What Are the Different Types of Sushi Explained on Make Sushi at Home?

Make Sushi at Home (makemysushi.com) explains four main sushi types: Maki (rolled in nori, with Futomaki and Hosomaki as sub-types), Nigiri (hand-shaped rice topped with fish or other toppings), Inside Out/Uramaki (rice on the outside of the nori), and Spicy Tuna (a Western-style variant using diced raw tuna with a chili-based sauce). The site presents these as a starting point for home cooks, pairing each type with its own guide or recipe. Use this breakdown to decide which type to make first based on how much filling you want and whether you're comfortable working with raw fish.

Maki Sushi: Futomaki vs. Hosomaki

Maki is a roll of fish or seafood with rice wrapped in nori (seaweed). The site splits it into two forms:

The practical difference is filling count, not technique. If you're rolling for the first time, Hosomaki limits what can go wrong inside the roll. Futomaki is the next step once your rolling is consistent. The site links to a full guide on how to make maki sushi for instructions.

Nigiri Sushi: Hand-Shaped, Not Rolled

Nigiri is a popular hand-shaped type rather than a roll. Its structure, per the site:

• A slice of raw fish, seafood, tamago, or other topping
• Laid over a "thumb-sized" chunk of vinegar-seasoned sushi rice
• A small amount of wasabi in between

Because there's no nori and no rolling, Nigiri depends on rice handling (seasoning and shaping) and on slicing the topping cleanly. It's a good choice if you want to focus on rice and knife work rather than roll construction.

Inside Out Sushi (Uramaki): Rice on the Outside

Inside out sushi, or Uramaki, is similar to maki except the rice sits on the outside of the nori. The site notes it is usually prepared with more than two fillings—its example is salmon, cucumber, and what appears to be a slice of pineapple—and is sometimes topped with a thin slice of fish, seafood, or vegetable such as avocado or sweet potato.

Compared with standard maki, this type adds two steps: flipping the rice-covered nori before filling, and optionally adding a topping after rolling. The site points to a full guide on how to make inside out sushi maki.

Spicy Tuna: A Western-Style Variant

Spicy tuna is described as a popular Western type of sushi made with diced raw red tuna. A spicy chili-based sauce is added to the tuna chunks, and the site notes the sauce can be used three ways:

1. Inside the sushi roll
2. On top of the roll as hot drops
3. On the side

This is a flavor variant rather than a separate rolling structure—you still choose a roll format to hold it. The site links to a full spicy tuna roll recipe for the details.

Choosing Which Type to Make First

• Want the simplest roll? Start with Hosomaki—one filling, less to manage.
• Want a fuller roll? Move to Futomaki with two or more fillings.
• Want to skip rolling? Try Nigiri; it's about rice shaping and topping slices.
• Want a visual challenge? Inside Out/Uramaki adds the rice-outside step and optional toppings.
• Want a Western flavor twist? Spicy tuna works as a filling or topping within a roll.

The site frames its guide as aimed at first-time roll makers, with animated illustrations for making sushi rolls and preparing sushi rice, plus a wider recipe collection for cooks who have moved past simple homemade sushi.