Sashimi and sushi are both popular Japanese dishes featuring seafood, but they have key differences:
Sashimi:
- Thinly sliced raw fish: The star of the show in sashimi is thinly sliced, very fresh, high-quality fish or seafood. Popular options include tuna, salmon, yellowtail, mackerel, and even shrimp.
- No Rice: Unlike sushi, sashimi is served without rice. It’s usually presented on a bed of shredded daikon radish (a white radish with a peppery bite) and garnished with shiso leaves (also known as perilla leaves, with a minty, slightly peppery flavor).
- Simple and Pure Flavor: Sashimi is all about appreciating the natural flavor and freshness of the seafood. It’s often served with a side of wasabi (a green paste with a hot, horseradish-like flavor) and soy sauce for dipping, allowing you to customize the taste to your preference.
Sushi:
- Rice is Key: Sushi features vinegared rice as a base. The rice is seasoned with rice vinegar, sugar, and salt, giving it a slightly sweet and tangy flavor.
- Variety of Toppings: Sushi comes in many varieties with various toppings placed on the seasoned rice. These toppings can include sliced raw fish (similar to sashimi), cooked seafood (like shrimp tempura), vegetables, or even egg.
- Different Forms: There are different styles of sushi, like nigiri (oblong-shaped rice balls topped with fish or other ingredients) and maki (seafood and other fillings rolled up in seaweed).