← Guides · By Ray Lei · Published 2026-11-14

What's the difference between nigiri, sashimi, maki and temaki, and what should a beginner order?

Q: What is the difference between nigiri and sashimi?

Nigiri (握り) is a slice of fish pressed by hand onto a small pad of vinegared rice, usually with a dab of wasabi between fish and rice. Sashimi (刺身) is just the sliced fish, served without rice, typically arranged on a plate with daikon radish garnish and shiso leaf. Nigiri is sushi (it involves rice). Sashimi is not sushi — it is sliced raw fish as a standalone dish. If someone is allergic to rice, they can eat sashimi but not nigiri.

Q: What is uramaki?

Uramaki (裏巻き) means 'inside-out roll' — the rice is on the outside of the roll, with the nori (seaweed) sheet on the inside wrapped around the fillings. California rolls and spicy tuna rolls are typically uramaki. This style was popularized in the United States and is the most common roll format at Western sushi restaurants. At traditional Japanese sushi counters, makizushi (nori on the outside) is more common.

Q: What is chirashi sushi?

Chirashi (ちらし, 'scattered') is a bowl of vinegared sushi rice topped with an assortment of raw fish, vegetables, and other ingredients arranged across the top. It is not rolled or pressed — the components are loosely scattered. Chirashi is a convenient way to try many different fish in one dish and is popular as a lunch special at sushi restaurants.

Nigiri is fish on rice. Sashimi is fish without rice. Maki is a rolled cylinder of rice and filling wrapped in nori seaweed. Temaki is a hand-rolled cone. Uramaki is an inside-out roll with rice on the outside. For beginners, nigiri and maki rolls are the most accessible starting points.

Sushi menus use a vocabulary that can be intimidating at first glance, but the terms are describing relatively simple forms. Once you know the five basic formats, you can navigate any sushi menu. The variation within each format — which fish, which fillings, which style of rice — is infinite, but the structural categories are consistent.

The most important distinction to understand at the outset is that "sushi" does not mean "raw fish." Sushi refers specifically to dishes made with shari — vinegared rice. Sashimi (raw fish) is a separate category and can be eaten without any rice at all. You can order sashimi at a sushi restaurant and it is not "sushi."

Sushi format definitions

Japanese	Romaji	What it is	Has rice?	Beginner-friendly?
握り寿司	Nigiri	Slice of fish pressed by hand over a pad of vinegared rice; wasabi between fish and rice	Yes	Yes — the classic format
刺身	Sashimi	Raw fish sliced and served without rice; plated with daikon and shiso garnish	No — not technically sushi	Yes — good for rice-free diners
巻き寿司	Maki / Makizushi	Nori sheet rolled around rice and fillings; sliced into rounds	Yes	Yes — familiar cylinder format
手巻き	Temaki	Hand-rolled cone of nori filled with rice, fish, and vegetables; eat immediately while nori is crisp	Yes	Yes — casual and fun
裏巻き	Uramaki	Inside-out roll: rice on the outside, nori inside around the filling. California roll is an uramaki	Yes	Yes — most rolls at Western sushi restaurants are this format
軍艦巻き	Gunkan	"Battleship" roll: rice base encircled by a strip of nori, topped with loose toppings like salmon roe or sea urchin	Yes	Worth trying for roe and uni
ちらし	Chirashi	Bowl of sushi rice topped with scattered assortment of raw fish and garnishes; not rolled or pressed	Yes	Yes — great way to try multiple fish
おまかせ	Omakase	Chef's choice course — the chef selects and presents dishes throughout the meal; no menu ordering required	Yes	Yes — after you're comfortable with the format
押し寿司	Oshizushi	Pressed sushi: rice and fish pressed into a wooden mold, then sliced into rectangular blocks; Osaka style	Yes	Less common outside Japan

