just made Kappa Maki! And let me tell you, it’s delicious. The combination of seasoned sushi rice, crunchy cucumber, and seaweed wrapper creates a unique and satisfying taste and texture.

Variations and Pairings

Kappa Maki can be made with different types of fillings such as avocado, shrimp, or crab meat and sushi toppings like tobiko.

These variations create different tastes and textures, and you can experiment with different fillings to find your favorite.

To make Kappa Maki with shrimp or crab meat, cook the shrimp or crab meat first, then slice it into thin strips before placing it on top of the cucumber before rolling.

If you’re looking for vegetarian-friendly types of Maki, there are a few options to choose from such as:

• Umekyu Maki (made with cucumber and pickled plum)
• Kanpyo Maki (made with calabash gourd)
• Gobo Maki (made with burdock root)

How to Properly Store and Serve Kappa Maki?

Kappa Maki is best enjoyed fresh and immediately after it’s made. However, if you have leftovers, you can store them in the fridge for up to 24 hours.

To reheat Kappa Maki, you can gently warm it up in the microwave or a steamer.

Read this more detailed guide on freezing sushi rolls if you often have leftovers in the kitchen.

When it comes to serving Kappa Maki, it’s best to follow the Japanese restaurant style.

Place the Kappa Maki rolls on a plate and serve them with soy sauce and wasabi (Japanese spicy green paste). If you have pickled sushi ginger, you can add a few pieces next to the rolls.

This vinegary pickled ginger is usually served at sushi eateries.

To enjoy Kappa Maki, you should scoop up a small amount of wasabi with your chopsticks and place it on top of the roll, then pick up the roll with chopsticks and dip it lightly in soy sauce.

The combination of the fresh and crunchy cucumber with a bit of wasabi spiciness and sushi nori creates a perfect harmony.

Kappa Sushi Roll Calories and Nutrition Information

Kappa Maki is considered a relatively low-calorie dish, as it is primarily made of cucumber and rice.

A typical serving of Kappa Maki, which is about 6 pieces, contains around 130 calories, 35 grams of carbohydrates, and no fat or protein, according to MyFitnessPal. Most of the calories come from rice.

However, the calorie count can vary depending on the fillings and toppings used, as well as the portion size.

For example, if Kappa Maki is made with avocado, the calorie count will be higher due to the added fat content.

In general, Kappa Maki is a good source of dietary fiber, vitamin C, minerals, and vitamin K. It also has other beneficial nutrients and minerals.

A small downside to Kappa Maki is the sodium content from the rice vinegar, which is present in most sushi rolls. Nori, the seaweed wrapper, also has a moderate amount of sodium.

However, that allows you to get creative with your fillings and pairings, the possibilities are endless. Happy sushi rolling!

Frequently Asked Questions

When it comes to Japanese cuisine, most people think of sushi, ramen, and tempura. But there’s one ingredient that often goes overlooked, and that’s kanpyo.

This dried gourd strip may not be as flashy as its more popular counterparts, but it packs a punch of flavor, savory taste, and texture that’s sure to elevate any dish.

This blog post will provide a comprehensive guide for beginners on how to prepare and cook with kanpyo.

We will cover everything from the basics of what kanpyo is and its origin, to tips on rehydration and preparation, and even provide some delicious recipes to try out.

So, let’s get started and learn all about this versatile ingredient!

A Traditional Japanese Food: What Is Kanpyo Made of?

All right, let’s start with the basics.

Kanpyo (or kampyō) is made of the calabash gourd (Cucurbitaceae family) that is dried, sliced into thin strips, and then dried again. It is a traditional and common ingredient in Japanese cooking.

It looks like cream-colored ribbons. It’s like the gourd version of beef jerky, but way more versatile and delicious with a savory flavor.

It’s also a great source of dietary fiber, so you can feel good about incorporating it into your meals.

How It’s Made?

Kanpyo is made from a type of gourd called “Fukube” which is harvested between the end of June and the end of August. These gourds can reach up to 35-40 cm tall and weigh between 7-8 kg.

Once harvested, the white flesh of the gourd is cut into thin strips, like peeling the skin, and then dried in the sun or by hot air to create the dried gourd shavings or dried kanpyo strips.

How Does It Look?

Kanpyo has a unique appearance, with its dried strips being light brown in color and having a wrinkled texture.

Kanpyo available in the US is sometimes chemically bleached to a very white color, but in Japanese cooking, it is mostly dried naturally.

Some preservatives like Sulfur dioxide are used but not in a concentration exceeding 5.0 g per 1 kg of dry matter.

Origin of Kanpyo: Dried Gourd 

Kanpyo is a dried version of shavings from a calabash gourd. Dried kanpyo is produced in large quantities, with over 200 tons produced per year.

Most of the gourd used in Japan (approximately 90%) is grown in Tochigi prefecture, located in the north of Tokyo.

While the gourd plant is native to tropical regions of Africa and Asia, Japan is the only country where the dried form of it, kanpyo, has been eaten since ancient times during the Edo period (1603-1867).

What Does Kampyo Taste Like?

Kampyo, or kanpyo, has a mild and sweet taste with a chewy texture. It is often described as having a subtle vegetal flavor and a slight hint of sweetness.

The flavor and texture can vary depending on how it is prepared and the brand of kanpyo used. Its main attraction is its spongy and slightly chewy texture that adds a unique contrast when included in sushi rolls or soups.

Some chefs use seasoning such as soy sauce, sugar, or mirin to mask Kanpyo’s natural flavor.

Where to Buy Kampyo?

Kampyo can be found in most Asian markets or specialty stores in the US that sell Asian ingredients. Some popular grocery stores such as Whole Foods, Trader Joe’s, and Safeway also carry it.

It is also possible to purchase it online from retailers or websites that specialize in Japanese or Asian ingredients.

Buying Online

Kampyo, when dried, can last for around one year. It may change in color slightly over time, but it will still be safe to consume.

After rehydrating, it can be stored in the refrigerator for a week. it will last for up to 6 months in the freezer. However, it is recommended to only rehydrate the amount that will be used immediately.

This means that it’s perfectly fine to buy kampyo online and have it delivered to your home. Small packages of kampyo can be found on Amazon for a reasonable price.

If you ask my suggestion, the Kampyo from the Shirakiku brand is pretty good with lots of positive ratings. You can use it for different types of sushi or just eat!

Preparing Kanpyo

It’s important to note that before kanpyo can be used in cooking, it must first be rehydrated.

The process is simple, all you need to do is soak the dried strips in water for a few hours, and voila! Use two cups of water for every half cup of kanpyo.

But, before you go ahead and dump it into boiling water, let me remind you that the water should be room temperature or slightly warm.

Hot water = tough strips and nobody wants that.

The rehydration time will vary depending on the thickness of the strips, with thicker strips taking longer to soften.

It’s also important to note that different brands of kanpyo may have varying levels of dryness, which can affect the rehydration process. It’s best to follow the package instructions, but also be prepared to experiment a bit.

A good rule of thumb is to soak it for at least 4 hours, or overnight for best results. The extra water soaked in this process needs to be squeezed out before putting it on your recipe.

Watch this video from Sushi Kimura Singapore for a visual demonstration to prepare kanpyo.

Dishes Featuring Kanpyō

Kanpyo is commonly used in sushi dishes such as futomaki, rolled sushi called kanpyo-maki, and as a topping on chirashi sushi.

It’s also used as a binding agent in dishes such as kombu rolls and mochi nunchaku (deep-fried tofu skins stuffed with mochi).

Incorporating Kanpyo into Recipes

After you’ve rehydrated your kanpyo, it’s time to put it to use.

The most classic way to enjoy kanpyo is in sushi rolls, where it’s often paired with umeboshi (pickled plums) and shiso leaves for a perfect balance of salty and sweet flavors.

But don’t stop there! Kanpyo is also great in soups, like the traditional Japanese dish “Miso Soup with Kanpyo.”

If you’re feeling adventurous, you can also try sautéing or frying it for a crispy texture that’s perfect for salads, sandwiches, and stir-fries. The possibilities are endless, really.

In fact, I’ve got a recipe for a simple kanpyo salad that will knock your socks off.

