The makisu, which is a mat made of long thin slivers of bamboo for rolling things up,
is also and mainly used for making makizushi.
Makizushi is a great standby for almost every occasion, and is not expensive,
since a minimum of fish is used, or none at all.
Quite thin types of makizushi may have just a cucumber filling (kappamaki) or tuna (tekkamaki).
Great fat ones are stuffed with kanpyo, mitsuba, koyadofu, mushrooms, and omelet,
and their very lavishness maked them look inviting.
The filling is rolled up in a sheet of nori.
Gunkanmaki is a kind of nigirizushi in which a topping of ikura or uni
is prevented from falling off by a strip of nori around the sides.