What is Sashimi, Exactly? The Difference between Raw Seafood and Sushi
By Lisa Bot | Published 14 November 2023
Diving Into Delectable Delights: Sashimi and Sushi
The captivating culinary world of sashimi and sushi
Whether you're an adventurous eater or just venturing into the world of raw seafood, understanding the ins and outs of Japanese dishes like sashimi and sushi can be a journey. Often the star of the show when dining at a sushi restaurant, sashimi is considered the finest dish in Japanese formal dining, featuring items like sweet shrimp (amaebi), hotate (scallops), ikura (salmon roe) and even sea bream typically served as tai sashimi. Recommended that it be eaten before other strong flavours affect the palate, sashimi tends to come in a variety of slice shapes - rectangles, cubes, or flat slices, depending on your preference.
In addition to fresh seafood, unique sashimi items might also include freshly harvested Japanese radishes (dashi) soaked in citrus-flavoured sauces like ponzu. Another curious offering may be larva-infected fish, commonly found in wild-caught salmon, but don't worry, sashimi-grade means it is safe to eat raw. Real sashimi-grade ensures safety, as it's stored at correct temperatures to prevent bacterial growth. Always remember though that food poisoning could occur if it's not handled and prepared correctly.
Whether you're already a sashimi aficionado or ready to try something new, like the rich flavours of hokkigai (Arctic surf clams), understanding these subtleties will enhance your gastronomic experience.
Raw seafood Vs sushi - the fundamental understanding
In the most basic terms, sushi is not synonymous with raw fish. Conversely, when individuals hear the word 'sushi', they typically imagine maki - a roll of fish, pickled vegetables, and rice, enclosed in nori or seaweed. This common but flawed association highlights a prevalent misunderstanding in the culinary world. Indeed, 'sushi' denotes vinegared rice, inherently sour - as affirmed in its Japanese interpretation. It's often, but not always, served with other ingredients such as vegetables, cooked eggs, or even fruit. Its ingredients may include raw fish, like fatty salmon, or even meats like beef, chicken, and pork, as long as they're paired with the vinegared rice.
In contrast, sashimi refers to thinly sliced, fresh raw meat or seafood, including salmon, bonito, or even the fatty belly meat of a fish, traditionally served without rice. It's an all too common misunderstanding to confuse sushi with sashimi and vice versa; however, the discrepancy lies mainly in the presence or absence of rice and the preparation method and ingredients, which might range from vegetarian items to raw, exotic meats like horse, or offal, advised to be consumed from licensed meat processors or restaurants due to food safety considerations.
Read our full guide to learn more: Sashimi Vs Sushi: What’s The Real Difference? Top Types Unveiled
Decoding Sashimi: Definition and Origins
What is sashimi?
In Japanese culinary practice, 'aashimi' translates to 'pierced body' or 'cut flesh'. This delicacy is all about perfection, making use of only sashimi-grade ingredients – this implies that the seafood or meat, like the occasionally encountered pork sashimi, is approved safe for raw consumption by the seller and maintained at the correct temperatures to prevent potential bacterial growth. Sashimi, comprised of thinly sliced fresh, raw seafood or other meats absent of any rice, allows the inherent flavours of different types of fish and meats to shine through, undisturbed by extraneous elements due to meticulously followed processes like the ikejime technique. The culmination of these practices results in near-zero lactic acid content by stabilising enzymes present.
Sashimi indulges the senses — visually with its vibrant colours, texturally with its firm yet delicate composition, and in flavour with its own distinct and varied profiles. Prepared with precision by professional chefs armed with specially made slicing tools such as the yanagiba knives, every slice — typically around 2 inches long and half a centimeter thick — is presented in an aesthetically pleasing manner, often garnished with staples like daikon radish threads, shiso leaves, and dandelions.
One of the essential characteristics of sashimi, including variants like pork sashimi, is its absolute freshness, a facet not just preferred but crucial. Being extra vigilant for worms or unwanted parasites, that often look like grains of rice, is a must. Usually served alongside wasabi for an optional spicy boost, soy sauce for a dash of salty flavour, and pickled ginger to cleanse the palate between bites.