Kanpyo Salad Ingredients

• 1 cup rehydrated kanpyo
• 1/2 cup finely sliced cucumber
• 1/4 cup finely sliced onion
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt

Step-by-Step Guide for Preparing Kanpyo Salad

1.   In a large bowl, combine the rehydrated kanpyo, cucumber, and onion.

2.   In a small bowl, mix together the rice vinegar, sugar, and salt.

3.   Pour the dressing over the kanpyo mixture and toss to combine.

4.   Let the salad sit for at least 30 minutes to allow the flavors to meld together.

5.   Serve chilled and enjoy!

Health Benefits of Kanpyo

Half a cup of Kampyo (27g serving) has 70 calories and is a good source of iron, zinc, and vitamin B5.

The carbohydrates in Kanpyo are made up of dietary fiber, starch, and sugar. Dietary fiber content stands out at 9.8 grams per 100 grams of dried gourd.

It supports the intestinal function. It is also high in calcium, with more than dairy products and seafood, which is beneficial for bone development and preventing osteoporosis and irritation.

The calcium (280mg per 100 g serving) and magnesium (125mg) content in kanpyo are in a perfect balance of 2:1 for optimal absorption.

Additionally, Kanpyo is high in potassium, with 1582 mg per 100 g, which is 1.8 times more than parsley and 2.5 times more than avocado.

Potassium helps to reduce hypertension and swelling by discharging excess sodium in the urine.

Check out Nutrition Value and My Food Data for more information on the nutritional facts of Kanpyo.

Resources(Books, websites)

If you want to learn more about Kanpyo and Japanese cuisine, check the books below:

1. “Japanese Cooking: A Simple Art” by Shizuo Tsuji
2. “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond” by Tadashi Ono and Harris Salat
3. “Japanese Food and Cooking” by Yasuko Fukuoka
4. “Sado: The Way of Tea” by Soshitsu Sen
5. “The Japanese Kitchen: 250 Recipes in a Traditional Spirit” by Hiroko Shimbo

Websites:

1. Just One Cookbook (https://www.justonecookbook.com/)
2. Japan Centre (https://www.japancentre.com/)
3. Sado: The Way of Tea (https://www.sado.jp/)
4. Tokyo Food Page (http://www.tokyofoodpage.com/)

FAQs

Learn what is oshinko, how to make it at home, what are the ingredients, and the recipe for making an oshinko maki for an unforgettable Japanese food experience.

Are you tired of looking for a sushi roll that does not have any fish, meat, and tons of vegetables but still gives a burst of flavors and tastes to tantalize your senses? Look no further! Enter oshinko – somewhat of a hidden gem in the world of sushi rolls. Being both vegan and gluten-free in its original form, anyone can have an oshinko roll made from Japanese pickled vegetables, nori, and sushi rice. 

If you’re making the Japanese pickled daikon radish at home, you have full control over what goes into it. But if you’re out to dine in a Japanese restaurant, it’s better to ask if there are any ingredients that are not vegan or gluten-free. Let’s find out all about oshinko, how to make it at home, and a simple oshinko roll recipe. 

What Is Oshinko?

Oshinko is a pickled daikon radish from Japan that is popular worldwide. Oshinko is Japanese for “fresh” and “flavored.” And that accurately describes oshinko, which is flavorful and fresh. These pickles were created by a Buddhist priest named Takuan in the 17th century, who also introduced them to Japan. Takuan needs to ferment for months and the process is quite smelly. Consequently, they are usually bought from the store.

Takuan is produced just once a year. Daikon is picked in the fall and left to dry for two to three weeks in the shade. Then they undergo a brief period of pickling in salt. Then follows a two- to three-month fermentation process with additional salt and rice bran (nuka). The takuan can keep for up to a year after fermentation. It is frequently served with hot rice. And many pickles frequently contain takuan as an ingredient.

Japanese oshinko refers specifically to daikon radish while tsukemono can include other types of pickled vegetables like cabbage and cucumber. Oshinko is pickled in vinegar for a shorter time than other tsukemono and has less sea salt. 

Fun Fact: All oshinko is tsukemono but not all tsukemono are not oshinko. 

What Is Daikon Radish?

The root vegetable daikon, also known as winter radish, is long and tubular, much like a carrot. Daikon radishes are mild in flavor, slightly sweet, and have a crunchy texture. They typically have white bodies with green tops, but they can also be any number of colors and shapes. Although daikon and radishes belong to the same family, they differ in a few ways. Compared to the radishes used in Japanese cuisine, red radishes are much smaller, spicy, and have a stronger flavor. White radishes are mellow and mildly sweet.

Oshinko: How To Make Oshinko In 3 Steps

To make sushi pickled radish or oshinko, you need some basic ingredients and follow 3 simple steps. The ingredients are:

1 pound or 450 grams of daikon radish

2 tablespoons of vinegar

⅔ cup sugar

1 tablespoon salt 

To make oshinko, follow the steps below:

01 Peel and cut the daikon into thin strips. 

02 In a large jar or container, put the daikon radish strips and add the vinegar, salt, and sugar. 

03 Place the jar in the refrigerator for two to three days with a tight seal. Oshinko will stay good in the refrigerator for up to one month. 

Pro Tip: For a more pungent result, you can ferment the oshinko for two to three weeks.

What Does Oshinko Taste Like?

Oshinko is a combination of sweet, salty, and sour as it’s made from radish or daikon which is soaked in a solution of sea salt, sugar, and vinegar. The umami or salty flavor of the oshinko comes from sea salt and is balanced by the sweetness from the daikon or horse radish and sugar. Daikon’s flavor is milder than that of other varieties of radishes. When cooked, daikon takes on a taste very similar to potatoes and has a soft texture.

What Is Oshinko Roll?

Oshinko is produced from pickled daikon radish and because the flavors are so packed, you wouldn’t find any restaurant offering an oshinko salad. The best way to relish it is through an oshinko roll or oshinko maki. This is one of the main sushi types and if you are trying to guess what is oshinko in sushi, well, it’s pickled radish, sushi rice, and nori seaweed as the wrapper. Sake and red chili pepper are also added sometimes. 

How To Make Oshinko Maki Roll

A vegan and vegetarian sushi option, it’s not only easy to make a daikon sushi roll but it also has the right crunch and the sweet and sour taste that can add a new layer of flavor and texture to your regular meal. Here is a simple oshinko roll recipe. 

Oshinko Roll Ingredients

There are three parts to making pickled radish roll sushi – preparing the sushi rice, assembling the oshinko roll, and serving it with a dipping sauce. So, I will cover each of these parts one by one so that you don’t miss out on any ingredients. Before I forget, let me share with you that a bamboo mat like this for rolling the oshinko sushi roll is necessary so have one at hand before you start making the oshinko roll. 

Sushi Rice Ingredients

1 cup of Japanese short-grain sushi rice. Pick any from the 10 best sushi rice brands for the best quality

1 cup of water

1½ tablespoons of sushi vinegar like this or if you want to make your own, simply mix 2 tablespoons of rice vinegar with 1 teaspoon of salt and 1 tablespoon of sugar. 

Oshinko Sushi Roll Ingredients

10 ounces of yellow pickled radish (see recipe above on how to make oshinko)

4 sheets of nori seaweed like this

Serving Or Topping

Wasabi paste like this 

Soy sauce 

Steps To Make Oshinko Roll Sushi

There are basically three steps to making oshinko maki rolls – preparing the sushi rice, making the oshinko, and assembling the sushi roll. Let’s cover each of these steps in detail so that you will be a pro at making pickled daikon radish rolls.

Step 1: Prepare The Sushi Rice

Keep the prepared sushi vinegar ready as you will need it soon after you’re done cooking the sushi rice. You can use either a rice cooker to make sushi rice or cook it on the stovetop. Take a strainer and put the rice in it. Now run it under cold tap water to remove the extra starch. As you wash the rice, move your hand through the grains to ensure that all the starch floats to the top and drains out. Repeat this until the water is clear.

Add the rice to a big saucepan or cooker and give the rice 30 minutes to soak in the water. Make sure how your rice cooker functions by reading the product manual because some rice cookers have a soaking cycle included in the overall cooking cycle. If cooking on the stovetop, cover the lid and turn the flame on high until the water boils. Then lower the flame and allow the rice to cook for 15 minutes. After all the water has been absorbed by the rice, turn off the stove and keep the lid on for 10 more minutes to allow the rice to steam properly. 

