What is the difference between sushi and sashimi?
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Sushi and sashimi, popular Japanese dishes, have distinctly different ingredients and preparation.
Sushi typically consists of bite-sized pieces of vinegared rice, called “sushi rice,” combined with various ingredients. While raw fish is a common ingredient in sushi, not all sushi is raw. Cooked fish, vegetables, and even fruits can also be used in sushi, and some sushi rolls are even deep-fried or baked. Sushi can be served in many different forms, such as nigiri (a piece of sushi rice topped with a slice of raw fish*), maki (sushi rolls wrapped in seaweed), and temaki (hand-rolled sushi cones).
Sheets of dried seaweed, called nori, are often used to wrap sushi rolls. Soy sauce, wasabi (a spicy green paste), and pickled ginger are often served alongside sushi as condiments.
Some common sushi ingredients in addition to the sushi rice, are
- Raw fish such as salmon, tuna, yellowtail, and eel.
- Vegetables such as cucumber, avocado, asparagus, carrot, and mushroom.
- Cooked shrimp, crab, and octopus.
- Cooked, seasoned egg omelet, called tamagoyaki.
Sashimi consists of thin slices of raw fish, served without any rice or other ingredients. The fish used in sashimi is typically very fresh and of high quality, and it is often sliced into delicate, translucent pieces that are arranged on a plate.
While sushi and sashimi may both feature raw fish, they are prepared and served differently. Sushi typically involves a combination of vinegared rice and fish, while sashimi is simply sliced raw fish served without any rice or other ingredients.
