What is Maki? A Beginner’s Guide to Japanese Sushi Rolls

Maki is one of the most iconic and approachable forms of sushi, celebrated for its delicate balance of flavor and texture. Whether you're enjoying a traditional roll filled with fresh seafood or a modern creation packed with inventive ingredients, maki offers a sushi experience that’s as versatile as it is delicious.

But what is Maki? Whether you’re a sushi connoisseur or just getting started, maki offers a delicious entry point into the diverse world of Japanese cuisine. Read on to discover everything you need to know about these sushi rolls, from the different types to how they’re made and served.

Key takeaways

• Maki, also known as makizushi, is a traditional Japanese sushi roll made with vinegared rice, nori, and a variety of fresh or cooked fillings.

• Maki offers endless options, from simple rolls with vegetables to modern creations featuring fusion flavors and unique ingredients.

• Unlike sashimi, which is thinly sliced raw fish served without rice, maki combines rice, seaweed, and fillings into a flavorful, shareable roll.

What is maki?

Maki, also known as makizushi, is a classic type of Japanese sushi roll that’s beloved worldwide. The name “maki” comes from the Japanese word makiru, meaning “to roll,” which perfectly describes how this sushi is prepared. 

Traditionally, maki consists of vinegared rice, fresh seafood or vegetables, and a thin sheet of nori (seaweed), all rolled together into a cylindrical shape using a bamboo mat (makisu). Once rolled, it’s sliced into bite-sized pieces, making it easy to share and enjoy.

Maki vs. sashimi

While both maki and sashimi are staples of Japanese cuisine, they have some key differences. Maki is a sushi roll that combines rice, fillings, and seaweed, often sliced into smaller, shareable pieces. It’s a perfect blend of flavors and textures, with the rice and nori balancing the fillings inside.

Sashimi, on the other hand, refers to thinly sliced raw fish or seafood served on its own without rice or additional accompaniments. It’s known for its purity and simplicity, allowing the natural flavor of the fish to take center stage.

In short, if you’re craving something light and refreshing, sashimi might be the way to go. But if you’re looking for a complete bite with more variety, maki is the perfect choice.

Is all maki made with raw fish?

No, not all maki is made with raw fish. While raw fish is a staple ingredient in many sushi rolls, maki can feature a wide variety of fillings, including cooked seafood, vegetables, or even plant-based alternatives. Popular examples include kappa maki (cucumber rolls) and kani maki (imitation crab rolls).

For those who prefer not to eat raw fish, there are countless maki options to choose from, making it an accessible choice for all dietary preferences. Many restaurants also cater to vegetarian or vegan diets, offering rolls filled with avocado, pickled radish, or other plant-based ingredients.

What does maki taste like?

Every bite of maki is a medley of complementary flavors and textures. While the taste of maki largely depends on its ingredients, it typically combines the subtle tanginess of vinegared rice and the umami-rich flavor of nori.

Of course, you also get the taste of the fillings, whether it’s raw fish, cooked seafood, or crisp vegetables. For example:

• Vegetable maki may taste fresh and crunchy, with the natural sweetness of ingredients like cucumber or avocado.

• Seafood maki delivers a rich, savory taste, especially when made with fish like tuna or salmon.

• Modern fusion maki might include bold flavors from spicy sauces and sweet glazes, or a tempura crunch for added excitement.

Types of maki

Maki comes in a variety of forms, each with its own unique size, ingredients, and preparation style. From simple, traditional rolls to bold, modern creations, here’s a breakdown of the most popular types of maki:

• Hosomaki (thin rolls): Hosomaki is the simplest type of maki, featuring a single filling, such as cucumber, tuna, or avocado, wrapped in nori and sushi rice. These thin rolls are small, delicate, and perfect for those who enjoy minimalist flavors.

• Futomaki (thick rolls): Futomaki is larger and more elaborate than hosomaki, often featuring multiple ingredients like fish, egg, vegetables, and pickles. These thick rolls are packed with flavor and are a favorite at celebrations or gatherings.

• Uramaki (inside-out rolls): Uramaki flips the traditional structure of maki by placing the rice on the outside and the nori inside. Often topped with sesame seeds or fish roe, uramaki is popular in Western sushi bars, with iconic examples like the California Roll.

