Makizushi (also known as maki sushi, norimaki, and maki means) is rolled sushi. Maki rolls can take many forms, whether small or large, hand-rolled or formed in a makisu (bamboo mat)—but they always feature [sushi rice](https://www.masterclass.com/articles/how-to-make-homemade-sushi-rice-perfect-sushi-rice-recipe) and toppings wrapped together in toasted nori seaweed. Makizushi can be an appetizer, a main dish, or part of a [bento box](https://www.masterclass.com/articles/what-is-a-bento-box-explained), typically with soy sauce for dipping and [gari](https://www.masterclass.com/articles/beni-shoga-recipe) (pickled ginger) to cleanse the palate.

There are many ways to fill and roll Japanese sushi. Some of the most popular kinds of maki in Japan and abroad are:

1. __Futomaki__: Literally translated as “fat roll,” [futomaki](https://www.masterclass.com/articles/futomaki-recipe) contains seasoned rice and multiple fillings wrapped in a sheet of nori. Futomaki is rolled in a bamboo sushi mat and then sliced crosswise into rounds. When you think of a sushi roll, futomaki probably comes to mind. Due to its popularity, futomaki is sometimes just called maki.
2. __Temaki__: Temaki, which means “hand roll,” is a type of sushi consisting of rice and sashimi, vegetables, or other fillings enclosed in a nori cone. Cone-shaped [temaki](https://www.masterclass.com/articles/hand-roll-sushi-guide) is rolled by hand and designed to be eaten by hand.
3. __Hosomaki__: Hosomaki translates to “thin roll” in Japanese. It's made using a half-sheet of nori and rolled on a half-size rolling mat, so it's more slender than a typical maki and easy to eat with chopsticks. [Hosomaki](https://www.masterclass.com/articles/hosomaki-recipe) often contains just one or two ingredients, so it is sometimes categorized by its main ingredient. Kappamaki, for example, features thin strips of cucumber, and tekkamaki is filled with tuna. Yellowtail hosomaki is called hamachimaki.
4. __Uramaki__: Uramaki means “inside-out roll.” Uramaki features a layer of rice outside of the nori, and the rice can be coated with sesame seeds to make it less sticky. A California roll is the most famous example of uramaki.

Sushi-making can be an art, but it's not complicated to try at home. Just remember that no matter how your rolls look, they're sure to taste great.

1. __Make sushi rice__. Every sushi recipe starts with freshly steamed, seasoned rice. Using a rice cooker or a pot on the stove, steam Japanese short-grain rice, then season with rice vinegar, sugar, and salt.
2. __Prep ingredients__. If you'll be using raw fish, look for filets labeled "sushi-grade" or "sashimi grade." Freezing the fish for 15–30 minutes before slicing can make it easier to cut. If you'll be using vegetables, this is a great time to practice your knife skills, since evenly sliced veggies make for easier rolling.
3. __Assemble maki__. If you're making any type of maki other than temaki (hand rolls), you'll need a bamboo rolling mat. Place the sheet of nori onto the mat, shiny side down, long edge facing you. Top with an even layer of rice. Arrange toppings in a line at the edge closest to you. 
4. __Roll__. Starting with the edge closest to you, use the bamboo mat to help you roll the sushi into a neat log. Then slice crosswise into discs.
If you visit a sushi restaurant or sushi bar, you'll typically see three different types of sushi: maki, nigiri, and sashimi. There are two critical differences between these Japanese foods:

- __Rice__: Maki sushi and nigiri sushi are made with seasoned sushi rice, while sashimi is simply raw fish slices. 
- __Nori__: Maki has a nori wrapper, which allows for many filler ingredients like unagi, tamago, spicy tuna, shrimp tempura, and veggies. Nigiri is rolled by hand without nori. The sushi rice is formed into an oblong shape with a dab of wasabi paste, and a slice of raw fish (or tamagoyaki) is placed on top of the rice.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
Learn about different types of makizushi, one of the most famous dishes in Japanese cuisine. 


Learn about different types of makizushi, one of the most famous dishes in Japanese cuisine. 


Makizushi Guide: 4 Types of Maki Sushi

Makizushi (also known as maki sushi, norimaki, and maki means) is rolled sushi. Maki rolls can take many forms, whether small or large, hand-rolled or formed in a makisu (bamboo mat)—but they always feature <a href='https://www.masterclass.com/articles/how-to-make-homemade-sushi-rice-perfect-sushi-rice-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-homemade-sushi-rice-perfect-sushi-rice-recipe","linkCopy":"sushi rice","category":null}'>sushi rice</a> and toppings wrapped together in toasted nori seaweed. Makizushi can be an appetizer, a main dish, or part of a <a href='https://www.masterclass.com/articles/what-is-a-bento-box-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-a-bento-box-explained","linkCopy":"bento box","category":null}'>bento box</a>, typically with soy sauce for dipping and <a href='https://www.masterclass.com/articles/beni-shoga-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/beni-shoga-recipe","linkCopy":"gari","category":null}'>gari</a> (pickled ginger) to cleanse the palate.

