It is no secret that Japanese cuisine and culture are currently booming in our country in the same way that the current pace of life has popularized the delivery sector. Japanese-style restaurants and shops proliferate on every corner, and the most typical Japanese dishes have left the exoticism behind and are becoming part of the daily lifestyle in the Western world.
Sushi is, roughly, a preparation based on vinegary rice with ingredients and dressings such as fish and seafood, characteristic for being served in small portions, ideally the size of a bite. The word sushi is a generic term that encompasses many types that are classified according to the way in which the rice is filled. If you want to know the most common varieties in Nomomoto, keep reading that we present them below.
● Makizushi or "sushi roll" is prepared by placing the rice on a sheet of dried nori seaweed that is later filled with vegetables, fish or seafood. Then it is rolled up and cut into small portions, about two centimeters thick.
● Hosomaki or "thin roll sushi" is a very simple type of makizushi that is characterized by its small size and its simplicity of ingredients: it usually has a single filling inside.
● Futomaki or “thick roll sushi” is a type of makizushi characteristic for its large size. Normally, it combines several fillings and is usually very colorful thanks to its variety.
● Uramaki or "upside down sushi" is a type of makizushi, very popular in your home delivery, characterized by having the nori seaweed inside and the rice outside, unlike the other types of makis. The seaweed holds the ingredients in the core, the rice wraps the roll and the outside is usually covered with small roe, sesame or chives.
● Nigiri is the quintessential sushi variety in Japan. It consists of an oval of vinegar rice molded by hand in which a thin piece, usually fish or shellfish, is placed on the back.
● The gunkan or in Japanese "battleship" refers to warships as it has some similarity to them. It is formed by an oval of vinegar rice or shari covered laterally by a thick strip of nori seaweed that protrudes from it. In the upper part, some dressing sustained by the seaweed is placed. The most popular toppings in gunkan are salmon roe or sea urchin, a delight for the most daring palates.
And many of you will ask ... what about sashimi? The reality is that this characteristic cut of fish in Asian cuisine is not sushi! The reason is that it lacks the main ingredient to be considered such a Japanese dish: rice. Just as neither tartar nor tataki are part of the word sushi.
Now that you know the most popular sushi delicatessen in our kitchen, you are ready to put your taste buds to the test by placing your order here.