• Temaki (hand rolls): Temaki, or hand rolls, are cone-shaped rolls made by wrapping nori around rice and fillings by hand, rather than using a rolling mat. These are often larger than traditional maki and designed to be eaten like a taco—perfect for casual dining.

• Ehomaki (lucky rolls): Ehomaki is a special type of thick roll traditionally eaten during the Japanese holiday Setsubun for good luck. These uncut rolls are filled with lucky ingredients and eaten in silence while facing a specific direction for the year’s fortune.

• Chumaki (medium rolls): Chumaki strikes a balance between the simplicity of hosomaki and the complexity of futomaki. These medium-sized rolls typically feature two or three ingredients, making them versatile and satisfying.

How is maki made?

Making maki is a careful balance of technique, precision, and creativity, blending simple ingredients into a flavorful and visually stunning dish. Here’s a step-by-step overview of the traditional maki-making process:

1. Prepare the ingredients: Begin with cooked and seasoned sushi rice, fresh or cooked seafood, vegetables, or other fillings. Cut the ingredients into thin, uniform slices to ensure they roll evenly.

2. Lay out the nori: Place a sheet of nori shiny side down on the bamboo mat. The rough side provides better grip for the rice.

3. Spread the rice: Using wet hands or a rice paddle, spread a thin, even layer of sushi rice across the nori, leaving about an inch at the top edge bare for sealing the roll.

4. Add fillings: Arrange the chosen fillings in a horizontal line across the center of the rice. Be mindful not to overfill, as this can make rolling difficult. Renowned chef Masaharu Morimoto says, "I always recommend a 1:1 ratio of rice to other ingredients… While this isn't essential for everybody, the quantity of ingredients inside a maki roll is crucial to maintain balance."

5. Roll it up: Lift the edge of the bamboo mat closest to you and begin to roll it over the fillings, pressing gently but firmly to shape the roll. Continue rolling until the bare edge of the nori seals the roll.

6. Cut into pieces: Use a sharp knife dipped in water to slice the roll into bite-sized pieces. Clean the knife between cuts for neat slices.

Modern maki

Modern maki takes the traditional rolling technique and elevates it with creative ingredients, bold flavors, and unique presentations. These contemporary rolls often blend global influences, making them popular in fusion sushi restaurants.

One standout example is The Chef's Combination, also known as "Morimoto Stained Glass Window Sushi Rolls." Created by Chef Morimoto, this roll combines tamago, tuna, cucumber, rice, and nori into a visually stunning, artful masterpiece. Speaking about his creation, Chef Morimoto said:

Other examples of modern maki include:

• Dragon rolls feature eel, cucumber, and avocado; they’re often topped with colorful sauces to resemble a dragon.

• Spicy rolls are packed with spicy tuna, salmon, or crab; they’re paired with chili mayo or sriracha for an extra kick.

• Tempura rolls incorporate tempura-fried shrimp or vegetables for added crunch.

• Dessert maki is a playful twist using sweet ingredients like fruits, chocolate, and rice pudding wrapped in soy paper or crepes.

How is maki served?

Maki is typically served in bite-sized slices, making it easy to enjoy and share. The rolled sushi is cut into uniform pieces—usually six to eight per roll—depending on its size and thickness. Each piece showcases a cross-section of the ingredients, offering a visual appeal that complements its delicious flavors.

Maki is often presented on a clean, minimalist plate or platter, garnished with traditional accompaniments such as:

• Pickled ginger (gari): Cleanses the palate between bites to enhance the flavors of the sushi.

• Wasabi: A small dab of this spicy green paste adds heat and enhances the taste of the roll.

• Soy sauce: Typically served in a small dish for dipping, adding a savory and umami-rich note to each bite.

In traditional Japanese dining, maki may be served alongside other types of sushi, such as nigiri or sashimi, as part of a larger meal. It’s also common for restaurants to pair it with a bowl of miso soup or a light salad for a balanced and satisfying experience. 

