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Distinguishing Sushi from Sashimi : Does The Difference Matter?

Many share the misconception that sushi is about the dried small strips of raw fish ingredient, which makes them mention sashimi as one of the popular type of sushi. That being the case, it’s important to make a distinction between sushi and sashimi. Actually, we based our knowledge on the information we gathered from Sushi Sushi, one of New York’s best makers of sushi near me.

Here’s what we learned:

Sushi is actually about the vinegar rice used in wrapping to preserve not only raw fish but also other seafood ingredients. The most popular preparations are the sushi variations secured or belted down by nori.

Nori is the green filament that is staple to Japanese sushi making processes. Nori, if directly translated, means seaweed. However reference to nori today means the dried sheet of edible seaweed that underwent processing that found popular use in Japanese cuisine in sushi making. While the important ingredient of sushi is the sour or fermented vinegar rice, raw fish is not a requisite since other fresh-off-the-sea, seafood ingredients can be used to accompany the vinegar rice.

Unlike sashimi, which specifically refers to raw fish that can be served as it is, with or without vinegar rice or nori. Although like sushi, sashimi and sushi are best dipped in soy sauce and wasabi as taste enhancers. Still, sashimi or raw fish arranged atop a roll of vinegar rice wrapped in nori is still sashimi because the palate will experience a separate raw fish taste from the vinegar rice-seaweed preparation.

This only goes to show that their difference doesn’t really matter because one can have his sushi and sashimi and eat them as a combo meal.

Nevertheless, the type of raw fish used either for sushi or sashimi has a lot of bearing because they have major differences in making a sushi or sashimi better tasting than the other. Besides, the type of fish determines the price of a sushi variant or a sashimi. The new generation of Japanese chefs at Sushi Sushi are the ones who carefully hand pick fish like Yellowfin tuna, Yellowtail tuna, Striped bass and Scottish salmon, which is just to mention a few. Since sushi can be pricey, the people at Sushi Sushi decided to reduce overhead costs that comes with running a full-time sushi restaurant. Since 2013, the people at Sushi Sushi in NYC decided to simply take orders, to make sushi more affordable and accessible to a lot of customers; not just to the people who can afford to dine in high-end sushi restaurants.

Some of the most popular sushi they offer to deliver with excellence include:
Maki – The typical sushi that features fermented or vinegar rice wrapped in nori whilst tightly encircling a sliver of raw fish

Ngiri/strong< – Sushi topped with raw fish.
Uramaki – A sushi version in which the fish is wrapped in seaweed before getting externally enwrapped by the sushi rice.

Temaki – Hand-rolled sushi combined with ingredients of choice then served in cone shaped nori.