Exploring the history of sashimi – How old is this delicacy?
Tracing its roots back to the 1500s in Japan, sashimi carries a rich and storied history. Initially, it was perhaps a descriptive term for intricate culinary practices, exclusive to samurai. They reveled in the delicacy of finely sliced bluefin tuna, relishing both the lean and the fatty belly, an aspect of sashimi indulgence that has stood the test of time. The word 'cut,' was considered auspicious only for the samurai class.
As centuries passed, the popularity and richness of sashimi increased, becoming more diversified and refined. Treatises from the 1400s reference this delicacy as a sophisticated method for identifying a fish’s species merely by the flesh, even when the fish's fins are out of sight.
Historically, sashimi was prepared using the choicest parts of the fish, such as the belly. Different types of fish, such as bream, have fallen into and out of favour for making sashimi under different era's influence. Before bluefin tuna became king, katsuo was a prized catch, often prepared tataki style, lightly seared on the outside leaving it raw inside, a technique that still holds popularity.
Interestingly, the evolution of sashimi intertwines with sushi's early development. Both were interchangeable at one point, but the simpler the raw fish was treated, the closer it leaned towards what we now call sashimi.
Navigating the Intricacies: Breaking Down Sushi
An in-depth look at sushi
Sushi, contrary to popular belief, doesn't just refer to raw fish. Indeed, the term 'sushi' has deep roots in Japan, originally stemming from the historical method of using fermented rice to preserve fish. Today, if you were to walk into a sushi restaurant, 'sushi' would refer to any dish presenting vinegared rice, often accompanied by a smorgasbord of ingredients like seafood, vegetables, and sometimes even tropical fruits.
There are many forms of sushi. You have 'makizushi', the commonly served sushi roll encased in seaweed, 'nigirizushi', the hand-pressed sushi that you'd find in abundance on the rotating plates at restaurants like Sushiro or Kura, and 'temaki', the cone-shaped hand roll you can have in dining bundles.
The presentation, flavours, and ingredients can vary widely, a reflection of regional preferences and seasonal availability, with the unifying factor across all these types being the carefully seasoned sushi rice.
A sushi dish serves not only as a tantalising palette of flavours and textures but also as an edible art form demonstrating the chef's finesse and patience. A key part of the experience in a sushi restaurant includes savouring the variety, dipping these masterpieces into a palette of condiments that might include options like soy sauce, wasabi paste, and pickled ginger.
Journey through time: The historical background of sushi
The etymology of sushi harkens back to its early form, meaning 'sour-tasting,' a testament to its origins in fermented foods. Sushi's roots burrow deep into Japan's history and tradition of crafting specialty food bundles, notably from the Nara era (710 – 794 AD). The earliest known type of sushi here, 'Narezushi,' innovatively employed a preserving technique of wrapping fish in fermented, sour rice.
Over centuries, sushi evolved from a simple preservation method into the culinary specialty art we recognise today. By the Edo Period (1600 to 1868), hakozushi or box-sushi, nigirizushi or hand-pressed sushi, and makizushi or rolled sushi became widespread. These offerings often came with a selection of condiments, including miso, a testament to practical yet refined Japanese dining culture.
It wasn't until the end of World War 2 that sushi, with all its nuances and taste bundles, became openly accessible to the general populace, thanks to advancements in refrigeration and infrastructure technology.
Sashimi or Sushi: Recognise the Real Differences
Main distinctions between sushi and sashimi
Despite both being foundations of Japanese cuisine, sushi and sashimi have a few fundamental differences that distinguish them.
Presence of Rice: The primary parameter differentiating sushi and sashimi is rice. While sushi emphasises the vinegared rice, which speaks to the meaning of the word sushi — "it is sour", sashimi consists solely of the meat — usually sashimi-grade fish or seafood, confirmed safe to eat raw and kept at the correct temperatures to prevent bacteria growth.
Ingredients: Sashimi is typically a sashimi item served as thinly sliced raw fish without additional ingredients, aside from soy sauce on the side. Sushi, conversely, encompasses a spectrum from serving sashimi grade fish, vegetables, to even fruits, all wrapped in or layered atop vinegared rice.
