Nigiri is a specific type of sushi consisting of a slice of raw fish over pressed vinegared rice. Sashimi refers to just slices of very fresh fish or meat served raw, often over nigiri bed of shredded daikon radish. Contrary to popular belief, sashimi is not sushi, even though you will always find sashimi on the menu at all sushi places.
Sashimi is thinly sliced raw meat—usually fish, such as salmon or tuna—that is served without rice. No, sashimi can be thin slices of meat, like beef, horse, chicken, or frog. Components Nigirizushi, or nigiri is made with special sushi rice treated with vinegar . This vinegared rice, balled and pressed with two fingers forms the base of the nigiri. A slice of raw fish is then placed on the rice base, at times with a speck of wasabi. Nigirizushi is usually served in pairs.
The quality of sashimi lies in the freshness of fish, the way it’s sliced, presented and garnished. Both nigiri and sashimi are accompanied with pickled ginger and wasabi with soy sauce. Sushi is a Japanese term that refers to anything made with vinegared rice. The term may have originated from the culinary practice of sticking the fish’s tail and fin to the slices in identifying the fish being eaten.
Sashimi Grade’ fish is caught by individual hand line. As soon as the fish is landed, it is pierced with a sharp spike and placed in a body of ice. Simple, unique-tasting and very palatable, nigiri is also very simple to make. Sashimi chefs take a lot of pride in presenting the right sashimi. Much as sliced raw fish looks like the simplest form of food, sashimi can be appreciated at several levels and with all senses. One of the simplest and most elegant ways to enjoy fish, sashimi is typically eaten at the start of the meal, before the heavier dishes start crowding the palate. Diners’ palates are fresher and more discerning of the nuances between each type of fish during the earlier courses of a multi-course meal.