The simplest way to tell them apart is rice. Nigiri is a small hand-pressed mound of vinegared rice with a slice of fish on top. Sashimi is pure sliced fish with no rice at all — which technically makes it not sushi. Maki is a rolled sushi, with rice and fillings wrapped in seaweed and cut into rounds. Once you know which has rice and how it's shaped, a Japanese menu suddenly makes sense.
Nigiri, sashimi and maki at a glance
| Nigiri | Sashami | Maki | |
|---|---|---|---|
| Has rice? | Yes — pressed underneath | No rice at all | Yes — rolled in |
| Seaweed? | Usually none | None | Yes (nori) |
| Shape | Hand-pressed mound | Clean fish slices | Rolled & sliced rounds |
| Is it sushi? | Yes | No (no rice) | Yes |
| Good for beginners? | A gentle next step | For the fish-curious | The easiest place to start |
Key takeaways
- The word sushi refers to the vinegared rice — not the raw fish, as many people assume.
- Nigiri is a slice of fish hand-pressed onto a small mound of rice.
- Sashimi is simply sliced raw fish with no rice, so it isn't technically sushi.
- Maki is a roll of rice and fillings wrapped in seaweed and sliced into rounds — the easiest style for newcomers.
- A good first order: start with a maki roll, then try nigiri, then sashimi as your palate grows.
What is nigiri?
Nigiri is one of the oldest and purest forms of sushi. A sushi chef takes a small amount of seasoned, vinegared rice and shapes it by hand into a neat oval, then lays a single slice of fish or seafood over the top, sometimes with a touch of wasabi hidden between the two. The name comes from the Japanese for hand-pressed, which tells you everything about how it's made — it's shaped entirely by the chef's hands, and getting that pressure right, firm enough to hold, loose enough to melt, takes years to master.
At Sanjugo, our 6 Nigiri Set (£19) is the ideal way to try it: a selection of the counter's fresh fish, each piece balanced on rice by hand, so you taste the harmony of fish and rice the way nigiri is meant to be enjoyed.
What is sashimi?
Sashimi is the simplest dish on any Japanese menu, and in many ways the hardest to do well. It is nothing but expertly sliced raw fish, served without rice. Because there's no rice and nothing to hide behind, sashimi is entirely about the quality of the fish and the skill of the knife — its freshness, its texture, the way it's cut to bring out the best mouthfeel. This is why, strictly speaking, sashimi is not sushi at all: sushi by definition contains vinegared rice, and sashimi has none.
It's usually served with daikon radish, wasabi and soy. Our 7 Sashimi Omakase (£42) lets the chef choose the finest cuts of the day, so it's the truest window into what the Sanjugo kitchen can do with a knife and a piece of fish.
Chef's tip: order sashimi first, while your palate is fresh. The subtle differences between fish are much easier to taste before ginger, wasabi or soy-heavy rolls have been on your tongue.
What is maki?
Maki is what most people in the West picture when they think of sushi: the rolls. A sheet of nori seaweed is layered with vinegared rice and fillings, rolled into a tight cylinder, and sliced into bite-sized rounds. Because the fillings can be anything, from raw fish to cooked seafood, vegetables or avocado, maki is the most varied style and by far the friendliest for first-timers. You don't have to love raw fish to enjoy a roll.
Some maki are rolled with the seaweed on the outside; others, called uramaki or inside-out rolls, put the rice on the outside instead. Our Salmon & Avocado Roll (£10) and California Roll (£11.50) are gentle, approachable rolls to begin with. When you're ready for something with more character, the Sanjugo Roll (£18), our own house signature, is the one our regulars come back for. And for a vegetarian option, the Vegetable Roll is fresh, light and just as satisfying.
What should I order first if I'm new to sushi?
There's no wrong way to enjoy Japanese food, but if you're just starting out, this order tends to work beautifully. Begin with a maki roll such as the Salmon & Avocado or California Roll — familiar, approachable, and easy to like. Next, try nigiri, where you meet the fish more directly but still have the comfort of rice beneath it. Finally, when you're curious to taste fish at its purest, move on to sashimi. Think of it as a gentle path from the most approachable to the most refined, and take it at whatever pace you enjoy.
If you're ever unsure, just ask. Our chefs and team are always happy to guide you to something you'll love, whatever your taste.
Where to start on the Sanjugo menu
A quick guide to the dishes mentioned above. Prices are current at the time of writing and may change with the seasons.
| Style | Dish to try | Price |
|---|---|---|
| Maki (start here) | Salmon & Avocado Roll | £10 |
| Maki | California Roll | £11.50 |
| Maki (house signature) | Sanjugo Roll | £18 |
| Maki (vegetarian) | Vegetable Roll | See menu |
| Nigiri (next step) | 6 Nigiri Set | £19 |
| Sashimi (for the curious) | 7 Sashimi Omakase | £42 |
A word from our chefs
“People often think sushi means raw fish, but it really means the rice. Once a guest understands that, everything else falls into place. We love guiding first-timers — start with a roll, then nigiri, then sashimi. There's no rush and no wrong choice. The joy is in discovering what you enjoy.”
— Chucky, Head Chefs at Sanjugo
Why the difference is worth knowing
Understanding nigiri, sashimi and maki isn't about being an expert — it's about ordering with confidence and enjoying your meal more. Japanese cuisine is built on simplicity, precision and respect for the ingredient, and each of these three styles shows that in a different way: the balance of nigiri, the purity of sashimi, the craft of a well-rolled maki. At Sanjugo, whose name nods to the number eight and its meaning of fortune and joy, our hope is simply that you leave the table having discovered something new and delicious.
Come and taste the difference for yourself at any of our three London restaurants — in Angel, Victoria or Shoreditch. Book a table or drop in, and let our team help you find your favourite.
Frequently asked questions
What is the difference between nigiri, sashimi and maki?
Nigiri is a slice of fish hand-pressed onto a small mound of vinegared rice. Sashimi is sliced raw fish served with no rice, so it isn't technically sushi. Maki is a roll of rice and fillings wrapped in seaweed and sliced into rounds. The simplest way to tell them apart is whether there's rice, and how it's shaped.
Is sashimi a type of sushi?
No. Sushi is defined by its vinegared rice, and sashimi contains no rice at all — it's simply sliced raw fish. It's often served alongside sushi and grouped with it on menus, but technically it's a separate dish.
Does nigiri always have raw fish?
Not always. While nigiri often features raw fish like salmon or tuna, the topping can also be cooked or grilled — for example prawn or eel — or even egg. The defining feature is the hand-pressed rice underneath.
What sushi should a beginner order first?
A maki roll such as a Salmon & Avocado or California Roll is the easiest starting point, as the flavours are familiar and approachable. From there you can try nigiri, and then sashimi when you're ready to taste fish at its purest.
Is there vegetarian sushi?
Yes. Vegetarian maki such as our Vegetable Roll uses ingredients like cucumber, avocado and other vegetables instead of fish, so there's plenty to enjoy without any seafood.
Where can I try nigiri, sashimi and maki in London?
Sanjugo serves all three at our restaurants in Angel, Victoria and Shoreditch. Our team is always happy to guide first-timers to the right dishes for their taste.
Taste the difference at Sanjugo
The best way to understand nigiri, sashimi and maki is to try them side by side. Visit us in Angel, Victoria or Shoreditch, and let our chefs guide you from your first roll to your first taste of sashimi.
