Nigiri vs Sashimi: What’s the Difference?

Are you curious about the differences between nigiri and sashimi? These two popular Japanese dishes are often confused, but they each have distinct characteristics, preparation methods, and cultural significance.

In this comprehensive guide, we'll explore the world of nigiri and sashimi, examining their history, ingredients, preparation techniques, and nutritional benefits. Whether you're a sushi enthusiast or new to Japanese cuisine, this article will help you understand and appreciate these culinary delights.

Definition and Origins of Nigiri and Sashimi

Nigiri: Nigiri is a type of Japanese sushi made with a small, oblong ball of vinegared rice topped with a slice of raw or cooked fish, seafood, or other ingredients. The topping is typically secured to the rice with a small amount of wasabi, and the entire piece is designed to be eaten in a single bite using fingers or chopsticks.

Nigiri originated during the Edo period (1603-1868) in Japan. It evolved as a fast food option in Tokyo (formerly Edo), where merchants and workers needed quick, convenient meals. The name "nigiri" comes from the Japanese word "nigirizushi," which means "hand-pressed sushi."

Learn more about this iconic dish in our detailed guide: What is Nigiri? A Comprehensive Guide to the Iconic Sushi

Sashimi: Sashimi is a Japanese dish consisting of thinly sliced, raw fish or seafood served without rice. The word "sashimi" translates to "pierced body" in Japanese, likely referring to the traditional method of harvesting fish by piercing them with a spike to maintain freshness and quality.

Sashimi has deeper historical roots in Japan than nigiri, dating back as early as the 7th or 8th centuries. It evolved from earlier preservation techniques like narezushi (fermented raw fish) and haya-sushi (quickly pickled raw fish). Serving the freshest possible raw fish became a sign of culinary excellence in Japanese cuisine.

For a deeper dive into sashimi, check out our article: What is Sashimi?

Ingredients Used in Nigiri and Sashimi

Nigiri: The main ingredients in nigiri are vinegared rice (called Shari) and a slice of raw or cooked fish, seafood, or other ingredient (called neta).

The two main components of nigiri are:

1. Shari (Vinegared Rice): Short-grain Japanese rice seasoned with a mixture of rice vinegar, sugar, and salt. The rice is usually warm or room temperature and formed into a small, oblong shape.

2. Neta (Topping): The topping can include various ingredients:

• Raw fish (such as tuna, salmon, yellowtail)
• Cooked seafood (like shrimp, eel, octopus)
• Tamago (sweet Japanese omelet)
• Vegetables (avocado, cucumber)
• Tofu or other vegetarian options

Sashimi: The main ingredient in sashimi is thinly sliced, raw fish or seafood.

The primary ingredient in sashimi is high-quality, ultra-fresh raw fish or seafood. Common varieties include:

• Maguro (tuna): Available in different varieties like akami (lean), chutoro (medium-fatty), and otoro (fatty)
• Sake (salmon)
• Hamachi (yellowtail)
• Tai (sea bream)
• Ika (squid)
• Tako (octopus)
• Ebi (shrimp)
• Hotate (scallop)

Sashimi may occasionally include thinly sliced meat, such as high-grade beef (wagyu or kobe), chicken, or horse (basashi), though these are less common in Western restaurants.

Ingredients That Accompany Nigiri and Sashimi

Several traditional condiments and garnishes enhance the nigiri and sashimi dining experience:

Wasabi: A pungent, green Japanese horseradish paste that provides a sharp, clean heat that clears the sinuses without lingering. Authentic wasabi comes from the wasabi plant root (Wasabia japonica), though many restaurants outside Japan use a substitute made from horseradish, mustard, and food coloring. Wasabi has natural antibacterial properties, making it both flavorful and functional when consuming raw fish.

Learn more about this essential condiment in our guide: Stocking a Japanese Pantry: Wasabi

Pickled Ginger (Gari): Thin slices of young ginger pickled in vinegar and sugar, resulting in a pale pink or white color. Gari serves as a palate cleanser between different types of fish, allowing you to fully appreciate the distinct flavors of each variety. Its mild sweet-sour taste and refreshing quality help reset your taste buds between bites.

Soy Sauce (Shoyu): A fermented sauce made from soybeans, wheat, salt, and koji mold. For sashimi, the fish is dipped directly into a small dish of soy sauce. For nigiri, the traditional approach is to dip only the fish side (not the rice) into the soy sauce to prevent the rice from absorbing too much liquid and falling apart. Many sushi restaurants offer a lighter, less salty soy sauce specifically formulated for sushi and sashimi.

