See also: Maki

The maki (or maki- zushi) is a culinary speciality Japan ease appearing itself as a roller of dried Algue (Nori) surrounding of the Riz, with various condiments inside, in particular of believed fish. One seasons it with wasabi or sauce of soya. This sushi is of Korean origin (see Korean Cuisine)

Various kinds of makis :

• Akanasu maki = with the Tomato
• Artichoke maki = with the Artichoke
• Avocado maki = with the lawyer
• Kappa maki = with the Cucumber
• Karashina maki = with the Lettuce
• Kimchi maki = with the cabbage
• Oshinko maki = with the Radish
• Shiitake maki = with the Mushroom
• Takenodo maki = with the growths of Bamboo
• Tamago maki = with the Omelet
• Yakiakapiman maki = with the red Sweet pepper
• Yakikipiman maki = with the yellow Sweet pepper
• Yakinasu maki = with the Eggplant
• Zucchini maki = with the Zucchini

Some makis of fish

• Ebi maki = with the Shrimp
• Hamachi maki = with the Sea-bream
• Hotategi maki = with the shell
• Katakuchiiwashi maki = with the Anchois
• Sapped maki = with the Sardine
• Suzuki maki = with the bar (or wolf)
• Shake maki = with the Saumon
• Tai maki = with the Dorade Royale
• Tekka maki = with the Thon
• Unagi maki = with the Anguille

Size of the maki

• Hoso maki = maki small diameter (2-3cm)
• Naka maki = maki average diameter (3-4cm)
• Futo maki = maki large diameter (4-6cm)

Alternatives

• Temaki = horn of alga nori

(The maki containing Concombre is called the kappa-maki, in reference to the mythological creature which is considered to adore this vegetable.)

The maki is a form of Sushi, not to confuse however with the nigirizushi, commonly called sushi without more precision, which does not comprise a nori and is not in the form of roller. Notes and references of the article