Imagine yourself walking through the utopian streets of Tokyo, surrounded by scrumptious sights and mouth-watering aromas. From sizzling hot yakitori skewers to steaming bowls of miso soup, Japanese cuisine offers something for everyone to enjoy. What if you could recreate those incredible flavors and textures yourself?

If so, you’ll have a great time eating. Whether you’re an experienced home cook or a newbie looking to try something new, you’ll discover the secrets behind some of Japan’s most iconic dishes. In this article, you will learn expert techniques, knife skills, and flavor-balancing tips to master Japanese cuisine like a PRO.

Here you will also comprehend how Japanese balance spices and condiments to create complex and delightful flavor profiles. By the end of this article, you will have immense knowledge and credence to cook Japanese foods quickly. So grab your apron, sharpen your knives, and gird your loins to embark on a culinary adventure like no other.

Japanese Cooking Techniques

Japanese foods are commendably delectable and elegant, prepared with five cooking techniques, key ingredients, colors, and flavors sensed by the five senses- which means that Japanese cuisine revolves around the principle of FIVEs. The following are the five cooking approaches for preparing traditional Japanese foods and delicacies.

Nama (Raw)

Nama in Japanese means raw, so it is an approach of consuming raw meat exclusively cut using Japanese knife skills. Cutting the seafood at particular angles, the art of slicing and delicately handling raw meat ensures no contamination.

Moreover, this cooking approach adds to the freshness and authenticity of the taste of traditional Japanese foods like sushi and sashimi. Therefore, if you wish to prepare sashimi perfectly, learn the basics of Japanese cutting skills.

Musu (Steaming)

Musu (Japanese for steaming) is a cooking method that utilizes steam to prepare incredibly healthy and nutritious meals. The steaming process may require a pot with a lid or, typically, a bamboo basket used by native Japanese. This cooking technique is suitable for tendering meat, vegetables, and mushrooms to prepare meals like steamed buns, bread, eggs, savory custard, chicken, pork belly, and flan.

Niru (Simmering)

Niru (Japanese for simmering) is a cooking approach that uses a liquid maintained below its boiling point with gentle bubbling to soften the foods. The simmering fluid can be plain water, seasoned soup, or dashi stock that adds to the savoriness of meat and vegetables while tendering them to perfection. Just like steaming, simmering is also a healthy and no-cholesterol cooking technique.

Yaku (Grilling)

Yaku’s cooking approach prepares Japanese meals that are not only healthy but also satiating and appetizing. Grilling includes sauteeing, flaming, charcoaling, and shallow frying, requiring a little fat or oil. The two essential considerations while preparing Japanese foods using the Yaku technique are controlling the cooking time and the oil temperature.

Ageru (Frying)

Ageru refers to deep-frying, which uses a lot of oil or fat, making the meal satiating but slightly unhealthy. However, the Japanese know how to balance their meals, so even if deep frying an edible, it will surely give an adequately safe amount of calories. This method quickly prepares the meals, retaining the food’s natural hues. Tempura is the best example of Japanese food cooked by the Ageru technique.

The Tips and Skills you Need to Master Japanese Cuisine

You may need to embrace the following tips, considerations, and skills to master this cuisine and prepare finger-licking Japanese foods.

Know the Japanese Staple Ingredients

To cook Japanese foods in your kitchen, you must have all the Japanese staples that will go best in every dish- for example, Japonica rice grains, soba, udon, ramen, dashi stock, mirin, soy sauce, miso, seaweed, chili oil, sesame oil, kombu kelp, bonito flakes, and sake.

When combined in different proportions specific to each recipe, these staple ingredients give unique umami, salty, sweet, and savory flavors. Also, if you wish to cook Japanese foods, even if you don’t get the staple element, you must learn the substitutes that work well and deliver the right savoriness.

Must-haves and Good-to-have Equipment

You can cook Japanese foods perfectly with the right equipment and utensils to handle the ingredients. For example, you must buy a high-quality rice cooker that can cook each variety of rice suitable for a particular recipe.

Also, get a first-rate pot to cook dashi stock, miso soup, broths, sauces, and all foods Niru( simmering method) can prepare. In your Japanese kitchen, you must also have the finest quality frying pan that can serve the role of grilling, broiling, sauteing, pan-frying, stir-frying, and tossing the pasta.

In addition to the must-haves, good-to-have equipment includes a butane stove, Donabe (Japanese earthenware pot), wok, and sushi-making tools that will help you cook several Japanese dishes quickly and precisely.