What Is Makizushi?

There are many ways to fill and roll Japanese sushi. Some of the most popular kinds of maki in Japan and abroad are:<ol class="mc-m-4"><li class="mc-my-4"> 1. Futomaki: Literally translated as “fat roll,” <a href='https://www.masterclass.com/articles/futomaki-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/futomaki-recipe","linkCopy":"futomaki","category":null}'>futomaki</a> contains seasoned rice and multiple fillings wrapped in a sheet of nori. Futomaki is rolled in a bamboo sushi mat and then sliced crosswise into rounds. When you think of a sushi roll, futomaki probably comes to mind. Due to its popularity, futomaki is sometimes just called maki. </li><li class="mc-my-4"> 2. Temaki: Temaki, which means “hand roll,” is a type of sushi consisting of rice and sashimi, vegetables, or other fillings enclosed in a nori cone. Cone-shaped <a href='https://www.masterclass.com/articles/hand-roll-sushi-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/hand-roll-sushi-guide","linkCopy":"temaki","category":null}'>temaki</a> is rolled by hand and designed to be eaten by hand. </li><li class="mc-my-4"> 3. Hosomaki: Hosomaki translates to “thin roll” in Japanese. It&#39;s made using a half-sheet of nori and rolled on a half-size rolling mat, so it&#39;s more slender than a typical maki and easy to eat with chopsticks. <a href='https://www.masterclass.com/articles/hosomaki-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/hosomaki-recipe","linkCopy":"Hosomaki","category":null}'>Hosomaki</a> often contains just one or two ingredients, so it is sometimes categorized by its main ingredient. Kappamaki, for example, features thin strips of cucumber, and tekkamaki is filled with tuna. Yellowtail hosomaki is called hamachimaki. </li><li class="mc-my-4"> 4. Uramaki: Uramaki means “inside-out roll.” Uramaki features a layer of rice outside of the nori, and the rice can be coated with sesame seeds to make it less sticky. A California roll is the most famous example of uramaki. </li></ol>

4 Types of Makizushi 

Sushi-making can be an art, but it&#39;s not complicated to try at home. Just remember that no matter how your rolls look, they&#39;re sure to taste great.<ol class="mc-m-4"><li class="mc-my-4"> 1. Make sushi rice. Every sushi recipe starts with freshly steamed, seasoned rice. Using a rice cooker or a pot on the stove, steam Japanese short-grain rice, then season with rice vinegar, sugar, and salt. </li><li class="mc-my-4"> 2. Prep ingredients. If you&#39;ll be using raw fish, look for filets labeled &quot;sushi-grade&quot; or &quot;sashimi grade.&quot; Freezing the fish for 15–30 minutes before slicing can make it easier to cut. If you&#39;ll be using vegetables, this is a great time to practice your knife skills, since evenly sliced veggies make for easier rolling. </li><li class="mc-my-4"> 3. Assemble maki. If you&#39;re making any type of maki other than temaki (hand rolls), you&#39;ll need a bamboo rolling mat. Place the sheet of nori onto the mat, shiny side down, long edge facing you. Top with an even layer of rice. Arrange toppings in a line at the edge closest to you. </li><li class="mc-my-4"> 4. Roll. Starting with the edge closest to you, use the bamboo mat to help you roll the sushi into a neat log. Then slice crosswise into discs. </li></ol>

How to Make Makizushi in 4 Steps

If you visit a sushi restaurant or sushi bar, you&#39;ll typically see three different types of sushi: maki, nigiri, and sashimi. There are two critical differences between these Japanese foods:<ul class="mc-m-4 list-styled"><li class="">Rice: Maki sushi and nigiri sushi are made with seasoned sushi rice, while sashimi is simply raw fish slices. </li><li class="">Nori: Maki has a nori wrapper, which allows for many filler ingredients like unagi, tamago, spicy tuna, shrimp tempura, and veggies. Nigiri is rolled by hand without nori. The sushi rice is formed into an oblong shape with a dab of wasabi paste, and a slice of raw fish (or tamagoyaki) is placed on top of the rice. </li></ul>

Maki vs. Nigiri vs. Sashimi: What’s the Difference? 

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

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Learn about different types of makizushi, one of the most famous dishes in Japanese cuisine.