After the rice is steamed, put it on a large platter and allow it to cool slightly. Then add the sushi vinegar mixture to the warm rice carefully so that you don’t break the rice grains. 

Step 2: Making The Oshinko

Make the oshinko as described above. Then cut the yellow pickled radish into long strips using a sharp knife, each about ¼-inch thick.  

Step 3: Assembling The oshinko Roll

This is where you need the bamboo mat to make the oshinko sushi rolls the right way. I tried once without it and trust me, it doesn’t roll the same way and the results can be very disappointing. 

If you don’t want a big, fat oshinko roll, cut ¼ of the nori sheet and lay it on a plastic wrap placed over the bamboo mat.

💡Pro Tip: Worried about how to keep nori from getting soggy? You just need to refrigerate it in its original packaging until you’re ready to use it. 

The plastic sheet helps to keep the bamboo mat clean and makes the process mess-free. You will notice that one side of the seaweed or nori sheet is shiny. Always place this shiny side face down on the bamboo mat. Now spread the prepared sushi rice evenly on the nori sheet. Take care to leave ½-inch of space at the top of the mat as you wouldn’t want the sushi rice and its fillings spilling out of the oshinko roll when you roll it tightly. 

Next, put the pickled radish strips or other Japanese pickled vegetables on the rice so that they cover the rice horizontally from one end to another. Then put your thumbs under the bamboo sushi mat, lift the edges up, and cover the filling. While you roll the mat away from you, keep pressing the sushi rice and fillings until you have reached the end of the mat. You can dip your hands in water or a solution made from 2 teaspoons of rice vinegar and ¼ cup of water so that the rice doesn’t stick to your hands. 

Serve with a side of wasabi paste and soy sauce. 

If you want, you can use the whole big seaweed sheet to make a large oshinko roll and then cut it up into smaller pieces.

7 Tips To Make And Use Oshinko

01 Pick daikon radish with smooth skin.

02 The radish needs to be fresh.

03 Add turmeric or saffron to the pickling liquid if you want the oshinko to be yellow.

04 Instead of using oshinko as the single filling in an oshinko maki roll, use it in other types of sushi like futomaki or uramaki along with other fillings. 

05 Use oshinko as a palate cleanser and serve with rice, poke bowls, and miso soup. 

06 For a pretty garnish over an oshinko poke, use oshinko. 

07 Oshinko food can also be used as a condiment to balance the saltiness of a dish.

FAQs

Learn what is chirashi sushi, how to make it with various toppings, its history, the main types, chirashi bowl ingredients, and all about this Japanese dish.

I’m always on the lookout for Japanese cuisine and one of my latest finds has been the chirashi bowl. So, I researched a bit and thought I’d share with you all about this healthy meal. Chirashi sushi is a type of sushi that is a mix of colorful ingredients arranged on top of vinegared sushi rice.

This dish combines traditional sushi flavors with a modern twist. It is often served as part of a special occasion like Doll’s Day or Hinamatsuri that celebrates the daughters in the family. The vibrant colors and flavors make chirashi an ideal dish for any occasion. Read on to learn more about this popular dish and how to make it at home.

What Is Chirashi?

Chirashi is a classic Japanese dish of sashimi pieces over a bed of vinegar rice. The toppings are scattered across a bowl of sushi rice, hence the name chirashi (散らし), a literal translation of “scattered sushi.” In general, it is vegetarian, but when it isn’t, unagi (eel) or other cooked dishes are used in place of raw fish. 

Although raw seafood may be used as toppings, many Chirashi Sushi variations lack raw ingredients and some don’t even contain seafood. The essence of the Chirashizushi is the rainbow of colors, flavors, and textures from various toppings that create a visual masterpiece.

Depending on the locale, Chirashizushi is also known as Gomoku Sushi, Gomoku Chirashi, or Barazushi. To differentiate it from traditional chirashizushi, this is referred to outside of the Tokyo area as Edomae Chirashizushi or Kaisen Chirashizushi. 

Fun Fact: Kaisen Don is sashimi which is typically served over traditional steamed rice instead of vinegared sushi rice.

Check out the difference between sushi vs sashimi vs nigiri if you’re getting confused!

History Of Chirashi Sushi

The original purpose of chirashi was to get rid of excess, unappealing portions of fish after using the good parts to make perfect sashimi plates or nigiri. There are two types of chirashi: the first is the upscale sashimi variety that can be purchased at sushi bars or for takeout in supermarkets throughout Tokyo. The second is a more basic form called bara chirashi that uses cooked rather than raw components.

The bara chirashi, a meal that the common people created for special occasions, first appeared in the early Edo era (1600–1800). The government at the period closely controlled social order and spending, and it would not tolerate any extravagance. As a result, when preparing the chirashi rice, folks would place all of the garnishes and fish pieces in the bottom of the huge plate, leaving only the rice visible. They would just flip the plate over and dig in when it was time to eat.

Nutritional Information of Chirashi Sushi

Chirashi Sushi’s nutritional value varies based on the ingredients used, but it’s a nutritious dinner option because of all the protein from the fish and complex carbohydrates from the rice.

Typical Nutritional value per 100g of Chirashi Sushi

Types Of Chirashi Sushi

You can get two main types of chirashizushi (ちらし寿司) and the toppings vary according to the region in Japan. 

Kansai Chirashi

In Kansai, chirashizushi is made by combining vinegar sushi rice with stewed carrots, shiitake mushrooms, tofu skin, and other ingredients, and then sprinkling various items like Japanese rolled omelet or tamagoyaki and lotus root on top. In contrast to Kanto chirashi, which resembles seafood bowls, Kansai chirashi uses heavier foods and is more careful about how they are sliced, how each ingredient should taste, and the temperature at which they are cooked.

Kansai chirashi is also referred to as Gomoku sushi or five-ingredient sushi and bara zushi. The ingredients are spread throughout the rice. Usuyaki, a thin omelet, and eelare typical components of Kansai-style chirashi. 

Kanto Chirashi

In the Kanto region, the chirashizushi is composed of a base made from vinegared white rice with toppings like pickled ginger, omelet, seafood, shiitake mushrooms, minced fish, and other ingredients. The Kanto-style chirashi gets a bold look from the thick and large cut toppings. If you use regular rice instead of vinegar rice in the typical Kanto chirashi, it’s called a seafood bowl. Common toppings include tamagoyaki, kanpyo, and raw fish like Japanese snapper, tuna, squid, and other seafood. 

There are more specialized varieties of chirashi sushi within these two general categories, like edomae (Tokyo-style) chirashi, which has slices of sashimi (raw fish) on top of the sushi rice.

Main Types Of Chirashizushi Toppings

Seaweed, cucumber, cooked or raw fish, crab, octopus, or prawns, tobiko, seasoned mushrooms, shiso or microgreens, shredded or thinly sliced carrot and daikon, edamame, lotus root are the most common chirashi sushi bowl ingredients in a traditional Japanese recipe style. 

Some of the more modern ingredients include avocado, cabbage, or fresh herbs like mint or cilantro as toppings. You can utilize it all at once if you want to, or just pick your favorite few. The typical protein choice is an egg, occasionally one type of seafood, three vegetables, and some seaweed for decoration. Use a Japanese sushi knife to make thin slices of the ingredients and arrange them in the chirashi bowl to make it look attractive and appetizing. 

5 Secrets For The Perfect Chirashi Sushi Bowl

Before I get into the ingredients list and detailed methods to prepare a chirashi sushi salad or bowl, there are five important points you need to know to make a great chirashi. 

01 To reiterate, it’s not raw fish that qualifies a chirashi roll as sushi. The key ingredient is the sushi rice that knits all types of sushi in the same thread. Because of this, choosing the proper sushi rice is crucial. If you’re in a quandary, you can decide after going through the 10 best sushi rice brand reviews. 

02 The secret to preparing excellent sushi rice is to use authentic Japanese rice vinegar in addition to superb Japanese short-grain rice. On a side note, if you have excess rice left, now is a good time to find out how long does sushi rice last.

03 Getting the right rice grains isn’t enough. The rice must be cooked thoroughly as well. The rice is washed to remove any extra starch, given a brief soak in water to rehydrate the grains, and then cooked and steamed.

