Makizushi types and Ehō-maki

Makizushi (巻き寿司, "rolled sushi"), Norimaki (海苔巻き, "Nori roll") or Makimono (巻物, "variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻簾). Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.

Futomaki (太巻, "thick, large or fat rolls") is a large cylindrical piece, with nori on the outside.^[13] A typical futomaki is five to six centimeters (2–2.5 in) in diameter.^[14] They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called ehō-maki (恵方巻, lit. happy direction rolls).^[15] By 2000 the custom had spread to all of Japan.^[16] Futomaki are often vegetarian, and may utilize strips of cucumber, kampyō gourd, takenoko bamboo shoots, or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro whitefish flakes are typical non-vegetarian fillings.^[13]

Hosomaki (細巻, "thin rolls") is a small cylindrical piece, with the nori on the outside.

Temaki (手巻, "hand roll") is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end.

Uramaki (裏巻, "inside-out roll") is a medium-sized cylindrical piece with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside.

Setsubun (節分^?, Bean-Throwing Festival or Bean-Throwing Ceremony) is the day before the beginning of Spring in Japan.^[1][2]