For more on this essential Japanese condiment: Stocking a Japanese Pantry: Soy Sauce

Green Onions (Negi): Thinly sliced green onions add a mild onion flavor and vibrant color contrast. They're often used as a garnish for both nigiri and sashimi, particularly with stronger-flavored fish like mackerel or tuna.

Shiso Leaves (Perilla): These aromatic herb leaves have a unique flavor combining elements of mint, basil, and citrus. Shiso serves as both a garnish and a flavor enhancer, particularly with milder fish. The leaves have natural antibacterial properties, making them functional as well as flavorful.

Other common accompaniments include:

• Daikon Radish: Finely shredded white radish that adds a crisp texture and mild flavor
• Yuzu Kosho: A spicy-citrusy condiment made from yuzu peel, chili peppers, and salt
• Ponzu Sauce: A citrus-infused soy sauce with a bright, tangy flavor

Preparation of Nigiri and Sashimi

Preparing Nigiri: Step-by-Step Guide

1. Prepare the Sushi Rice (Shari)

• Rinse 2 cups of short-grain Japanese rice until water runs clear
• Cook according to package instructions
• While still hot, gently fold in sushi vinegar mixture (4 Tbsp rice vinegar, 2 Tbsp sugar, 1 tsp salt)
• Allow to cool to room temperature, fanning occasionally to achieve a glossy finish

2. Prepare the Topping (Neta)

• Select sushi-grade fish or seafood from a reputable supplier
• Slice fish against the grain into pieces approximately 2 inches long by 1 inch wide
• The slices should be about ¼ inch thick for most fish
• For cooked ingredients, ensure they have cooled completely before assembly

3. Shape the Rice Base

• Wet hands with vinegar water to prevent sticking
• Take about 2 tablespoons of rice
• Gently compress between fingers to form an oblong shape
• The rice ball should be firm enough to hold together but not packed too tightly

4. Assemble the Nigiri

• Apply a small dab of wasabi to the center of the rice (optional)
• Place the fish or topping over the rice
• Gently press to secure, maintaining the shape of both components
• For certain toppings (like eel), a thin strip of nori may be used to secure it to the rice

5. Serving Suggestions

• Arrange on a plate with pickled ginger and additional wasabi
• Serve with a small dish of soy sauce for dipping
• Traditionally eaten by hand, picking up the piece, turning it over, and dipping only the fish portion into soy sauce

Preparing Sashimi: Step-by-Step Guide

1. Select the Fish or Seafood

• Use only sashimi-grade fish from a reputable supplier
• The fish should be extremely fresh and properly handled to ensure safety
• Different fish require different aging periods for optimal flavor (e.g., tuna is often aged 3-7 days)

2. Prepare the Fish

• Remove skin if necessary (some fish like mackerel may be served with skin)
• Remove any bones or sinew
• For whole fish, follow proper filleting techniques specific to each species

3. Slice the Fish

• Use a specialized sashimi knife (yanagiba) for clean cuts
• Hold the knife at a 45-degree angle to the cutting board
• Slice against the grain in one smooth, pulling motion
• Standard thickness is about ⅛ inch, though this varies by fish type
• The size and shape of slices vary by tradition and fish type:
  • Rectangular slices (hira-zukuri) for most fish
  • Diagonal slices (sogi-zukuri) for smaller fish
  • Thin slices (usu-zukuri) for white fish
  • Cubes (kaku-zukuri) for tuna

Learn more about sushi knife techniques in our guide: Spotlight on the Sushi Knife

4. Arrange the Presentation

• Place slices in an artistic arrangement on a plate
• Traditional presentation often uses odd numbers of slices
• Include garnishes such as shredded daikon, shiso leaf, and carved vegetables
• Arrange accompaniments like wasabi, pickled ginger, and soy sauce on the side

5. Serving Temperature

• Serve immediately after preparation
• The ideal temperature is slightly below room temperature (around 59°F/15°C)
• Never serve ice-cold sashimi, as it diminishes the flavor and texture

Nutritional Value of Nigiri and Sashimi

Both nigiri and sashimi offer excellent nutritional benefits, though their profiles differ significantly due to the presence or absence of rice.