The Knife Skills

Excellent knife skills mean the correct proportions on the plate, evenly cooked uniform-sized bites, and efficient cooking. In short, you can make an appealing and appetizing dish by knowing the proper knife skills.

So before you begin practicing Japanese meals, you should learn Japanese cutting techniques, each of which has meaning and effect in cooking. You can take online and offline classes, read blogs, or watch youtube videos on knife skills to help through the process.

Balancing Flavors

Master the Japanese flavor balancing technique by accurately measuring the staple ingredients, spices, and other condiments. Just ensure your meal has a rich umami flavor balanced with saltiness and sweetness. Step-by-step cooking and following the recipe direction can help you balance the savoriness of Japanese meals. With practice, you can master it for sure.

Temperature Control

Controlling temperature not only helps you make your meals event cooked but also determines the taste of your dish. To achieve this skill, select the type of oil best suits your meal. Then the next thing is to know the right temperature for cooking a particular protein or vegetable and the heating time. A quick tip to get this perfection is to follow the directions of each Japanese recipe precisely.

Attention to the Details

The presentation does matter, especially when talking about Japanese cuisine, which is inclusively known for its aesthetic expression and appealing chromatism. For this purpose, carefully opt the suitable plating utensils, do not put over or undercooked food on your plate, and always garnish your dish garnish with refreshing colors for a great visual appeal. Remember, less is more!

Conclusion

Practice makes a man perfect! In addition to trying repeatedly, mastering the art of Japanese cuisine demands a willingness to learn and patience. By carefully considering the above-mentioned knife skills, flavor-balancing principles, and cooking tips like temperature control and the application of utensils, you can elevate your cooking to a whole new level.

Before starting, get enough understanding of the Japanese staple ingredients and discover their substituents. Know what must-haves and good-to-have cooking utensils you can use to create scrumptious and authentic Japanese meals. Moreover, always improvise and adapt because there is always room for innovations and risk-taking efforts that can produce a master dish.

Also Read: A Culinary Journey through Japan: Discovering What are Traditional Japanese Foods

A Culinary Journey through Japan: Discovering What are Traditional Japanese Foods

As a food blogger, many people ask me about the specialties, cuisines, and signature meals from all over the world. I recently met my old American pal who was planning a voyage to Japan, so she asked me, “what are traditional Japanese foods?” When I started describing the wide variety of foods comprising Japan’s culinary culture to her, I realized just how much more there is to explore.

Indeed, traditional Japanese dishes offer a distinctive fusion of tastes, textures, and cooking methods that are sure to satiate the demands of any food enthusiast. So whether you’re a seasoned traveler or just trying to broaden your gastronomic horizons come along with me as we delve into the world of traditional Japanese cuisine.

What are Traditional Japanese Foods?

One of the most popular aspects of Japanese culture is its unique cuisine, influenced by centuries of cultural heritage. Traditional Japanese cuisine, or washoku, emphasizes fresh, locally sourced ingredients, precise cooking techniques, and aesthetic presentation. Moreover, uniquely balanced flavors like sweet, savory, and umami make these meals distinct from other cuisines.

Do you want some good food options for your next Japan trip? Discover the essence of Japanese cuisine with my ten years of food blogging experience! In this article, I’ve meticulously curated a list of must-try foods you can find on every Japanese street and restaurant. From mouth-watering ramen to savory sushi, each iconic dish is described in detail below. Join me on a culinary journey through Japan and tantalize your taste buds with these heavenly-umami flavors.

Sushi

Sushi is the quintessential meal of Japanese cuisine. Traditionally, sushi consists of raw fish and seafood prepared with vinegared rice and rolled in nori seaweed. It is seasoned with soy sauce, salt, brown sugar, and wasabi.

Moreover, exotic fruits and vegetables such as pickled plum, daikon radish, cucumber, avocado, carrot, bell pepper, and shiso leaves add to the freshness and savoriness of the sushi. Since the popularity of sushi has now spread outside of Japan, it is now available worldwide. But if you want to experience real taste and technique, add sushi to your next tour wish list.

Also Read: How To Cook Sushi Rice Like A Michelin Star Chef

Soba and Udon

Noodles complement a wide variety of traditional Japanese foods. It is not wrong to say that noodles are a staple of Japanese cookery. Amongst the hundreds of different kinds, soba and udon are the most popular.

Soba noodles are made of buckwheat flour, known for their unique earthy and nutty flavor. These are gluten-free and, indeed, the healthiest option. You can have them while traveling since they are light on the stomach and packed with nutrients.

