Maki Vs Sushi What Is The Difference (Recipe Guide)

Our full guide on Maki Vs Sushi what is the difference and similarities between both of them.

Sushi is a broad term that encompasses various styles and presentations of the Japanese dish involving vinegared rice combined with other ingredients such as seafood, vegetables, and sometimes tropical fruits. Maki is a specific type of sushi, characterized by its rolled form.

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Sushi

Sushi refers to the combination of vinegared rice (shari) with various ingredients (neta), which can include raw or cooked seafood, vegetables, and occasionally tropical fruits. Sushi can be served in many forms, such as:

Nigiri: Hand-pressed mounds of sushi rice topped with slices of raw fish or other seafood.

Sashimi: Thinly sliced raw fish or seafood served without rice.

Chirashi: A bowl of sushi rice topped with a variety of sashimi and other ingredients.

Inari: Sushi rice stuffed into pouches of seasoned fried tofu.

Maki: Sushi rolls made by rolling the rice and filling in a sheet of nori (seaweed) and then slicing it into bite-sized pieces.

Maki

Maki (also known as makizushi) is the rolled variety of sushi. It is made by layering sushi rice and various fillings on a sheet of nori, rolling it up using a bamboo mat (makisu), and slicing it into individual pieces. There are different types of maki sushi:

Hosomaki: Thin rolls with one type of filling, such as cucumber or tuna.

Futomaki: Thick rolls with multiple fillings, often including vegetables and seafood.

Uramaki: Inside-out rolls where the rice is on the outside and the nori is on the inside, typically seen in Western sushi, like the California roll.

Temaki: Hand-rolled cones of nori filled with rice, fish, and vegetables.

Recipe Guide for Maki Sushi

Ingredients
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Nori (seaweed sheets)
Fillings of choice: cucumber, avocado, crab sticks, smoked salmon, tuna, etc.
Soy sauce, pickled ginger, and wasabi for serving

Instructions

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water in a rice cooker or pot.
Mix rice vinegar, sugar, and salt, and fold this mixture into the cooked rice.

Prepare the Fillings

Slice your chosen fillings into thin strips.

Assemble the Rolls

Place a bamboo mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the mat.
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Arrange the fillings in a line across the center of the rice. Roll the sushi tightly using the bamboo mat. Seal the roll by moistening the top border with a bit of water.

Cut and Serve

Use a sharp knife dipped in water to cut the roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi.

Tips for Making Perfect Maki Sushi

Ensure the rice is sticky but not mushy. Use a sharp knife to cut the rolls cleanly. Wet the knife to prevent sticking. Roll tightly but gently to avoid squishing the fillings.

California Roll (with crab and avocado): Approximately 250-300 calories per roll (8 pieces).
Tuna Roll: Approximately 180-200 calories per roll (8 pieces).
Avocado Roll: Approximately 140-180 calories per roll (8 pieces).

Similarities Maki Vs Sushi

Core Components:

Rice: Both maki and other types of sushi use vinegared rice (shari) as the base ingredient.

Seaweed (Nori): Nori is commonly used in maki rolls, but it can also be used in other forms of sushi like temaki (hand rolls).

Fillings/Toppings: Both can include a variety of fillings or toppings such as raw fish, cooked seafood, vegetables, and sometimes fruits.

Presentation:

Serving: Both maki and other types of sushi are typically served with soy sauce, pickled ginger, and wasabi.

Plating: Both are often presented in an aesthetically pleasing manner, highlighting the colors and arrangement of ingredients.

Popularity:

Both are widely popular in Japanese cuisine and internationally, enjoyed for their variety and flavors.
Differences

Form and Structure:

Maki (Makizushi): Refers specifically to sushi rolls where rice and fillings are rolled in a sheet of nori (seaweed) using a bamboo mat. The roll is then sliced into bite-sized pieces.

Types of Maki:

Hosomaki: Thin rolls with a single filling.
Futomaki: Thick rolls with multiple fillings.
Uramaki: Inside-out rolls where rice is on the outside.
Temaki: Hand-rolled cone-shaped rolls.

Sushi: A broader category that includes various forms:

Nigiri: Hand-pressed rice topped with a slice of raw fish or other toppings.
Sashimi: Slices of raw fish served without rice.
Chirashi: A bowl of sushi rice topped with various ingredients.
Inari: Sushi rice stuffed in a pouch of fried tofu.
Preparation Technique:

Maki: Involves rolling rice and fillings in nori using a bamboo mat and then slicing the roll.
Nigiri: Involves shaping rice by hand and placing a topping on it.
Sashimi: Only involves slicing the fish or seafood without rice.
Chirashi: Simply involves placing toppings on a bed of sushi rice.

Ingredient Placement:

Maki: Ingredients are enclosed within the rice and nori.
Other Sushi: Ingredients can be placed on top of the rice (nigiri), served separately (sashimi), or mixed with rice in a bowl (chirashi).
Calorie Counts
Maki Rolls: Calorie count varies based on the type and ingredients:

California Roll: Approximately 250-300 calories per roll (8 pieces).
Tuna Roll: Approximately 180-200 calories per roll (8 pieces).
Avocado Roll: Approximately 140-180 calories per roll (8 pieces).
Nigiri Sushi: Typically around 40-60 calories per piece, depending on the type of fish or topping.

Sashimi: Approximately 30-50 calories per ounce of fish.

Chirashi Sushi: Can range from 400-600 calories per bowl, depending on the variety and quantity of toppings.