Salmon Nigiri (Per 100g)

Nutrient	Amount
Calories	145
Protein	12g
Carbohydrates	18g
Fat	3.5g
Omega-3 Fatty Acids	1.2g
Sodium	310mg
Vitamin D	5μg
Vitamin B12	3μg

Salmon Sashimi (Per 100g)

Nutrient	Amount
Calories	110
Protein	20g
Carbohydrates	0g
Fat	2g
Omega-3 Fatty Acids	1.9g
Sodium	45mg
Vitamin D	8μg
Vitamin B12	5μg

Tuna Nigiri (Per 100g)

Nutrient	Amount
Calories	140
Protein	15g
Carbohydrates	18g
Fat	2g
Omega-3 Fatty Acids	0.8g
Sodium	300mg
Vitamin D	2μg
Vitamin B12	5μg

Tuna Sashimi (Per 100g)

Nutrient	Amount
Calories	105
Protein	23g
Carbohydrates	0g
Fat	1g
Omega-3 Fatty Acids	1.2g
Sodium	40mg
Vitamin D	3μg
Vitamin B12	8μg

Source: USDA FoodData Central Database, 2023

Key Nutritional Benefits

Sashimi offers these nutritional advantages:

• Higher protein content per serving
• Lower calorie option for those monitoring caloric intake
• Higher concentration of omega-3 fatty acids
• Virtually zero carbohydrates (ideal for low-carb diets)
• Rich source of vitamins D and B12
• Lower sodium content

Nigiri provides these nutritional benefits:

• More balanced macronutrient profile with proteins and carbohydrates
• More filling due to the rice component
• Contains more manganese and selenium from the rice
• The vinegar in the rice may aid digestion
• Provides energy through complex carbohydrates

Mercury Considerations

Some fish used in sashimi and nigiri contain varying levels of mercury, which can be harmful in large amounts. According to the FDA and EPA guidelines:

Lower Mercury Options (Good choices):

• Salmon
• Shrimp
• Cod
• Tilapia
• Crab
• Scallops

Moderate Mercury Options (Consume in moderation):

• Yellowfin tuna
• Snapper
• Halibut
• Sea bass

Higher Mercury Options (Limit consumption):

• Bigeye tuna
• Swordfish
• King mackerel
• Shark

The FDA recommends that pregnant women, nursing mothers, and young children should completely avoid high-mercury fish and limit consumption of moderate-mercury fish to 2-3 servings (8-12 ounces total) per week.

Source: FDA, "Advice About Eating Fish" (2023)

Best Knives for Preparing Nigiri and Sashimi

Proper knife selection is essential for creating restaurant-quality nigiri and sashimi at home. Traditional Japanese knives are designed for specific culinary tasks:

Yanagiba (柳刃包丁)

This long, slender knife with a single-beveled edge is the primary knife for slicing sashimi. Its design allows for clean, precise cuts through raw fish with minimal cellular damage, preserving the fish's texture and flavor.

Key Features:

• Length: Typically 210mm to 330mm (8.25" to 13")
• Single-beveled edge (sharpened only on one side)
• Allows for extremely thin slicing in one fluid pulling motion
• Creates clean cuts that don't damage the cellular structure of the fish

Best For: Slicing sashimi, cutting fish fillets for nigiri

For an in-depth look at this essential knife: Spotlight on the Yanagiba

Deba (出刃包丁)

This heavy, thick-bladed knife is designed for breaking down whole fish, separating fillets, and cutting through small bones.

Key Features:

• Length: Typically 150mm to 210mm (6" to 8.25")
• Thick spine and sturdy construction
• Heavy weight provides force for cutting through fish bones
• Single-beveled edge

Best For: Breaking down whole fish, removing fillets from the bone

Learn more about this versatile knife: What is a Deba Knife? and Spotlight on the Deba Knife

Usuba (薄刃包丁)

This thin, rectangular knife is designed for precise vegetable cutting, which is important for garnishes that accompany sashimi.

Key Features:

• Length: Typically 180mm to 210mm (7" to 8.25")
• Thin, flat blade with little to no curve
• Single-beveled edge for precise vertical cuts
• Square tip for specialized techniques

Best For: Creating garnishes, preparing vegetables that accompany sashimi

For a comparison with other vegetable knives: Usuba vs Nakiri

Santoku (三徳包丁)

This multi-purpose knife is versatile enough to handle most tasks in preparing sushi and sashimi, making it a good option for home cooks.

Key Features:

• Length: Typically 165mm to 180mm (6.5" to 7")
• Double-beveled edge (sharpened on both sides)
• Sheep's foot blade with little pointing tip
• Suitable for slicing, dicing, and chopping

Best For: All-purpose use when specialized knives aren't available

Learn more about this versatile knife: Spotlight on the Santoku Knife and What is a Santoku Knife Best Used For?

Knife Care Tips

Proper care is essential for maintaining Japanese knives:

1. Hand wash only - Never use a dishwasher
2. Dry immediately after washing to prevent rust
3. Use proper cutting boards (hinoki wood or synthetic)
4. Sharpen regularly using water stones
5. Store properly in a knife block, magnetic strip, or knife guard

For more on knife care: Japanese Knife Care: Complete Chef Knife Care Guide

Investing in at least one high-quality Japanese knife will significantly improve your ability to prepare restaurant-quality sashimi and nigiri at home.