With their mild flavor and bouncy texture, udon noodles can generously infuse any flavor of the broth or soup they are dipped in. Boiled or stir-fried (yaki udon) are super nutritious and healthy if you portion them with adequate proteins.

Miso Soup

Miso soup occupies a special place in the hearts of Japanese and, of course, has an exclusive prestige in Japanese cuisine. The soup is typically made of dashi stock and miso, a fermented paste of soybeans, and koji (the fungus). Due to the unique core ingredients and preparation techniques, miso comes in many flavors, such as red, white, barley, and blended.

Refreshing green onions, protein-rich tofu, and seaweed are the typical servings of this nutritious soup. Miso soup is incredibly hearty, comforting, and healthy; therefore, if you intend to go to Japan in winter, get your hands on this delectable meal.

Okonomiyaki

Okonomiyaki is a simple yet intricately flavored savory pancake, one of the most-loved Japanese street food. Okonomiyaki in Japanese means “grill as you like, so you need to sear it on the pan to the extent you prefer.

The meal comprises a pancake batter folding many different vegetables and proteins, such as bonito flakes, fish, pork belly, squid, shrimp, and mushrooms. Then, the exclusive okonomiyaki mouth-watering sauce on the top spruce up the overall savoriness of the dish.

Unagi

Unagi has been an iconic dish and a delicacy in Japan for decades. It is frequently served over a base of rice and grilled with a sweet and savory sauce. Unagi is a distinctive and scrumptious meal that you might not be able to experience anywhere; therefore, you must try it when hitting Japan. Moreover, as a good source of protein and essential vitamins and minerals, unagi is also said to provide several health advantages.

In conclusion, traditional Japanese cuisine offers a wide variety of mouthwatering and exclusive meals that will quench every food lover’s cravings. There is something for everyone to appreciate, from the delicate flavors of sushi and the rich, savory taste of unagi to the cozy warmth of miso soup and the hearty goodness of okonomiyaki, soba, and udon noodles.

Whether you’re a seasoned traveler or an avid food enthusiast, discovering Japan’s diverse culinary milieu is an experience not to be missed. These traditional foods are not only mouthwatering, but they also provide a glimpse into Japan’s rich culture and history. So, what are you waiting for? Trust us; your taste buds won’t regret trying these mouth-watering traditional Japanese foods.

Also Read: What Is Donburi Japanese Food? Exploring Traditional Japanese Meals

What Is Donburi Japanese Food? Exploring Traditional Japanese Meals

A delicious Japanese curry is a hearty and warming meal you can enjoy to the fullest on chilly winter days. This curry gives you a lot of energy and vigor in winter. But is Japanese curry healthy? Do you consume it daily? What about its nutritional proportion? Many of you might be concerned about the caloric content and nutritional value of a comforting dish like this which is undoubtedly an irresistible meal. So here I have summed up some information about Japanese curry nutrition, which will provide you with a clear answer to your question. Scroll down and hold on.

Is Japanese Curry Healthy?

With its highly palatable sauce and irresistibly crisp fried protein, Japanese curry is a high-calorie and high-sodium meal. So it can be a concern for many people, particularly hypertensive, obese, and cardiac patients. To say it in simpler words, Japanese curry is not a much healthy meal since it is not nutritionally balanced. Depending on the ingredients, it may contain more than 500 calories and more sodium than anyone should consume in a month.

So if you wish to consume a curry with low calories and salt intake, you should carefully select its components. You can choose high-fiber vegetables and grilled proteins (rather than deep-fried ones) and replace the ready-made curry mix with traditional kitchen spices and herbs to make your curry healthier and nutritionally balanced.

Japanese Curry Nutrition and Calories

Japanese curry nutrition and calories rely on what you add to your curry. A single serving of a typical 5.4 Japanese curry will give you 322 calories comprising 10 grams of carbohydrates, 14 grams of fat, and 35 grams of protein, according to the Carb Manager.

Similarly, a single serving of Japanese curry with rice and beef contains 520 calories comprising 20 grams of fats, 25 grams of proteins, and 8 grams of dietary fiber, as Livestrong reports. So 520 calories are more than what is required in a meal to get all the energy, and you can never have such food when on a diet.

You can get about 307 calories with 100 grams of Japanese golden curry, comprising 63 grams of carbs, 5 grams of protein, 11 grams of fats, and 4 grams of fiber. These statistics may vary depending on the ingredients and commercial label. Therefore, whether you make curry at home, make it nutritionally balanced, or if you wish to cook it with a retail curry mix, just look at the nutritional label first to opt for a low-calorie option.

