Sashimi -- raw slices* of fresh fish arranged on their own -- is generally left distinct from sushi, which involves rice (and takes its name from the vinegar that flavors that rice).Nigiri, on the other hand, is one of the different types of sushi, which vary most obviously by shape and construction. Most basically:Nigiri-zushi** involves a slice of raw fish atop an oblong, compacted mound of rice. Nigiri is generally served in pairs, with a little dab of wasabi between the rice and the fish, and sometimes with a small strip of nori (seaweed) belting it all together.Maki-zushi involves strips of fish and vegetable laid in rice and rolled inside nori to make a long cylinder. It's then typically served cut into 6-8 pieces.           Another common find that's in the maki family is temaki, which      translates literally as "hand roll" (the term often used Stateside). Temaki      involves a nori cone which holds the fish, rice and other ingredients inside.         

And then there's also uramaki, which is the "inside-out" roll with fish in      the center, then nori and finally the sushi rice as the outer layer. These are,     like the regular maki, created as long cylinders then sliced.Inari-zushi is encased in a pouch of fried tofu, and typically has no fish, only sushi rice.  Chirashi-zushi, one of my favorites (in no small part because it sounds like what it describes), is simply a bowl of sushi rice with the fish and other ingredients mixed in.*When sashimi is sliced thick, you'll usually see it served with shoyu and wasabi. It can also come with various garnishes, like daikon (a type of radish). When sliced thin, you'll also see it served with ponzu.   **In case you're curious, the word sushi, when given a prefix, undergoes consonant mutation to become zushi, which you can look at as just a different way of "voicing" the s. Consonant mutation happens in many languages, and in Japanese this particular phenomenon is termed rendaku.Trevor Corson, in the "The Zen of Fish.

The story of sushi, from samurai to supermarket" explains sushi succinctly. The modern term "sushi" refers not to fish, but to rice—rice seasoned with rice vinegar, sugar, and salt. Any food made with this seasoned rice can be called sushi, whether it involves fish or not.The advanced term "sushi" alludes not to angle, but rather to rice—rice seasoned together with rice vinegar, sugar, and salt. Any nourishment made with this seasoned rice can be called sushi, whether it includes fish or not. pesce per sushi e sashimiSushi is the umbrella term that joins nigiri and maki presentations. cooking sushi rice without vinegarMaki – sushi moved up utilizing a bamboo mat. can you cook sushi leftoversIt's regularly wrapped in nori (dried seaweed), however it is some of the time served in soy paper or meagerly cut cucumber. can i buy sushi at walmart

The maki rolls are cut into six or eight pieces. This specific sort of sushi is worthy to eat with your fingers or chopsticks and can be dipped in soy sauce or finished with wasabi. Nigiri – sliced raw fish with a formed wad of rice below. Most sushi gourmet specialists add a touch of wasabi in the middle of the rice and fish, so no extra sauce is required. Just the fish side of the nigiri ought to be dipped in soy sauce and it can be eaten with your hands. Sashimi alludes to simply cut off new fish or meat served raw, frequently over a bed of shreddeds daikon radish. In spite of mainstream thinking, sashimi is not sushi, despite the fact that you will dependably discover sashimi on the menu at all sushi places. Nigiri in Japanese implies two fingers (ni = two, giri = fingers). Nigiri sushi gets its name from the rice, which must be of a particular parcel and fit on the gourmet specialist's "two fingers" when squeezing. Sushi is a Japanese illustration that alludes to anything completed with vinegared rice.

Sashimi is a Japanese expression for the pierced flesh (Sashi = penetrated, mi = substance). The term may have started from the culinary routine of staying the fish's tail and balance to the cuts in recognizing the fish being eaten. Another probability for the name could originate from the conventional system of reaping - 'Sashimi Grade' fish is gotten by individual hand line. When the fish is landed, it is penetrated with a sharp spike and set in a collection of ice. This spiking is known as the Ike Jime process. See more at How To Order Sushi.Don't forget all the nuances. Not only are there so many different types of sushi, but each type has it's own nuances, such as different ways of making rolls (that have different names) and even the regular nigiri (finger) sushi that has different Japanese names depending on how they are made. It's gets pretty interesting (if you are a weirdo like me). for more, they explain everything there. There are a lot of sushi sites out there, and this one is my go-to source for sushi stuff, I don't get anything out of mentioning that site, but it was created by the guys who participate in the alt.food.sushi Usenet group, so it's pretty thorough.

