Sushi & Sashimi Guide
Sleek cuts of raw fish over seasoned vinegared sushi rice (shari). Dating back centuries as a method of preserving fish in fermented rice, today it is a high art form of precision, temperature control, and seasonal selection.
Popular Varieties
Nigiri
Hand-pressed bite-sized pillows of sushi rice topped with a slice of fresh fish or seafood.
Maki
Sushi rice and fillings wrapped in toasted nori seaweed, sliced into bite-sized cylinders.
Sashimi
Thin slices of premium fresh raw fish served cold without rice, accompanied by soy sauce and wasabi.
Temaki
Hand-rolled cone of seaweed filled with rice, fish, and julienned vegetables.
Dining Etiquette & Rules
- You can eat nigiri with your clean fingers or chopsticks. Fingers are often preferred by sushi masters.
- Dip the fish side (neta) into the soy sauce, not the rice side. Dipping the rice will make it fall apart.
- Eat each piece of nigiri in a single bite. Biting it in half ruins the master's careful balance.
If dining at a high-end sushi counter, ask for 'Omakase' (chef's selection). The sushi chef will prepare a custom series of seasonal cuts based on the freshest catches.