Eating Styles: Sashimi, being high-quality meat trimmed down of any connective tissues or fat and served chilled and uncooked, is often eaten with chopsticks to appreciate the subtle flavour fully. In contrast, sushi, believed by most to be some fish and pickled vegetables rolled in rice and covered with seaweed, can be easily picked up and eaten with fingers.
Preparation and Presentation: The art of preparing sushi involves molding and assembling rice with various components, while sashimi relies on the skill and precision for slicing raw ingredients with the intent to minimise the presence of any potential bacteria.
Culinary Art: Sushi can take on several forms, such as nigiri and maki. On the other hand, sashimi is more about simplicity and freshness, highlighting the pure taste of the sashimi-grade fish.
Keep in mind, while both are often associated with raw fish, the misconception lies in the term "sushi" which refers to the rice, and "sashimi" that always points to the main high-quality ingredient (usually raw fish).
Read our full guide to learn more: Sashimi Vs Sushi: What’s The Real Difference? Top Types Unveiled
Nigiri vs Sashimi: Knowing your seafood better
Nigiri and sashimi are quintessential Japanese delicacies that share similarities at first glance. However, they are inherently different in terms of composition and presentation.
Nigiri is essentially a type of sushi that comprises an oval-shaped lump of vinegared sushi rice with a slice of raw fish, typically sashimi-grade, or other toppings placed on top. The real charm of nigiri is the delicate balance of flavours between the rice and the topping. Sometimes, a dash of wasabi is added between the fish and the rice for an added punch.
Sashimi, however, remains the epitome of simplistic elegance in Japanese cuisine. It highlights ultra-thin slices of fresh sashimi-grade fish, allowing the inherent flavour profile of the seafood to shine through without any rice accompaniment. You order a sashimi item and you receive an epiphany of the seafood's inherent flavours, unmasked.
A common misconception is that all raw fish is fit for sashimi. However, only sashimi grade fish, confirmed safe to eat raw and stored correctly to prevent bacterial growth, meets the criteria.
Differentiating nigiri from sashimi doesn't have to be convoluted. Simply look for the sushi rice. If there's a bed of rice beneath the seafood, then you're likely enjoying nigiri. If it's just the sliced seafood on display, you've got a beautiful plate of sashimi-grade delicacy.
Art on a Plate: How are Sushi and Sashimi Prepared?
Behind the scenes of a sushi roll
Sushi preparation is an art form in itself, one greatly admired for its finesse and precision. At any good sushi restaurant, the journey begins with cooking the sushi rice — something that's incredibly important because it's the backbone of every sushi roll. This short grain rice becomes sticky when cooked thanks to a high starch content, which then gets seasoned with a blend of rice vinegar, sugar, and salt.
Next comes prepping the ingredients. Whether it's slicing cucumbers into thin strips, avocados into thin slices, or beautifully cutting a salmon fillet with a technique that mirrors how sashimi is prepared, the aim is to achieve the perfect bite.
For making a sushi roll such as a makizushi, a sheet of seaweed (nori) is laid on a bamboo rolling mat. The chef then spreads the vinegared rice over the nori, leaving a small space at the top for sealing the roll. In the center, they'll add the filling — maybe some slices of raw fish, avocado, or cucumber. Even though there are countless sushi varieties, ironically, it's usually the gunkan and nigiri sushi that dominate the rotating plates in sushi restaurant chains like Sushiro and Kura.
Then comes the rolling. Using the mat as a guide, the chef carefully rolls the ingredients inside the nori and rice, applying pressure to ensure the roll is tight, comprising a miniature bundle of flavour. Once rolled up, the sushi roll is sliced into bite-sized pieces using a wet, sharp knife. No matter where you are dining, be it Seattle, Singapore or Sydney, the love and precision that go into crafting each roll are palpable.
Sushi, in all its variations, embodies more than the sum of its parts. It's the harmonious coming together of flavours, textures, and presentation. Each roll is incomplete without its complementary condiment, usually some form of soy sauce, or perhaps, wasabi.
