Sushi vs Sashimi vs Nigiri: The Complete Guide to Japanese Raw Fish

The terminology around Japanese raw fish dishes confuses many first-time visitors. Sushi, sashimi, nigiri, maki, chirashi — they're all related but distinctly different. Understanding the differences will help you order with confidence and appreciate what you're eating.

The Core Differences

Sushi ≠ Raw Fish

Important: Sushi literally means "vinegared rice." The fish is secondary. You can have sushi without any fish at all — cucumber sushi (kappa maki), egg sushi (tamago nigiri), or even natto sushi.

Types of Sushi in Detail

Nigiri (握り)

A slice of fish or seafood placed over a small mound of vinegared rice. This is the purest form of sushi and what most people picture.

How it's made:

• Chef forms rice by hand (takes years to master)
• Fish is sliced and placed on top
• A dab of wasabi is usually between rice and fish
• Some pieces get a brush of soy sauce (nikiri)

Price range: ¥200–¥1,000 per piece depending on fish

Maki (巻き)

Rice and fillings rolled in nori (seaweed) using a bamboo mat.

Temaki (手巻き)

Hand-rolled cone of nori with rice and fillings. You should eat these immediately — the nori gets soggy quickly.

Chirashi (ちらし)

A bowl of sushi rice with various fish "scattered" on top. Like a deconstructed sushi platter. Common in Osaka and casual restaurants.

Gunkan (軍艦)

"Warship" sushi — nori wrapped around rice to form a cup, topped with soft ingredients like uni (sea urchin) or ikura (salmon roe).

Fish Guide: What to Order

Classic Nigiri Fish

Premium Fish

Where to Eat Sushi in Japan

Conveyor Belt Sushi (回転寿司 / Kaiten Sushi)

The most affordable and fun way to eat sushi. Dishes rotate on a conveyor belt; grab what looks good or order from a tablet.

Best chains:

Budget: ¥1,000–¥2,500 per person for a full meal

Sushi Counter (寿司カウンター)

Sit at the counter and watch the chef work. More expensive but a completely different experience.

Best areas:

• Tsukiji Outer Market: Tourist-friendly, fresh fish
• Ginza: High-end, traditional
• Nihonbashi: Serious sushi district
• Kichijoji: Local favorite spots

Budget: ¥3,000–¥10,000 per person

High-End Omakase (おまかせ)

Chef's choice — you sit, they serve. The ultimate sushi experience.

Price range: ¥10,000–¥50,000+ per person Book in advance: Most require reservations weeks or months ahead

Department Store Sushi (デパート寿司)

Surprisingly good and affordable. department store basements (depachika) often have excellent sushi counters.

Budget: ¥1,500–¥3,000 for lunch

How to Order Sushi

At Conveyor Belt Sushi

1. Sit down — your table number is on the screen
2. Order via tablet — touch screen, select items
3. Grab plates — anything on the belt is fair game
4. Eat soon — fresh is better
5. Stack plates — staff count them when you're done
6. Pay at register — scan your plate color code

At a Sushi Counter

1. Sit down — usually 8–12 seats at the bar
2. Order omakase or à la carte — ask for "omakase de" (おまかせで)
3. Eat each piece immediately — it's served at the perfect temperature
4. Don't douse in soy sauce — the chef has already seasoned it
5. Eat with hands — it's acceptable (and traditional) at counters

Japanese Phrases

Sushi Etiquette

Do's

• ✅ Eat nigiri in one bite
• ✅ Use hands or chopsticks — both are acceptable
• ✅ Eat ginger (gari) between different fish — it cleanses the palate
• ✅ Say "itadakimasu" before eating
• ✅ Thank the chef when leaving ("gochisōsama deshita")

Don'ts

• ❌ Don't mix wasabi into soy sauce (insults the chef)
• ❌ Don't dip rice-side into soy sauce (falls apart)
• ❌ Don't leave sushi sitting — eat it fresh
• ❌ Don't use too much wasabi — chef already applied it
• ❌ Don't take photos without asking at high-end places

Budget Guide

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