Cut Roll vs. Hand Roll Sushi: What’s The Difference?

What Are Cut Rolls (Maki)?

To compare cut roll vs. hand roll sushi, we need to learn what each one is and then see how they differ.

Cut rolls, or maki, are cylindrical sushi rolls made by wrapping rice and fillings in seaweed (nori) and slicing them into bite-sized pieces.

They are usually prepared using a bamboo mat (makisu) and come in various types, such as hosomaki (thin rolls), futomaki (thick rolls), and uramaki (inside-out rolls).

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What Are Hand Rolls (Temaki)?

Hand rolls, or temaki, are cone-shaped sushi rolls made and eaten by hand. The nori is wrapped around the rice and fillings, forming a cone.

Temaki is larger than maki and is not sliced, making it a big and convenient dish for sushi lovers. But that’s not the only difference they have.

Cut Roll vs. Hand Roll Sushi

To choose one or both of these sushi rolls based on our diet rules and culinary preferences, we need to compare cut roll vs. hand roll sushi regarding their pros and cons, ingredients and fillings, size and serving, eating experience, and varieties and special types.

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Pros and Cons

There are a lot of differences between cut roll vs. hand roll sushi but I’ve summarized the main ones in the following table so you can easily compare them.

Ingredients and Fillings

Cut roll and hand roll sushi contain almost the same ingredients and fillings, including rice, nori (seaweed), crab and fish (tuna, salmon, eel), avocado, and cucumber.

Specialty rolls or tempura can also contain pickled vegetables, cream cheese, and special spices in addition to the main ingredients and fillings.

Size and Serving

The main difference between cut roll and hand roll sushi is their size and serving. Makizushi or cut roll sushi is small with 6-8 bite-sized pieces while Tamaki or hand roll sushi is large, single-serving cones.

Eating Experience

Another main difference that we can find comparing cut roll vs. hand roll is how they’re eaten. Small pieces of cut toll sushi are usually eaten with chopsticks while hand roll sushi is usually eaten with hands.

While the cut roll has a uniform bite and well-balanced texture, the hand roll rushi offers varied textures in each bite.

Maki or cut roll sushi is easier to share as it comes in small bites yet hand roll sushi is also portable and convenient for on-the-go eating despite being one large cone.

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Varieties and Special Types

Cut roll sushi has different types, including hosomaki, futomaki, uramaki, and kappamaki, and special rolls like Dragon, Rainbow, and Spider.

Hand rolls are customizable with various fillings and flavors, which can come in creative combinations like spicy tuna and California.

Another aspect that may differentiate cut roll vs. hand roll sushi is their preparation method. Let’s learn easy recipes to make some yummy rolls of maki and temaki.

How to Prepare Cut Rolls (Maki)?

To prepare cut rolls, you just need to provide the following ingredients and take the steps.

Ingredients

• 8 oz. fresh fish (tuna or salmon)
• 2 cups sushi rice
• 2.5 cups water
• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 sheets of nori (seaweed)
• 1 cucumber
• 1 avocado
• Some soy sauce
• Some pickled ginger
• Some Wasabi

Instructions

1. Wash the sushi rice, then add enough water, cook it in the automatic rice cooker, and set aside.
2. Mix rice vinegar, sugar, and salt in a saucepan and heat until the sugar and salt are dissolved. 
3. Pour the mixture over cooked rice and let cool to room temperature.
4. Slice the fish into thin pieces; julienne the cucumber and slice the avocado.
5. Place nori at the top of a plastic-covered bamboo mat.
6. Line the mat with some rice, and lay fish, cucumber, and avocado on top.
7. Roll Sushi using the mat—wet nori border to seal.
8. Cut the roll with a damp knife into 6-8 pieces.
9. Serve with soy sauce, pickled ginger, and wasabi.

How to Prepare Hand Rolls (Temaki)?

Here are the ingredients and instructions to make a delicious cone of hand roll (temaki).

Ingredients

• 8 oz. fresh fish (tuna or salmon)
• 2 cups sushi rice
• 2.5 cups water
• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 half-cut sheets of nori
• 1 cucumber
• 1 avocado
• 1 carrot
• Some soy sauce
• Some pickled ginger
• Some wasabi

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Instructions

1. Rinse the sushi rice and cook it with an adequate measure of water in the rice cooker. Then let it sit for 10 minutes.
2. Mix rice vinegar, sugar, and salt in a saucepan and heat until dissolved.
3. Pour the mixture over the cooked rice and let it cool to room temperature.
4. Julienne the cucumber and carrot and slice the avocado, then thinly slice the fish.
5. Lay half a piece of nori in your hand, rough side up. Add some rice and spread over the top.
6. Place some slices of fish, cucumber, carrot, and avocado diagonally over the rice.
7. Roll the nori into a cone shape, beginning at the base, using some rice at the end to secure the edge.
8. Add soy sauce, pickled ginger, and wasabi while it is hot.
9. Serve immediately while the wasabi is crispy and enjoy!

Conclusion

Cut rolls (maki) and hand rolls (temaki) are delicious sushi rolls with distinct characteristics. Whether you prefer small maki bites or the hands-on enjoyment of temaki, you can make them at home or enjoy them in a restaurant.