Maki Sushi, made for the family and made for a snack that goes well with just about anything was maki sushi (roll sushi" which classically has canned meats in the middle especially canned tuna. Nothing can top the dish that was made by the hands of many grand mothers and aunties or even the moms out there who would make the sushi and wrap it in wax paper. There were many ways to make it, since you could throw in all sorts of food inside. A common thing to add was: flavored powder, shredded meat either marinated or not, crunchy vegetable, and choice ingredient.
It appeared to look like a sushi shaped like a log that was cut in individual slices. The blade was always kept wet, so it would stick to the rice and make a maki disaster. Some even put oil on their blade. The most basic makisushi would have: canned tuna, carrots, tamago egg, red and green ebi powder. Kamaaina ate makisushi casually and was a favorite among pupus and was even said to bring good luck. For many in Hawaii the taste brings many back the younger years of their childhood in reference to many pioneers of Hawaii sushi. The makisushi was actually based on the maki-type in Japan called the "futomaki" however, what makes the maki sushi roll different in Hawaii is the ingredients. It was so common that you could go over and ask someone's mom if they could make some sushi as a snack or for a meal that they would go to the pantry using a canned tuna. Traditional Sizes of Maki Sushi If someone were to look up what the Maki Sushi means it literally means rolled sushi from a sushi rolling mat. In Hawaii, it is important to know the Japanese term Maki Sushi is actually a category of traditionally named sizes, such as: Hosomaki, Uramaki, Futomaki, and Temaki. The reason it is important is to know the interchangeable names some with knowledge of Japanese cuisine may use when a roll looks similar to the Japanese sizings. The Hawaii Maki Sushi is its own dish and when compared to traditional sizes it fits the description of a size category of a "Futomaki". Back in the day the maki sushi was sort of a one size fits all, until much later. At that time Uramaki's had arrived with the interest in the dish called a "California Roll" that were reverse rolls and about the size of a futomaki and added roll varieties other than plain and marinated shredded meats. What this would add is mayonnaise varieties for creamy meats that were in between the rolls. The types of Sushi Rolls in Hawaii is: Temaki Sushi (cone hand-roll), Sushi Rolls (large hand-roll), Maki Sushi (futomaki rolled sushi), Jumbo Sushi (aka. bumbucha rolled sushi). Variations of Maki Sushi Okazuya Maki Sushi, these maki sushi would be sometimes labeled as futomaki types, sometimes they were called Nori Futomakis and inside out rolls were sometimes called Ura Futomakis (ura means inside out). However the Hawaii people just know it as a Maki Sushi. These names were used when trying to distinguish the difference between a nori on the outside roll and a reverse inside out roll. Early futomakis were: Shoyu Tuna Futomaki (aka. Hawaiian Futomaki), Shoyu Pork Futomaki, Sweet Egg Futomaki, Kinpira Konbu Futomaki, Hot Dog Futomaki, Kamaboko Futomaki, and Vegetable Futomaki (aka. korean roll). Maki Sushi was especially popular on the Big island and had some interesting rolls including: Mustard Futomaki and Egg Futomaki that could be found at Hilo Lunch Shop. Canned Food Ingredients after the War It started from Japan but changed into something identified as a Hawaii dish even to the Japanese. The canned foods were used, due to their long shelf life in the pantry and their ease of accessibility. Families always had their recipe that they followed with all sorts of canned goods or shredded meats including: canned albacore tuna, canned sardines, canned unagi eel, canned salmon, and even canned saba. The ingredients would be paired with sweet sushi rice that would be wrapped in nori and flavored with seafood powders. The rice was often times more traditional as sour sushi rice, but some still preferred sweet sushi rice. The flavor would be sweet from the sugar from the plantation melted in with the salt that had only a certain amount of vinegar and mirin included that did not take away from the sweetness of the sushi rice. Fresh Food Varieties As time went on people moved from plantation work into other fields of work they were able to afford better food. Sometimes they would even catch it themselves and use the meat to make sushi. This would bring variations that used less canned meats and more fresh meats that would be used to make meals of a wider variety then the limited choices of canned goods. A few of these variations started to pop up in the 1970s when more and more families started to become interested in Futomakis for left overs. This made many variations of what was available at the time. Some Hawaiian families in the liliha area would use left over Kalua pork and toss it in a roll along with some crab, or the samoan families that used corned beef in their rolls, and some okinawan families would also use left over shoyu chicken to make rolls. The rolls were getting really diverse with their shredded variations with the following list: kalua pork, oven-roasted turkey, shredded teriyaki beef, oio bone fish, samoan crab, imitation crab, shredded shoyu chicken, miso butterfish, and corned beef.
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