Sushi Rolls vs. Hand Rolls: What’s The Difference?

Sushi is a beloved Japanese culinary art that has become popular worldwide. But for sushi novices, the array of options at a sushi restaurant can be bewildering. Two of the most common styles diners encounter are sushi rolls and hand rolls. While both feature seasoned rice and seafood or vegetable fillings wrapped in seaweed, they have distinct characteristics. Understanding the key differences between sushi rolls and hand rolls will help you make the best choice when ordering or making your own sushi creations at home.

What are Sushi Rolls?

Sushi rolls (also called makizushi) are a cylindrical style of sushi where fillings are wrapped in nori (dried seaweed sheets). Sushi rolls are then sliced into rounds or bitesize pieces.

In Japan, traditional makizushi rolls are often filled with pickled daikon radish, shiitake mushrooms, cucumber, and/or fatty tuna belly (toro). More modern rolls may incorporate non-traditional fillings like avocado and cream cheese. Some popular makizushi rolls include:

• California Roll: Surimi crabmeat, avocado, cucumber, and sometimes masago fish roe, wrapped in an inside-out roll with nori on the outside.
• Tekka Maki: Tuna sushi roll filled only with fresh tuna.
• Spicy Tuna Roll: Diced raw tuna mixed with spicy mayonnaise.
• Philadelphia Roll: Smoked salmon, cream cheese, and cucumber.

Key characteristics of sushi rolls:

• Cylindrical rolled shape
• Bite-size sliced pieces
• Contains rice and fillings wrapped in nori
• Wide variety of fillings and ingredients
• Can be rolled inside-out style with nori on the outside

How are Sushi Rolls Made?

Making sushi rolls requires a few specialized tools:

• Bamboo rolling mat to roll up the nori and rice
• Very sharp knife to slice the finished roll
• Optionally, plastic wrap to aid rolling inside-out style rolls

The process involves:

1. Preparing sushi rice by cooking short grain Japanese rice, seasoning it with rice vinegar, sugar, and salt.
2. Laying a sheet of nori on the bamboo mat, shiny side down.
3. Spreading sushi rice over the nori, leaving a 1-inch strip at the top.
4. Layering desired fillings across the rice, parallel to the top edge.
5. Rolling the mat over slowly, pressing gently to form a tight cylinder.
6. Slicing the roll into rounds using a very sharp knife.

Fillings may include raw fish, vegetables, avocado, egg, or other ingredients. Rolls can be made inside-out by wrapping rice on the outside.

What are Hand Rolls?

Hand rolls, known as temaki in Japanese, are cone-shaped parcels of nori packed with sushi rice and fillings. Hand rolls are meant to be picked up and eaten by hand, directly from the wrapper.

Differences from sushi rolls:

• Conical shape vs cylindrical
• Not sliced; kept in one handheld piece
• Smaller size with fewer ingredients
• Eaten by hand right away vs chopsticks

Benefits of hand rolls:

• Portable and easy to eat
• Allows you to taste fillings in every bite
• Customizable with your choice of fillings
• Fun, interactive dining experience

There are no strict rules on forming hand rolls. Chef’s creative freedom allows for infinite flavor combinations!

Sushi Rolls vs. Hand Rolls: Key Differences

Characteristic	Sushi Rolls	Hand Rolls
Shape	Cylindrical tube	Conical cone
Size	5-8 inches long	4-6 inches long
Serving Style	Sliced into rounds	Whole handheld cone
Eating Style	Chopsticks	By hand
Nori Placement	Wrapped around outside or inside	Folded into cone
Fillings	Various layered ingredients	Smaller variety per roll
Preparation Method	Rolled in mat	Hand-formed

While sushi rolls and hand rolls both contain rice, nori, and fillings, their preparation method, appearance, serving style, and eating experience is quite different.

Sushi rolls have a neat cylindrical shape, with nori wrapped around the outside or inside. They contain a variety of ingredients layered and rolled within the rice. Hand rolls are casually hand-formed into a conical shape, with the nori folded into a cone. They feature fewer fillings per piece for a simple handheld bite.

Which One Should You Try?

For a casual, portable meal: Hand rolls are quick and easy to make. Their neat, handheld package with fewer ingredients allows you to taste each element in every bite. Temaki are great for grabbing on the go.

For an elegant presentation: Sushi rolls with their perfect cylindrical shape, sliced for presentation on a platter, are ideal for dinner parties or special occasions. Their variety of ingredients and textures makes for an elegant dining experience.

For beginners: Hand rolls are a bit easier to form for sushi novices. With fewer fillings to juggle per piece, they make a good starting point before trying more advanced sushi rolls.

No matter which style you choose, sushi is meant to be fun and customizable to your personal tastes. Don’t be afraid to try something new or mix and match ingredients in creative combinations!

Frequently Asked Questions

Can I make both sushi rolls and hand rolls at home with basic equipment?

Yes! With a bamboo rolling mat for rolls and a little practice with hand forming, both styles can be made at home without specialized tools. High quality ingredients are most important.

What are some of the most popular and well-known sushi rolls?

Some classics are California rolls, spicy tuna rolls, shrimp tempura rolls, rainbow rolls, dragon rolls, and spider rolls made with soft shell crab.

What are some popular and delicious hand roll combinations?

Classic temaki fillings include tuna, salmon, yellowtail, shrimp, fresh veggies, and avocado. Get creative with smoked fish, seared meats, crab salad, poke, and tempura!

Where can I find good sushi rolls and hand rolls near me?

Check Yelp and Google Reviews for top rated sushi restaurants in your area. Many Japanese, Hawaiian, and Asian fusion eateries will offer both rolls and hand rolls on their menus.