04 When combining the rice and sushi vinegar, it’s important to coat each grain of rice with the seasoning without breaking the grains. Then cool the seasoned sushi rice quickly to prevent the rice from becoming mushy.

05 Last but not least is what you use as toppings. The rainbow of colors, textures, and tastes of the scattered sushi rice is one of the things that make this bowl so appealing. You can top this with any combination of ingredients you choose as long as you keep a good balance of these. 

Ingredients For Scattered Sushi Or Chirashi Sushi Rice

In this section, let’s look at the ingredients for making a chirashizushi and why they are used. For example, which kind of rice grains have the right stickiness and texture for a sushi bowl? Or, why are eggs popular toppings in chirashi sushi? Let’s find out!

Sushi Rice

The ideal sushi rice is Japanese short-grain rice. This is due to the fact that short-grain rice has the stickiness that you need for excellent sushi rice. Another positive side of the short-grain rice is that it doesn’t become hard when served at room temperature. Medium-grain rice is not ideal although you can make do with it. Long-grain rice shouldn’t be used at all to make scattered sushi, in my opinion.

Sushi Vinegar

Sushi vinegar is a condiment that is prepared by combining rice vinegar, sugar, and salt. It has a sweet, sour, and a little salty flavor. You can create it from scratch by combining salt, sugar, and rice vinegar in a bowl and whisking it until the sugar and salt are completely dissolved. Or you can buy one already mixed, like this sushi vinegar. You can’t do without it as it’s the main ingredient to get seasoned sushi rice. 

Egg

Because it is colorful and offers protein, eggs are a favorite chirashi sushi topping, especially if you intend to make it without seafood. You can also prepare Tamagoyaki or a Japanese rolled omelet and then slice or chop it to scatter it above the vinegared rice. 

Seafood

The majority of chirashi sushi variations do not emphasize seafood, making it entirely optional. Boiled shrimp can be used as a topping as can raw tuna and poached shrimp. But it’s more common to use shiitake mushrooms, carrots, eggs, snow peas, and red pickled ginger.

Garnish Choices

Choose garnishes that will make the bowl of chirashi sushi’s color and texture stand out. Along with some nutty sesame seeds for highlights, try adding sweet carrots for a burst of vibrant orange and crunchy snap peas for freshness. To add even more visual impact, Japanese chefs chop the snap peas into leaves and use a veggie cutter to shape the carrots into flowers. You can garnish with any edible flowers or fresh herbs like cilantro or basil you have on hand.

How To Make Chirashi Sushi

You need to follow a few steps to make chirashi sushi. I’m sharing the steps in detail so that you can easily make it at home. Thanks to my close friend who’s from Japan, he makes it for me all the time and has taken me through the steps practically. 

Ingredients for 1 Portion Of Chirashi Sushi Bowl

For the sushi rice, you need:

1½ cups or 310 grams of short-grained Japanese sushi rice

1½ cups of cold water

¼ cup of Japanese rice vinegar

3 tablespoons of sugar

1 teaspoon of Kosher salt

To make the toppings, you need: 

100 grams or half a carrot peeled and sliced to make 12 coin-shaped slices

85 grams or 14 pods of snow peas, trimmed

3 large eggs

30-40 or 180 grams of peeled and deveined shrimp

1 teaspoon of vegetable oil

1 pinch of salt

2 teaspoons of toasted sesame seeds

160 grams of tuna or salmon sashimi-standard fish

100 grams of salmon roe or Ikura or flying fish roe

Soy sauce for serving

Let’s look at the steps to make the scattered sushi. 

Step 1: Preparing The Rice

Remove the excess starch from the rice by putting it in a bowl or colander and running it under cold tap water. Move your hand through the rice as you wash the grains so that all the starch rises to the surface or goes out through the colander holes. 

Drain the water until it is nearly clear, then add the rice to a large pot or cooker. Let the rice soak in water for 30 minutes. Some rice cookers have a soaking cycle built into the total cooking cycle so make sure how your cooker works by reading the product manual. 

If you’re using a rice cooker, fill the water in the cooker slightly below the two-cup mark to account for the extra liquid you will add when you season the rice. Add 1½ cups of cold water and a lid to the pot if you’re doing this in a pot on a stovetop.

Note: 1 US cup is equal to 8 ounces or about 240 milliliters of water. 

Step 2: Making The Sushi Vinegar

Make the sushi vinegar while you let the rice soak. Just combine the Japanese rice vinegar with salt and sugar and whisk vigorously until the salt and sugar dissolve in the liquid. 

Step 3: Cooking The Vegetables

Put plenty of salt and water in a pan and boil the carrots until they’re tender enough for a toothpick to go through. Then add the trimmed snow peas and boil them for about 30 seconds as they should be bright green while retaining their crunch. Use tongs or a slotted spoon to remove the snow peas and carrots from the hot water and put them quickly in an ice bath – a bowl of ice water – to stop them from overcooking.

Using a sharp knife, make a V in the middle of the snow peas to give them the shape of leaves. 

Step 4: Poaching The Shrimp (Optional)

Into the boiling water, add the peeled and deveined shrimp and stir once. Turn off the heat and let the shrimp simmer until they turn bright orange and become completely opaque through the middle. You can check by slicing one in half if you’re not sure how to tell if shrimp is cooked. To cool the shrimp and avoid overcooking them, place them in a dish of cold water.

Step 5: Making The Egg

One by one, break the 3 eggs into a large bowl. Using tweezers or chopsticks, remove the white membranes near the yolk. Beat the eggs with a bit of salt in a side-to-side motion instead of a circular motion to prevent bubbles from forming. If you have bubbles in the beaten egg, you will get holes in the thin omelet. Keep whisking the eggs until they turn into a uniform color. You can put the egg mixture through a fine-mesh strainer to get rid of any bubbles or remaining white membranes if you happen to have them.

Over medium-low heat, warm a nonstick frying pan until it is too hot to touch but not so hot that a drop of water sizzles. Use a folded paper towel or silicone brush like this to spread the vegetable oil throughout the pan and get rid of any extra oil beads.

Add about a quarter of the egg mixture into the pan, then quickly swirl it to spread the egg out evenly. Let it cook until the omelet’s edges begin to dry up and lift away from the pan. Then turn it over and cook the other side before transferring it to a cutting board. Continue doing this three more times to use up all the egg mixture. Turn the heat down a little if you see the egg browning because that indicates that the heat is too high.

Put all the cooked eggs on top of one another on the cutting board and roll them into a log. Then cut them into fine threads with a sharp knife.

Alternately, you can take 2 eggs, beat them with a tablespoon of dashi, a teaspoon of mirin, and salt to taste, and follow the same method to make a thin omelet or usuyaki. 

Step 6: Preparing The Fish

Cut fish into bite-size cubes so that they are easy to mix with the vinegared rice and to eat. If you are using grilled eel, cut them into ¾ -inch or 2-centimeter wide pieces perpendicular to the backbone. Then cut them into half to make cubes of grilled eel. 

Step 7: Steaming The Rice

Hopefully your rice has soaked for 30 minutes by now. If you’re using the stovetop, put the pan of rice on high heat. Wait until the water boils and then put the flame on low for 15 minutes to allow the rice grains to absorb the water. Check the rice after 12 minutes as it may take a few minutes less for the rice to cook properly. 

When I first started cooking rice, I found out that it’s not smart to wait for the exact time to be up as the water could be absorbed sooner, leading to the bottom layer of the rice getting burnt. When there’s no more water in the pan, turn off the stove and keep the lid of the pan on for another 10 minutes to steam the rice. 

If you’re using a rice cooker, simply follow the instructions and your rice should be ready by the time you are.

Step 8: Mixing The Rice And Sushi Vinegar

Take the largest bowl you have and place the steamed rice in it so that as you spread the rice, the steam and the sushi vinegar evaporate quickly. Try to use a glass, plastic, or wooden bowl as metal will impart a metallic taste to the rice. Pour the sushi vinegar over the rice evenly. 

Take a rice paddle or spatula and use a folding and cutting method to coat all the rice grains with the sushi vinegar seasoning. Take care not to break the rice grains. And while you are mixing the rice and the vinegar, use a fan to cool the rice. Once the sushi rice is cool enough to handle, you can move on to the final step of making a chirashi bowl. 

