Fusion roll with mackerel and shrimp in tempura

Rolls (巻き寿司 makizushi, also known as maki) are a type of sushi in Japanese cuisine, distinguished by its preparation technique that involves rolling with a bamboo mat (巻簾 - makisu) into a cylindrical shape and then cutting it into slices. Rolls are typically eaten with wasabi and ginger and dipped in soy sauce. Before serving, the rolls are usually cut into 6, 8, 10, or sometimes 12 pieces. The filling is wrapped in a sheet of nori (previously dried and finely shredded pressed seaweed), sometimes in a thin omelet, soy "paper," or a perilla plant leaf. Less common are rolls where the nori or other outer layer is inside, with rice or filling on the outside. There are also "colored" and "mosaic" rolls, "inside-out" rolls, and other variations. Also pay attention to the updated dressing for rice with shiitake mushrooms - this is a true harmony of flavors of Japanese cuisine. Delicate rice is enriched with the deep umami of shiitake, sweet and sophisticated notes of mirin and sake, and the sourness of rice vinegar and lemon zest adds balance. The secret touch is kombu seaweed, which the chef adds during cooking, creating the perfect base for sushi, emphasizing the tenderness of each ingredient.