Sushi dictionary

Sushi. Covers marinated rice; the marinade will most often consist of vinegar, salt and sugar. 

Maki. Rolls of rice, Nori seaweed and a filling of for example zucchini, salmon or tuna. Maki rolls may have the seaweed on the inside (inside-out) or on the outside. 

Nigiri. The most widespread type of sushi today, which is made by placing slices of raw fish on a ball of marinated rice, traditionally the size of a little finger.

Futo maki. A thick maki roll wrapped in nori seaweed. Typically with a diameter of 3-4 cm. 

Hosomaki. A thin maki roll with nori seaweed with a diameter of about 2 cm. Often only contains one type of filling.

Handroll. Also known as temaki and the easiest way to make sushi, because all ingredients from rice to fish and possibly vegetables are wrapped in a cornet of seaweed. The idea behind a handroll is to wrap the seaweed around the filling just before serving so that the seaweed will be crisp. Our handroll is made according to the same principle by isolating the seaweed from the maki roll so that you can wrap it in the seaweed just before eating the roll.  

Inside-out. In principle, you just use the inside-out principle and wrap rice around the seaweed. Finally, the rice is covered in sesame seeds, which will give the roll a lovely crunchy taste. 

Gunkan. Some types of ingredients, such as salmon roe, is not suitable for nigiri. Because of their texture, they will not stay on top of the rice ball. Therefore gunkan, or battle ship sushi, has been developed where a band of nori seaweed is tied around the nigiri in order to keep the ingredients in place.  

Bento box. A Japanese food box made of lacquered wood with special rooms made to carry lunch so that the different ingredients do not mix. Our bento box is inspired by the Japanese lunch box and contains 8 rice balls and a Cajun kebab with prawns. In addition a cup of wakame, a cup of mixed vegetables and soya sauce. 

Nori. Sheets of dried seaweed pressed into thin, square "paper sheets" which have then been roasted lightly. We use Nori seaweed for our maki rolls and Handroll. 

Wakame. Marinated seaweed salad to be enjoyed with your sushi or as a snack. 

Edamame. Salted and blanched green soya beans.