There’s nothing quite like the fresh, and flavorful taste of authentic sushi. Whether you enjoy your rolls vegetarian, or with seafood, served with a glass of Chardonnay or a cold brew, quality sushi always manages to hit the spot. If you’re confused about the difference between roll vs hand roll sushi, here’s the 411: Sushi roll is called “Maki” and consists of cylinders that are sliced into several individual pieces—generally 6 to 8 servings. Hand roll sushi is called, “Temaki” and is a cone-shaped individual serving.
If you’re wondering what’s the proper way to eat sushi: A hand roll is generally eaten with bare hands, while a roll is usually consumed by using chopsticks. So, it’s really quite simple. While they are similar, these two types of sushi—classic roll vs hand roll, are more about shape, serving size, and traditional eating methods, rather than ingredients.
Just for fun, we’ve provided a few quick facts about the history of sushi, as well as a couple of recipes (one of each variety) that you can make right at home.
Did you Know? Quick Sushi Facts:
While there is a difference of opinion, many historians believe sushi has its origins in the rice paddy fields of Southeast Asia. The first known mention of sushi in Japan was in 718. By the19th century, with the availability of rice vinegar, the process of fermented fish and rice became far simpler.
Around 1750, the invention of Nori (seaweed) sheet, the shape, and presentation of the roll became more consistent with what we now recognize as modern-day sushi. In the early 1900s, Sushi was first offered in restaurants in America. However, during WW2, most of these establishments were forced to close and did not reopen until after the war.
The Kawafuku was the first Sushi bar in the United States, located in Little Tokyo—a district in Southern California. The popular California roll was created in Las Angeles as a westernized version of sushi—substituting avocado for tuna.
Crab Sushi Roll
• two-thirds of a cup of white rice (uncooked)
• one and a third cups water
• three tbsp of rice vinegar
• three tbsp granulated sugar
• one and a half tsp table salt
• three sheets of nori (seaweed)
• half of a cucumber, thinly sliced
• two tbsp of ginger
• one ripe avocado
• half a pound of crab meat
Boil the water in a standard-sized saucepan, Then add raw rice, stir well, cover, and lower the heat. Simmer for about 25 minutes. In the meantime: mix the sugar, salt and rice vinegar in a bowl. When the rice is cooked, add the mixture and incorporate them all together.
Preheat the oven to three hundred degrees. Take a baking sheet and warm the nori in the oven for just a couple minutes.
Place 1 sheet of nori on a bamboo mat. Dampen your hands. Then, evenly spread rice over the sheet of nori. Press the rice down until it’s evenly distributed.
Place 1 sheet of nori centered on a bamboo sushi mat. Dampen your hands. Then, spread a layer of rice on the sheet of nori, and press until it becomes a thin layer. Place crabmeat, ginger, avocado, and cucumber lined down the middle of the nori. Then gently lift the bamboo mat and roll the sushi. Repeat until all the nori sheets and fillings have been utilized.
Take a sharp knife, run it underwater, and cut four to six even sushi slices. Plate and serve. Fresh and delicious!
Hand Roll Sushi Made Simple
• 2 3/4 cups brown rice
• 4 cups of water
• 1/4 cup rice vinegar
• 1 carrot
• 1 cucumber
• 1 sweet red bell pepper
• 1 yellow sweet bell pepper
• 10 seaweed sheets (nori)
• Soy Sauce (for dipping)
Rinse the rice in a sieve until the water runs clear. Drain the excess water.
In a saucepan, add the rice and water, and give a quick stir. Place uncovered on a high burner until it comes to a full boil. Then, reduce the heat to low, cover and simmer for about 35 minutes—or until the water has been completely absorbed and the rice is tender.
Remove the pan from the heat and let it stand covered for about 10 minutes. Put the rice in a large bowl, add the vinegar, and give it a quick toss. Then let it cool down. While the rice is cooling, peel the carrot and cut it into thin slices. Slice the cucumber lengthwise, and remove seeds. Then, cut it into thin slices. Do the same for the sweet bell peppers —keeping in mind maintaining similar vegetable shapes and sizes.
Cut each nori seaweed sheet in half crosswise.
Now it’s time to prepare the sushi:
Wet your hands to avoid sticking. Then pick up the nori (keeping the shiny side facing downward). Shape a small rice ball and place it on one side of the nori sheet. With your hands, spread the rice evenly, leaving a 1-inch nori border on the sides. Then, also using your hands, make a dipped well in the rice to place the vegetables.
Put a few mixed veggies in the center of the well, mixing them so varied colors and textures are prominent.
Rolling the Sushi:
Beginning with the bottom left corner, roll diagonally toward the vegetables. Roll to the right to make the desired cone shape. Wet your finger and press gently to seal the edges. Repeat until all the nori sheets, and ingredients, have been used.
Place the individual rolls on a platter, pour some soy dipping sauce in small bowls, and serve. Enjoy!
Sushi Making Tips and Ideas:
Remember to keep the shiny side of the nori facing downward.
Dampen your hands, and use a sharp, damp knife, to make the preparation easier.
Always use fresh ingredients. Garden produce is the best, when available.
Beautiful sushi is colorful. Try to choose the vegetables accordingly.
Get the kids involved. It’s a fun project and makes their dining experience more pleasurable.
Consider a sushi-making party. Just pour the wine, gather your friends, prep the ingredients, and let guests make their own delicious creations.
For the best sushi in the Ft Lauderdale area, come to Casa Sensei—where you can arrive at your patio table via a romantic gondola ride, sip festive cocktails from our extensive bar menu, and feast on authentic sushi appetizers.
But there’s more:
We also offer a vast selection of Pan Asian and Latin American dishes that ensures a perfect choice for everyone. Our wait staff will be happy to walk you through our detailed menu to ensure you have the perfect date night or family get together.
If you want to learn more about sushi making, but aren’t quite ready to try it at home, we even offer sushi-making classes, called “Roll like a Pro” every second Saturday from 3–5 PM. It’s a fun, and delicious, first date ice breaker and a culinary lesson that will help you wow your friends later at home.