Step 9: Arranging The Chirashi Sushi Bowl

Take a large platter or individual serving bowls to arrange the chirashi sushi. First, place a layer of the rice on the bottom of the bowl, then spread toasted sesame seeds. Follow this with a layer of thin omelet and then arrange the fish cubes and vegetables on top. Finally, add garnishes like salmon roe, edible flowers, or herbs of your choice. Take a look and check if the chirashi sushi bowl toppings are varied enough with various colors and textures.

FAQs

Learn the various sushi types made from cooked or raw fish, vegetables, meat, and other ingredients to give this traditional Japanese food a modern take to tickle your taste buds.

Sushi – what started off as a way to preserve fish has taken the world by storm by the sheer force of the flavors, textures, and tastes tightly packed into neat little rolls or rectangles of rice, fish, and vegetables. Chefs everywhere have taken the liberty to craft various sushi shapes and sizes with non-conventional fillings. As a result, Japanese sushi comes in a wide variety. 

When I first started frequenting sushi restaurants, I couldn’t figure out all the different types of sushi – urumaki vs nigiri, for example. And I was too shy to ask. However, once I was friends with a Japanese chef, it was easier for me to learn about the roll sushi and order the right ones. So, this post is about the main types of sushi explained to my sushi-loving readers!

What Is Sushi?

It is a type of Japanese cuisine that mostly includes vinegar-seasoned short-grained rice served with vegetables, fish (either raw or cooked), and a variety of fillings and toppings. Wasabi, pickled ginger, and soy sauce are commonly offered on the side. It’s common to dip the sushi in soy sauce before eating it. Sushi means “sour” in Japanese and refers to the vinegar used to season the rice.

The main ingredient of sushi is not raw fish as many people believe. It is rice. And if the rice is not prepared in a certain way, sushi won’t qualify as such. For this, you need sushi vinegar. It is simply Japanese rice vinegar in which sugar and salt have been dissolved. This mixture is added to cooked rice to give it a particular flavor and make it sticky so that it can be molded easily. This is called sushi rice. 

Where Sushi Originated

According to this source, sushi was first mentioned in a Chinese dictionary in the 4th century. It talked about salted fish placed on cooked rice and the subsequent fermentation process that preserved the fish by preventing the formation of bacteria. The concept of sushi originated in Southeast Asia several centuries back and traveled to Japan in the 9th century along with the spread of Buddhism. Many Japanese people turned to fish as a dietary mainstay due to the Buddhist dietary practice of refraining from meat. The Japanese are credited with creating sushi as a full feast, eating fermented rice alongside preserved fish.

Sushi has evolved over the centuries. Modern sushi chefs have developed novel ingredients, cooking techniques, and serving strategies. In the United States, traditional nigiri sushi is still available, although sliced rolls wrapped in soy or seaweed paper (nori) have grown in favor recently.

Types Of Sushi Explained

There are many types of sushi food and sashimi is NOT one of them! That’s because the main ingredient of sushi is sushi rice whereas sashimi is only fish cut into thin slices with no rice. At this point, you may want to know a bit more about sushi vs sashimi before you read further. 

Types of sushi and what’s in them can be categorized depending on their shape, size, ingredients, and even the thickness of the sushi rolls. As a result, you get a few broad types and many sub-types within a few of them. You would be surprised to learn that sushi rolls are a type of sushi by themselves. 

01 Nigiri 

Nigiri is made by pressing the sushi rice with hands into a rectangular shape. Then the mound of sushi rice is topped with a slice of raw fish. Only these two ingredients define the essence of the nigiri. The long and thin shape of the nigiri makes it convenient to eat with your hands. This type of sushi is especially popular in Tokyo. 

However, all nigiri doesn’t serve raw fish like maguro (raw tuna) or sake (raw salmon); you can find boiled shrimp (Ebi), grilled eel (unagi), or squid (ika) as nigiri filings. Another type of nigiri sushi is the Tamago nigiri which contains an egg omelet. Some may like to add wasabi or soy sauce as a topping before eating a nigiri.  

02 Maki

Maki is the Japanese word for “to roll.” Maki sushi is any type of sushi that has ingredients like fish, meat, or vegetables inside a seaweed wrapper. It is the most common type of sushi you can find, especially in a bento box. The fillings and the vinegared rice in maki are tightly wrapped using a bamboo mat in nori or seaweed and then cut into 6 to 8 bite-size pieces. If you look at a cross-section of the maki, you can see the distinct layers of the fillings, the sticky rice, and the thin layer of nori. 

You can get a variety of maki rolls like Hosomaki which contains only one filling like carrots, tuna, or cucumber, and the sushi size is small; Tekka maki roll which consists of three ingredients – raw tuna, rice, and nori; Futomaki or fat roll that contains a variety of fillings (learn how to roll a futo maki); and Kappa maki roll that contains a cucumber filling wrapped in sushi rice and nori. 

03 Chirashi

A bed of sushi rice blanketed in toppings is the foundation of the less popular sushi style known as chirashi. The toppings that are scattered over the sushi rice are referred to as chirashi. Chirashi means “scattered” in Japanese. But don’t let the phrase mislead you. The toppings on this sushi meal are “scattered” with neatness and accuracy.

The most popular types of chirashi sushi are from Tokyo and Osaka. The Tokyo style of chirashi sushi is also called Edomae Chirashi where vinegared rice is topped with fresh and raw seafood like tuna, squid, scallops, and salmon. In contrast, the Osaka-style chirashi or Gomoku chirashi contains cooked ingredients, looks very pretty, and has flying fish roe and lotus root as common toppings. 

Chirashi is a popular Japanese dish that is served on Hinamatsuri or Girls’ Day or Doll’s Day on March 3rd to celebrate the daughters in the family.

04 Temaki

A cone-shaped hand-rolled sushi made with a sheet of nori is the temaki. It’s an individual serving and is difficult to share as it has been formed loosely with the usual sushi fillings like vinegared rice, fish, and others. The main difference between roll vs hand roll sushi may surprise you! While a precise method is followed using a bamboo mat to roll the sushi in Japanese style, temaki hand roll doesn’t follow a very precise preparation. It is meant to be eaten with your hand as the large and conical shape of the temaki doesn’t allow you to eat it with chopsticks. 

05 Inari

In inari sushi, the vinegared rice could be mixed with boiled shiitake mushrooms or carrots. The second ingredient is the fried bean curd. Together, these two ingredients create fried tofu pouches with a unique, earthy flavor. The shape of the inari sushi changes according to the region – a triangular shape used in Western Japan while in Eastern Japan and Kanto regions, the inari takes on the shape of a straw bag. 

06 Uramaki Or Sushi Rolls Explained

What is uramaki is a question that often figures in the minds of sushi lovers who have just acquired the taste of this tasty morsel. Ura maki is similar to maki with one key difference – whereas fillings and rice are wrapped around nori in a typical maki, the uramaki sushi rolls have the fillings and seaweed paper wrapped around rice. So, instead of the outermost layer of nori that you might expect, you will find the rice on the outside in the uramaki.

A sushi chef in Los Angeles came up with this “inside-out” roll to appeal to American customers who found the nori wrapper unappealing. In the US, the ura maki is well-known and are referred to as “special rolls” on the sushi menu in Japanese restaurants. You may find sesame seeds sprinkled on this Western style sushi to add flavor and crunch to the sticky rice and the fillings. It’s also served with a variety of other toppings and sauces. 

You can get sushi rolls in a grocery or in a Japanese restaurant. I remember I used to buy a pack of rainbow rolls from the 7-Eleven stores in Bangkok when I was too tired to cook for myself. On a side note, it’s not too difficult to make the best kani sushi at home but I wish I knew it then. Well, here’s a rundown of what is in sushi rolls of each type. 

California Rolls

California roll is a type of sushi roll that is made with imitation crab meat or kanikama, cucumber, and avocado with toppings of toasted sesame seeds and flying fish roe. 

Philadelphia Roll

A twist on traditional Japanese sushi, the Philadelphia roll consists of avocado, smoked salmon, asparagus, and cream cheese. 

Alaska Roll

In Alaska roll, you will find raw salmon, cucumber, avocado, and kanikama rolled with a layer of sushi rice and then wrapped in smoked salmon. 

Boston Roll

Like the California roll, the Boston roll consists of cucumber and avocado wrapped with rice but instead of imitation crab, it uses boiled shrimp. As toppings, tobiko in sushi of this type is common. 

