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Sashimi is a Japanese dish of thinly-sliced raw food, usually fish and seafood, but also sometimes other meats. Sashimi is often confused with sushi, although the two are different things.
Both sushi and sashimi are Japanese delicacies that can be eaten as an appetizer or main course. They’re perfect for sharing with family and friends; or for a romantic date night dinner. Plus, these days, it’s not hard to find good sushi and sashimi (unless you live on the Drummond ranch).
This article explores the key similarities and differences between sushi and sashimi — in terms of not only how they’re made but also their nutrient content and health effects.
Sashimi, often recognized for its artful presentation, is a Japanese dish featuring fresh, thinly sliced raw meats—typically fish or seafood. Unlike sushi, sashimi is served without rice and relies heavily on the freshness and quality of the ingredients to enhance its natural flavors.
What's the difference between Sashimi and Sushi? 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. In some countries...
The difference between sushi and sashimi is the presence and absence of rice, respectively. The word “sushi” refers to a sticky variety of Japanese short-grain rice that is seasoned with vinegar. The rice is combined with proteins, vegetables, seaweed and other ingredients.
Sashimi is a raw, high-quality food that has been thinly sliced prior to serving; while seafood is the most common type of sashimi, a variety of meats, tofu, and even omelets can...