Nigirizushi
The most famous sushi would be the oval formed sushi, know as nigirizushi. It is the most common sushi to be served in sushi bars or known as kaitenzushi in Japan. On the top of the rice, Fresh seafood, usually raw is placed, and then formed by placing the rice in the palm of one hand and shaping it with the other hand fingers. Certain sushi is tied using seaweed to prevent the topping to be separated from the rice. Topping for sushi can also already been cooked. The toppings are usually tamagoyaki (Japanese omelet) or unagi (eel). Sushi chefs in Japan go through extensive training to learn to make nigiri-zushi.
Makizushi
Makizushi means rolled sushi, made using bamboo mat, called makisu, resulting cylindrical piece form. Makizushi generally wrapped using seaweed (nori).
But it can also occasionally wrapped using cucumber, soy paper , thin omelette, some even using parsley.
Makizushi usually sliced to six or eight parts, which represents one roll order.
Chirashizushi
Chirashizushi literally means scattered sushi, and it is indeed scattered as it called. Chirashizushi is sushi rice in a bowl mixed with assorted ingredients. Chirashizushi is also often called as barazushi). It is generally eaten in Japan since it is filling, easy and fast to make. Chirashizushi varies regionally
Since it is eaten annually in Japan during Doll Festival on March, the ingredients of Chirashizushi are usually chef’s choice. Edomae chirashizushi (Edo style scattered sushi) is uncooked ingredients that arranged artfully in a bowl placed on the top of the sushi rice. Gomokuzushi (Kansai style Chirashizushi) is uncooked or cooked ingredients assorted in the body of rice placed in a bowl.
Oshizushi
Oshizushi means pressed sushi, original sushi of Kansai Region, the favourite and also specialty of Osaka. The block shaped formed by wooden mold, called oshibako. Made by lining the toppings at the bottom of the wooden mold, then covers them using sushi rice, and then press the lid of the mold down, creating compact and rectangular block. Remove the block from the mold. The sushi then cut into bitable sized.
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