There are many varieties of sushi that are easily mistaken for other Japanese fish cuisines. Most people think sushi is the same as sashimi because they are always on the menu of every sushi place.

Sushi is a Japanese word that refers to any dish made of rice mixed with vinegar or fermented rice. Sushi is vinegared rice topped with other ingredients such as veggies, wrapped up in a nori sheet.

Roll and hand roll are some of the varieties of sushi. These Japanese dishes are highly nutritious. The ingredients utilized in making roll and hand roll sushi are quite similar except for the garnishing and topping that varies. Not all sushi includes raw fish. Some are strictly vegan.

As you read on, you will know the difference between roll and hand roll sushi.

Roll Sushi

Roll sushi is one of the varieties of sushi. It is also known as maki in the Japanese. Maki or makizushi means to fold. Roll sushi is wrapped in a circular shaped seaweed. In between the nori wrap lies vinegar rice, raw fish, veggies, and other toppings.

Maki is shaped like a cylinder and is sliced into smaller round bits of about 6 to 8 servings. It is conventionally eaten with chopsticks. Roll sushi is either coiled in shiso leaves, or soy paper, or seaweed. It is shaped like a water tank cylinder with the aid of a wooden mat made of bamboo.

There are different sizes of roll sushi, such as Futomaki, Hosomaki, Uramaki, and Chumaki. The various sizes are based on the filling and topping. They are thicker rolls, thinner rolls, medium-sized rolls, and perfectly sized rolls.

Roll sushi is cut into smaller pieces to fit into your mouth in one bite. Each sliced piece of this cylinder-shaped sushi is known as roll. It is shared among many people in one sitting.

Hand Roll Sushi

Hand roll sushi is the same as Temaki. It is shaped in the form of a Christmas hat or a large funnel. This sushi is termed hand roll because it is easier to eat with hands than chopsticks. Hand roll sushi is coiled with a toasted seaweed sheet in a cone-shaped. It is approximately 5-inch long and must be consumed immediately after preparing so that the seaweed sheet does not sop up all the moisture from the sushi filling.

The fillings of a hand roll sushi contain vinegar rice, uncooked or seared fish, extra garnishes, and other ingredients to spice it up. This type of sushi is not shared; it is made for individual consumption only. Hand roll sushi does not require chopsticks because of the large size, and it is consumed with two bites. Hand roll comes in just one variety.

Before considering the differences between roll and hand roll sushi, let’s look at the similarities between these two Japanese dishes.

Roll and hand roll provides the body with all the needed nutrients. It contains vitamins, carbs, proteins, and minerals. They are folded in edible toasted nori.

They have nutritional values that are beneficial to human health. The ingredients and recipe contain elements that fight against inflammation.

The most common seafood in roll and hand roll sushi are salmon, crab, tuna, octopus, and fish.

What is the Difference Between Roll and Hand Roll Sushi

The major difference between roll and hand roll lies in the size and form. The recipes and preparation are similar, but they are shaped differently.

Let’s dive into the difference between roll vs. hand roll sushi.

Shape

One of the noticeable differences between roll and hand roll is the shape. It clearly distinguishes these two sushis. Roll is coiled in a whole wrap of seaweed, and the hand roll is wrapped in a half sheet of nori. Each piece of hand roll is approximately five inches long and is much larger than a piece of roll.

Roll sushi has a long round-shaped, which is sliced into several smaller bits so one can easily chew in one bite. Roll requires the use of a bamboo mat to be properly shaped into a cylinder form.

The hand roll sushi is quite bigger and larger than the roll sushi. It is conically shaped with one open end. Hand roll does not require the use of a bamboo mat to form the cone-like shape.

Hand roll sushi is prepared for one serving. The filling is placed in the middle of the toasted seaweed sheet.

Serving size

Another noticeable difference is the size of the sushi.

A roll is longer when it’s prepared before it is cut into smaller pieces. It becomes smaller than hand roll when cut into bits.

Roll sushi is cut into several small bits for general serving. It can serve up to 7 persons at a goal.

