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 sashimi appetizer is mixed with other ingredients, which may or may not include raw fish. In some countries, the terms “sashimi” and “sushi” may be used interchangeably, but this is incorrect usage. Raw fish is one of the traditional ingredients in sushi but sushi may also be made without meat or with cooked seafood as long as it uses vinegared rice.

Sashimi, on the other hand, always contains fresh raw meat or seafood. Not usually, but some varieties include cooked ingredients. Nutritional Value Varies depending on type of fish or meat. Fish-based sashimi is high in omega-3 fatty acids.

Most research on the health benefits of omega-3s is inconclusive at this time. Has more calories and carbs than sashimi does because of its rice. Sushi that contains fish is high in omega-3 fatty acids. Common Types Tuna, salmon, sea bream, mackerel, yellowtail, squid or octopus, shrimp, scallops, clams. Generally safe, but women who are pregnant and those with compromised immune systems should be careful or avoid the dish altogether.

Nutrition How many calories and carbs, or how much fat, fiber, or protein, is in a sashimi or sushi dish often depends on the fish or meat used in it. Types Tuna and salmon are two of the most popular fishes used in sashimi, but there are numerous other kinds of meat and fish used beyond them. There are many kinds of sushi, but all contain vinegared rice. Part two of the process above can be seen here. Safety Some stores sell sashimi- or sushi-grade fish. However, such labels are really only marketing buzzwords, as the FDA has no clear guidelines on what fish is considered sashimi- or sushi-grade.