Common sushi fish and what they taste like

Japanese	Romaji	Fish	Flavor profile	Beginner pick?
まぐろ	Maguro	Bluefin tuna (lean)	Clean, mild, slightly mineral; the most familiar sushi flavor for newcomers	Yes
大トロ / 中トロ	Otoro / Chutoro	Fatty tuna belly (premium grade)	Rich, buttery, melts on the tongue; otoro is fattier than chutoro	Yes — when available
サーモン / 鮭	Sake / Salmon	Atlantic or Pacific salmon	Rich, mild, slightly fatty; the most popular sushi fish globally among first-time visitors	Yes
ハマチ / ブリ	Hamachi / Buri	Yellowtail / Amberjack	Rich, buttery flavor slightly stronger than salmon; very popular at Japanese sushi counters	Yes
えび	Ebi	Boiled shrimp	Mildly sweet, firm, cooked (not raw); a safe starting point for people nervous about raw fish	Yes — cooked option
うなぎ	Unagi	Freshwater eel	Grilled with sweet soy-mirin glaze (tare); sweet, smoky, and rich; not raw	Yes — cooked option
いくら	Ikura	Salmon roe	Salty, briny, pops in the mouth; bright orange spheres; served in gunkan format	Worth trying once
うに	Uni	Sea urchin	Creamy, oceanic, intensely briny; strongly divisive — very rich, slightly sweet when fresh; gunkan format	Not for beginners — distinctive flavor
玉子	Tamago	Sweet egg omelette	Mildly sweet, slightly savory, soft; a traditional Edomae sushi closing piece; not raw	Yes — especially for newcomers

Practical notes

At a sushi counter, the chef seasons each piece with nikiri (a brushed soy glaze) before it is placed in front of you. Adding more soy sauce overrides this seasoning. Dip lightly in soy only if the piece is not already seasoned; ask the chef if you're unsure.
Ginger (gari) served alongside sushi is a palate cleanser, not a topping. Eat a small amount between different fish to reset the palate. Placing ginger on top of a piece of nigiri is not the traditional way to eat it.
Wasabi between the fish and rice on nigiri is already there. At a sushi counter, adding more without asking can be considered an implicit comment on the chef's seasoning. At a casual restaurant, this is entirely fine.
Conveyor belt sushi (kaiten-zushi, 回転寿司) uses color-coded plates to indicate price. A price chart is posted near the entrance; check it before you pick up plates.
To scan a sushi menu, translate unfamiliar fish names, or see what a dish looks like, ChefBear handles Japanese sushi menus and can generate photos of unfamiliar fish and preparations.

Frequently asked questions

What is the difference between nigiri and sashimi?

Nigiri is a slice of fish pressed by hand onto a small pad of vinegared rice, usually with a dab of wasabi between fish and rice. Sashimi is just the sliced fish, served without rice, typically with daikon radish garnish. Nigiri is sushi (it involves rice). Sashimi is not sushi — it is sliced raw fish as a standalone dish.

What is uramaki?

Uramaki means "inside-out roll" — the rice is on the outside of the roll, with the nori sheet on the inside wrapped around the fillings. California rolls and spicy tuna rolls are typically uramaki. This style was popularized in the United States and is the most common roll format at Western sushi restaurants.

Is sushi safe for people with a shellfish allergy?

It depends on what you order. Shellfish at a sushi restaurant includes shrimp (ebi), crab (kani), scallop (hotate), clam (hamaguri), and sea urchin (uni). Tuna, salmon, yellowtail, and egg contain no shellfish. However, cross-contact is a real risk in a sushi kitchen. If you have a severe shellfish allergy, declare it clearly when you sit down and ask the chef about preparation practices.

Do you eat sushi with chopsticks or hands?

Both are acceptable. At traditional Edomae sushi counters, eating nigiri with your fingers is the conventional technique. Eating with chopsticks is also perfectly acceptable. At conveyor-belt sushi and casual restaurants, chopsticks are standard.

What is chirashi sushi?

Chirashi is a bowl of vinegared sushi rice topped with an assortment of raw fish, vegetables, and other ingredients arranged across the top. It is not rolled or pressed. Chirashi is a convenient way to try many different fish in one dish and is popular as a lunch special at sushi restaurants.