Health Benefits of Japanese Curry

“Everything in excess is bad,” so you should consume Japanese curry in moderation because it is high in sodium and fat- which can make a person sick when taken too much. Nevertheless, consuming it often can provide you with several health benefits and a lot of strength.

Japanese curry is a good source of protein. You can choose chicken, pork, or lean beef in your curry. However, grilling and stir-frying the protein source is good rather than deep-frying and harming your body with more than enough fats. Pairing this curry with rice, soba, or udon noodles can offer adequate carbs essential for the general body functioning. Moreover, Japanese curry sauce comprising several spices and herbs has numerous health benefits depicted in the table below.

Japanese curry components	Health Benefits
Protein source (chicken, beef, pork, fish)	Muscle building and strengthens bones
Carbs (rice or noodles)	Fuel for energy and checks cholesterol levels
Fats (good fats; HDL is healthy and LDL is bad)	Power source and boosts the immune system
Turmeric	Anti-inflammatory, anticancer, and boosts healing
Cardamom and cumin	Relieves bloating and improves appetite
Bay leaves	Improves digestion
Nutmeg	Analgesic properties
Fenugreek	Manages acidity
Coriander and cinnamon	Detoxifiers
Black, and red pepper	Improves blood circulation
Salt (sodium source)	Required for nerve conduction and electrolyte balance

How to Make Japanese Curry Healthy?

Curry can be healthy if its nutritional components are balanced and included within a reasonable amount. So if you also want to make your Japanese curry more nutritious and less fatty, consider the following points. First of all, you should focus on choosing a good source of protein; for this, opt for lean proteins with a negligible fat index. It would be best to prefer chicken breasts over thighs or other meat sources.

Also, adding more vegetables to your meal will enable you to include more fiber and improve digestion, enabling you to lose weight. Lastly, you should prefer altering the sides or your burry base; traditional bases like steamed rice, soba, or udon noodles contain more calories. So you should opt for a low-calorie noodle pack, omelet, or zucchini noodles you can make at home. Always remember to add salt to a minimum to reduce the amount of sodium intake since higher levels of it may make you hypertensive and subjected to various illnesses in the long run.

Also Read: Why Is Japanese Food So Healthy? The Secrets of the Japanese Healthy Diet

Why Is Japanese Food So Healthy? The Secrets of the Japanese Healthy Diet

There’s nothing more satisfying than perfectly cooked sushi rice. This feeling is amazing to me because, in the past, my sushi rice always turned out mushy. But then, one day, I met my Japanese friend’s mother, who taught me all about choosing and cooking sushi rice perfectly. Now, it’s no wonder my guests love my sushi recipe. So one of the tips my friend’s mother gave me, and I would love to share it with you here, is to know what kind of rice for sushi you should use.

To answer this query in one line, I would say Japonica rice should be your first choice to cook sushi rice. These short-grain rice comprising ordinary and glutinous grains are readily available in Asian grocery stores. You can try the Koshihikari brand for the highest quality Japonica (Japanese) rice. The next on the bucket list, according to my sushi mentor, is sushi rice- the steamed and vinegared Japanese rice; you can make them at home too.

Nevertheless, if you don’t find Japonica or sushi rice in your region, you can try other alternatives to take your sushi to the next level. Scroll down to learn all about the best sushi rice.

What Kind of Rice for Sushi Should you Use? (For Original Sushi Recipe)

There are three categories of rice depending on their grain length; short grain, medium, and long grain. For sushi, it’s best to use short-grain rice because they are rich in starch and sticky enough to hold the right shape of sushi. However, you can also use medium-grain rice in case you don’t find the short ones, but never use long-grain rice for sushi.

As I mentioned above, Japonica rice works best if you wish to get the original sushi taste and texture. These are short, round, smooth, and hard grains rich in amylopectin (starch), which hydrolyses in hot water and gives the rice a firmer yet stickier consistency. Unfortunately, the cost of these sushi rice is high, but they are worth it. You can get the highest quality Japonica rice from famous Japanese brands; I enlisted some in the next section.

The next rice variety is sushi rice. Many people confuse sushi rice with Japonica rice. However, the two are a bit different. Some brands label their short-grain Japanese or medium-grain California rice as sushi rice. Therefore, you may get medium-grain California rice when asked for sushi rice which is ok to use, but I prefer short-grain Japonica rice.