Beginning as a method of preserving fish centuries ago, sushi has evolved into an artful, unique dining experience. In its earliest form, dried fish was placed between two pieces of vinegared rice as a way of making it last. The nori (seaweed) was added later as a way to keep one’s fingers from getting sticky.Technically, the word sushi refers to the rice (the Japanese word su means vinegar, and shi is from meshi, the Japanese word for rice, hence sushi is ‘vinegared rice’), but colloquially, the term is used to describe a finger-size piece of raw fish or shellfish on a bed of rice or simply the consumption of raw fish in the Japanese style (while sushi is not solely a Japanese invention, these days, the Japanese style is considered the de facto serving standard). This can be eaten as is, or is often dipped into (Japanese soy sauce) and then eaten. Great care is taken in the creation of the dish and the many methods of preparing the food indicate the importance of appearance to the educated consumer.

Sushi is a work of art as much as a food, and while it is now available in a western ‘quick and easy’ serving style, the traditional ways are far from lost. Sushi comes in many forms, depending on how the item is presented. Some sushi can be eaten with the hands, and some with the chopsticks, and each style of sushi has its own unique shape and composition. The sushi chef (itamae) may plate your sushi in a more formal and straight forward manner, while at other times, an item such as may be arranged in a beautiful floral pattern, for example. An entire platter of sushi may be a garden of food at your fingertips. While the presentation of a meal may be part of the sushi experience, there are certain standard types of sushi, and they are: Chirashi Sushi (chirashi-zushi) Chirashi sushi is a bowl or box of sushi rice topped with a variety of sashimi. This is often a nice selection as you can choose to eat your fish as sushi or sashimi, and it is often artfully presented. Nothing says “Wow!” like a beautiful bowl of carefully presented seafood.

Inari sushi is aburage (fried pouches of tofu) stuffed with sushi rice. Sometimes the aburage is soaked in mirin (sweet sake) and sometimes not, but either way, you have a nice pocket of ingredients that is easy to eat. Maki Sushi (maki-zushi or norimaki) Maki sushi (sometimes called norimaki) is when the rice and fish and/or vegetables are rolled up in a seaweed wrapper (nori). The roll is usually cut into six or eight pieces, depending on the thickness of the roll, and some itamae even place the items so carefully, that a picture results on the face of each piece. Futomaki – thick rolls, often due to a lot of ingredients. Hosomaki – thin rolls, usually very simple rolls. Uramaki – inside-out rolls, which is a newer style and non-traditional. Shikai Maki – an elegant and very artistic style of maki sushi that is usually made to show off the skills of the itamae as it often includes complex layering of ingredients. This type of roll is becoming more common in the West.

Nigiri sushi is what one calls the little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish. It is generally the most common form of sushi you will see. Temaki sushi is also called a hand-roll. This is a cone of sushi rice, fish and vegetables wrapped in seaweed. It is very similar to maki. The fish in sushi can also come in a few different forms and styles, apart from the plain piece of fish. Sashimi is raw fish served sliced, but as-is. That means no rice bed or roll, but it is often served alongside daikon and/or shiso. This is my favorite style as you really get the flavor of the fish. Plus, it’s a great way to impress sushi newbies!Sashimi is often cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard rectangular shape cut. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The thinnest, called Kaku zukuri is paper-thin and is often presented in a pattern. Depending on what you ordered and the whim of the chef, you might see items such as wasabi (the hot green Japanese horseradish-like rhizome), gari (pickled ginger, which comes in both a pink and a light tan color, with the lighter stuff usually indicating better quality).