Futomaki: a thick roll, usually cut into eight pieces. Specialty rolls are usually futomaki.
Hosomaki: thin roll with just one type of filling. Single-ingredient rolls such as salmon, tuna, or cucumber rolls are usually hosomaki.
Uramaki: a roll with the nori (seaweed) on the inside and rice on the outside. Sometimes called an inside-out roll.
Temaki: Also called a hand roll, this is a cone-shaped nori roll with the ingredients and minimal rice inside.
Published in Dawn, Sunday Magazine, August 31, 2014
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