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Sushi & Sashimi: An Introduction To Japanese Raw Fish Dishes

Modern Japanese Food Explained

By Hilary Keyes |
April 25, 2025 |
Food, Art & Culture

Perhaps the most well-known Japanese food around, sushi is a classic must-have when in Japan. Here’s the ubiquitous Japanese dish simplified.

Whether you’ve tried sushi or sashimi at a famous kaiten-sushi restaurant or at a luxurious establishment where it’s made right before your eyes, dining on these raw fish dishes is definitely an experience you won’t soon forget.

What’s The Difference Between Sushi & Sashimi?

Simply put, sushi (寿司, すし) are slices of fresh fish or seafood (known as gu 具) on white rice flavored with sushi vinegar. Sushi vinegar is a mild rice vinegar made from fermented rice, which may be further seasoned with sugar and salt. Sashimi (刺身, さしみ), on the other hand, are slices of fresh fish or seafood typically placed on finely cut daikon radish, seaweed or shiso (perilla) leaves.

Though they seem similar, sushi and sashimi are technically prepared differently. However, both are eaten with soy sauce, wasabi and/or ginger.

Sushi & Sashimi History

What we consider standard sushi today was first invented in the Edo era (1603–1868), and was a form of fast food for the time. After WWII and right up until the 1980s, sushi was a luxury food that few could afford. During Japan’s bubble economy, take-out sushi, deli sushi and conveyor belt sushi restaurants came into fashion and brought sushi to the masses. Nowadays, you can even find sushi at convenience stores. Modern sushi options can also include meats, vegetables and even fruits. In some chain restaurants, you’ll even find mini sushi-ized takes on other foods such as pizza, tacos or hamburgers.

The Original Sushi

But before modern sushi took shape, Japan had narezushi—an early form of fermented fish preserved with rice and salt. This method dates back as far as the eighth century, with mentions in texts like the Yōrō Code of 718 AD. Originally developed as a way to preserve fish before refrigeration, narezushi was tangy and pungent and eaten without rice. One of the best-known surviving examples is funazushi from Shiga Prefecture, made with fermented crucian carp and still produced today as a traditional delicacy.

Raw Fish, No Rice

Sashimi—the art of eating raw fish in its purest form—emerged a little later, likely becoming popular during the Muromachi period (1336–1573), when improved preservation techniques and knife craftsmanship allowed for safer and more refined raw fish preparation.

The Different Types of Sushi in Japan

Nigirizushi

Nigirizushi (握り寿司) is the original and, some would argue, the most common type of sushi. A small portion of sushi rice is shaped into an oval and has a topping placed over it. The sushi is either ready to eat, or in some places, the topping may be lightly grilled with a torch, covered in a special sauce or spices, or stacked high with other toppings too.

Makizushi

Maki means ‘to roll’ and makizushi (巻き寿司) is sushi in which the rice is laid on a sheet of seaweed, the toppings are placed on the rice, and then the entire thing is rolled together and cut into pieces.

These come in three main varieties:

Hosomaki (細巻き): Thin, smaller rolls typically filled with only one or two ingredients. Common ones include cucumber (called kappa-maki), kanpyo (dried gourd), natto, minced tuna or salmon.
Futomaki (太巻き): Thicker rolls filled with a variety of toppings, cut into smaller slices.
Uramaki (裏巻き): These have the rice on the outside, followed by a layer of seaweed and then the toppings. The most famous and best-known international example of this is the California roll.

During Setsubun, you can also find ehomaki (恵方巻き)—uncut futomaki filled with a variety of auspicious ingredients. To bring good luck, people follow specific rules while eating it: for example, they eat it in silence, finish the roll in one go and face a designated direction.

Gunkanmaki

Gunkanmaki (軍艦巻き) are made by vertically wrapping a smaller nigiri zushi style rice oval in seaweed and using the space above the rice and ‘walls’ of seaweed to contain the toppings. The name gunkan comes from this sushi’s resemblance to warships.

