If you’re new to sushi you’ll likely be asking yourself what all the terms you see on a menu mean — what is maki sushi? What’s nigiri? And what is sashimi? Even as an existing sushi lover you may not be clear on the difference. They’re all delicious, right? So, let’s just grab some of each! There’s nothing wrong with that approach, but if you want to brush up on your understanding of these tasty Japanese delicacies, we’re here to help.

Some ingredients are common across many types of sushi. Raw and cooked fish are both key ingredients. Then there’s nori (seaweed), hamachi (a type of fish), uni (sea urchin roe) and fugu (a pufferfish/blowfish), plus tuna, salmon, vegetables and loads more. Accompaniments of pallet-refreshing pickled ginger slices, salty soy sauce and tangy wasabi are usual across varieties of sushi. 

The way your sushi is put together is a key element that defines maki vs. nigiri vs. sashimi. And sashimi, by the way, isn’t actually sushi at all. It has similarities but it’s a thing of its own. To help you order with confidence, we created this brief guide unpacking the differences between each preparation.

(If you’re already feeling inspired, then check out these awesome sushi deals near you.)

What Is Maki?

Maki is probably what you think of when you think of sushi. It’s fish, vegetables and sushi rice layered atop one another, then rolled up in a sheet of seaweed. So, chances are, if you’re eating a traditional sushi roll, you’re eating maki.

However, there are some variations on the style. Temaki, for example, is prepared in a similar fashion, but uses less seaweed and is formed by hand, giving it a cone-shaped appearance. Hosomaki, on the other hand, looks just like a regular maki roll, but has only one single ingredient (plus rice).

What Is Nigiri?

Nigiri sushi isn’t rolled like maki. Instead, it’s a thin slice of raw or cooked fish layered atop a mound of vinegary rice. Typically, a small amount of wasabi is placed between the fish and the rice, though in some cases, a small strip of toasted seaweed, or nori, may be used instead. In Japanese, nigiri translates to “two fingers,” which refers to the size of the rice portion.

What Is Sashimi?

You’ll see a sashimi section on most sushi menus, but surprise! This actually isn’t sushi at all. Technically speaking, sushi is not sushi unless it has rice, and sashimi refers to a simple preparation of sliced fish, served without rice or other ingredients.

But while sashimi’s presentation is simple, chefs take great care selecting the best fish for these dishes, and they can even bring out different flavors in the fish depending on how they slice it, or which garnishes they pair it with. This attention to quality and detail is why the best fish is often referred to as “sashimi grade” — it indicates that the fish you’re about to eat is of such high quality, it can be eaten raw and enjoyed on its own.

To help you order with confidence, we created this brief guide unpacking the differences between each preparation:

Sushi Eating Tips

Even people who think they’re veteran sushi eaters may be making common errors when eating it. And while everyone should enjoy sushi to their liking, here are some things you may want to keep in mind:

1. The number-one mistake lots of people make is to add the pickled ginger slices that are served with sushi to the rolls and eat them together. The ginger is intended to be eaten one slice at a time between sushi bites. Eating the ginger together with the sushi or dipped in soy sauce may even be considered bad manners.
2. Sushi is intended to be eaten with fingers. Chopsticks are for picking up the ginger.
3. Soy sauce isn’t always served with sushi or sashimi and when it isn’t brought to the table as an accompaniment, it’s because the dish is not actually intended to have it.
4. When soy sauce is served, you’re meant to dip the sushi lightly into it. Drowning your sushi in soy sauce or adding too much wasabi will mask the subtle blend of flavors in the dish.