A hand roll is specifically prepared and cut into individual serving for one person consumption. The ingredients are wrapped in a conical shaped using a seaweed sheet to form a cover.

Eating Technique

Although the traditional way to eat sushi is with your hands, chopsticks are also used in eating some types of sushi.

Roll sushi is traditionally consumed with chopsticks in a single bite since it comes in smaller bits. The cylinder-shaped roll is sliced into 8 bits before serving and can be shared between a table of 8 persons. The small size makes it easy to pick with the chopstick.

A hand roll is traditionally consumed with hands, and it takes a maximum of two or three bites to finish. A hand roll is wrapped by hands and eaten immediately to prevent it from getting crispy.

Roll is shared and eaten in groups. An individual eats a hand roll. Hand roll requires more than one bite to finish. It takes a few bites to eat a piece of hand roll.

Preparation

Roll sushi and hand roll sushi are some of the various types of sushi that we have. They are distinguished by the way the fish is sliced and how it is garnished.

Roll sushi is often served with soy sauce or pickled ginger. Roll is made with raw veggies, raw seafood, vinegar rice, and other condiments, all wrapped up in a sheet of nori. It does not include fruits.

Hand roll sushi is prepared with raw fish or meat coiled in a nori wrap. Based on preferences, hand roll sometimes does not include vinegared rice. Hand rolls contain fruits and vegetables.

Hand roll sushi is easier to prepare and does not take much time, unlike roll sushi, that needs to be cut into smaller bits after preparing.

Alternative Names

Another name for roll sushi is maki or makizushi. An alternative name for hand roll is temaki.

Types

One unique feature of sushi is that there is always one that suits your taste. There are so many variations that you will find one perfect for you. Roll sushi also has options for vegetarians and non-vegetarians.

There is only one type of hand roll sushi. The size of the filling is the same; there is no thicker or thinner size. Rolls are smaller and require less filling when compared to hand roll.

On the other hand, there are four different types of roll sushi based on the size of the filling. The thinner rolls contain fewer fillings and a slice of fish or raw veggies. The thicker rolls contain more fillings.

Main Dish or Appetizer

Although they can both be served as a main dish or appetizers, the roll sushi is a great idea for appetizers at sushi parties, get together, and family meetings because it is sliced into several individual pieces.

How to Cut Sushi

You can get a sushi knife in the market if you regularly prepare sushi at home. Hand roll sushi does not need to be cut before eating. Only a roll requires precision cutting before serving.

Cutting sushi is not an easy task, except you are skilled at it. With enough practice, you can become perfect in cutting your roll sushi accurately. There is a right way to cut your roll with ease and as swift as a breeze. The tools for cutting sushi are either a sushi knife or a roll cutter or a regular knife with a longer blade.

Cutting With A Knife

You will need a wooden cutting board and a razor-sharp knife when cutting sushi. If you use a dull knife, you will end up tearing the roll instead of getting a smooth, clean cut. Before you cut, ensure you accurately target the center of the roll and slice in a single motion into two halves. Make sure the knife gets to the base of the roll before pulling out the knife. Cut the half roll into three or four pieces and do the same to the other half.

Always drench the knife in a bowl of water after each cut. This will prevent the vinegar rice from gluing to the blade and stop the roll from crushing.

Roll Sushi Cutter

If you make your roll sushi in bulk, a sushi cutter will be the best tool. You can get the cutter in any Japanese supermarket or store near you. Read through the cutter manual before using it.

Sushi cutter helps you cut the roll into perfect bits. All you have to do is place your cylinder-shaped roll into the cutter’s cutting disc; then, you switch on the cutter. The roll cutter features inbuilt blades that cut through the roll in a few minutes.

Conclusion

Roll and hand roll sushi is seen on almost every sushi restaurant menu. They are easy to prepare at home. With the necessary ingredients such as veggies, fish, and condiments, you are on the right track in making your preferred sushi.

Sushi is an irresistible meal that starts with the aroma, the flavor, and then the taste. You should start thinking of trying sushi if you have not tried one before.