For modern or fusion presentations, maki might be served with creative garnishes like microgreens, edible flowers, or unique sauces that add flair and flavor to the dish.

How to eat maki

Maki is a versatile dish that can be enjoyed in various settings, from formal sushi bars to casual gatherings. If you’re new to sushi, here’s a quick guide to eating maki the right way.

How to eat maki with chopsticks

Using chopsticks to eat maki is the most traditional method, especially in formal settings. Follow these steps:

1. Gently pick up a piece of maki with your chopsticks, being careful not to squeeze too hard to avoid breaking the roll.

2. Hold the maki firmly but delicately, ensuring the filling and rice stay intact.

3. Bring the piece to your mouth and eat it in one bite to fully experience the combination of flavors and textures.

If you're not comfortable using chopsticks, it’s perfectly acceptable to use your hands, especially in casual settings; just be sure to keep it neat and clean!

How to dip maki in soy sauce

Dipping maki in soy sauce adds a savory, umami-rich flavor, but it’s important to do so carefully to avoid overpowering the roll. Here’s how:

1. Turn the piece of maki sideways so only the nori or the filling touches the soy sauce. Avoid dipping the rice, as it absorbs too much sauce and can fall apart.

2. Lightly dip the edge of the roll into the soy sauce—less is more.

3. If desired, add a small amount of wasabi on top of the maki before taking a bite for an extra kick.

Remember, traditional etiquette suggests not mixing wasabi directly into the soy sauce, as it’s considered improper in authentic Japanese dining. As Visit Düsseldorf explains:

How to store leftover maki

Maki is best enjoyed fresh, but if you have leftovers, proper storage is key to maintaining flavor and texture:

1. Wrap it tightly: Wrap the maki in plastic wrap to keep the rice from drying out. Place it in an airtight container for extra protection.

2. Refrigerate promptly: Store leftover maki in the fridge within two hours of serving to prevent spoilage.

3. Eat quickly: Consume leftovers within 24 hours for the best taste and texture. Keep in mind that the rice may harden, and the nori may lose its crispness.

Remember, maki with raw fish should always be handled with extra care and consumed as soon as possible to ensure food safety.

Is maki good for you?

Maki can be a healthy and nutritious meal option depending on the ingredients and how it’s prepared. It’s a great way to incorporate lean proteins, healthy fats, and essential vitamins into your diet, but it’s important to consider portion sizes and ingredients. Some of the nutritional benefits include:

1. High in protein: Maki made with fish like salmon, tuna, or crab provides a good source of lean protein, essential for muscle repair and overall health.

2. Rich in omega-3 fatty acids: Rolls with fatty fish like salmon are packed with omega-3s, which promote heart and brain health.

3. Low in calories: Many traditional maki rolls are relatively low in calories, making them a light yet satisfying option.

4. Nutrient-rich vegetables: Fillings like cucumber, avocado, and carrots are loaded with vitamins, minerals, and fiber, which support overall wellness.

5. Seaweed benefits: Nori is a great source of iodine, which supports thyroid function, as well as vitamins A, C, and E. Top athletes like Cristiano Ronaldo and Lionel Messi reportedly incorporate seaweed into their diets.

Considerations for a balanced meal

While maki has plenty of health benefits, some types can be higher in calories, sodium, or fat due to added sauces, fried ingredients, or processed fillings. Here are a few tips to keep your maki meal balanced:

• Choose simpler rolls: Opt for hosomaki or other traditional rolls with minimal sauces or fried ingredients.

• Limit soy sauce: Soy sauce is high in sodium, so use it sparingly or opt for a low-sodium version.

• Mind portion sizes: Maki is easy to overeat since it’s served in small pieces, so consider pairing it with a side of miso soup or a light salad to feel full without overindulging.

Maki-ing a lasting impression in Japanese cuisine

Maki embodies the Japanese cultural values of precision, balance, and artistic presentation. From the simplicity of a traditional hosomaki to the creativity of fusion rolls in modern sushi bars, each bite is a connection to a culinary tradition that has delighted generations.

Its versatility—spanning classic combinations and innovative flavors—ensures there’s a roll to suit every palate and occasion, making maki a timeless favorite in Japanese cuisine.