Differences — Similarities — Nigiri versus Sashimi comparison chart Nigiri Sashimi Introduction Nigiri is a type of made of thin slices of raw fish over pressed vinegared rice. Sashimi is thinly sliced raw meat—usually fish, such as salmon or tuna—that is served without rice. Is it cooked? Mostly raw, but you do find nigiri made with cooked or seared fish No, always raw. Cuisine Japanese Japanese Is it Sushi? Yes No Is it always fish?

Signature dishes like chifles and anticuchos reflect its native Criollo, while its Chinese Chifa is evident through flavorful stir-fries and freshly made dumplings from our lively dim sum bar.Experience Japanese Nikkei cuisine with Asian-style ceviches and tiraditos, as well as Peruvian-inspired nigiris. Imaginative cocktails feature an extensive Pisco library and essential Peruvian desserts.

Yes - fish and other seafood such as shrimp, octopus and squid, but never meat No, can be thin slices of meat, like beef, horse, chicken,. Does it have rice? Yes No Accompanied by Pickled ginger, wasabi and soy sauce Pickled ginger, wasabi and soy sauce Garnished with Mostly nothing else; occasionally a sauce if the chef so fancies Daikon radish, sisho leaves, toasted nori (seaweed), at times other sauces Eaten with Hands or chopsticks Chopsticks. Nigirizushi is usually served in pairs. Shown above is a plate of tuna and salmon nigiri Sashimi is slices of fresh raw fish (sometimes, meat) presented with several types of garnishes.

The quality of sashimi lies in the freshness of fish, the way it’s sliced, presented and garnished. Common garnishes include shredded daikon radish, shiso leaves, or toasted nori (sea weed).

Both nigiri and sashimi are accompanied with pickled ginger and wasabi with soy sauce. Etymology Nigiri in Japanese means two fingers ( ni = two, giri = fingers).

Nigiri sushi gets its name from the rice which has to be of a very specific portion and fit on the chef’s “two fingers” when pressing. Sushi is a Japanese term that refers to anything made with vinegared rice. Sashimi plate with various garnishes Sashimi is a Japanese term for pierced flesh ( Sashi = pierced, mi = flesh). The term may have originated from the culinary practice of sticking the fish’s tail and fin to the slices in identifying the fish being eaten. Another possibility for the name could come from the traditional method of harvesting - ‘Sashimi Grade’ fish is caught by individual hand line. As soon as the fish is landed, it is pierced with a sharp spike and placed in a body of ice.

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This spiking is call the Ike Jime process. Common types of fish The most popular fish toppings for nigirizushi are Maguro (tuna), Sake (), Hamachi (yellowtail), Hirame (halibut), Ebi (cooked jumbo ), Tamago (egg omelet) and Unagi (fresh water eel). These are popular because most sushi beginners find these easier on the palate. You will also often find Tako (), Ika (squid), Kani (), Ikura (salmon roe), Awagi (abalone) and Kazunoko (herring roe), which have a distinct flavor and takes some getting used to.

Favorite fish for sashimi include Maguro (), Sake (salmon), Hamachi (yellowtail), Tai (red snapper), Kihada (yellowfin tuna), Saba (mackerel), Tako (Octopus) and even raw red meats such as Gyuunotataki (beef), Basashi (horse) and Torisashi (chicken). Toriwasa (slightly seared ), a variation of Torisashi, is also a popular Sashimi delicacy. Making Nigiri Most sushi first-timers curious about fresh fish find sake (salmon) nigiri the easiest and best place to begin their sushi experience. Simple, unique-tasting and very palatable, nigiri is also very simple to make.