You will always see these three Japanese fish dishes on the menu list of every sushi restaurant. If you are not familiar with the difference between these dishes, you will take time when placing your order.

Sushi is the most common Japanese dish of these three. It is served in all Japanese restaurants in every part of the world. Although some people use Nigiri, sashimi, and sushi alternately, they are not the same.

Nigiri is the best option for those who want to enjoy the taste of raw fish with garnishing. Sashimi is suited for those who want to savor the taste of uncooked fish or meat and veggies.

Are you unsure of which Japanese fish dish to order from the menu? This article will give you a clue on the difference between a nigiri, sashimi, and sushi.

Nigiri

Nigiri is also known as Nigirizush or musubi. It is a Japanese word that means to hold firmly or grip with two fingers. The term varies by country or regional area. It is a specific type of sushi prepared with thinly sliced raw or cooked fish with vinegar rice. Nigiri is often eaten raw, but some of the fish are seared, grilled, or boiled. This is dependent on the home cook’s preference.

This Japanese dish is prepared with vinegared rice and thin slices of fish. The rice balls are molded into various shapes by hand and garnished or pickled with different condiments and ingredients. Then it is compressed with two fingers to form a base. A thin slice of fish is placed atop the molded rice base with green vegetable toppings.

Nigiri is served on the dining table in twos or pairs. It is covered with seaweed, but some other nigiri is served without the nori sheet. It is pickled with only salt or seasoning like sesame seeds. This is presented on wooden trays and consumed with either clean hands or chopsticks.

The most common seafood and fish used in preparing a nigiri include salmon, tuna, shrimp, squid, octopus, crab, freshwater eel, herring roe, egg omelet, yellowtail, salmon roe, cooked shrimp, squid, and abalone. They all have distinctive flavor, aroma, and taste. The different ingredients for topping are tuna mayo, pickled plums, bonito flakes, teriyaki chicken, soy sauce, pickled ginger, wasabi, and pickles. Salmon or tuna nigiri are the best options to try if you are eating it for the first time because the taste and aroma are distinctive.

Sashimi

Although sashimi is always on the menu of most sushi joints, it is different from sushi. Sashimi does not include vinegared rice that makes it different from other sushi. Sashimi in Japanese means punctured flesh or meat. It originated from a culinary practice of sticking the fish’s fin and tail to the thin slices in identifying the fish eaten.

Sashimi is a Japanese dish of only thin slices of either raw fish, poultry, or meat such as scallop, sea urchin, mackerel, red snapper, tuna, yellowfin tuna, salmon, octopus, chicken, turkey, beef, frog, or horse. Most professional chefs prefer to use saltwater fish than freshwater fish because freshwater fish contains parasites that are not safe for eating. These parasites cause stomach discomfort.

Presentation matters when serving sashimi. The different cuts of the same meat or fish create a different taste, texture, and flavor. No two salmon taste the same. They always taste different. Sashimi is best served as an appetizer. It comes before the main dish. It is served without rice and is eaten with the use of chopsticks.

Home chefs take great care in slicing the fish or meat. It is garnished with different ingredients to make it attractive. Although sashimi is a healthy meal that provides protein, minerals, and vitamins, it is not safe for pregnant women because it is uncooked.

The quality and taste of the sashimi depend on the freshness of the fish used in preparing it. Sashimi does not require any form of heat and is eaten raw. It is sliced with precision, well garnished, and then served. The nutritional value varies based on the type of fish used, how it is sliced and garnished.

Sashimi is garnished in different ways. The popular toppings are toasted nori, shredded salon radish, shiso leaves, daikon radish, or any sauce.

Sushi

Sushi is a Japanese terminology that refers to any meal made with vinegared rice. Sushi is a highly nutritious meal with low fat. It contains carbohydrates, vitamins, protein, minerals, and low calories.

Most people confuse sushi for raw meat when it is vinegared rice and other ingredients such as veggies, seafood, and eggs. Many sushi recipes include raw fish, and others do not.