Spider Roll

The spider roll is made with cucumber and fried crab with a soft shell. To add a kick, spicy mayonnaise is used as flavoring. 

Rainbow Roll

As the name suggests, this is a colorful type of sushi that’s made of tuna, salmon, yellowtail, avocado, and other ingredients that resemble a rainbow when assembled in a row.

Spicy Tuna Roll

One of my favorites, the spicy tuna roll is not hard to decipher. A spicy sauce like Sriracha is used to wrap the tuna in the sushi roll. 

Miss Pink

This is for those who love fruits – strawberries, to be more precise. Strawberries and sushi rice are wrapped in a crepe to present this fruity pink sushi. This is why sushi is the best as you have the freedom to pick the ingredients you love.

Mango Roll

Another fruity delight in the form of sushi is the mango roll. Nori is replaced with mango slices in this sushi type. Fillings include kanikama, shrimp tempura, and avocado while a thick mango sauce is used as the topping. 

Dynamite Roll

Shrimp tempura and yellowtail are wrapped with cucumber, carrot, and avocado in this type of sushi roll and flavored with a spicy mayo that will explode in your mouth. Hence the name!

Sushirrito

A fusion take on the Mexican burrito, the sushirrito or sushi burrito is a mix of Latin American and Japanese flavors served in the form of a thick roll, much like a burrito. Sushirrito is behind this novel creation and you can order different types of sushirritos wrapped in a large piece of nori sheet to satisfy your meat or fish cravings in a whole new way. They even have a gluten-free, vegan version if you’re against eating animals or gluten allergies. 

You can also get other versions of sushi rolls defined by the region in which they are popular – Florida sushi rolls or New York sushi rolls. For those who have just begun to step into the world of sushi, such rolls may be easier to eat as they don’t contain raw fish. For beginners, sushi with raw fish may be quite daunting. 

FAQs

Learn what futo maki is, what ingredients and filings are used in futo maki, and how to make this classic Japanese sushi roll the right way for the best taste.

When speaking about sushi, those of us who are not from Japan tend to think of California rolls or tempura rolls, or sushi made with smoked salmon or tuna. But did you know that there’s something from the sushi family that’s a bit different?

Introducing futomaki sushi – a thick sushi roll that is very popular in Japan. Futomaki definition literally means fat roll. These futomaki sushi rolls are typically made with nori (seaweed paper), sushi rice, and various fillings. The futomaki sushi roll is usually large in size and can be cut into six to eight pieces. It is often eaten during the Japanese New Year and on special occasions. 

Futo maki: A Closer Look

Sushi in Japan generally refers to the traditional “nigiri sushi” type or classic sushi roll, which consists of raw fish on top of a rice pillow. However, when we use the term “sushi roll,” we often mean futomaki, a fat, rolled sushi with various colorful fillings. 

In the Osaka region, the phrase “Maki Sushi” is frequently used. Sushi rolls are referred to as nori maki in the Tokyo area. Based on the size of the rolls, it is further split into Futomaki, Chumaki, and Hosomaki.

The size of futomaki sushi roll sets it apart from other varieties of sushi. Not only is it the size of a burrito but also the futomaki style sushi rolls have at least three or more items inside. Let’s take a quick look at the main traits of a futomaki roll.

• Thickness – Futomaki rolls are 5-6 centimeters or 2 to 2.5 inches thick in diameter
• Fillings – Futomaki fillings have various vegetables as their stuffing as well as cooked fish like freshwater eel (unagi) or saltwater eel (anago) and sakura denbu or dried cod flakes
• Ingredients – Futomaki ingredients consist of a mix of both dried and fresh ingredients that are commonly stored in a Japanese household
• Preparation – Futomaki is made by hand and can be made ahead of time

Futomaki, Norimaki, Chumaki, And Hosomaki

What Is In Futomaki Roll?

The futomaki fillings may be vegetarian and include pieces of raw fish or even meat. It depends on the family traditions but some of the more common futomaki roll stuffing include cucumber, boiled spinach, shiitake mushrooms, and tamagoyaki or rolled omelet. 

Some special ingredients like kanpyo or seasoned gourd strips deserve a mention. The material for kanpyo is dried calabash shavings. A variety of gourd is the calabash. The standard filling for futomaki (thick rolls) sushi rolls is kanpyo. Typically, soy sauce, sugar, and mirin are used to cook and flavor it.

Other components include koyadofu (freeze-dry tofu), shiso leaves, pickled ginger, carrots, salmon, tuna, kamaboko fish cakes (or imitation crab), and Mitsuba. With its fresh taste, the mitsuba is a Japanese herb that helps to balance the overall sushi futomaki. It’s readily available in Japanese grocery stores.

The number of such fillings can go up from three to five or even ten! The trick is not the number of futomaki roll ingredients but how well you can balance the taste and the texture without having an overpowering effect from any single one. 

Another trick is to use a sharp knife so that the vibrant fillings in the futomaki should be seen in all their glory when it is cut.

Futomaki Recipe

In this post, I’m going to share a futomaki recipe with you – one that uses fish. The futomaki ingredients are divided into five parts – sushi rice, futomaki fillings, seasoned shiitake and kanpyo, wrapping the sushi rolls, and for garnish. Let’s find out how to make futomaki sushi rolls!

Maki Sushi With Vegetables And Unagi

Ingredients For Sushi Rice:

• 540 milliliter or 3 cups of rice cooker cups of short-grained Japanese rice or sushi rice
• 540 milliliter or 3 cups of water for soaking
• ⅓ cup unseasoned rice vinegar or any of the 6 things you can substitute for rice vinegar
• A 2-inch by 2-inch piece of kombu or dried kelp
• 3 tablespoons of sugar 
• 1½ teaspoon Kosher salt or ½ teaspoon table salt

Note: If you are using bottled sushi vinegar, skip both the salt and sugar.

Ingredients For Seasoned Shiitake And Kanpyo:

• 1 cup of water for soaking
• 8 dried shiitake mushrooms
• 0.4 ounce of kanpyo or dried gourd strips
• 1 teaspoon Kosher salt or half the amount of table salt
• 1 tablespoon each of soy sauce, mirin, and sugar

Ingredients For Futomaki Fillings:

• Prepared seasoned shiitake and kanpyo as described above
• 1.4 ounces of sakura denbu (seasoned cod fish flakes)
• Tamagoyaki or Japanese rolled omelet
• 1 broiled fillet of freshwater eel or unagi
• 1 cucumber
• A handful of mitsuba or spinach

Ingredients For Wrapping Sushi Rolls:

• 4 sheets of nori
• ¼ cup of water for finger dipping
• 2 teaspoons unseasoned rice vinegar for finger dipping

Ingredients For Garnish (optional)

• Gari (pickled ginger)

