Nigirizushi
In which way are toppings served in sushi?
Sushi
"Nigirizushi" (, "hand-pressed sushi") consists of an oblong mound of "sushi rice" that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of "wasabi", and a topping (the "neta") draped over it. "Neta" are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of "nori", most commonly octopus ("tako"), freshwater eel ("unagi"), sea eel ("anago"), squid ("ika"), and sweet egg ("tamago"). "Gunkanmaki" (, "warship roll") is a special type of "nigirizushi": an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of "nori" such as roe, "nattō", oysters, "uni" (sea urchin roe), corn with mayonnaise, scallops, and quail eggs. "Gunkan-maki" was invented at the "Ginza Kyubey" restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi. "Temarizushi" (, "ball sushi") is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.