Safe Handling and Consumption of Raw Fish

Consuming raw fish carries inherent risks that can be mitigated through proper selection, handling, and storage practices. Following these guidelines will help ensure a safe and enjoyable experience.

Selection Guidelines

• Purchase "sushi-grade" or "sashimi-grade" fish - These designations indicate the fish has been handled according to standards for raw consumption
• Buy from reputable suppliers - Specialized Japanese markets, high-end fishmongers, or trusted seafood counters with high turnover
• Visual indicators of quality:
  • Clear, bright eyes (for whole fish)
  • Firm, resilient flesh that springs back when pressed
  • Shiny, metallic skin with tight scales
  • Mild, ocean-fresh smell (not fishy or ammonia-like)
• Freezing requirements - According to FDA guidelines, fish intended for raw consumption should be frozen at:
  • -4°F (-20°C) or below for 7 days (in a freezer)
  • -31°F (-35°C) or below for 15 hours (in a blast freezer)
  • -31°F (-35°C) or below for 24 hours (in a blast freezer) for thicker pieces

Learn more about sushi-grade fish in our article: What is Sushi Grade?

Source: FDA Food Code, 2022

Storage Requirements

• Temperature control - Keep raw fish at temperatures below 40°F (4°C)
• Limited storage time - Consume within 24 hours of purchase for optimal freshness and safety
• Proper refrigeration - Store in the coldest part of your refrigerator
• Prevention of cross-contamination:
  • Store in sealed containers
  • Keep raw fish separate from other foods
  • Use designated cutting boards and utensils
• Ice bath method - For extended freshness during preparation, keep sliced fish on a bed of ice

Consumption Guidelines by Population

• General population - Can consume raw fish in moderation as part of a balanced diet
• Higher-risk populations should avoid raw fish:
  • Pregnant women and nursing mothers
  • Young children
  • Elderly individuals
  • Immunocompromised people
  • Individuals with compromised liver function
• Mercury awareness - Follow FDA/EPA guidelines for frequency of consumption based on mercury content
• Individuals with seafood allergies - Avoid completely and be aware of cross-contamination risks

For more information about fish consumption: The Great Debate: Can You Eat Salmon Skin?

Recognizing Foodborne Illness Symptoms

If you experience these symptoms after consuming raw fish, seek medical attention:

• Nausea and vomiting
• Diarrhea
• Abdominal pain
• Fever
• Headache
• Dizziness
• Severe allergic reactions (difficulty breathing, hives, swelling)

Symptoms typically appear within 30 minutes to 6 hours for bacterial infections and within 24 hours for parasitic infections.

Sources: FDA Food Safety Guidelines, CDC Foodborne Illness Information, 2023

Where to Find Quality Nigiri and Sashimi

Finding high-quality nigiri and sashimi requires knowing where to look and what to look for. Here are some recommendations for sourcing these Japanese delicacies:

Restaurant Recommendations

Traditional Japanese Restaurants

• Look for establishments specializing in sushi and sashimi rather than those offering a wide variety of Asian cuisines
• Restaurants with Japanese ownership or chefs trained in Japan often maintain traditional standards
• A visible sushi counter where chefs prepare fish in front of customers is typically a good sign

What to Look For:

• Fresh fish displayed in a refrigerated case
• Regular fish deliveries (often indicated on menus or websites)
• Chefs who are willing to discuss their fish sources
• A steady clientele (high turnover ensures fresh ingredients)
• Proper storage techniques visible at the sushi counter

Price Considerations:

Quality nigiri and sashimi require premium ingredients and skilled preparation, which is reflected in the price. Extremely inexpensive sushi is often an indicator of lower quality fish or improper handling practices.

Specialty Markets

If you're interested in preparing nigiri or sashimi at home:

Japanese or Asian Specialty Markets

• Dedicated Japanese grocery stores often have the best selection
• Some high-end grocery chains have specialized seafood counters offering sashimi-grade fish
• Online specialty seafood retailers can ship flash-frozen sashimi-grade fish directly to your home

What to Ask For:

• Specifically request "sashimi-grade" or "sushi-grade" fish
• Ask when the fish was delivered to the store
• Inquire about proper freezing procedures for parasite destruction

For more insights on quality seafood sourcing: The Importance of a Fishmonger

Seasonal Considerations

The quality and availability of specific fish varieties vary throughout the year. In traditional Japanese cuisine, seasonality is highly valued:

Spring: Sea bream (tai), clam, squid, horse mackerel
Summer: Eel (unagi), octopus (tako), sea urchin (uni)
Fall: Salmon (sake), mackerel (saba), yellowtail (hamachi)
Winter: Fatty tuna (otoro), scallop (hotate), snow crab

Many restaurants offer seasonal specialties, which often represent the highest quality options available at any given time.

