Makizushi means ”rolled sushi” and it is thin strips of fish and vegetables rolled in sushi rice and crisp sheets of seaweed, and then sliced into bite-sized rounds. The seaweed is called nori, and another name for makizushi is norimaki. Although it does not occupy the same exalted position as nigirizushi in Japanese cuisine, it is extremely popular and available in sushi bars everywhere. Makizushi is a particular favorite among sushi neophytes; in fact, it is most people's introduction to sushi, and it is easy for a beginner to like. The hint of raw tuna in a slice of makizushi is a good way to dispel the notion that uncooked fish is creepy. At first, the thought of nibbling on makizushi's seaweed wrapper may give you pause, but eating nori is only unnerving until you have tried it. It combines the light, sea-breeze taste of seaweed with a crackly texture, and its crisp saltiness complements the soft sweetness of sushi rice. Nori is made from several species of Porphyra seaweed that are washed and spread thin to dry in much the same way that wood pulp is made into paper. Before it is used, nori is toasted to enhance its flavor and texture and turn it a brilliant green. Makizushi comes in two sizes at the sushi bar. Hosomaki, which means ”slender roll,” is the most familiar. The chef rolls it with a small, flexible bamboo mat. It is about an inch in diameter and contains one or two ingredients plus rice. Hosomaki makes six bite-sized rounds. You may also ask for temaki, ”hand roll,” which is smaller, loosely rolled by hand and given to you like an ice cream cone to be eaten in two or three bites. Almost anything can be rolled into makizushi, but there are a few standard varieties that you may want to try.
			Futomaki [top row] is makizushi in a class by itself. It is a fat, fancy roll served in Japanese restaurants as lunch or a snack. It is about two inches thick, a sort of Japanese burrito, and has six ingredients inside, including sweet bright pink fish powder, egg, strips of gourd, and other vegetables. The six ingredients are always the same, and the pinwheel effect they make at the center of a slice of futomaki is quite impressive. Because it is almost a meal in itself, futomaki is not served at many sushi bars. Tekkamaki [upper middle row] has fresh raw tuna at the center. Tekka is the word for gambling parlors in Japan, where the snack originated as a quick, hand-held food that could be eaten at the gaming table, much as our sandwich was devised by the Earl of Sandwich so he could eat his dinner without interrupting his card game. Kappamaki [lower middle row] has slivered cucumber, kyuri, in the middle and it is a crunchy and refreshing sushi-bar course. It is named after Kappa, a water goblin in Japanese mythology. He was very fond of cucumbers, which he stole from the fields near his riverbank home. Kappa is always pictured with a saucer on his head that looks like a cucumber slice. According to the myths, the saucer must always be kept full of water or Kappa loses his goblin powers. Oshinkomaki [bottom row] has bright yellow pickled daikon at the center, tastes vinegary, and delivers a lot of crunch. Unakyu combines grilled freshwater eel and cucumber at the center of a roll. Anakyu has grilled marine eel and cucumber at the center. Umekyu is sushi rice rolled with cucumber and neri ume, a tart plum paste that clears the palate and leaves a pleasant aftertaste. It is a good way to end a sushi dinner.