Sushi is a collection of Japanese dishes featuring vinegared rice and ingredients like fresh raw fish, vegetables, and cooked elements like [tamagoyaki](https://www.masterclass.com/articles/tamagoyaki-recipe), sweet rolled omelet. [Sushi](https://www.masterclass.com/articles/sushi-vs-sashimi) comes in all shapes and sizes, from nori-wrapped maki sushi (sushi rolls) to simple, elegant nigiri. In Japan, traditional sushi is typically served with a dish of soy sauce and pickled ginger to cleanse the palate between bites. In some sushi restaurants, the sushi chefs season the undersides of the fish with a small amount of wasabi rather than providing it as an accompaniment. Nigirizushi, or nigiri, is a type of sushi consisting of an oblong ball of sushi rice typically topped with a little wasabi and a slice of raw fish. The rice can also be topped with cooked ingredients like cooked shrip or tamagoyaki and garnishes like scallions. Its name comes from the verb “nigiru,” which means to clench or clasp in the hand. Making perfectly shaped nigiri by hand takes practice and skill. Nigiri consists of thin slices of raw fish on top of oblong rice balls, while sashimi is thinly sliced raw fish served without rice. Because of this structure, nigiri can also accommodate a dollop of wasabi in between the rice and the fish. Nigiri can feature almost any topping, but some are more popular than others. 1. __Salmon__: Salmon nigiri, also known as sake nigiri in Japan, is made with sushi rice and a slice of raw salmon. 2. __Shrimp__: Shrimp nigiri, known as ebi nigiri in Japan, is typically made with sushi rice and cooked or raw shrimp. To keep the cooked shrimp flat, a wooden skewer is inserted into the shrimp shell before steaming or boiling it. 3. __Yellowtail__: Hamachi nigiri is made with sushi rice and hamachi, or yellowtail tuna. 4. __Freshwater eel__: Unagi nigiri is made with sushi rice and unagi, or Japanese barbecued freshwater eel. Nigiri is one of the simplest ways to enjoy the flavor of fresh fish.