Sushi vs. Sashimi: Differences Between Sushi and Sashimi

Sushi is a collection of Japanese dishes featuring vinegared rice and ingredients like raw fish, vegetables, and cooked elements like *[tamagoyaki](https://www.masterclass.com/articles/tamagoyaki-recipe)*, sweet rolled omelet. Sushi rolls come in all shapes and sizes, from large, multicolored *futomaki*, to simple, elegant *nigiri*. In Japan, traditional sushi, like *nigiri*, is typically served with a dish of [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained) and pickled ginger to cleanse the palate between bites. In most sushi restaurants, the sushi chefs will have seasoned the undersides of the fish with [wasabi](https://www.masterclass.com/articles/what-is-wasabi) rather than providing it as an accompaniment. *Makizushi* is a popular item in [bento-style lunch boxes](https://www.masterclass.com/articles/what-is-a-bento-box-explained). Sashimi is a Japanese presentation of raw fish or meat, sliced thin and eaten alongside an assortment of garnishes and condiments like freshly grated ginger and wasabi, shredded daikon radish, minty [shiso leaves](https://www.masterclass.com/articles/shiso-culinary-guide), and a dipping sauce like soy sauce or [ponzu](https://www.masterclass.com/articles/ponzu-sauce-recipe). You can make [sashimi](https://www.masterclass.com/articles/what-is-sashimi) from vegetables, “sashimi-grade” saltwater fish (freshwater fish, which is more susceptible to harmful bacteria or parasites, is not used), shellfish, or raw meat. In the *tataki* style of sashimi preparation, the exterior of the protein is briefly seared or marinated in vinegar before being sliced. Some of the most popular types of sashimi include fatty tuna (*otoro*), [mackerel](https://www.masterclass.com/articles/roasted-mackerel-recipe) (*saba*), yellowtail (*hamachi*), and [scallop](https://www.masterclass.com/articles/how-to-cook-scallops-easy-pan-seared-scallops-recipe) (*hotate*). There are three distinct differences between these popular presentations of raw fish: - __Sushi rice__. The primary difference between sashimi and other dishes featuring raw fish—such as nigiri, sushi rolls like *[futomaki](https://www.masterclass.com/articles/futomaki-recipe)* and *makizushi*, and nori-wrapped cones of *[temaki](https://www.masterclass.com/articles/hand-roll-sushi-guide)*—is the presence of seasoned, short-grain [sushi rice](https://www.masterclass.com/articles/how-to-make-homemade-sushi-rice-perfect-sushi-rice-recipe). Sushi rice is seasoned with sushi vinegar, a combination of [rice vinegar](https://www.masterclass.com/articles/what-is-rice-vinegar-how-to-cook-with-rice-vinegar-and-best-rice-vinegar-substitutes), sugar, and salt, which brightens and elevates the flavors of the fish. - __Complementary ingredients__. Like a *maki* roll or *temaki*, many types of sushi feature a combination of ingredients rolled together in an outer layer of rice held together with a [nori wrapper](https://www.masterclass.com/articles/nori-roll-recipe). While Japanese restaurants offer condiments or garnishes with sashimi, it is typically served on its own to draw attention to the distinct flavors of the ingredient. - __Utensils__. You can eat sushi by hand—many of the best sushi chefs shape pieces of nigiri to be consumed in one easy bite. On the other hand, chopsticks are the optimal utensils for eating thin sashimi slices. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Sushi and sashimi are two titans of Japanese cuisine, each with its own distinguishing features.