Sushi vs. Sashimi: The Easiest Way to Tell Them Apart

Sushi and sashimi are frequently listed together, and many diners associate both with raw fish. Their most important difference is the rice. Sushi contains specially seasoned rice, while sashimi consists of sliced fish or seafood without sushi rice.

Quick take: If you are choosing a rice-based meal, start with sushi. If you want to appreciate the fish’s own texture and flavor without rice, order sashimi. Neither choice is inherently better; they deliver different experiences.

Some sushi uses cooked shrimp, egg or vegetables instead of raw fish. Raw fish is therefore not a requirement for something to qualify as sushi.

Seasoned sushi rice blends rice vinegar, sugar and salt with cooked short-grain rice. The mild acidity balances rich toppings, and the texture makes a nigiri piece feel unified rather than like two ingredients stacked together.

When you eat nigiri, try a little soy sauce on the topping rather than soaking the rice. The rice can absorb too much sauce and break apart. Nigiri, maki and chirashi all use seasoned rice but present it in different ways.

Sashimi showcases the seafood and the knife work. Slice thickness and direction can influence the way a piece feels as you chew. Delicate white fish may be firm and clean-tasting; richer fish can have a more buttery mouthfeel.

Enjoy sashimi with a small amount of soy sauce, wasabi or provided garnishes. Any raw seafood should be sourced and handled appropriately for raw service; seasoning cannot make unsafe seafood safe.

For a satisfying lunch, sushi assortments offer rice and a variety of toppings. Sashimi can be a good choice when you prefer to focus on the fish, or it can be one course of a larger Japanese meal.

Check whether your restaurant offers sashimi on its own or only as part of a set. A menu photograph or a quick question to the server can prevent ordering confusion.