Step-By-Step Directions

1. Rinse the rice thoroughly, then drain off any excess water to make sushi rice. Place the rice and cool water with the kombu on top in a rice cooker and soak for 20-30 minutes before cooking as per the rice cooker’s instructions. 
2. To make the sushi vinegar, add salt, sugar, and unseasoned rice vinegar in a small saucepan and boil over medium heat until the sugar is dissolved. 
3. Spread the prepared sushi rice evenly on the sushi oke to help it cool more quickly. Over the rice, pour the hot sushi vinegar. Mix the ingredients gently with a rice paddle. By cooling the rice with a hair dryer, you can keep it from getting mushy.
4. To prepare the seasoned shiitake and kanpyo, soak the dried shiitake mushrooms in water for 15 minutes. 
5. Bring a small pot of water to boil. Rinse the kanpyo, rub it with some salt, and rinse again. Drain the kanpyo and boil in the water for 3 minutes. Next, take them out and put them in an ice bath to stop the cooking process and squeeze off as much water as possible. 
6. Remove and discard the stem when the shiitake mushrooms are tender and soft. Pass the shiitake liquid through a fine sieve to remove tiny unwanted pieces. If this liquid is not a cup or 140 milliliters, add more water to make it so. 
7. Add the kanpyo, mushrooms, shiitake liquid, mirin, sugar, and soy sauce into a saucepan and bring to a boil. Check if the soy sauce has gone bad. When it starts boiling, lower the flame to medium and simmer for 20 to 30 minutes until the liquid has evaporated. 
8. Thinly slice the shiitake mushrooms and squeeze out excess liquid. Drain the kanpyo and cut it into 8-inch strips. You can make them ahead and store them in the fridge for two days. 
9. Make the tamagoyaki and cut it into thin and long strips. You can also make it ahead and refrigerate it. 
10. When you buy unagi, it is usually already cooked or grilled. Reheating in the oven is all that is required. For three minutes, preheat your oven to 550°F (290°C) to broil. Put aluminum foil on the baking sheet to line it. Place the unagi on top of the aluminum foil after applying oil. Place the baking sheet on the center shelf of the oven, then broil for 5 to 7 minutes without flipping. Cut into four long strips.
11. If you’re using spinach or mitsuba, tie the stems together so they remain in place when you’re boiling them. Into a pot of boiling water, add a teaspoon of salt to blanch the spinach or mitsuba without overcooking them. Then put it in an ice bath and squeeze out excess water.
12. Prepare the cucumber by removing the ends and cutting it into length-wise quarters and removing the seeds. 
13. Take the sakura denbu out from the packaging and set it aside in a bowl. 
14. Prepare the finger dipping liquid or Tezu by combining ¼ cup of water and 2 teaspoons of rice vinegar. 
15. Now comes the part where you will learn how to roll futomaki sushi roll. Put the bamboo sushi mat on a countertop or flat surface. Put a sheet of nori with the shiny side down on the sushi mat. Make four equal divisions of the sushi rice. After wetting your fingers with the Tezu, put a quarter of the sushi rice on the nori sheet and lay evenly on the sushi mat using your fingers. 
16. Put a gap of half an inch toward the top part of the nori sheet that is farthest away from you. This is important so that you don’t fill it to the edge with sushi rice which may come out when you roll the futomaki. 
17. Put the cucumber at the bottom of the nori sheet and place easy-to-hold ingredients toward the front part of the nori like the sakura denbu and mushrooms. Start rolling the nori sheet over the filling tightly and firmly with a bamboo mat from the bottom end of the sushi rice up to the top end of the sushi rice. When rolling, hold the ingredients between your fingertips.
18. When rolling a bamboo mat, grip the top with one hand and the rolled bamboo mat with the other. Pull them together to tighten the roll. Lift the bamboo mat, then go on rolling. Stretch the bamboo mat tightly over the roll. Make four rolls. 
19. With a sharp knife, cut each crispy futomaki into half and slice each half into three pieces and garnish with pickled ginger.

Pro Tip: Wet your knife between making each cut to ensure the futomaki cuts smoothly.

For a futomaki vegetarian option, simply skip the eel or any kind of cooked seafood or meat. 

If you want to make an easy futomaki California roll aka maki sushi, refer to this video for its recipe.

If you love making Japanese cuisine as I do, you should learn how to make the best kani sushi at home.

FAQs

Kanikama sushi is popular, but what exactly is it? To know everything about kanikama and its various uses in recipes, read our article today.

What is a Spicy Crab Roll?

A spicy crab roll is one of the most popular Japanese sushi roll types there. The overall taste is creamy, spicy, and satisfying! They’re quite simple to make. A spicy kani sushi roll features the imitation crab as its central ingredient, along with sriracha spicy mayo sauce, nori or seaweed sheets, sushi rice, sushi vinegar, and sesame seeds.

What is Kanikama?

Kanikama, more commonly known as kani, are sticks of imitation crab made from something called surimi. Surimi is a paste made from ground varieties of fish to make the imitation crab meat taste!

Imitation crab meat is distinctive for its bright red or orange color. It’s also quite smooth, in comparison to real crab meat, which has ridges and striations.

What is the Nutritional Value of Kanikama?

Kanikama is a good snack you can have at any time! Between real crab meat and imitation crab, real crab has more nutrients and is packed with more protein. Imitation crab meat is less nutrient-dense.

As a result, as highly processed meat, imitation crab is best taken in moderation. There are also additives you might want to avoid in general!

Types of Imitation Crab Meat

1. Crab Sticks

A crab stick is the most common shape that kani crab meat can come in. They look like sticks or sausages, tinted red to imitate real crab.

2. Shredded Crab Meat

Shredded crab meat can be used in salads, tacos, and crab cakes. Kani crab meat is a little bit rarer to find, but it’s there nevertheless!

3. Flake-Style or Chunky Crab Meat

If you’re looking for pizza toppings, or something to use in stir fries, chunky crab can be used as well!

If you’re in a pinch, you can also look for canned real crab meat. Canned crab meat is also a great way to do all these dishes — you can even get fresh crab meat, too! Kanikama can be your substitute instead.

Is Kanikama Bad For You?

Kanikama isn’t bad for you per se, but it can be a bit too much if you don’t moderate your servings. It’s still processed food and additives are included, so you don’t want to eat too much.

How to Make Kanikama Sushi or Nigiri

What You Will Need:

• Sushi rice
• Water
• Vinegar for sushi
• Kanikama sticks
• Nori seaweed sheets

The Kani Sushi Recipe:

1. Make the sushi rice. Wash the rice, add it to the rice cooker, and let it cook for up to twenty minutes. Once cooked, let it cool — then stir in the vinegar.
2. Shape the rice. You want your sushi rice to be oval-shaped and uniform. As the rice is sticky, you can dip your hands in vinegar before forming them in uniform pieces.
3. Get the kanikama sticks. Cut each stick into smaller pieces.
4. Start making the nigiri. Press each small kanikama stick to each oval-shaped rice. You can even use a small portion of wasabi to “glue” each kanikama stick to the rice!
5. Serve. Use shoyu, pickled ginger and wasabi on the side. Congrats, you have kani sushi!

How to Make Kani Maki

What You Will Need:

• A bamboo mat
• Japanese short-grain sushi rice
• Sushi vinegar or a rice vinegar mixture
• Shredded crab sticks
• Mayonnaise
• Pickled ginger, shoyu, and wasabi
• Nori seaweed sheets

The Kani Maki Recipe:

1. Cook sushi rice. Measure and rinse out the rice. Add water before making a seasoned rice vinegar mixture. Once cooked, transfer the rice to a large bowl before pouring in the seasoned rice vinegar.
2. Prepare the nori seaweed sheets. Place the nori seaweed sheets on the bamboo mat, rough side up. Start by placing the rice evenly on the nori seaweed sheets.
3. Add mayonnaise and cooked crab meat. You can use canned crab meat or kani sticks for this! Spread a thin strip of mayonnaise and crab onto the rice.
4. Start rolling the bamboo mat. Firmly roll the kani maki with the bamboo sushi mat halfway.
5. Cut the kani maki into rolls. Use a sharp knife! Moisten it with water, trim the ends, and cut the kani maki right in the middle. Cut each half of the Japanese sushi roll into three equal parts.

How to Make Spicy Crab Rolls

Spicy crab rolls are quite straightforward to make! Here, we have a guide to make the best possible sushi roll with spicy crab:

Ingredients for a Good Spicy Crab Roll:

Kani Sticks

As mentioned above, kani sticks are the essential feature of any good spicy kani roll. For a sushi roll, you’re going to use around around a packet or two of kani.

Sushi Rice

Sushi rice is Japanese, short-grain rice, also known as Japonica or shari rice. There’s a certain preparation needed before you can use the sushi rice in a sushi roll, which we’ll get into later in the recipe!

Sushi Vinegar

Sushi vinegar is ideal, but in a pinch, you can mix together certain ingredients to make your own sushi vinegar! Rice vinegar, sugar, and salt is enough to make your own homemade sushi vinegar.

Nori Sheet

Nori is dried edible seaweed. Nori seaweed sheets are thin and paper-like, so they must be crispy enough to break into half.

Sesame Seeds

Both white and black sesame seeds can be used for this sushi roll recipe! Ideally, you can also toast the sesame seeds for a few minutes in the frying pan.

Mayonnaise

Looking for creaminess? Mayonnaise is your best bet for the spicy kani roll. Japanese mayonnaise is better than most other mayo products. If you want a healthier version of the spicy kani roll, you can substitute plain Greek yogurt.

Sriracha

Sriracha adds heat to the spicy crab roll. If you want to make your own sriracha sauce, you can do so: just add chili, vinegar, garlic, and salt together in a bowl!

