Temaki
Temaki is a new type of sushi with a design that is identical to that of an ice cream cone. Rice and ingredients are held within a sheet of nori covered in a conical form to create it. Given its simplicity, it’s popular at restaurants, as well as for making at home. With a paste made of fresh shiso leaf and umeboshi (pickled plum), negitoro, squid with and without natto, and sweetened omelet, Temaki lends itself to a range of fillings, with some common forms like umeshiso.
Narezushi
Before the advent of refrigeration, fermentation was a process used around the world to preserve fish and other items. Japan’s narezushi, a fish dish stored in salt and rice for many months to many years, is a prime illustration of this technique that dates from the time of Nara (710-794). The initial type of sushi is generally known to be narezushi, even if the rice was initially discarded before consuming. The fermentation duration grew shorter with time , meaning that the rice could be consumed with the tuna, and then gave way to more modern sushi forms.
Due to its highly pungent taste, narezushi is usually less common these days. However, Shiga prefecture funazushi, which is produced using nigorobuna fish from nearby Lake Biwa, remains common. Since fermentation takes up to five years, funazushi, due to its high price, is considered a regional delicacy.