Types of Sushi Explained — Maki, Uramaki, Futomaki, Temaki, Nigiri and Sashimi

Most people who love sushi can't explain the difference between what they're eating.

Maki, uramaki, temaki, nigiri, sashimi — these words appear on every Japanese restaurant menu but rarely get explained properly. As a sushi chef who makes all of these every single service, here's what they actually mean and how they differ from each other.

01 — Maki

Maki is the classic sushi roll — nori on the outside, rice on the inside, with one or two fillings in the centre. Simple, clean, and the most recognisable form of sushi worldwide.

Common examples: cucumber maki, salmon maki, avocado maki. One filling, sometimes two. The simplicity is the point — the flavour of a single ingredient, clean rice, and good nori.

The technical challenge with maki is rice ratio. This is what makes maki harder than it looks. Too much rice and the roll won't close properly — the nori can't wrap around the filling. Too little rice and the roll loses its shape and doesn't hold together after cutting. The ratio has to be consistent every single time.

This is why maki is actually more technically demanding than uramaki, despite looking simpler. There's less room for error.

02 — Uramaki

Uramaki means "inside-out roll" — rice on the outside, nori on the inside, with the fillings in the centre. This is the format most Western-style sushi rolls use. The California roll, the spicy tuna roll, most of the creative rolls you see on London menus — all uramaki.

Because the rice is on the outside, uramaki can hold more fillings than maki. You're not limited to one or two — you can build more complex combinations. This is why most modern sushi restaurants favour uramaki for their signature rolls.

For home cooks, uramaki is actually more forgiving than maki — the rice on the outside means minor imperfections in the roll shape are less visible. It's a good starting point for beginners.

The outside of uramaki is often finished with sesame seeds, tobiko, or other toppings pressed onto the rice after rolling — this is where the makisu wrapped in cling film is useful, letting you press toppings evenly without them sticking to the mat.

03 — Futomaki

Futomaki is essentially a large, fat maki roll — nori on the outside, but much bigger and packed with multiple fillings. Where regular maki has one or two fillings, futomaki typically has five to seven. Egg, vegetables, fish, pickled ingredients — all rolled together into one thick, substantial piece.

The rice ratio in futomaki needs to be slightly more than regular maki — you need enough rice to hold the larger amount of fillings together and maintain the roll's shape after cutting. Too little and the roll falls apart; too much and it becomes impossible to eat in one bite.

Futomaki is traditional Japanese home cooking — it's the kind of sushi made for celebrations and family meals, packed with whatever good ingredients are available. You see it less in London restaurants but it's popular in Japanese households.

04 — Temaki

Temaki is the hand roll — a cone or cylinder shape made by hand, filled with rice and ingredients, and eaten immediately. No rolling mat, no cutting — you make it, you eat it.

Temaki feels difficult at first. Getting the cone shape right, keeping the fillings in place, making it hold together — it takes a few attempts. But once you get the feel for it, it comes naturally. It's one of those techniques that seems tricky and then suddenly clicks.

The key difference with temaki is that it must be eaten immediately after making. The nori softens quickly once it's in contact with the rice — within minutes it loses its crunch. This is why temaki is never pre-made at a restaurant. It's always made to order and eaten straight away.

Temaki is the most casual form of sushi — informal, fun, and perfect for home cooking where everyone can make their own with whatever fillings they like.

05 — Nigiri

Nigiri is the purest form of sushi — a hand-shaped portion of rice with a slice of fish or seafood on top. Two ingredients. Nothing to hide behind.

The rice is shaped by hand with light pressure — firm enough to hold together, light enough that it releases cleanly when you eat it. The fish is placed on top and pressed gently so it adheres to the rice without sliding off.

I've written about nigiri in detail separately — the ratio, the pressure, the temperature — because it deserves its own guide. What's important to understand here is that nigiri is the most technically demanding form of sushi despite looking the simplest. The best sushi chefs in the world dedicate their careers to perfecting it.

For home cooks — nigiri is worth attempting but start with rolls first. Build your rice skills with maki and uramaki, then move to nigiri when you're comfortable with the rice.

06 — Sashimi

Sashimi is not sushi. This is the most important distinction on this list.

Sushi always involves seasoned rice. Sashimi is simply raw fish or seafood, sliced and served without rice. The two are related — both involve raw fish, both require the same quality standards — but they are different dishes.

Sashimi is the purest expression of fish quality. There's nowhere to hide. No rice, no nori, no sauce — just the fish itself. This is why sashimi at a good restaurant shows you exactly how good the fish is and how skilled the chef is at cutting it.

The cut matters enormously with sashimi. A clean single-motion slice with a sharp yanagiba separates the muscle fibres cleanly and gives a smooth surface that reflects light slightly — you can see it. A rough or uneven cut tears the fibres and gives a dull, ragged surface. The difference is visible and you can taste it in the texture.

Which to Try First at Home

My honest recommendation for home cooks starting out:

• Start with uramaki — most forgiving, most versatile, use whatever fillings you like
• Then try maki — simpler looking but requires more precise rice ratio
• Temaki for fun — great for groups, everyone makes their own
• Nigiri when you're ready — requires rice confidence and good fish
• Sashimi requires quality fish — source it properly before attempting
• Leave futomaki for when you're comfortable — multiple fillings require coordination

Quick Reference

Every type has its place. Start simple, build your skills, and work your way through all of them. 🔪