Sushi is prepared with various ingredients, condiments, and toppings. It is a balanced meal and healthier to consume frequently.

Sushi is prepared with pickled medium-grain rice and seafood. Such as eel, crab, and calamari. What differentiates sushi from other Japanese fish dishes is the rice mixed with vinegar. The rice is the main ingredient when making sushi. It can be served without fish, and not all fish used in preparing sushi is served raw, some are seared or cooked

Sushi comes in different varieties. The fascinating thing about sushi is that there are options for both vegetarians and non-vegetarians. Other types of sushi are scattered sushi, rolled sushi, pressed sushi, and handmade sushi.

The recipe for vegetarian sushi includes green veggies, carrot, red or yellow pepper, egg, avocado pear, and cucumber. Vegetarians also like to add wasabi, soy sauce, nori, and pickled ginger.

Non-vegetarians options include fish, meat, and other seafood that provides omega-3.

Origin

The origin of sushi can be traced back to a rice field in Asia. It was heard in Japan in 718. The availability and accessibility of vinegared rice became popular in the 1990s. Seaweed sheet was invented in the 1700s.

Nigiri, sashimi, and sushi are ancient Japanese cuisine. They are specific restaurants and joints that are exclusively for sushi dishes. As the world evolves, these Japanese cuisines are now served in different restaurants all over the world.

Most people don’t like to eat sushi because it is prepared with raw fish. There is this misconception about the fish not being fresh. However, these Japanese cuisines are made with fresh fish or meat. These fishes are of high-quality fresh fish and are safe for eating.

According to the traditional way of eating a nigiri, only the fish should be dabbed or dipped in soy sauce, while sashimi should be eaten with soy sauce mixed with wasabi.

Modern sushi is prepared differently from the conventional method and has a wide range of options.

These local Japanese dishes take a few minutes to prepare but require more dexterity to cut precisely.

What’s the Difference?

Understanding the difference between Nigiri, sashimi, and sushi as a beginner may not come easy until you have tasted them for yourself. Below are the major differences between Nigiri, sashimi, and sushi.

Preparation

You might be wondering if Nigiri, sashimi, and sushi are boiled or raw?

Nigiri is a type of sushi prepared with thin slices of raw or cooked fish atop vinegared rice. It is prepared raw, but some of the fish can be seared or cooked.

Sushi is cooked rice mixed with vinegar and garnished with other ingredients such as veggies and condiments. There are varieties of sushi without raw meat or fish.

Sashimi is not a type of sushi. It is a Japanese dish that is prepared with thin slices of raw fish or meat without rice. It is added as a topping to sushi to make Nigiri. Sashimi is prepared raw and does not need to be cooked or seared at all.

Presentation and Toppings

Nigiri, Sushi, and Sashimi are different Japanese meals both in preparation and presentation. They are often garnished with pickled ginger, green veggies, wasabi, and soy sauce. The pickled ginger cleanses your taste bud and prepares your mouth for a sumptuous meal ahead.

Nigiri is served on a wooden tray with or without garnishing. This is based on individual preference.

Sushi is garnished with veggies and other ingredients to spice it up.

Sashimi is always garnished with different sauce and ingredients such as soy sauce, toasted seaweed, shiso leaves, wasabi, pickled ginger, and daikon radish.

Meat or Fish

Nigiri is a combination of both sushi and sashimi, but it does not include any red meat. It is strictly made with either seared or raw fish and vinegar rice. The raw fish mixed with other condiments have a distinct taste that matches the saltiness and sweetness of the vinegar rice.

Most people consider sashimi as a slice of raw meat served with wasabi, but it could also be raw veggies, raw chicken, or tofu skin. It does not contain rice. Sushi is medium grain rice seasoned with vinegar, salt, and sugar.

Traditional Eating Technique

What’s the best way to eat Nigiri, sashimi, and sushi? With chopsticks or with bare hands?

The best way to enjoy these Japanese dishes is eating with your hands, but not everyone likes to use their hands to eat in a public place.