Also, you can make the original Japanese sushi rice- “sumeshi,” at home. For this purpose, you only need to steam your store-bought Japonica or California rice in a rice cooker or pot and then sprinkle salt, sugar, and vinegar to get the right umami flavor of the sushi.

Well, if it isn’t possible to obtain the original Japonica rice, you can go for Calrose rice. Calrose rice is a well-known and highly recognized variety of California rice characterized by medium grain that becomes soft and sticky after boiling.

The Popular Japanese Brands and  Sushi Rice Cultivars

Here are some famous Japanese sushi rice cultivars; some have become a brand like Koshihikari sushi rice.

Koshihikari

Koshihikar is a popular Japanese rice cultivar that offers the best sushi rice rich in aroma, delicious flavor, fine polish, and perfect sticky consistency. These rice also do not get hard after cooling, so you can choose this brand as your first choice.

Akitakomachi

The Akitakomachi cultivar has been developed from a cross between Koshihikari and Ou No. 292 rice to get the enriched flavor and texture of Koshihikari rice. This rice variety has a high water content that keeps the rice fresh and new even after hours.

Nanatsuboshi

This rice is farmed in Hokkaido with the highest yield. It steams up puffy and shiny, offering the ideal harmony of stickiness and tenderness. This sushi rice variety complements all cuisines wonderfully. Moreover, it is perfect for sushi because it is delectable when served cool.

Hitomebore

Hitomebore cultivar resulted from a crossbreed between Hatsuboshi and Koshihikari rice plants to get the subtle flavor, a blend of umaminess and sweetness, and the ideal consistency of sushi rice. However, this variety is not as fresh as Akitakomachi rice, yet perfectly balanced.

Hinohikari

It is a short-grain sushi rice variety- a well-known product of Western Japan. It is famous for its plumpy and chewy texture, subtle aroma, and lustrous polish on the grains.

Tsuyahime

Tsuyahime is a product of a cross-breed between Yamagata No.70 and Tohoko No. 154 rice plants. It is well-known for its lustrous look and delicious flavor, a blend of perfect umami, savory, and sweet taste due to its high aspartic and glutamic acid content.

What Kind of Rice for Sushi Should You Avoid?

Long grain or basmati rice is an inadequate option to make sushi because these grains lack the sufficient starch content required for the proper sticky consistency and hold. You can make the best sushi with short-grain Japonica or medium-grain California rice. Also, if you are health-conscious or are managing medical conditions like diabetes, obesity, and GI problems, you can try the above-mentioned healthy alternatives for sushi rice. Regardless of your choice, I recommend not opting for long-grain rice for sushi.

The Healthy Sushi Rice Alternatives (For People on a Diet)

Here I have mentioned some healthy alternatives for sushi rice; I tried and tested them for my friends and family- some of them are vegetarian, on a diet and a weight-loss journey, and a few have diabetes and GI issues. Therefore, the following options are equally effective for anyone with the same story.

Brown Rice

Brown rice is the least used variety of rice for sushi recipes; however, it’s the healthiest option. This highly-nutritious and gluten-free rice is rich in vitamins and minerals and best for people with diabetes or on a weight-loss journey. However, brown rice takes a bit longer to boil and has a strong flavor that not everyone likes in sushi. In a nutshell, this rice will not give you the original sushi flavor but can cut back on your calories. So the choice is yours.

Quinoa Rice

Quinoa is the best option for veg sushi lovers and those who are allergic to gluten since it is loaded with protein, vitamins, minerals, and dietary fiber. However, quinoa takes longer to cook and is not starchy. So to roll quinoa into a sushi ball, you may add sugar while cooking it to get a sticky texture.

Broccoli Rice

You can go for a nutritious sushi roll next time with broccoli rice. Broccoli rice is rich in antioxidants, protein, and fiber. For this, finely chop the broccoli flowers and steam them as you casually do, add seasonings, and voila!

Cauliflower Rice

Cauliflower rice is another healthy option to avoid gluten and extra carbs. You can easily prepare this rice at home. For this purpose, you only need to grate a fresh cauliflower to resemble the short-grain rice. Then, cook them on a low flame until tender; do not add water since they will cook in their own water. You can add olive oil and other seasonings like salt, sugar, and vinegar to dulcify and acidify the cauliflower’s bland taste.

Couscous

Couscous is not rice but a healthy alternative for sushi lovers who cannot consume sushi rice. It’s a rich source of proteins, fiber, and B vitamins and is naturally fat-free. Prepare couscous as per the package directions and add them to your favorite sushi rolls.

