Maki are the long cylindrical rolls wrapped in seaweed, then cut into sections.
Futo maki are much thicker, more complex versions of maki, often the most creative and technically demanding offerings at a sushi bar.
Hand rolls are cones of seaweed filled with rice and topped with seafood and garnishes (e.g., Japanese mayonnaise).
Typical sushi condiments include soy sauce, lumps of green wasabi, and a heap of pickled ginger. The ginger is a palate-cleanser. The wasabi and soy are dips, sometimes taken straight but more often mixed: You spread some wasabi on the small plate that comes alongside your sushi plate, add some soy sauce by drops and stir to a paste with a chopstick. Gradually, you stir in more soy until the paste is to your taste.
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