Nigiri Sushi…

is a combination of two ingredients, a thinly sliced piece of fish or vegetable and sushi rice formed in a small ball.  The topping, or ingredient over the rice, is commonly called neta. In some cases, nigiri sushi uses a small strip of toasted seaweed called nori to bind the whole mixture together. It is served two to an order and since the fish is displayed prominently the chef selects fish of the highest quality and cuts it meticulously so that it is aesthetically pleasing and healthy to eat. Like other types of sushi, nigiri is traditionally accompanied with a variety of condiments and sauces.  Common sauces include soy and ponzu while condiments may include wasabi, ginger and shiso leaf.

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Sashimi…

is sliced seafood usually served raw.  Some exceptions to raw sashimi would be Tako, Saba and Albacore where the fish is poached, pickled or seared before being sliced and presented. It is served without rice, but is often presented over julienne Daikon root and Shiso leaf.  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 flat on a plate or in a pattern. Common types of sashimi include Maguro (Tuna), Toro (FattyTuna), Ebi (Shrimp), Saba (Mackerel), Ika (Squid), and Tako (Octopus).

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