Nigiri is eaten with either hands or chopsticks. The right way to eat sushi is with your hands, but everyone has their preferences. Sashimi is eaten with chopsticks.

Health Benefit

Anyone without a strong immune system should avoid eating raw fish or meat because of metal contamination. That aside, these Japanese fish dishes contain a high content of omega-3, which helps improve the brain and fight against inflammation, anxiety, and depression. The seaweed is high in minerals and aids in hormone functions. These dishes contain anti-inflammatory elements.

Nutritional Content

There are a wide variety of ingredients, toppings, and condiments used in making Nigiri, sashimi, and sushi. Because of these variations, the nutritional content and value also differ. The amount of fiber, calories, protein, fat, minerals, vitamins, and carbs vary.

Sushi has more carbohydrates than sashimi because of the rice content in it. Sushi is a healthy, low-calorie food that is ideal for those trying to lose weight.

Sashimi, on the other hand, is strictly made of raw red meat or fish, which means it is high in protein and low in calories and carbohydrates. Since a nigiri is a combination of both sushi and sashimi, it is high in carbs, vitamins, and protein.

The vinegared rice is loaded with carbs and calories. The fish is responsible for the majority of protein and fatty acids.

The seaweed sheet contains magnesium, iodine, and calcium. Soy sauce increases the sodium value in the dish.

Other ingredients such as mayonnaise, cream cheese, and fried tempura increase the fat content in sushi. The mercury level is dependent on the kind of fish used in preparing sushi.

 How to Cut

Professional chefs select different fine cuts of fish for Nigiri, sashimi, and sushi. They take the utmost care when preparing and presenting these dishes. The different cuts have different unique tastes and flavor. They also garnish and top them with different veggies.

The fish used in preparing a nigiri and sashimi is sliced slightly differently. Nigiri is cut into thinner slices because it is eaten with rice. Sashimi is also cut into thin shreds, but it is bigger than a nigiri because it is eaten without rice.

After removing the skin and bones from the fish, the white line at the center of the fish fillet should also be removed because of its tough texture. Then the thinner side of the fish fillet will be cut into thin slices for a nigiri, and the other side of the fish will be sliced into sashimi, preferably the left side of the fish fillet.

Although the right side is always thinner than the left, you can use any side of the fillet for your nigiri sushi and sashimi. Always ensure you cut the fish fillet against the grain because the grain holds the fish together and prevent the fish from falling apart. Cutting the fish against the grain creates consistency and leaves an equal quantity of fibers in each thin slice.

Conclusion

Almost all sushi restaurants have these three Japanese fish dishes on the menu, and since you now cleared on the difference between a nigiri, sashimi, and sushi, you can try them at a local restaurant.

When ordering any of these Japanese fish dishes as a first-timer, it’s best to try it without extra toppings to get the real taste of the fish and determine your preference.

Accurately measuring your ingredients, as stated in the recipe book, gives you an edge when cooking. There is no room for guesswork when it comes to baking or cooking. You need to get your measurement right to achieve better results.

You can end up wasting your time and making a mess in the kitchen when you do not measure your ingredients precisely. I have been in such a situation before, which was not a pleasant experience.

Having a single ingredient in surfeit can change your recipe into a different kind of dish. The best way to avoid such errors is by following the cooking recipe to the T.

Measuring your ingredients with accuracy makes a big difference in preparing delicious meals. For instance, when you add a pinch of more salt to your recipe, you may end up with salty food. This is easier to manage when you know the conversion. And it saves you from messing up a recipe.

System of Measurement

Different countries adopt different weight and volume measurements. And converting them in between your food preparation can be challenging.

There are two measuring systems employed in various parts of the world today. They are the imperial system of measurement and the metric system of measurement.

The imperial system of measurement is used in the UK and other British Commonwealth nations. Tablespoon and Ounce fall under the imperial system of measurement.

The Metric system of measurement, on the other hand, was developed in France and is commonly used in measuring. It is also the same as Système International, (S.I unit)

Tablespoon

A tablespoon is a volume unit in the British imperial measurement system. It is used in measuring both liquid and dry ingredients. This is represented as either tbsp or tbs. A tablespoon is very handy, and a go-to unit of measurement.

