Sushi vs. Sashimi vs. Nigiri: Types of Sushi Explained
In front of you lies a glistening slice of fish resting atop a bed of perfectly cooked rice — slightly warm, glossy, and subtly seasoned. A quick dip in the shoyu, and you take a bite. A gentle balance of flavors come together: the sweetness of the fish, the tangy-sweet rice, the salty richness of the shoyu, and the punch of wasabi. In its simplicity, there is complexity, and when crafted with great attention to detail, it is nothing short of perfect.
Perhaps an unpopular opinion, but my preference lies with sushi in its basic form — without the sweet, spicy, or creamy sauces, crunchy toppings, and other embellishments commonly seen in sushi restaurants and grocery stores today. I’m referring to sushi in its most straightforward and humble state.
Growing up, sushi was a special occasion food — whether for a birthday, anniversary, funeral, or other gathering. As a family, we would sometimes eat at a restaurant, but more often, we would have it delivered at home or buy the ingredients to make it ourselves around the dinner table. These days, with the rise of inexpensive, casual, and conveyor belt establishments, sushi has become more accessible and enjoyed more frequently. Although not a comprehensive list, read on to learn about some of the common forms of sushi that are enjoyed today.
Sushi is a category of Japanese dishes that uses sumeshi (also called sushimeshi)—Japanese short-grain rice that has been cooked and seasoned with a mixture of rice vinegar, sugar, and salt, then cooled to around room temperature. There are different types of sushi, and while it is often associated with raw fish, not all sushi contains raw fish.
A Brief History of Sushi
The earliest forms of sushi, believed to have originated in Southeast Asia, were quite different from what we know today. River fish were fermented and eaten on their own, without rice. Sushi, as we recognize it today, was invented and popularized in Edo during the early 1700s. Although initially eaten only by the upper class in its fermented form, popular culture evolved sushi to be served with vinegared rice and, thanks to refrigeration technology, the fermentation process was skipped in favor of raw fish. Sushi comes in many forms, some of which use cooked fish or vegetables.
Maki Zushi
Makizushi comes from the word “maku,” meaning to roll or wrap. It is made by placing a thin layer of sumeshi (Japanese short grain rice) over a sheet of nori, then placing the filling in a line, and rolling it up with a bamboo mat. The roll is then sliced into bite-size pieces. Some simple examples of makizushi include kappamaki (cucumber roll), tekkamaki (tuna roll), and nattomaki (natto roll). Futomaki is a roll made with multiple ingredients like cooked spinach, cucumber, simmered vegetables — like gobo (burdock root), kampyo (dried gourd strips), shiitake, and carrots — and tamagoyaki (Japanese omelet). There are countless contemporary versions as the possibilities are endless.
Presentation: Maki rolls are typically round, small, or large bite-size pieces with a vibrant mix of ingredients.
Ingredients: In addition to the rolls mentioned above, other common contemporary rolls include the California roll (imitation crab, avocado), Philadelphia roll (smoked salmon and cream cheese), and spider roll (deep-fried soft-shell crab, avocado, mayonnaise).
Nigiri Zushi
Nigirizushi comes from the word “nigiru,” meaning to squeeze. In this style, a small portion of rice is gently squeezed into an oval shape, dabbed with a smear of wasabi, and a slice of fish is placed on top. As a subcategory, gunkanmaki is like a hybrid between nigiri and makizushi. In this presentation, a strip of nori is placed around a small mound of rice, and an ingredient is placed inside the frame of the nori. This preparation method is used for ingredients that do not hold well on their own. Uni (sea urchin), ikura (salmon roe), kanimiso (crab miso), and yamaimo (Japanese yam) are some examples.
Presentation: Nigiri consists of a small fistful of rice topped with a slice of fish or other ingredients, often with a subtle smear of wasabi.
Ingredients: Typical examples include maguro (tuna), ika (squid), hamachi (yellowtail), hotate (sea scallop), and saba (mackerel), among many others.
Sashimi
Sashimi refers to thinly sliced raw fish, served without rice. The slices are typically arranged on a bed of thin threads of daikon and/or a shiso leaf. Sashimi is eaten with a dab of wasabi and a dip in shoyu.
Presentation: Sashimi is typically presented as thin, delicate slices of fish, arranged elegantly on a plate.
Ingredients: Similar to the seafood served in nigirizushi.
Temaki Zushi
At a sushi restaurant, some items can be ordered as either makizushi (rolled sushi) or temaki, which means hand rolls. In temaki, the chef rolls the ingredients into a cone shape by hand, without using a bamboo mat. You can make temakizushi at home, too. An assortment of fish and fillings is prepared along with sheets of nori, cut into quarters, and sumeshi. It’s a fun, interactive meal where everyone can experiment with their own combinations.
Presentation: Hand rolls are cone-shaped, with the nori on the outside and the rice and fillings inside.
Ingredients: Negitoro (finely chopped tuna with scallions), natto (fermented soybeans) are some examples. At home, in addition to raw fish, you can prepare cooked fish like canned tuna mixed with mayonnaise, imitation crab, or vegetables like cucumber, avocado, and pickled radish.
Other Types of Sushi
Barazushi
Also called chirashizushi, comes from the word “barasu” (or “chirasu”), meaning to scatter. It may or may not include raw fish. A variety of vegetables, such as carrots, gobo (burdock root), kampyo (dried gourd strips), and shiitake mushrooms, are cut into small pieces, simmered in a sweet soy-based broth, and mixed with the rice. The rice can be topped with kinshitamago (thinly sliced egg crepe) and nori. The ingredients vary depending on family tradition and region. For example, where I live in Tokushima prefecture, sweet beans may be mixed in, and sudachi or other citrus juice is used in the sumeshi. In restaurants, chirashizushi refers to a bowl of rice topped with an assortment of sliced raw fish.
Oshizushi
Oshizushi is a type of sushi where vinegared rice and fish are pressed into a rectangular box or mold, left to set so the flavors can meld, and then sliced into bite-size pieces. The word “osu” means to press. Sometimes, the fish is pickled or seasoned, and other flavors are added by wrapping the sushi in leaves, such as persimmon, or placing a sheet of kombu (kelp) between the fish and rice.
Inarizushi
Inarizushi, also called “football sushi” in some Japanese American communities because of its appearance, is sumeshi stuffed inside fried and seasoned tofu pockets. A variety of ingredients can be mixed into the sumeshi before stuffing, like toasted sesame seeds, minced and simmered vegetables, or hijiki (cooked dried seaweed).
How to Serve Sushi
There is a certain etiquette when it comes to eating sushi, especially in a restaurant setting. Have you ever dipped a piece of nigirizushi in soy sauce, only for it to fall apart before you could take a bite? Chances are, you used too much soy sauce. According to Shinji Aoyama, chef and manager of Osawa in Pasadena, California, the amount of soy sauce should be “sukoshi dake” (just a little). He further explains, “experienced sushi eaters turn the nigirizushi upside down and dip only the ‘neta’ (the topping) part into the soy sauce.” Another tip from Aoyama is, “if the fish is already seasoned, like salmon roe, it should not be dipped in soy sauce.” Other seasonings, such as salt, lemon juice, yuzu (citron), ponzu (Japanese citrus sauce), or sweet soy sauce, can also be added by the chef to enhance flavor. In these cases, dipping is unnecessary.
Along with sushi, you’ll typically be served pickled ginger and a cup of hot green tea. Traditionally, wasabi is placed between the fish and rice in nigirizushi, but sometimes, a small mound of wasabi is served to adjust the heat to your preference. Pickled ginger is meant to be eaten between bites as a palate cleanser, while the hot tea can be sipped in between.
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