Norimaki (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, makizushi (巻き寿司).[1]

Norimaki + Sushi = Makizushi

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.[2]



Inarizushi + Makizushi = Sukeroku

Makizushi (巻き寿司, "rolled sushi") was first described in the 1750 publication "Ryori SanKaigo" as makizushi (巻鮓).[3][4][5] 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.[6] 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.[7][8]

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 (玉子) usually has a black belt of nori, it is categorized as Nigirizushi.[9]



The type of onigiri wrapped in nori is commonly called Norimaki-onigiri (海苔巻きおにぎり).


Norisenbei or Norimaki-senbei

While the type of senbei wrapped in nori is commonly abbreviated and called Norisenbei (海苔煎餅), its full expression Norimaki-senbei (海苔巻煎餅) is also possible. As small size of senbei is called arare, the wrapped type is called Norimaki-arare (海苔巻あられ), and stick type is called Shinagawa-maki (品川巻).[10]

Other instancesEdit

  • Chikuwa (竹輪, bamboo ring): As chikuwa is made of fish surimi, it is often tried to add nori's flavor on it in home cooking. Although it is often tried to wrap nori on it, as chkuwa itself is not sticky, it is not easy and may require tenpura deep frying technique to hold the nori wrapper.[11]
  • Mochi (): Mochi is often cooked into isobeyaki (磯辺焼き) style, by once baked, dip shōyu (醤油) and wrap nori. It is called Isobeyaki-mochi (磯辺焼き餅).[12] Nowadays, it is also possible to dip shōyu just before eating.[13]
  • Vienna sausage: In home cooking for preparing bento, Vienna sausage is an easy choice for its side dish. It is often wrapped with nori to eliminate discomfort within other Japanese dishes in lunch box.[14]


  1. ^ Shinkyu, Namimatsu. "伝統食「すし」の変貌とグローバル化". 京都産業大学日本文化研究所紀要. 24: 37–78 – via
  2. ^ O'Connor, Kaori (2017). Seaweed: A Global History. Reaktion Books. p. 58. ISBN 978-1780237534.
  3. ^ 料理山海郷"Ryori Sankai kyo". Edo,Japan: 中川/藤四郎〈京〉,中川/新七〈京〉. 1750.
  4. ^ "【料理山海郷】". Retrieved 2020-05-15.
  5. ^ "ルーツをたどれば すし編" [Tracing back to the origin: Sushi]. The Nikkei Evening edition (in Japanese). June 3, 2000. CS1 maint: discouraged parameter (link)
  6. ^ 七十五日. 1787.
  7. ^ 明治元年創業「八幡鮨」
  8. ^ Hadley, Eleanor M. (2019-03-13), "U.S. Trade Problems with Particular Reference to Japan", Japan and the United States: Economic and Political Adversaries, Routledge, pp. 57–78, doi:10.4324/9780429051449-4, ISBN 978-0-429-05144-9
  9. ^ Hibino, Terutoshi, 1960-; 日比野光敏, 1960- (3 February 2018). Nihon sushi kikō : makizushi to inari to sukeroku to (Shohan ed.). Tōkyō. ISBN 978-4-7511-1318-9. OCLC 1020832422.CS1 maint: multiple names: authors list (link)
  10. ^ "あられ・おせんべいの種類" [Taxonomy of Arare and Senbei]. Zenkokubeika. Retrieved 13 March 2021.
  11. ^ Akane Bo. "ちくわののり巻き天ぷら" [Norimaki-tenpura of chikuwa]. Suntory. Retrieved March 16, 2021.
  12. ^ Poomee-mom. "磯辺焼き餅" [Isobeyaki-mochi]. Kikkoman. Retrieved March 19, 2021.
  13. ^ "海苔巻き餅" [Norimaki-mochi]. Sato Foods. Retrieved April 2, 2021.
  14. ^ Poomee-mom. "お弁当に 海苔巻きウインナー" [For bento: Norimaki-Vienna]. Rakuten. Retrieved March 16, 2021.
  15. ^ "海苔巻きチキン 130g" [Norimaki-chicken 130g]. 7-Eleven Japan. Retrieved March 20, 2021.