Conclusion

Nigiri and sashimi represent the pinnacle of Japanese culinary tradition, celebrating the natural flavors of fresh, high-quality ingredients with minimal intervention. While both feature raw fish as their star component, they differ significantly in presentation and composition:

Nigiri combines vinegared rice with fish or seafood, creating a harmonious balance between the subtle sweetness of the rice and the clean flavor of the topping.

Sashimi showcases the pure essence of the fish itself, relying on impeccable quality and precise cutting techniques to deliver an unmediated experience of flavor and texture.

Both dishes require exceptional ingredients, skilled preparation, and proper handling to ensure both safety and quality. Whether you're enjoying these delicacies at a restaurant or attempting to prepare them at home, understanding their distinctions and appreciating the craftsmanship involved enhances the experience.

As with many aspects of Japanese cuisine, nigiri and sashimi emphasize respect for ingredients, attention to detail, and the pursuit of perfection in simplicity. By learning to distinguish between these two classic dishes, you gain insight not just into Japanese food, but into the cultural values it embodies.

For those interested in exploring other aspects of Japanese cuisine, check out our guides on What is a Bento Meal?, What is Gyoza?, and What is Teriyaki?

Frequently Asked Questions

Q: What is the main difference between nigiri and sashimi cuts?

A: The main difference lies in both thickness and purpose. Nigiri cuts are typically thicker (about ¼ inch) and shaped to cover the rice base while remaining proportional to it. Sashimi cuts are generally thinner (about ⅛ inch) to highlight the fish's texture and are sliced in ways that enhance the specific properties of each fish variety. Additionally, nigiri cuts are usually more uniform in shape, while sashimi cuts may vary depending on the type of fish and presentation style.

Q: Is nigiri always raw?

A: No, nigiri is not always made with raw fish. While many popular varieties like salmon (sake) and tuna (maguro) nigiri use raw fish, others feature cooked toppings. Common cooked nigiri toppings include:

• Ebi (cooked shrimp)
• Unagi (grilled freshwater eel)
• Anago (sea eel)
• Tamago (sweet Japanese omelet)
• Inari (sweet fried tofu)

The defining characteristic of nigiri is its combination of vinegared rice with a topping, not whether that topping is raw or cooked.

Q: Is sashimi just raw fish?

A: While sashimi primarily consists of thinly sliced raw fish or seafood, the term more broadly refers to the preparation style of serving thinly sliced raw protein. Traditional sashimi in Japan can include:

• Various fish species
• Seafood like squid, octopus, and sea urchin
• Meat varieties such as beef (gyūsashi), horse (basashi), deer (shikasashi), and even chicken (torisashi)
• Vegetable sashimi (for presentation or vegetarian options)

What defines sashimi is the thin slicing technique and presentation style rather than the specific ingredient used, though fish remains the most common and popular variety.

Q: How should I eat nigiri and sashimi properly?

A: Traditional etiquette for eating these dishes differs:

For nigiri:

• Pick up with fingers or chopsticks
• Turn the piece over so the fish is facing down
• Dip only the fish (not the rice) lightly in soy sauce
• Eat in one bite if possible, fish-side down on your tongue

For sashimi:

• Use chopsticks to pick up a single slice
• Dip lightly in soy sauce (mixed with wasabi if desired)
• Eat in one bite when possible
• Use pickled ginger as a palate cleanser between different types of fish, not as a topping

For more on proper Japanese dining etiquette: What Are the Dos and Don'ts When Eating a Japanese Meal?

Q: How long does it take to become a sushi chef who can properly prepare nigiri and sashimi?

A: Becoming a fully qualified sushi chef (itamae) in the traditional Japanese system typically takes 5-10 years of apprenticeship and training. The process generally follows these stages:

1. New apprentices (minarai) spend 1-2 years observing and performing basic tasks
2. Junior apprentices (wakiita) spend 2-3 years preparing rice, sauces, and ingredients
3. Only after 3-5 years are apprentices allowed to begin preparing fish
4. Mastery of knife skills and fish preparation takes additional years

This lengthy training period ensures chefs develop the proper technique, understanding of ingredients, knife skills, and artistic sensibility required for high-quality nigiri and sashimi preparation.

Learn more about specialized Japanese knife skills in our article: What Are the Types of Japanese Cutting Techniques?