Sushi menus can be confusing for first timers. Nigiri, sashimi, maki, temaki, chirashi: the words appear side by side, and the dishes look similar at a glance. The two most often confused are nigiri and sashimi. Both feature beautifully cut fish, but one includes rice and the other does not, and that difference shapes how each is made, eaten, and enjoyed.
This guide explains the difference between nigiri and sashimi, how they relate to other types of sushi, how to eat each one properly, and how to order with confidence.
Nigiri is a slice of fish or other topping pressed by hand onto a small oval mound of vinegared sushi rice. Sashimi is sliced raw fish or seafood served on its own, without rice. Technically, nigiri is a type of sushi because sushi refers to the seasoned rice, while sashimi is not sushi at all.
| Feature | Nigiri | Sashimi |
|---|
| Rice | Yes, a hand pressed mound of vinegared rice | No rice |
| Is it sushi? | Yes | No; it is sliced raw seafood |
| Typical toppings | Fish, shellfish, eel, egg omelet, sometimes seared or cooked items | Mostly raw fish and shellfish |
| Slice | Thinner slice draped over rice | Thicker slice to showcase texture |
| Serving | Usually two pieces per order in the U.S. | Several slices, often with shredded daikon and shiso |
| How to eat | By hand or chopsticks, fish side dipped lightly in soy sauce | With chopsticks, lightly dipped in soy sauce with wasabi |
| Best for | Balance of fish and seasoned rice | Pure flavor and texture of the seafood |
Many Americans use "sushi" to mean raw fish, but in Japanese cuisine sushi refers to dishes made with vinegared rice (shari or sushi meshi), seasoned with rice vinegar, sugar, and salt. The topping can be raw fish, cooked seafood, vegetables, or egg. That is why nigiri, maki rolls, and hand rolls are all sushi, while sashimi, which has no rice, is not. Our article on where sushi originated explains how sushi evolved from preserved fish in fermented rice to the fresh nigiri of Edo era Tokyo.
Nigiri (from nigiru, "to grasp" or "squeeze") is the classic form of Edo style sushi. The chef shapes a small mound of rice in the palm of the hand, adds a dab of wasabi, and drapes a slice of fish or other topping over it. Good nigiri is pressed just firmly enough to hold together but loose enough to fall apart gently in the mouth. The rice should be slightly warm, around body temperature, and seasoned so it balances the fish.
Common nigiri toppings include tuna (maguro), fatty tuna (toro), salmon (sake), yellowtail (hamachi), sea bream (madai), shrimp (ebi), freshwater eel (unagi), sea urchin (uni), salmon roe (ikura, often served gunkan style wrapped in seaweed), and sweet egg omelet (tamago). Some nigiri is brushed with sauce, torched (aburi), or topped with garnishes by the chef, which is why many sushi chefs prefer that you skip extra soy sauce.
Sashimi is sliced raw seafood served without rice, usually arranged on a plate with shredded daikon radish, shiso leaf, and wasabi. Because there is no rice, sashimi showcases the texture, fat, and flavor of the fish itself, and the knife work matters enormously. Different fish are cut in different ways and thicknesses to bring out their best texture. Sashimi can also include items such as octopus, scallop, and, in Japan, specialties beyond seafood.
Sushi chefs often say the rice matters as much as the fish, and nigiri is where that shows most clearly. Short grain Japanese rice is washed, cooked, and gently folded with a seasoning of rice vinegar, sugar, and salt while it is still warm, then cooled to around body temperature. Each restaurant guards its own balance: some use red vinegar made from sake lees for a darker, deeper rice, while others prefer a cleaner, brighter seasoning. Great nigiri rice is distinct grain by grain, lightly packed, and seasoned to bring out the fish rather than mask it. That is why apprentices in Japan traditionally spent years learning to prepare rice before they were allowed to slice fish.
| Fish | Japanese name | Flavor and texture | Good as |
|---|
| Lean tuna | Akami | Clean, meaty, mild | Nigiri or sashimi |
| Fatty tuna belly | Toro | Rich, buttery, melting | Nigiri or sashimi |
| Salmon | Sake | Rich, soft, mild | Nigiri or sashimi |
| Yellowtail | Hamachi | Buttery, slightly sweet | Nigiri or sashimi |
| Sea bream | Madai | Delicate, firm, clean | Sashimi or nigiri |
| Mackerel | Saba | Bold, oily, usually cured in vinegar | Nigiri |
| Freshwater eel | Unagi | Sweet, glazed, served cooked | Nigiri |
| Scallop | Hotate | Sweet, tender | Nigiri or sashimi |
Cooked or cured items such as eel, shrimp, and vinegar marinated mackerel are usually served as nigiri, because the rice balances their sweeter or stronger flavors. Pristine raw fish such as sea bream, tuna, and yellowtail shine as sashimi, where the knife work and texture take center stage.
- Maki (makizushi): rice and fillings rolled in seaweed and sliced into rounds.
