
Hosomaki are small rolls that are as simple as possible in terms of the number of ingredients. Hosomaki is prepared with seafood and freshwater fish, vegetables, greens, and boiled chicken. The roll is sliced into portioned pieces at a right angle or diagonally. A characteristic feature is the seaweed on the outside. Futomaki are large rolls, approximately 4×5 cm in size. They stand out for the variety of fillings, including vegetables. Uramaki are inside-out rolls, meaning the rice is on the outside, while the filling, wrapped in nori, is on the inside. To make the rice look more appetizing, fish fillets or sliced vegetables are placed on top of the rice, and the rice roll is coated in tobiko or sesame seeds. This preparation method also helps maintain the roll's shape. Famous examples of this type of roll are "California" and "Philadelphia." Spring rolls are rolls with rice on the outside, wrapped in an egg omelet ("tamago"), a pancake, or rice paper.
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