Chefs often make nigiri (“teoshizushi”) by pressing a rectangular piece of sushi rice into an oval bowl with the palm of the hand and topping it with ingredients called neta. It is usually served with wasabi, and salmon, tuna, and other types of fish are often used as toppings. The most common is octopus, eel, conger eel, squid, and egg on top of rice with thin strips of seaweed.
Gunkanmaki [ja] (战船卷, “刘船卷”) is a specific type of nigiri. An oval hand-shaped sushi rice ball is surrounded by seaweed to form a container filled with soft stuffing, loosened or chopped ingredients. Fish eggs, natto, oysters, sea urchin, sweet corn with mayonnaise, scallops, quail eggs, and other items that require a limit of nori. Kyubei Restaurant in Ginza introduced the Gunkan Roll in 1941, greatly expanding the selection of sushi soft toppings. [39][40]
Temari sushi is a kind of sushi that is made by wrapping rice and fish in plastic wrap and rolling it by hand.
