sushi, with some pieces wrapped in sheets
of dried seaweed and others fastened with just a narrow strip of seaweed.
It is made with a
kind of Japanese
and sometimes rolled in a layer of fish or sea urchin roe.
It is typically consumed with
wasabi, that is
Japanese horseradish (fig.), pickled cabbage, and sometimes pickled ginger, a type of tsukemono known as gari.