Sashimi: Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's (sushi chef) training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.
Nigirizushi: Nigiri means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirizushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
Makizushi: Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makizushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makizushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
Temaki: Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makizushi also exist in temaki.
Nigirizushi: Nigiri means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirizushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
Makizushi: Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makizushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makizushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
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