Cutt rolls and hand rolls are the most common varieties of sushi as you know that sushi is available in many types. Once you know the exact differences between cut roll vs hand rolls, you’ll always take them and buy them without confusion. Because all the menus and guides seem so you can not explain without knowing.
So I will give you a complete overview of cut roll vs. hand roll sushi. Surprisingly, sushi originated from ancient China during the 4th century when they placed salted fish in cooked rice. The first type of sushi was called narezushi, or aged-sushi. Additionally, I have also decided to share my tried and tested tricks to cutting sushi the way you should cut it. Ready? Let’s start with the basics.
cut roll vs hand roll
Firstly, we should know the difference between a cut roll and a hand roll? Cut rolls, known as maki; you can make them by rolling their ingredients into a bamboo mat and cutting it into 6-8 bite-sized pieces. Hand roll sushi, known as temaki, is very easy to make and doesn’t need cutting. You roll the ingredients into a cone, creating a larger portion.
What is Sushi?
Before diving deep into the different types of sushi, first, know about sushi. Sushi is Japan’s most popular dish and is seasoned short-grain rice paired with a combination of seafood, mostly raw fish, and sometimes herbs or vegetables and eggs.
Sushi makes to the rice itself, not the seafood part of the dish. Some time sushi is made with raw ingredients and served cold; you can also cook like California roll or tempura fried prawns. Seafood includes fish such as salmon, tuna, yellowtail, or halibut, to name a few, mollusks, crustaceans, and squid and crab. These all are famous sushi seafood. Nori is a dried edible seaweed sheet used for wrapping or rolling sushi.
What Is Cut Roll?
A cut roll is the most common type of sushi. We can make cut rolls by rolling a sheet of nori, layered with short-grain rice treated with rice vinegar topping, raw fish, herbs, vegetables, and other fillings. The chef mostly rolls the layered nori with the help of a makisu or Japanese bamboo mat that helps to give them shape.
These rolls are 8-inch, then cut into 6-8 pieces with a special Sushi knife. These pieces are set on a plate and served with soy sauce, wasabi, and pickled ginger. Maki is usually eaten with chopsticks, one piece at a time.
What Is A Hand Roll?
A hand roll is a medium-size type of sushi eaten by hand. We make Hand rolls with nori roll into a conical shape which holds vinegar-treated sushi rice, toppings like shellfish, vegetables, and other fillings. It can be rolled by hand but far more loosely a cut roll. Each hand roll is served without cutting. It’s delicious every sushi; you should try it once in your life.
Sushi hand rolls are also eaten immediately after rolling compared to cut rolls. You can also serve Temaki with soy sauce and pickled ginger, but it is more difficult to dip because of folding. It would help if you ate temaki with your hands and required a few bites to finish.
Differences Cut Roll vs Hand Roll Sushi
Size: Eight-inch roll, 6-8 small pieces per roll
Shape: Round cutting
Eating style: Using chopsticks
Types: Hosomaki, Futomaki, Uramaki.
Size: 3-5 inches long
Shape: Cone shape
Eating style: Eaten by hand
Types: No specific types
How To Make Cut Roll Sushi (Maki)
Making maki is more difficult it needs a lot of patience and practice. Before start preparing, choose the correct equipment. You will need a sushi mat and an extremely sharp sushi knife.
Preparation of the sushi rice
First of all, rinse the rice to wash away all of the excess starch. You will make the rice sticky during the cook. When pressing, the rice becomes stick together without falling apart. When the rice has been fully cooked, it gets seasoned with rice vinegar, sugar, and a pinch of salt.
Prepare the filling
Always choose the freshest ingredients and seafood from a reputable and trusted supplier for your maki. Besides the seafood, You can also choose ingredients such as cucumber, tuna, salmon, and avocado, or more unique ingredients like pickled and fruits.
How to Roll Maki
Firstly place your rolling bamboo mat down. Spare your nori sheet on the top of the mat with its shiny side down.
Cover 2/3 of the nori sheet with ½ cup sushi rice. The layer of the rice should be about 1/8 – ¼ inch thick, depending on how much filling you add.
Add your fillings. Start rolling, take the bottom section of the sheet and fold your sheet over the filling. Start rolling your sushi while pulling the mat away from the roll with help the nori create a perfect log. When the log has been shaped, roll it up inside the mat and give it a gentle squeeze.
How to Cut a Maki Roll
Many sushi knives are available in the market specifically for slicing sushi rolls. Please DO NOT use a serrated knife; It will tear the nori and distort the shape of your roll.
How to Make Hand Roll Sushi
Temaki is so easier to make. You can lay out all ingredients and allow your guests to create their own.
How to Roll Temaki
Firstly ready all of your ingredients before starting the rolling process. There is no need for a rolling mat or a knife for cutting.
Cut a nori sheet in half. You can choose to make the standard size. The nori sheet is put in the palm of your hand, shiny side facing down. Put a heap of rice on the left third of the sheet, inside the palm of your hand, and angle the rice at 45 degrees. It will help shape the cone instead of a log.
Work on separate cutting boards. Prepared the fish on a different cutting board or for fruits and vegetables use another cutting board. Please put all your ingredients in the refrigerator as possible to prevent them from spoiling. Raw fish can be extremely dangerous if left outside for too long.