Sashimi and sushi are both staples of Japanese cuisine, but they have distinct differences that are often confused outside of Japan. While both dishes may seem simple, they require skill and precision to prepare.
Sashimi refers to thinly sliced raw fish or seafood served on its own.
It is often accompanied by soy sauce, wasabi, and sometimes a garnish like shredded daikon. It’s all about highlighting the natural flavor and texture of the fish itself. Sashimi is often enjoyed as a starter or a palate cleanser because of its clean, straightforward presentation. Since it’s just the fish, the focus is on the freshness and quality of the seafood.
Sushi, on the other hand, combines vinegared rice with various ingredients.
These may include be raw fish, vegetables, or even cooked items, making it a more complex dish. Sushi comes in several forms, including nigiri, maki, and temaki.
Nigiri features slices of fish pressed over a small mound of rice, while maki rolls involve a nori seaweed wrap around rice and fillings like tuna, cucumber, or avocado. Temaki is the cone-shaped version where ingredients are rolled into a sheet of seaweed and eaten by hand. The rice used in sushi is specially seasoned with vinegar, sugar, and salt, giving it a subtle tang that complements the flavors of the fillings. Each type offers a different balance of textures and flavors, appealing to a range of tastes.
Sushi is typically served as a main course and allows for more creativity with ingredient combinations and presentation.
Sashimi also has a significant role in Korean cuisine, where it is known as “hwe” (회).
While the Japanese version is often served with soy sauce and wasabi, Korean sashimi is typically enjoyed with gochujang (a spicy red pepper paste), ssamjang (a thicker dipping sauce), or wrapped in lettuce or perilla leaves with garlic and sliced chili peppers. This adds a spicy and savory dimension that’s distinct from the Japanese approach.
Korean sashimi is usually made with a variety of fish, including flounder, snapper, or even octopus, and is often eaten in larger, more communal settings. It’s a popular dish for special occasions or gatherings, emphasizing freshness and a vibrant presentation. In many Korean restaurants, hwe is paired with side dishes like kimchi, pickled vegetables, and a hot seafood stew called maeuntang, creating a more elaborate meal experience.
While Japanese sashimi tends to focus on minimalist presentation and pure flavors, Korean hwe incorporates bold accompaniments and side dishes that add complexity and spice.
