Sashimi is thinly sliced raw meat—usually fish, such as salmon or tuna—that is served without rice. Sushi is not raw fish, but rather vinegared rice that is mixed with other ingredients, which may or may not include raw fish. Tuna and salmon are two of the most popular fishes used in sashimi, but there are numerous other kinds of meat and fish used beyond them. Sea bream, mackerel, and yellowtail are common, as are some shellfish and mollusks, such as squid or octopus, shrimp, scallops, and clams. Salmon eggs and sea urchins can also be found. Due to the increased risk of foodborne illness, raw red meat, such as horse, is less frequently consumed, but it does exist. The video below discusses how to slice and serve sashimi.
There are many kinds of sushi, but all contain vinegared rice. Sushi rolls are often wrapped in dried sheets of seaweed, rice paper, or yuba (soybean skin). Some of the most common types of sushi include nigiri, gunkan (small dried seaweed cups filled with seafood), and temaki (nori seaweed "cones" containing seafood and vegetables). Norimaki, or sushi rolls, are also very popular, but they are often made differently outside of Japan. In Japan, the rice and other ingredients in sushi rolls are wrapped in dried seaweed; outside of Japan, sushi rolls are often made with rice on the outside and seaweed and other ingredients on the inside. Watch the video below to learn how to make traditional sushi at home.
In some countries, the terms "sashimi" and "sushi" may be used interchangeably, but this is incorrect usage. Raw fish is one of the traditional ingredients in sushi but sushi may also be made without meat or with cooked seafood as long as it uses vinegared rice. Sashimi, on the other hand, always contains fresh raw meat or seafood.
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