Gunkanmaki is the standard option for toppings that might spill or fall off if placed directly on the rice. Therefore, varieties like ikura (fish roe), kani miso (tomalley), tuna salad, potato salad, corn mayo and others are found only in gunkanmaki.

Inarizushi

Arguably one of the most beloved types of sushi, inari zushi (いなり寿司) refers to vinegared rice stuffed inside 油揚げ (abura-age, “fried tofu slices”) cooked in sweet sauce. These may also contain sesame seeds, chopped preserved plums, sweet or grilled shrimp, diced seasonal herbs and vegetables or be flavored with yuzu juice or peels, or kuromitsu (unrefined muscovado sugar).

Part of their popularity with people of all ages stems from their typical inclusion along with soba noodles, especially in sets sold in delis, supermarkets and convenience stores.

Temakizushi

Somewhat similar to makizushi, temakizushi (手巻き寿司) is often called ‘hand rolls’ in English. These are rolled cones of seaweed with sushi rice and toppings inside them. Temakizushi is often made for parties or half-made with all the ingredients laid out so that it can be made during the party. It is an especially popular activity for kids to do.

Temarizushi

Similar to nigirizushi, temarizushi (手まり寿司) are essentially sushi balls. A small portion of sushi rice is placed on plastic wrap, then fish is laid over it. The plastic wrap is then lifted and tightened around the sushi by hand until it has formed a circle.

Temarizushi are also a party favorite for Hinamatsuri (Girl’s Day), and in recent years, many have been making them for Halloween, too. With a little creativity, a salmon temarizushi can be made to look like a jack o’lantern.

Oshizushi

Oshizushi (押し寿司), or pressed sushi, is precisely as its name sounds. Using a special wooden or plastic box known as an oshizushi hako (押し寿司箱), layers of sushi rice and toppings are pressed together tightly and then cut into square portions to eat. This type of sushi was first developed in the Kansai region and is sometimes referred to as the competitor of Edo sushi.

Common toppings are mackerel, red snapper and salmon, but there are regional variations found all across Japan. For example, there’s omurasushi from Nagasaki that has scrambled eggs, while masusushi (trout) is a popular dish from Toyama.

Chirashizushi & Barazushi

Japanese food, Colorful Chirashi sushi salad

Possibly the least sushi-like when compared to the others on this list, chirashi zushi (ちらし寿司) or bara zushi (ばら寿司) are better known in English as “scattered sushi” or sometimes even “sushi salad”. Both terms refer to dishes in which sushi rice (or even plain rice) is placed in the base of a wooden sushi bowl or box, and topped with various ingredients such as roe, cubed or shredded Japanese omelet, salmon, tuna, shrimp, lotus root, snap peas or shiitake mushrooms. Chirashizushi is another party favorite during Hinamatsuri.

Is It Sushi or Zushi?

You may hear both sushi and zushi being used, especially in restaurant names, but they aren’t different words. In Japanese, some consonants are hardened when used as the first letter of a compound word. So while it’s sushi in general, it’s nigiri-zushi.

What’s The Correct Way To Eat Sushi & Sashimi?

In traditional Japanese sushi etiquette, it is common to eat most sushi varieties with your hands. However, the best way to eat sushi is up to personal preference—enjoy it the way you like best. On the other hand, messier sushi options like chirashizushi and sashimi are typically eaten with chopsticks. What about a fork and knife, then? Well, that may be up for debate.

Do you prefer sushi or sashimi? Let us know about your favorite kind in the comments.

Comments

Nathan says:

August 5, 2023 at 8:54 am

Thanks for sharing this.

Trevor Peace says:

August 5, 2023 at 8:11 pm

Thanks to a gift from friends in Sendai (the bamboo roller) I like making my own Makizushi and Futomaki.

Sushi & Sashimi: An Introduction To Japanese Raw Fish Dishes

What’s The Difference Between Sushi & Sashimi?