Sushi 101: Nigiri vs Maki vs Sashimi Explained
Stop pointing at random plates — learn the real difference between nigiri, maki, sashimi and temaki, plus the rules a true sushi chef would never break.
10 questions~5 minen
Q1 / 10
Score: 0
Which of these is technically NOT sushi?
📚 See all answers + explanations
Q1. Which of these is technically NOT sushi?
- Nigiri
- Maki
- Sashimi
- Temaki
Sashimi is simply sliced raw fish served without rice. The word 'sushi' literally refers to vinegared rice, so by definition anything without that rice (like sashimi) is not sushi.Q2. Nigiri is best described as:
- A roll cut into 6-8 pieces
- Hand-pressed rice topped with fish or seafood
- Fish wrapped in seaweed cones
- Pickled fish over salad
Nigiri is an oval mound of seasoned rice formed by hand and topped with a slice of fish, seafood or egg, often with a tiny dab of wasabi between rice and topping.Q3. The 'inside-out' California-style roll where rice is on the outside is called:
- Hosomaki
- Futomaki
- Uramaki
- Temaki
Uramaki ('inside-out roll') was popularized in Los Angeles in the 1960s-70s, partly because American diners initially disliked the look of nori on the outside. The California roll is the classic example.Q4. What does the word 'wasabi' refer to authentically?
- Horseradish dyed green
- A rhizome from the Wasabia japonica plant
- Powdered mustard seed
- Crushed jalapeño paste
Real wasabi is the grated rhizome of Wasabia japonica, a Japanese plant that is notoriously hard to grow. Most 'wasabi' served in restaurants is dyed horseradish paste with mustard and green coloring.Q5. Why is sushi rice seasoned with vinegar, sugar and salt?
- For color
- It preserved fish historically and adds flavor
- To make it sticky
- To soften the rice
Sushi originated as 'narezushi' — fish fermented in salted rice for months. The vinegar in modern shari mimics that tangy preservation flavor and slows bacterial growth on raw fish.Q6. Which fish is considered the most prized at high-end sushi auctions?
- Salmon
- Bluefin tuna belly (otoro)
- Eel
- Yellowtail
Otoro, the fatty belly of bluefin tuna, is the most expensive cut. A single bluefin tuna sold for over $3 million at the Toyosu market in Tokyo in 2019.Q7. What is the traditional rule about dipping nigiri in soy sauce?
- Soak the rice side
- Dip the fish side, not the rice
- Mix soy with wasabi first
- Pour soy over the whole piece
You should flip nigiri and lightly touch only the fish side in soy. Dipping the rice causes it to fall apart and soak up too much salt, overpowering the fish.Q8. Salmon nigiri was actually introduced to Japan by which country?
- United States
- Norway
- Canada
- Russia
Norwegian Atlantic salmon was pushed into Japan in the 1980s through a marketing campaign called 'Project Japan'. Before that, Japanese chefs avoided raw Pacific salmon due to parasite risk.Q9. Gari (the pink pickled ginger) is meant to be:
- A topping for sushi
- A palate cleanser between pieces
- Mixed with soy sauce
- Eaten with chopsticks while chewing
Gari is meant to be eaten between different pieces of sushi to reset your palate. It is not a topping, and traditional sushi etiquette frowns on piling it onto each piece.Q10. Temaki is best described as:
- A pressed sushi block
- A hand roll in a cone of nori
- A small soup
- A fried sushi roll
Temaki is a hand-rolled cone of nori filled with rice, fish and vegetables. It is meant to be eaten immediately with your hands, before the seaweed loses its crispness.
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