Nope, it’s not the same as sushi. Here’s what sashimi is and why it just might be your new favorite food.
What Is Sashimi, and How Is It Different from Sushi?
Updated on May 29, 2025
If you’ve ever stared down the menu at a Japanese restaurant, you’ve asked a few common questions: What is sashimi? Is it the same as sushi? Should you just order both and call it a night?
In the world of sushi, sashimi, nigiri and maki, it’s easy to get a little lost. Well, settle in because this quick and easy guide will explain exactly what sashimi is, where it comes from and how it differs from other Japanese favorites. Just as learning what wasabi is can transform your sushi experience, knowing the sashimi definition will help you order smarter and savor Japanese cuisine even more.
So what is sashimi? Simply put, it’s raw fish. But it’s far more than that. Read on for essential facts about the food.
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Is sashimi just raw fish?
Yes, at its core, sashimi is thinly sliced, high-quality raw fish. But freshness, preparation and exquisite presentation are everything—as are expert knife skills. The word sashimi comes from the Japanese words sashi (meaning “to pierce”) and mi (meaning “flesh”), after all.
Because sashimi is consumed raw, chefs use only the highest-grade fish—commonly tuna, yellowtail, mackerel and salmon. Freshness isn’t just a flavor factor; it’s critical for safety. Poor-quality fish can carry parasites, which is why it’s important to source sashimi from trusted markets or restaurants.
Although sashimi typically refers to fish, there are also variations made with beef or pork. No matter the ingredient, the same rules apply: It must be incredibly fresh and skillfully sliced.
How is sashimi made?
Sashimi is an art form in Japan. Expert chefs (known as taisho or itamae) train for years to perfect their knife skills, ensuring every slice is precise and amplifies the delicate texture and innate flavor of the fish.
The fish must be caught, iced and prepared immediately to maintain its quality. Slicing methods also differ based on the type of fish. For instance, tuna may be cut thicker to preserve its tenderness, while yellowtail may be sliced thinner for a more delicate bite.
Traditionally, sashimi is served with umami-rich soy sauce, wasabi and/or pickled ginger on the side, allowing the pure flavor of the fish to shine.
What’s the difference between sashimi and sushi?
Many people use the terms interchangeably, but understanding the difference between sashimi and sushi can help you order exactly what you like at a Japanese restaurant.
Much of the sashimi vs. sushi debate hinges on rice: Sashimi doesn’t have it, but sushi does.
- Sashimi: Slices of raw fish (or meat) served without rice
- Sushi: Vinegared short-grain rice with fish, seafood or vegetables
You can break down the sushi category even further, but each form still includes the characteristic short-grain rice seasoned with vinegar. Here’s what’s on the menu:
- Maki: Fish and/or vegetables with rice rolled in seaweed
- Nigiri: Hand-pressed rice topped with pieces of fish
So if you’re dining on skillfully wrapped rolls with seaweed and rice, you’re eating sushi, not sashimi. But when you spot sliced raw fish on the menu—sans rice—you’re looking at sashimi.
What’s the difference between sashimi and nigiri?
Sashimi and nigiri are close cousins, but they’re not the same. While sashimi is raw fish served on its own, nigiri is a type of sushi that features a small, hand-formed heap of rice topped with a slice of raw fish.
The name nigiri comes from the Japanese word nigirizushi, meaning “to grasp” or “to roll with hands,” referring to the way the rice is shaped by hand. It is often brushed with soy sauce or paired with a touch of wasabi placed between the fish and rice.
In essence, if there’s a mound of rice involved, it’s not sashimi—it’s nigiri.
How can you enjoy sashimi like a local?
Eating sashimi is about enjoying the pure flavor of the fish, so don’t douse it in sauces and spicy add-ons. Grab your chopsticks (or use your fingers) and follow these tips for eating sashimi the way the chef intended:
- Start with lighter flavors. Order whitefish (like halibut, sea bream and greater yellowtail) before moving on to richer fish such as salmon (sake), tuna (maguro), octopus (tako) or squid (ika).
- Dip lightly in soy sauce. Don’t soak it, or you’ll overpower the delicate taste.
- Use wasabi sparingly. Its purpose is to enhance flavor, not smother it.
- Eat it in one bite. If you want to experience the full flavor and texture, take a single bite instead of nibbling.
Where should you try sashimi?
Sashimi is best enjoyed at a sushi bar or Japanese restaurant known for its quality and freshness. In other words: Skip the buffet. At most all-you-can-eat restaurants, freshness standards can vary, and you don’t want to take risks when it comes to raw fish.
Now that you know exactly what sashimi is, the fun begins. It’s time to taste test! Whether you’re trying it at a high-end sushi bar or preparing it at home with sashimi-grade fish, understanding its history and preparation can deepen your appreciation for this traditional Japanese delicacy.
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Sources:
- Sushi: The Beginner’s Guide by Aya Imatani
- The Complete Idiot’s Guide to Sushi and Sashimi by James O. Fraioli and Kaz Sato
- MasterClass: “Simple Nigiri Recipe: How to Make Nigiri Sushi”
- Japan Guide: “Sashimi”
- BBC Good Food: “Best Fish Used for Sashimi”
- BBC Good Food: “Sushi”