Crafting the perfect sashimi: the art of slicing
Sashimi preparation calls for immense precision, attention to detail, and respect for the ingredients. An experienced chef would use a specially crafted sashimi knife to trim away all the unwanted parts, revealing the clean, sashimi-grade meat beneath. It's less about creation, more about revealing — a silent dialogue between the chef, knife, and the fish.
Every bite of sashimi begins with careful selection, where only the freshest, highest quality fish is chosen. To ensure safety and quality, this would often be sashimi-grade fish, which has been stored at the correct temperatures to prevent bacteria growth.
The art truly lies in the slicing, where each type of fish gets a specific cutting style to maximise its taste and texture. For instance, using the Hira-Zukuri cut technique, the fish is skillfully sliced into beautiful rectangles using a sashimi knife to make sashimi. A typical Hira-Zukuri slice measures about a half to one centimetre in width. The slicing itself should feel like a seamless glide from the base of the blade to the tip in one vertical stroke.
The result? A cleanly cut piece of fish that's ready to be enjoyed as sashimi. The knife might even have small indentations on the flat side to prevent sashimi slices from sticking.
When it comes to sashimi, less isn't just more — it's everything. The goal is to highlight the raw beauty, subtle flavours, and textures of the seafood, complimented by a dab of wasabi, a slither of tofu skin, a splash of soy sauce, a serving of miso and a palate-cleansing sliver of pickled ginger. Vegetables such as radish or bamboo shoots and even tofu skin can also be prepared in a sashimi style, expanding the sashimi experience past the traditional.
Keep it Safe: Understanding the Health Aspects
Is eating raw fish healthy? What does science say?
Eating raw fish, as in sashimi or sushi, can have its health perks and risks. Here's a science-backed rundown:
Perks:
Raw fish, particularly sashimi-grade fish, is typically rich in high-quality protein, omega-3 fatty acids, and several vitamins and minerals — including vitamin D, vitamin B12, and zinc. Consuming a diet rich in these nutrients can have various health benefits, such as improved heart health, brain function, and immune system efficiency.
Risks:
However, there are risks to be mindful of when consuming raw fish. The most formidable one being the potential presence of parasites. But according to the Food and Drug Administration, practicing proper freezing techniques can kill parasites, and it is therefore a stipulated requirement for sashimi grade fish to be frozen first if it's to be consumed raw.
Moreover, raw fish is also susceptible to food poisoning, which may stem from polluted water or mishandling during prep stages. While these risks are minimised by proper hygiene measures, it's still something to bear in mind. Selecting fish affirmed as sashimi-grade ensures it has been stored at correct temperatures to fend off any potential bacteria, enhancing consumer safety.
The science behind eating raw seafood, therefore, suggests exercising caution and choosing reputable sources to ensure one's safety while relishing the delights of sushi and sashimi.
Safety measures to consider while consuming sashimi and sushi
Despite the mouth-watering allure of sushi and sashimi, there are a few safety measures to bear in mind when embarking on your raw fish journey:
Buy from reputable sources: Ensure you're purchasing fresh fish from a reliable supplier, one that adheres to the food guidelines in your area. Moreover, it's crucial to confirm the fish is sashimi-grade, meaning that it's safe to eat raw and has been stored at the correct temperatures to prevent potential food poisoning.
Inspect the establishment: Keep an eye on the restaurant's cleanliness and hygiene standards. Are employees washing their hands? Is the fish properly stored at the right temperature? These factors play a crucial role in preventing cross-contamination, thereby avoiding potential food poisoning.
Avoid homemade raw fish dishes: Preparing raw fish, specifically sashimi-grade fish at home without the right tools or know-how, can significantly increase the risk of foodborne illnesses. It's safer to leave this challenging culinary task to professionals.
Be mindful of mercury levels: Some larger fish species, such as swordfish and king mackerel, can contain high levels of mercury. Regular consumption of these could lead to mercury poisoning. Opt for fish with lower mercury levels like salmon or shrimp instead, ensuring they're sashimi-grade.
Essential precautions for specific groups: Pregnant individuals or those with compromised immune systems should steer clear of raw seafood to prevent any potential food poisoning.