Also Read: How To Cook Sushi Rice Like A Michelin Star Chef

How To Cook Sushi Rice Like A Michelin Star Chef

 

Some time ago, when I tried sushi for the first time, I fell in love with this delectable Japanese delicacy. Initially, because I wasn’t familiar with this food, I used to order the wrong varieties based on my eating style and appetite at that time. This led me to research different types of sushi in Japanese restaurants, and I spent years on that.

Since then, I have become a food expert. So if you have any queries about sushi, I can provide you with the best food-friendly guides. Here I am describing maki roll vs. hand roll. So if you are curious about it, explore my article below and get the answers you need.

Maki roll vs. hand roll are the two types of sushi based on their shape, serving size, rolling method, and eating style. However, maki sushi and hand roll sushi comprise the same basic ingredients: sushi rice, nori seaweed, and filling. Based on the fillings, maki roll, and hand roll have wide varieties and flavors that you can find below.

Difference Between Maki Roll and Hand Roll

Features	Maki Roll	Hand Roll
Shape	Cylindrical cubes	Cone (temaki)
Serving Size	Bite-sized cubes (6-8)	Whole rolls (uncut)
Rolling Method	Using bamboo mat	Hand rolling
Eating Style	With chopsticks or knife and fork	Hand-picking and eating
Other Names	Makizushi, maki sushi, nori maki	Temaki, hand roll sushi

Maki Roll/ Makizushi

Makizushi is also known as maki roll, where the term maki in Japanese means to roll. In Japan, people relish maki sushi as an appetizer or a main course meal. Also, it’s a unique component of Japanese bento boxes. Typically, maki sushi is rolled in nori seaweed using a makisu (bamboo mat), and the main ingredient is sushi rice with various fillings. Rolled into a cylindrical tube, maki sushi is cut into bite-sized cubes for easy picking with chopsticks and eating.

Types of Maki Rolls

There are three main types of maki sushi rolls based on their rolling technique.

1. Inside roll
2. Inside out roll
3. Hand roll (temaki)

The inside roll comprises sushi rice and other fillings wrapped inside a toasted nori seaweed and rolled firmly into thin cubes. It can be a hosomaki (thin roll with one filling), futomaki (thick roll with several fillings), or a chumaki (medium wide roll).

In contrast, the inside-out maki roll has nori seaweed inside and sushi rice wrapped outside. It is also known as uramaki. The third type is a hand roll (temaki), cone-shaped sushi rolled with hands.

Classic Flavors of Maki Roll

Classic flavors of maki rolls are spicy tuna, dragon roll, California roll, and rainbow roll. The spicy tuna roll is one of my favorites; it has spicy tuna finely chopped and drizzled with spicy mayo, sriracha sauce, and sesame oil. The dragon roll contains grilled eels and shrimp tempura with thin avocado and cucumber slices.

Moreover, California roll has the flavors of crab meat with the added freshness of cucumber and avocado slices. Lastly, the rainbow roll contains all colors and flavors of raw fish like yellow tail, salmon, tuna, and red snapper.

Special Flavors of Maki Roll

The finest maki sushi rolls contain unique ingredients such as Philadelphia cream cheese, imari sauce, and jalapenos. You can try a Philadelphia roll if you are a huge fan of cream cheese since this maki sushi comprises salmon and avocado slices dipped in Philadelphia cream cheese with the original vinegared rice.

Another specialty maki sushi roll is the TJ roll, which comes with shrimp, jalapenos, garlic chips, and wasabi sauce to add special flavors to the classic sushi rice. If you are a spice lover, try a sake bomb roll. It comes with spicy tuna, salmon, shrimp, and avocado slices dipped in imari and hot sauce.

Visi Sanraku | Japanese Sushi Restaurant for tasty Japanese foods.

What is a Maki Hand Roll/ Temaki

A hand roll or temaki is a type of sushi hand-rolled into a cone-shaped wrap. The entire wrap is presented for hand-eating and is loosely constructed without using a bamboo mat. A hand roll’s essential ingredients are similar to that of a typical maki sushi roll.

Flavors and Fillings of Hand Roll

A hand roll comes with various fillings and flavors, such as; spicy tuna, baked salmon, red snapper, blue crab, radish sprouts, avocado slices, cucumber slices, shiso leaves, and scallions.

Also Read: What Is Maki Sushi? Delve Into The Japanese Sushi Recipes

What Is Maki Sushi? Delve Into The Japanese Sushi Recipes