Norimaki
Norimaki (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, "makizushi" (巻き寿司). Other than "makizushi", "onigiri" (おにぎり, rice balls), "sashimi", "senbei" (煎餅, rice crackers) and "chikuwa" (竹輪, bamboo ring) are also regarded as "norimaki" if they are wrapped with seaweed. Description. Makizushi. "Makizushi" (, "rolled sushi") was first described in the 1750 publication "Ryori SanKaigo" as makizushi (). In the 1787 publication "Shichigokobi", it was mentioned as being on the menus of sushi restaurants in Edo as sushi that does not stain the hands. In the early days of "Makizushi", there were many other types  of sushi rolled in other than seaweed, such as those rolled in thinly roasted eggs, or those rolled in shallow seaweed, wakame seaweed, or bamboo bark and so on. In Tokyo, there exists "kampyo-maki"（干瓢巻, dried gourd rolls） made in the Edo period. The combination of "inarizushi" (稲荷寿司) and "makizushi" is a common kind of bento, and called "sukeroku" (助六), a pun on the "Kabuki" play with the same title. In lineup of "Nigirizushi", although sweet egg () usually has a black belt of "nori", it is categorized as "Nigirizushi". Norimaki-onigiri. The type of onigiri wrapped in "nori" is commonly  called "Norimaki-onigiri" (). Norisenbei. While the type of senbei wrapped in "nori" is commonly abbreviated and called "Norisenbei" (), its full expression "Norimaki-senbei" () is also possible. As small size of senbei is called "arare", the wrapped type is called "Norimaki-arare" (), and stick type is called "Shinagawa-maki" ().