Glossary · 巻き · まき · maki
Maki
Maki is rolled sushi — rice and fillings rolled in nori with a bamboo mat. It splits into thin hosomaki, fat futomaki, inside-out uramaki, and hand-rolled temaki.
Maki-zushi (“rolled sushi”) is the family most Westerners picture first. Using a bamboo mat (makisu), rice and fillings are rolled in nori and sliced into rounds. The sub-types differ by size and construction: thin hosomaki, fat futomaki, hand-cone temaki, and rice-on-the-outside uramaki.
Nearly every Western “roll” — California, spicy tuna, dragon — is uramaki, the inside-out style invented to make nori less off-putting to new eaters.