How to Make A Spicy Crab Roll or Spicy Kani Roll

Aside from the ingredients, a sushi bamboo mat is also necessary. Have you got everything? Let’s get started!

Make the sushi rice

To begin making a spicy kani roll, you have to start with sushi rice. Cook the sushi rice like you normally would with other kinds of rice! Start by washing it thoroughly. With sushi rice, rinse it around three times before settling on a 1:1 ratio.

Use a rice cooker for convenience! If you don’t have a rice cooker, a pot is enough.

Wait for twenty minutes for the rice to cook. Transfer it to a large bowl and leave it to cool. Once cool, stir in the sushi vinegar before mixing it well.

Make a crab salad

Prepare a mixing bowl. Shred the imitation crab stick into the bowl, before adding the sriracha spicy mayo sauce.

Cut the nori sheet

Use kitchen scissors to cut the nori sheet in half. Now that you have two halves, place half of the nori sheet on the bamboo mat. The shiny side should be facing down.

Spread the seasoned sushi rice and crab salad

Measure around 3/4 cups of seasoned sushi rice and crab salad, then spread it over the nori sheet evenly. Sprinkle sesame seeds on top of the nori seaweed.

Roll, roll, roll

Now, it’s time to roll spicy crab, rice, and nori seaweed sheets together. Lift the edge of the bamboo mat, over the filling, and start rolling! Roll spicy crab until the ends meet.

Cut each roll to serve

Congrats, you’re nearly done with the sushi roll! Now, all you have to do is free it from the bamboo mat and cut it in eight pieces. You can drizzle the spicy sriracha mayo onto it as well.

Is a Spicy Crab Roll Cooked or Raw?

A spicy kani roll sushi has raw ingredients, but the sushi rice in itself is cooked.

Tips on Making This Spicy Crab Roll Recipe

Use Tezu Water

Sushi rice can get a little sticky when making a spicy crab roll. When making spicy kani rolls, dip your hands in a bit of Tezu water to help with the stickiness. If you want to make Tezu water on your own, you can make it with 1/4 cup of water and two teaspoons rice vinegar.

Adjust the Sriracha Spicy Mayo Sauce

The spicy mayo is what makes your spicy kani sushi roll creamy — and packed with a lot of heat. Sriracha mayo is best adjusted to your taste with any spicy crab roll. It’s what makes each roll spicy, so make sure you use just enough!

You don’t want the sriracha mayo to be too hot, but you don’t want the spicy sriracha mayo to be too little, either. Adjust the proportions of the spicy crab roll according to your liking!

Use the Bamboo Mat to Firm It Up

To prevent the sushi roll from falling apart, place the mat over the rolls and squeeze gently. If you made your spicy kani maki too loose, this is a good technique to make sure it stays firm!

How to Store Spicy Kani Rolls

Wrap In a Moisture-Proof Paper

Everything about your spicy crab roll should not be spoil. Ideally, you should have moisture-proof paper ready to wrap each spicy crab roll in.

Alternatively, Use Foil or Plastic

If you don’t have moisture-proof paper, foil or plastic wrap is also a good alternative for a spicy crab roll. You can store each spicy crab roll in an airtight container as well. You don’t want anything that promotes bacterial growth or food spoilage.

Store It in The Refrigerator or Freezer

Low temperatures will lead a spicy kani roll to store well. You can store each spicy kani roll for two to four days in the fridge or freezer. Otherwise, you want to serve and eat spicy crab roll up quick — with some shoyu sauce, pickled ginger, and wasabi!

There are some signs of spoilage in a spicy crab roll that you should look out for, namely:

• Odor. An unpleasant odor may emit from a spicy kani roll when it’s spoiled.
• Dull look. There may be changes in color in a spicy crab roll, and the visual presentation of the sushi rolls may end up looking duller. At their worst, the spicy crab roll may become inflicted with mold.
• Slime. The texture will also change with sushi rolls! Feel the texture of the sushi rolls just in case.

What’s the Difference Between California Rolls and Kani Sushi?

A California roll is a popular Japanese sushi roll, with the filling containing avocado, cucumber, crabmeat, and seaweed.

In contrast to kani sushi, a California roll is not wrapped in seaweed. Instead, it’s an inside-out roll that you can sprinkle sesame seeds onto. However, a California roll can also use tobiko or masago — or flying fish roe and capelin roe, respectively.

A California roll is one of the most popular Japanese sushi rolls out there. Due to its global popularity, it’s often credited to be one of the dishes that open the gates of non-traditional fusion cuisine.

One thing a California roll and kani maki can have in common is the spicy mayo. You can add more spicy mayo sauce to a spicy California roll to make it tastier!

What Else Can You Do with Crab Sticks?

Have leftover crabmeat, but don’t want to make another spicy crab roll? Take a few tips from any Japanese restaurant and get the following:

Spicy Kani Crab Salad

Ingredients:

• Kani
• Cucumber
• Carrots
• Mango
• Japanese mayo
• Lemon
• Soy sauce
• Salt and pepper

The Recipe:

1. Make the dressing. Whisk together the mayonnaise, lemon juice, soy sauce, and salt and pepper. You can also grate some lemon zest onto the dressing.
2. Peel and cut the cucumbers, carrots, and mangoes. Cut the cucumbers, carrots, and mangoes into thin strips. As much as possible, you want the cucumbers to be free of seeds.
3. Shred the crabmeat. As much as possible, you also want the crabmeat to be in thin strips.
4. Toss all the ingredients together. Mix the cucumbers, carrots, mangoes, and crabmeat together.
5. Pour the dressing. After you’ve mixed everything together, you can pour the dressing you made earlier over the entirety of the salad.
6. Serve. It’s best with some lettuce sleeves, grilled chicken, or some salmon!
7. Make it spicy. This is an optional step, but you can choose to make spicy crab salad or spicy kani salad! Use some sriracha sauce and mix it in with some mayo. The sriracha sauce will give your salad the jolt of spiciness it needs while the mayo will allow for some creaminess — just like the crab roll recipe we discussed above.

Spicy Crunchy Tempura Crab Roll

Looking for more crunch and texture in your spicy kani roll dish? Instead of a simple spicy kani roll, make it into a crunchy tempura crab roll instead! Follow our recipe below:

Ingredients:

• Cooked sushi rice
• Nori sheets
• Tonkatsu, ponzu, tamari or soy sauce
• Shrimp tempura
• Panko bread crumbs
• Avocado
• Olive oil
• Sriracha sauce

The Recipe:

1. Cook the sushi rice. Rinse the rice thrice and put it in a cooker or pot on low heat. Stir in vinegar once it’s cooked!
2. Cook the tempura. You can bake it in a preheated oven at around 450 degrees Fahrenheit or 250 degrees Celsius.
3. Cook the panko toppings. Cook the panko toppings until it’s golden brown!
4. Assemble the sushi. Get the bamboo mat, and place the nori sheet rough side up. Place the shrimp tempura, crabmeat, and avocado on the nori sheet, along with the rice.
5. Roll spicy crab-tempura roll in panko bread crumbs. Once it’s all done, you can cut the crab-tempura rolls and roll them in the panko bread crumbs.

Kani Salad Rolls

Tired of eating spicy kani maki, or want to up your kani sushi recipe? Easy enough. If you don’t feel like eating a spicy kani salad, make kani salad rolls instead!

Ingredients:

• Cucumber
• Crabmeat sticks
• Japanese mayo
• Salt
• Vietnamese rice paper
• Lettuce
• Mango

The Recipe:

1. Cut up the cucumber strips and crabmeat. After you shred the crabmeat and cut up the cucumber strips, squeeze the cucumber to get rid of the excess water. This kani roll also has mango, so make sure to cut it up into strips as well!
2. Combine ingredients in a bowl. For this kani roll, combine the crabmeat, Japanese mayo, mangoes, and cucumbers. Mix it all together in one bowl.
3. Start using the rice paper. Soften a piece of rice paper with water. This kani roll in particular uses Vietnamese rice paper! Use a spoon to place a portion of crabmeat mixture onto the lettuce leaf. To make the kani roll, roll the rice paper tightly together.
4. Arrange and serve. Serve the kani roll on a serving platter with some Japanese mayo on the side. Dip each kani roll into the mayo before eating it!

Store the dishes in an airtight container, in a plastic wrap, or in aluminum foil.

Frequently Asked Questions