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California roll (カリフォルニアロール / 加州巻き, Kariforunia rōru / Kashū maki) or California maki is a uramaki (inside-out makizushi roll) containing imitation crab (or rarely real crab), avocado, and cucumber.
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
A Philadelphia roll with less commonly used raw salmon and cream cheese. Originally, the roll used smoked salmon. A Philadelphia roll is a makizushi (also classified as a kawarizushi) [1] type of sushi generally made with smoked (or sometimes raw) salmon, cream cheese, and cucumber, with the rice on the outside (uramaki). [2]
Philly maki, sometimes called a Philadelphia sushi roll, is a mash-up of East Meets West ingredients: smoked salmon, cream cheese (Philadelphia-brand cream cheese, of course) and cucumber, all ...
Maki Rolls. $14.99. Don’t forget that we’re dealing with Costco here, so portion sizes are no joke. For 15 bucks, you’ll get two eight-piece rolls, with options like spicy tuna and even ...
A maki-zushi, a type of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In some countries it is made with mango or banana instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice (in an inside-out roll) is sprinkled with toasted sesame seeds ...
A dynamite roll is a Makizushi type of Western-style sushi. It usually contains a piece of shrimp tempura , avocado, and cucumber. [ 1 ] It can also include proteins like salmon , crab , tuna, hamachi/yellowtail , vegetables like radish sprouts or oshinko , and garnishes like masago / tobiko (fish roe).
Generally, there are two variations, one with thin flat bamboo strips and the other with small cylindrical strips (see attached photo). Some cooks cover the makisu with plastic film before use to reduce the cleaning effort. This is especially necessary for producing uramaki (裏巻), a kind of maki with the rice on the outside of the roll. [3]