Nigiri vs. Sushi — What's the Difference?

Consumed typically with a small amount of soy sauce and wasabi.

Can be served rolled in seaweed (nori), stuffed, or layered.

A type of sushi made with a slice of raw fish over hand-shaped vinegared rice.

A versatile food that can be simple or elaborate.

Simple and elegant sushi style focusing on the quality of fish.

A Japanese dish consisting of vinegared rice combined with a variety of ingredients.

Often considered the purest form of sushi by enthusiasts.

Enjoyed worldwide with adaptations using local ingredients.

Represents a direct connection to sushi's origins in Tokyo.

Often part of a larger Japanese meal or served alone as a snack.

A type of sushi that consists of a lump of cooked, vinegar-seasoned rice rounded and pressed by hand into a loaflike shape and then topped with a thin slice of usually raw seafood, sometimes seasoned with wasabi and bound together by a strip of seaweed.

Sushi (すし, 寿司, 鮨, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a traditional Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanying a variety of ingredients (ネタ, neta), such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice.

Regular sushi: a piece of raw fish (or other topping) on top of a small oblong brick of sticky white rice.

Cold cooked rice dressed with vinegar that is shaped into pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and often wrapped in seaweed.

A Japanese dish made of small portions of sticky white rice flavored with vinegar, usually wrapped in seaweed and filled or topped with fish, vegetables or meat.

(proscribed) Raw fish, especially as a Japanese dish.

Rice (with raw fish) wrapped in seaweed

Vegetarian options can be considered sushi, but traditional nigiri usually features raw fish.

Primarily, yes, though some variations might use cooked or seared toppings.

Nigiri is a specific type of sushi that consists of raw fish over pressed vinegared rice, whereas sushi is a broader category encompassing various dishes using vinegared rice.

Nigiri is typically eaten with fingers, gently dipped into soy sauce fish-side down.

Originally, sushi began as a type of fast food in Tokyo, but it has evolved into various forms from casual to gourmet dining.

Common types include maki rolls, sashimi (just the fish), and temaki (hand rolls).

Consuming raw fish in nigiri and some sushi types poses a risk of foodborne illnesses if not handled properly.

Start with simpler flavors like salmon nigiri and gradually try more adventurous types.

Sushi has adapted globally with ingredients and styles that cater to local tastes, such as incorporating cream cheese or deep-frying.

The quality of the fish and the skill in rice preparation are critical for good nigiri.

Dining at a reputable sushi bar where the chef prepares the dish in front of guests offers an authentic experience.

Yes, sushi can be made without seaweed, especially in the case of nigiri and some types of sashimi.

Presentation is very important, especially in formal settings, as it reflects the artistry of the chef.

Yes, making nigiri at home is possible with some practice in slicing fish and shaping rice.

Fresh ingredients, proper rice preparation, and skilled assembly are essential for high-quality sushi and nigiri.