A measuring tablespoon is different from a regular dining spoon. They both differ in capacity. In the United States, a tablespoon is the largest spoon for eating, but it is ideal for serving meals.

A tablespoon is easy to use and is a standard measurement for all ingredients, including pharmaceutical prescriptions. There are three ways to measure with a tablespoon flat or level, round and heaped. The size and shape of the tablespoon will determine how you measure.

Types Of Tablespoons

There are different types of a tablespoon. They vary in size and shape.

We have the UK tablespoon, the US tablespoon, the Australian tablespoon, and the regular dining tablespoon. The UK standard tablespoon is equivalent to 18ml, the US tablespoon is about 15ml, and the Australian is approximately 20ml.

The US tablespoon is the most commonly used measuring spoon. It is used for most modern dishes, and the UK is used for conventional British recipes.

Ounce

An ounce is also a measure in the British imperial system. The name ounce is gotten from a Latin word, Onza. It is the smallest unit for measuring weight, volume, and mass. The symbol used in representing Ounce is either oz fl or fl oz.

Types of Ounce

There are two ways of measuring units in Ounce. We have a fluid ounce and dry Ounce. When measuring dry and liquid ingredients, the results are never the same. A cup of dry ingredients such as flour, powdered milk, sugar is equivalent to 4.5 ounces, and a cup of liquid ingredients such as water, oil, milk, equals 8 ounces.

The fluid Ounce is for measuring volume, which is the same as milliliters in the metric system of measurement. A dry ounce is for measuring weight, which is equivalent to grams in metric.

How Many Tablespoons In An Ounce?

The quantities of ingredients are specified in most recipes by either volume, number, or weight. Nowadays, most recipes come with the metric measurement, which is in gram. You rarely find a recipe in Ounce, but everyone has their way of measuring ingredients when cooking. You can decide to measure in volume or weight. However, some professional chefs prefer to measure volume than weight.

Dry Ounce

1 ounce equals 2 tablespoons. When measuring dry Ounce, the tablespoon must have a flat edge and well leveled.

You don’t have to heap the spoon when measuring dry ingredients, always level the ingredients in the spoon. For accuracy and precision, maintain a flat edge.

Fluid ounce

Liquid ingredients are weighed by volume. It is advisable to make use of cups when measuring liquids. There are various cups with engraved lines specifically designed for measuring.

When weighing liquid ingredients, ensure the tablespoon is full to the brim. One cup of liquid ingredients is equal to 8 fluid ounces or 16 tablespoons.

If you are not good with figures, you can get a conversion chart from any cooking shop or create your own. It is best to work with a conversion chart as a beginning to minimize inaccurate measurements.

Tablespoon to Ounce Conversion Chart

This will guide you in creating your conversion chat.

• 1/4 tablespoons = 1/8 ounce
• 1/2 tablespoons = 1/4 ounce
• 1 tablespoons = 1/2 ounce
• 2 tablespoons = 1 ounce

If you still don’t understand how this works, here is a breakdown of how the conversion works. It’s simple logic.

It would be best if you always remembered that two tablespoons are equal to an ounce. To convert a tablespoon to an ounce, you will need to divide the total number of tablespoons by two to get your Ounce.

• 1/2 tablespoon = 0.5 ounces which is the same as 1/2

To convert two tablespoons to an ounce.

• 2/2 tablespoons = 1 ounce

To convert four tablespoons to Ounce

• 4/2 tablespoons = 2 ounces

Before trying out new recipes, make sure you are conversant with these basic kitchen conversions to prevent substandard cooking meals. A slight mistake in measurement can affect the result greatly.

Conclusion

As a baker or chef, It is important to know these basic conversions, because the measurements used when writing a cookbook can vary depending on the author.

I hope this guides you in measuring precisely. With enough practice, you will be able to tell the number of tablespoons in an ounce without a guide.