Sashimi vs Sushi: What’s the Real Difference? Top Types Unveiled
By Lisa Bot | Published 4 December 2023
Diving into the World of Japanese Cuisine
Introduction to Sashimi and Sushi
Let's set our culinary sails towards the incredible world of Japanese cuisine. Two titans of Japanese cuisine that have taken the world by storm are sushi and sashimi, the celebrated sushi cuisine. Famous for the artful assembly of sashimi-grade fish and vinegared rice, sushi introduces us to a flavourful experience. These bite-size sushi pieces are even hand-shaped by the best sushi chefs for easy, one-bite consumption. Sashimi, on the other hand, strips it back to a simpler form, featuring just top-quality, "sashimi-grade" fish or other ingredients like vegetables and shellfish. Both these dishes, be it your own homemade version or ordered from a sushi restaurant, are a delight for those who treasure the good things in life, making it a wonder sushi has taken the world by its delicious storm.
What Does Sashimi Mean? Where did it Originate?
Sashimi, in Japanese, translates to "pierced body". This might refer to the culinary practice of piercing and hooking the fish for the dish, be it yellowtail sashimi or tuna sashimi. Indeed, sashimi primarily consists of thinly sliced fresh raw fish or meats such as yellowtail (hamachi), a well-loved option amongst sashimi enthusiasts. But where did this delectable dish originate? It's believed that sashimi has roots in the Heian period when a vinegar called 'namasu' was used to season thin slices of raw fish like yellowtail and vegetables. However, another theory suggests that it emerged in the Kamakura period, where local fishers sold thinly cut fish, including the now-popular yellowtail sashimi, as a quick food option.
What Is Sushi? Understanding its Origin
Sushi's name comes from an old Japanese word meaning "sour-tasting". Unlike its sashimi counterpart, sushi is a dish made from vinegared, seasoned, short-grain sushi rice, usually beautified with toppings like fish or vegetables. Uramaki, or the California roll, a popular variant in Western sushi restaurants, displays a unique style of sushi where ingredients like cucumber, avocado, and crab, or even imitation crab, are wrapped in seaweed (nori) and then enveloped by rice. Its invention can be traced back to China in the second century A.D., primarily as a preservation method.
This culinary delight eventually garnered a taste for itself in Japan, where a man named Hanaya Yohei ingeniously used fresh fish atop sculpted, seasoned rice. Much like a maki roll, this transformed sushi from merely a method of preserving food into a visibly attractive art form. More than just its appealing aesthetic, the California roll boasts beneficial nutritional values, for instance, it contains only 93 calories per 5 ounces (100 grams) and provides 3 grams of protein. Now, sushi is relished all around the world, thanks to the blend of its rich history and delectable taste combined.
The Unique Components of Sashimi & Sushi
Key Ingredients in Sushis and Sashimis
Sushi and sashimi are a delightful blend of ingredients that create a unique gastronomical experience. In sushi, ingredients like avocado, cucumber, tofu, and sometimes even shellfish, get dashed with a mellow layer of mayonnaise, bundled up in nori (seaweed paper) and vinegared rice for a delightful treat. Interesting variations include the likes of vegetable nigiri or sushi delicately topped with salmon eggs. While in sashimi, the stars of the show are slices of raw fish like bluefin tuna, mackerel, and the ever-popular yellowtail or hamachi.
Even though chicken or beef sushis aren't too common, they're an exciting twist to look out for, broadening the panorama of this cuisine. Enhancing the overall dining experience are traditional pickled condiments like ginger and daikon radish, perfect for cleansing the palate between bites.
Glimpse into the delectable world of sushi and sashimi:
- Rice (Sushi)
- Nori (Seaweed Paper)
- Vegetables (Sushi)
- Tofu (Sushi)
- Avocado (Sushi)
- Shellfish(Sushi)
- Meat (An unusual twist in sushi)
- Salmon Eggs (Sushi topping)
- Hamachi or Yellowtail (Sashimi)
- Tuna (Sashimi)
- Mackerel (Sashimi)
- Eel (Sashimi)
Embarking on the delectable journey of sushi and sashimi isn't just about tasting food; it's an adventure. So, prepare to set sail and venture beyond your comfort zone!
Making process of Sashimi and Sushi
Creating both sashimi and sushi calls for a high level of culinary artistry and careful precision.
Sashimi Preparation: The preparation of sashimi starts with selecting the freshest "sashimi-grade" saltwater fish, famously known for its high-quality protein, and being less susceptible to harmful bacteria or parasites. The fish or meat is then delicately sliced, usually served with condiments like soy sauce or ponzu, and garnished with leaves or radishes for that wonder sushi aesthetic.
Sushi Making Process: Sushi, the delightful dish made with vinegared rice combined with a plethora of fresh ingredients like vegetables and "sushi-grade" fish, presents a more intricate process. Nori (seaweed) forms the base on which the vinegared rice, sashimi-grade fish or other toppings are assembled, eventually cut into tantalising sushi pieces. Certain variants, like nigiri, are delicately shaped by the sushi chef to be consumed in one delectable bite.
