Difference Between Nigiri and Sashimi

 Nigiri vs Sashimi

Nigiri and sashimi are Japanese dishes. Though these are Japanese dishes, these have now become popular and used in western countries as well.

If one wants to know the difference between nigiri and sashimi, one would have to know about sushi, another Japanese food. Sushi is vinegared rice, which is served with various dishes. If Sushi is served with a single fish topping, then it is called nigiri. And if a thin slice of fish is served without any rice, then it is termed as sashimi.

Sashimi is quite often served as a palate cleanser or an appetizer. Sashimi is usually served with garnishes such as shredded daikon radish, ginger, and toasted nori. This Japanese food is also served with wasabi and soy sauce.

Saltwater fish is mainly used in sashimi. This is because fresh water fish contain parasites that are not good for the intestines. Tuna, bass, abalone, mackerel, bonito, snapper, shad, squid, fish roe prawns and octopus are commonly used in sashimi.

Unlike sashimi, nigiri can be termed as kind of a sushi as it contains two ingredients–sushi rice and a topping.

After the vinegared rice is clumped, a thin fish is placed on the top of it to make nigiri. This Japanese dish is also toasted with nori. Sometimes wasabi is placed in between the rice clump and the topping. The fish used in nigiri can be raw, slightly smoked, or grilled and batter fried. Tuna, haddock, eel, octopus, snapper, shrimp, and shad are some of the seafood varieties that are used in nigiri. This Japanese dish is also sometimes combined with other dishes like maki. The most common nigiri combination is eel, grilled unagi, and avocado.

Summary:

If sushi or vinegared rice is served with a single fish topping, then it is called nigiri. If a thin slice of fish is served without any rice, then it is termed as sashimi.
Unlike sashimi, nigiri can be termed a kind sushi as it contains two ingredients–sushi rice and a topping.
Saltwater fish is mainly used in sashimi. The fish used in nigiri can be raw, slightly smoked, or grilled and batter fried.
Tuna, bass, abalone, mackerel, bonito, snapper, shad, squid, fish roe prawns and octopus are commonly used in sashimi. Tuna, haddock, eel, octopus, snapper, shrimp and shad are some of the seafood varieties that are used in nigiri.

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