Curious about Sashimi and Sushi?

What is the difference between Sushi and Sashimi?

The main difference is rice: Sushi includes it, while sashimi does not. Explore their unique flavours and preparation methods in Japanese cuisine.

Sushi involves raw fish, right? (It can, yes) but sashimi is raw fish too-so what is the difference between sushi and sashimi? Mostly, it comes down to whether or not rice is involved, but there are other differences between these two superstars of Japanese cuisine.

Sashimi

If you prefer to go au natural, opt for fresh and tasty slivers of sashimi, which is commonly prepared using a variety of seafood, like yellowtail or bluefin tuna, mackerel, or hamachi (yellowtail), though various meats including beef, pork, chicken, and even horse are options if your stomach is up for the challenge.

Whether fish, fowl, or four-footed, the featured protein is sliced thin and served raw to stand as the main ingredient; accompaniments such as soy sauce and wasabi are used sparingly. A garnish of shredded daikon and shiso leaf might also make an appearance, but sashimi is undoubtedly a solo act.

Sushi

When it comes to sushi, things get a bit more complicated. The name "sushi" actually refers to rice despite the fact that most people associate the dish with its most notable partner, raw fish.

The history of sushi dates back centuries and is rooted in necessity with termented rice used as a means to preserve tish. loday, sushi is most often served in the style of maki (sushi rolls) and nigiri (Nigiri is a popular type of sushi, featuring a small, oval-shaped mound of vinegared rice topped with a piece of raw fish or other seafood. It's often enjoyed as a single bite. The word "nigiri" comes from the Japanese term "nigirizushi" meaning "hand-pressed sushi").

Nigiri begins with thoroughly washed white rice that is cooked and then delicately seasoned with vinegar (a nod to its fermented origins). Once cooled to room temperature, the rice, which should have a slightly sticky consistency, is formed into a palm-sized ball and often spiked with a dab of wasabi. Next comes the topping-primarily a slice of raw seafood, though cooked items such as eel, shrimp, and egg are also used, not to mention assorted vegetables and meats-again, it's the rice that's the constant. A gentle dip in soy sauce (protein-side down) provides the finishing touch.

Rivalling nigiri in popularity is maki which consists of fish and other assorted ingredients layered on top of sushi rice and then rolled inside a sheet of toasted seaweed.

Maki can either be served whole as a hand roll or cut into bite-sized pieces, usually accompanied with wasabi, soy sauce, and pickled ginger.