Enjoying sushi and sashimi is about celebrating the delicate flavours of the sea while prioritising your health and safety. When consumed responsibly from reputable sources, these Japanese delicacies, notably those made from sashimi-grade fish, can make for a fantastic culinary adventure and enhance your diet with healthful nutrients.
Taste Tour: Popular Types of Sushi and Sashimi
Discover popular types of sushi
When it comes to sushi, the options are vast and varied. From classic rolls to more westernised adaptations, sushi has evolved into an art form available in every sushi restaurant around the globe. Here are some popular ones that you'll likely encounter during your dining experiences.
- Maki Rolls: These are the most recognisable form of sushi. They usually involve sushi rice and other ingredients wrapped in nori (seaweed), often offered as options in sushi restaurant bundles. The roll is then sliced into shorter pieces. The famed California and Rainbow rolls fall under this category.
- Nigiri: A regularly featured star on any sushi restaurant menu, this showcases a mini mound of sushi rice adorned with a slice of raw or cooked fish, like prawn or salmon. Sometimes, a touch of condiment like wasabi is added between the rice and the fish.
- Uramaki: Also known as inside-out rolls, uramaki has rice on the outside and imbibes seaweed between the rice and the fillings. This allows for a juicier stuffing in comparison to the traditional maki roll, making them a popular choice in sushi restaurant dining.
- Temaki: A variation that translates to hand roll, it resembles a cone of sushi rice and fillings wrapped into a tall seaweed roll, a feast for the eyes and palate alike.
Each of these different types caters to various preferences, highlights sushi's versatility, and showcases the creative potential inherent in sushi restaurant menus.
Dive into the diverse universe of sashimi dishes
Though sashimi generally refers to thinly sliced raw seafood, there are several specific variations of this delicacy:
- Maguro (Tuna): Regarded as a staple in the sashimi world, this sashimi-grade fish is often preferred for its unique levels of tenderness and flavour across different cuts.
- Sake (Salmon): Salmon, another popular sashimi grade fish, is characterised by its beautiful pink-orange hue, delicate texture, and a subtly sweet taste.
- Hamachi (Yellowtail): Yellowtail, cherished for its rich, buttery texture provides a more nuanced taste than tuna, making it a favourite among sashimi lovers.
- Ika (Squid): Ika sashimi carries a slightly firm yet soft texture and just a whisper of sweetness, setting it apart from the general texture spectrum of sashimi-grade fish.
- Tamago (Egg): Tamago, while technically not a sashimi since it's not seafood, refers to sweetened Japanese omelets sliced thinly and served as is or on vinegared rice.
While this list comprises 'traditional' sashimi favourites, adventurous chefs may also offer other varieties such as octopus, scallop, sea urchin as well as some unconventional sashimi selections, like horse meat, provided they have been stored properly and are sashimi-grade.
FAQ: Your Questions Answered
Can sushi and sashimi be considered as part of a healthy diet?
Yes, sushi and sashimi can certainly be part of a healthy diet. They both offer high-quality proteins, omega-3 fatty acids, and essential vitamins and minerals like vitamin D, vitamin B12, and zinc. However, as with any food, it's best to consume sushi and sashimi in moderation. It's also important to be mindful of the high salt content in soy sauce and the mercury content in some fish. Lastly, always source your sushi and sashimi from reputable providers to avoid potential foodborne illnesses.
How do I know if my sushi or sashimi has gone bad?
Recognising whether your sushi or sashimi has gone bad comes down to several clear signs. Look for a change in colour or texture, oversaturation of moisture, or a slimy appearance. A strong or sour odor is a clear warning and could indicate potential food poisoning risk if consumed. Especially since sushi and sashimi involve seafood, it's critical that these foods are handled and prepared correctly to ensure you or anyone else does not get sick.
Keep in mind that sushi and sashimi are crafted from fresh ingredients and are ideally intended for immediate consumption. If there's any sushi or sashimi takeaway leftovers, refrigerate them promptly and consume within 24 hours for the best and safest experience. Never forget the significant risks that come with improper handling.
