My Favorite Food

My favorite food to eat is sushi

The reason sushi is my favorite food, over many others that I love, is the variety. There are many different types of sushi. Everybody knows about spicy tuna rolls, California rolls, and Philadelphia rolls. What people may not know is the difference between a traditional sushi roll (Hosomaki and Futomaki), American sushi (Uramaki), and a hand roll (Tamaki). My favorite sushi roll is a spicy tuna Tamaki with crunchy tempura flakes added to the top. I will provide a recipe at the end of this post. Here are the key differences between the four main types of traditional sushi rolls.

Hosomaki – Literal translation: Thin Roll. Hosomaki are traditional small rolls with the nori, or seaweed, on the outside. In this roll, the rice and fillings go inside, held together by the nori.

Futomaki – Literal translation: Thick Roll. Futomaki are structured much like Hosomaki, where the nori is on the outside. Futomaki traditionally have four or more fillings, unlike Hosomaki. The fillings are traditionally a mix of vegetables and cooked components.

Uramaki – Literal translation: Inside-Out Roll. American-invented style featuring rice on the outside of the nori. If you order sushi in America, most places will default to this style of sushi. Sushi in this style is often rolled in sesame seeds or roe to add flavor to the rice.

Temaki – Literal translation: Hand Roll. Cone-shaped, hand-wrapped piece of sushi meant to be made immediately while the outer nori remains crisp and holds the sushi’s shape. Comparable to a walking taco in America.

Temaki is my favorite type of sushi due to the crunch and form factor. Here is a recipe for my favorite type of Temaki.

Crunchy Spicy Tuna Temaki

Ingredients

• 6 oz sashimi-grade yellowfin or bluefin tuna, finely diced or scraped
• 1.5 tbsp Kewpie Japanese mayonnaise
• 1.5 tbsp Sriracha sauce
• 1/2 tsp toasted sesame oil
• 1 stalk green onion, finely minced
• 1/4 cup tempura flakes or toasted panko breadcrumbs

Instructions

1. Mix the Spicy Tuna: In a chilled medium bowl, whisk together the Kewpie mayo, Sriracha, and toasted sesame oil. Gently fold in the diced tuna and minced green onion until well coated.
2. Add the Crunch: Right before you are ready to assemble the rolls, gently fold the tempura flakes or toasted panko directly into the spicy tuna mixture to keep them perfectly crisp.
3. Prepare the Nori: Place a half-sheet of nori horizontally on a clean, dry surface, shiny side down.
4. Layer the Base: Wet your hands slightly with water so the rice won’t stick. Spread roughly 1/2 cup of sushi rice evenly across the left third of the nori sheet, leaving the remaining right side completely clear.
5. Roll the Cone: Lift the bottom left corner of the nori up and fold it tightly over the fillings, tucking it in toward the top edge of the rice. Continue rolling the nori tightly toward the right side to form a neat cone shape
6. Seal and Serve: Smash a single grain of leftover warm sushi rice onto the bottom right corner of the nori to act as a secure “glue” to seal the edge. Garnish the open top with a sprinkle of toasted sesame seeds and serve immediately while the nori is still exceptionally crisp.