Both dishes, best enjoyed fresh, traditionally accompany pickled ginger and wasabi, playing up the taste buds. And when made homemade, they have that special touch, turning every roll into a true culinary masterpiece.
Sashimi vs. Sushi: Breaking Down the Differences
The Nutritional Differences between Sushi and Sashimi
Although they share common ingredients, the nutritional values of sushi and sashimi vary, mostly because of their structure and the serving sizes. Here's a brief summary to digest the complexities.
Sushi: It is inherently high in carbohydrates due to the vinegar-flavoured rice that forms its tangible body full of flavour. Depending on the fillings or toppings, sushi can also provide protein, primarily from seafood, and other nutrients from various vegetables and ingredients used. Some sushi rolls may have a high sodium content, especially if they contain pickled or fermented ingredients.
Sashimi: Meanwhile, sashimi is generally lower in carbohydrates and higher in protein because its core ingredient is mostly raw fish or seafood. However, it may also have higher levels of mercury, as it uses larger fish, like tuna, which tend to accumulate more mercury. Always keep in mind, the nutritional differences can also stem from how these flavour-filled dishes are prepared and the specifics of the recipe pursued.
Determining which is healthier - Sushi or Sashimi?
Choosing a "healthier" option between sushi and sashimi often depends on individual dietary needs and preferences. For those watching their carbohydrate intake, sashimi might be a better choice as it's grain-free. Sashimi also tends to be lower in calories, given that it's mainly composed of raw fish.
However, sushi can also be a healthy choice, especially when whole-grain rice is used or the rolls include high-fiber vegetables and healthy fats like avocado. Plus, sushi provides a more balanced macronutrient profile, combining proteins, carbs, and fats in one roll.
Both sushi and sashimi provide excellent sources of lean protein and omega-3 fatty acids, particularly when the fillings or toppings consist of fatty fish like salmon or tuna. Remember, moderation is crucial to ensure you receive the benefits without overindulging.
Exploring Various Types of Sushi and Sashimi
Understanding different types of Sushi - Maki, Nigiri, Chirashi and more
Sushi comes in an array of mouthwatering varieties, each boasting a unique combination of flavour, texture, and presentation.
- Maki: This version is probably what most people imagine as sushi. Formed into cylindrical pieces using a bamboo mat, maki rolls hold seaweed on the outside, with rice and fillings rolled inside. Notably, the uramaki rolls are an exciting type of maki where the seaweed (nori) wraps around the fillings first, then wrapped in rice. Maki can be found in different sizes and flavours, with diverse fillings.
- Nigiri: This variant involves a thinly sliced piece of fish or seafood placed atop a mound of vinegared rice, which resonates the primary difference between nigiri vs sashimi- the presence of seasoned rice in the former. It completes a perfect blend of simplicity and flavour.
- Chirashi: This translates to "scattered sushi" and often offers an array of sashimi served atop a bowl of sushi rice. Chirashi presents a visually striking feast, filled with a colourful variety of ingredients.
- Gunkanmaki: This "warship" sushi is a small oval clump of sushi rice wrapped with nori and topped with seafood or other ingredients.
- Inarizushi: This unique sushi variant involves pockets of deep-fried tofu filled with sushi rice.
- Oshizushi: Oshizushi or "pressed sushi," involves layering fish and rice on a wooden mold before being pressed.
- Temakizushi: Bringing together the essence of a maki roll and a temaki, this hand-rolled sushi appears like a large ice-cream cone, with rice and fillings wrapped within a large sheet of nori.
Each of these types represents unique culinary artistry and embraces various textures and flavours.
Read our full guide to learn more: The Different Types Of Sushi: A Comprehensive Guide With Different Kinds Of Sushi Names
Different Sashimi Types that you must try
- While sashimi often refers to thinly sliced raw fish, it encompasses a wide variety of seafood – and occasionally, meats. Here are a few types of sashimi that should be on your must-try list:
- Sake (Salmon): This sashimi variety has a distinctive bright orange colour, succulent, and pleasingly oily. It can often be paired with fresh salmon eggs for an even richer experience.
- Maguro (Bluefin Tuna): The bluefin tuna is one of the most popular fish worldwide for sashimi due to its rich taste and tender texture.
- Ahi (Yellowfin Tuna): This type of tuna is relatively lean, offering a lighter flavour and less oily texture than maguro.
- Hamachi (Yellowtail): Among the popular types of sashimi, the succulent yellowtail sashimi always stands out with its subtle sweetness and buttery flavour.
- Tako (Octopus) and Ika (Squid): For those looking for something a little different, the firm texture of octopus and soft, delicate chewiness of squid sashimi can offer an entirely unique taste.
- Engawa (Halibut): This light and delicate fish, when thinly sliced, makes for perfect sashimi and is often seen in high-end sushi establishments.
