In Japanese, sushi rolls are called nori-maki-zushi, “maki” meaning to roll. Thin sushi rolls (hoso-maki) are often vegetarian and typically contain just one filling; pickled daikon (takuan) and seasoned gourd (kampyo) are popular ingredients. Large sushi rolls (futo-maki) are made the same way as thin ones, using a whole sheet of nori, and usually contain multiple fillings. Rolls can be made an hour or two ahead of time, covered with plastic wrap and stored at room temperature, then cut as close to serving time as possible so the rice doesn’t dry out. If they are refrigerated the rice will harden and they’ll have an unpleasant texture.