Nigiri Sushi

Nigiri consists of a hand-pressed mound of seasoned short-grain rice topped with a slice of raw seafood like tuna or salmon, whereas maki is made by rolling rice and fillings inside a sheet of nori seaweed. Nigiri highlights the direct contrast between the texture of the rice and the specific cut of fish. This style originated in Tokyo, historically known as Edo, during the 19th century.

Proper etiquette dictates that you should dip nigiri fish-side down into the soy sauce. Dipping the rice side down will cause the seasoned short-grain rice to absorb too much liquid and fall apart, while also throwing off the carefully balanced seasoning made by the sushi chef.

While tuna (maguro) and salmon (sake) are the most popular today, traditional Edo-style nigiri heavily features a wide variety of seafood, including shrimp, eel, and various types of white fish. Some traditional toppings, like octopus or eel, are cooked or marinated rather than served raw.

In traditional Japanese dining, it is perfectly acceptable, and often preferred, to eat nigiri sushi with your hands rather than chopsticks. The technique was originally invented as a fast-food snack in Edo-period Japan, meant to be picked up and eaten quickly. Using your hands allows you to feel the delicate texture of the pressed rice without crushing it.