- Hotate (Scallops): Known for their sweet and creamy taste, scallops are another heavenly choice for sashimi.
- Ebi (Shrimps or Prawns): This variety can include smaller shrimps, larger shrimps, red shrimps, and Japanese tiger prawns. Each carries a soft, succulent texture with a hint of sweetness.
- Uni (Sea Urchin): An exotic sashimi choice, sea urchin carries a creamy, buttery flavour and is considered a delicacy in Japan.
These are just a few choices, and there's a world full of choices like the yellowtail sashimi, octopus and squid sashimi, and ones adorned with salmon eggs, that await in the exciting world of sashimi.
Read our full guide to learn more: What Is Sashimi, Exactly? The Difference Between Raw Seafood And Sushi
Safety Concerns when Enjoying Sashimi and Sushi
Parasites and other Risks related with raw seafood
While indulging in sushi and sashimi offers a distinctive culinary experience, raw seafood comes with some potential health risks. Among these are parasites, contaminants like mercury, bacteria, and viruses that can cause foodborne illnesses. Mercury and other heavy contaminants are present whether fish is eaten raw or cooked and consuming large quantities of sushi or sashimi is not advised. The risk is higher if the fish isn't properly prepared and stored.
Parasites are more common in certain types of fish, such as flounder, cod, and mackerel whereas mercury is more prevalent in large fish due to biomagnification. The freezing process these fishes go through before being served usually kills parasites but does little to remove heavy metal contaminants.
Other risks include bacteria from mishandling or viruses from contaminated sources. To keep these risks at bay, it is vital to store seafood at the right temperature and follow stringent preparation processes.
Always ensure that your sushi or sashimi comes from a reputable source with high standards for freshness, storage, and food safety.
You might also like to read our article: Can You Freeze Sushi? The Ultimate Guide On How To Freeze Sushi Rolls And Rice
Awareness about Mercury Content in fish and seafood
Did you know certain fish, particularly predator species higher up in the food chain, can have higher levels of mercury? Indeed, these predator fish not only have higher levels of mercury but may also contain other heavy metal contaminants, a concern regardless of whether fish is eaten raw or cooked. Regular consumption can lead to a build-up of mercury in the body, making consuming sashimi or sushi cautiously advisable.
Fish, especially predator types like tuna, mackerel, shark, and swordfish, accumulate mercury and other contaminants when they eat smaller fish that have ingested the metal. Therefore, the mercury content increases each time it moves up the food chain. Unfortunately, these intricate food chain dynamics can cause high-mercury fish to pose a risk if consumed excessively.
Despite these risks, it doesn't mean you should avoid sushi or sashimi altogether. Be cognisant of your choices and, if possible, diversify your sushi or sashimi selection to include low-mercury fish or other less contaminated ingredients. Pregnant individuals, or those with compromised immune systems, are advised to limit their intake of high-mercury fish, or even avoid raw fish entirely, to prevent potential health risks due to these contaminants.
FAQs on Sashimi and Sushi
Are all sashimis and sushis raw?
No, not all sashimis and sushis are raw. In fact, sushi, a central dish in the sushi cuisine, is more about the vinegared rice paired with various ingredients than it is about raw items. Sushi is often comically mistaken as an entirely raw dish, when it can feature both raw and cooked items. For example, sushi rolls might be stuffed with tempura shrimp, crab, cooked eel, or even vegetarian elements. As for sashimi, while it generally consists of fresh, raw meat or fish, cooked options such as seared or smoked slices also exist. The key is to savour a range of textures and flavours, all neatly wrapped in bite-sized sushi pieces. Remember, not all sushi is served raw; its world beyond raw fish is just as exciting!
What should be considered when choosing sushi or sashimi at a restaurant
Choosing sushi or sashimi at a restaurant can be influenced by a variety of factors:
- Freshness: Ensure the restaurants serve fresh sushi-grade fish. The taste and safety of sushi and sashimi, a term sometimes incorrectly used interchangeably with sushi, depend primarily on the quality of the ingredients.
- Variety: Look for a menu offering a diversity of sushi such as California rolls, tuna rolls, and more. The same goes for sashimi as they will cater to a wide range of preferences across Australia.
- Reputation: Make sure to read customer reviews or ask for recommendations. A good reputation, possibly from sources Best Spots, can signal excellent food and service.
- Hygiene: Pay special attention to hygiene and appropriate storage, especially when dealing with raw ingredients like in sushi and sashimi preparation. This involves inspecting the cleanliness of the ambiance and restaurant utensils like chopsticks, which are optimal for eating thin sashimi slices.
- Chefs Expertise: Consider the expertise of the sushi chef, or sushi shokunin. Their skill in sushi and sashimi making can take your dining experience to the next level, especially when they correctly use ingredients like wine vinegar.
Remember, it's perfectly fine to inquire about the ingredients and their sources, and don't be afraid to try new varieties!