- Uramaki: inside out rolls with rice on the outside, such as the California roll, an American creation.
- Temaki: cone shaped hand rolls eaten by hand.
- Gunkan: "battleship" sushi, rice wrapped in a band of seaweed to hold loose toppings such as roe or uni.
- Chirashi: a bowl of sushi rice topped with assorted sashimi.
- Omakase: a chef's choice meal, often a sequence of nigiri; see our omakase guide.
- Use your hands or chopsticks. Eating nigiri by hand is traditional and perfectly acceptable at sushi bars.
- Dip the fish, not the rice. Turn the piece slightly and touch the fish side lightly to soy sauce. Rice soaks up too much soy and can fall apart.
- Eat it in one bite if possible, so you taste fish and rice together.
- Skip extra wasabi at a sushi bar, since the chef usually adds the right amount under the fish.
- Use ginger between pieces as a palate cleanser, not as a topping.
- Use chopsticks.
- Add a small amount of wasabi directly to the fish or mix a little into your soy sauce, depending on preference.
- Dip lightly; you want to taste the fish.
- Eat the daikon and shiso between bites if you like; they refresh the palate.
- Eat milder fish before richer ones, such as white fish before fatty tuna or salmon.
- Order nigiri if you want the classic sushi experience, enjoy the balance of rice and fish, or want a more filling meal.
- Order sashimi if you want to focus purely on fish quality, prefer fewer carbohydrates, or want to compare different fish side by side.
- Order both to taste the same fish two ways, a great way to learn what you like.
Sashimi is mostly protein with healthy fats from fish such as salmon and tuna, and very few carbohydrates. Nigiri adds a small portion of seasoned rice, so it has more carbohydrates and calories per piece but is still relatively light compared with many restaurant meals. Specialty rolls with tempura, cream cheese, and creamy sauces are the richest sushi options. Soy sauce is high in sodium, so dip sparingly; our guide to lower sodium meals has tips. If you avoid gluten, ask for gluten free tamari, since regular soy sauce contains wheat.
Raw fish should come from trusted suppliers and be handled carefully. Many fish served raw in U.S. restaurants are frozen first to destroy parasites, a practice required for most species under food safety codes, and freezing done well does not harm quality. Pregnant people, young children, older adults, and anyone with a weakened immune system should talk with a doctor about eating raw fish. Our guides to identifying fresh seafood and wild caught versus farm raised seafood help you judge quality.
- Sit at the counter if you can; watching the chef is part of the experience.
- Ask what is best today; seasonal fish is often the highlight.
- Avoid rubbing chopsticks together; it can suggest the restaurant's chopsticks are cheap.
- Do not pass food chopstick to chopstick.
- Tip as you would at any full service restaurant; see how much to tip.
- Start light. Begin with white fish and lean tuna, then move to richer salmon, yellowtail, toro, and eel.
- Mix formats. A sashimi plate followed by a few pieces of nigiri gives you both experiences without over ordering.
- Ask about specials. Seasonal fish flown in that week is often the best value for flavor.
- Consider omakase. Letting the chef choose is the best way to taste nigiri at its peak, served piece by piece as soon as it is made.
- Mention allergies early. Shellfish, fish, soy, wheat in soy sauce, sesame, and egg are common in sushi kitchens; our guide to handling food allergies when dining out can help.
Sushi bars and Japanese pubs are related but different experiences; our guide to what an izakaya is explains the more casual side of Japanese dining.
Nigiri and sashimi are only the beginning. Our history of Japanese cuisine covers the broader tradition, and our article on where ramen originated explores another Japanese favorite.
Nigiri is sliced fish or another topping pressed onto a small mound of vinegared rice, making it a type of sushi. Sashimi is sliced raw seafood served without rice, and it is not technically sushi. Nigiri balances fish with seasoned rice and can be eaten by hand; sashimi showcases the fish alone and is eaten with chopsticks. Try both to learn what you love. For more food basics, explore our food knowledge collection.
Frequently asked questions
Nigiri is a slice of fish or other topping pressed onto a small mound of vinegared rice. Sashimi is sliced raw seafood served without rice.
No. Sushi refers to dishes made with vinegared rice, so sashimi, which has no rice, is not technically sushi.
Yes. Eating nigiri by hand is traditional and acceptable at sushi bars. Chopsticks are fine too.
No. Dip the fish side lightly. Rice absorbs too much soy sauce and can fall apart.
Sashimi has fewer carbohydrates and calories because it has no rice, but both are relatively light. Rich specialty rolls are usually the heaviest sushi options.
Reputable restaurants source and handle raw fish carefully, and many fish are frozen first to destroy parasites. People who are pregnant or have weakened immune systems should consult a doctor.
Reviewed and verified by the Restaurant Listings Editorial Team for accuracy and relevance. Our content is researched using official restaurant sources, public records, government agencies, and recognized food safety and hospitality industry resources.
Last reviewed: October 2026
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