Learn How to Eat Sushi and Order with Confidence

Sushi is more than just a popular dish; it embodies centuries of tradition, artistry, and cultural significance. From delicate slices of fresh fish to carefully rolled vinegared rice, sushi offers a variety of styles and flavors that invite exploration and appreciation. Whether dining at a casual sushi bar or a high-end omakase experience, understanding the different types of sushi, the proper way to enjoy them, and how to order with confidence enriches the entire experience. This knowledge not only enhances taste but also shows respect for the craft and customs behind each piece. For both newcomers and seasoned enthusiasts, learning these essentials opens a door to fully savoring the world of sushi in a meaningful way.

Definition

Commonly mistaken as raw fish alone, sushi actually refers to vinegared rice. Essential ingredients include white, short-grain Japanese rice, rice vinegar, sugar, and salt. Achieving the perfect balance is vital for the right stickiness and subtle sweetness that pairs with the toppings. Sushi rice is often combined with fish or vegetables. Fish, typically fresh and high quality, may be raw or cooked. Common varieties include tuna, mackerel, salmon, and yellowtail. Other seafood like shrimp, crab, scallops, eel, and squid are also popular. For those who prefer to avoid raw fish, many sushi restaurants offer vegetable options, smoked salmon, fried shrimp tempura, or cooked eel with sweet sauce.

Common Types of Sushi

Nigiri /nee-ghee-ree/: Nigiri-zushi features a small, oval hand-pressed mound of sushi rice topped with a carefully sliced piece of fish and occasionally a touch of wasabi. Typically served in pairs, nigiri is designed to be eaten by hand in one bite. The loosely packed rice makes chopstick use challenging. Sushi chefs often adjust nigiri size to accommodate diners' preferences, particularly for those who find one bite too large.
Maki /mah-kee/: Maki-zushi consists of filled cylindrical rolls wrapped in nori seaweed and cut into six or eight pieces. Variations include inside-out rolls, known as uramaki, where the rice is on the outside and the nori inside. Temaki is a cone-shaped hand roll made with nori and filled with sushi ingredients, meant to be eaten by hand.
Sashimi /sah-shee-mee/: Sashimi refers to thin slices of raw fish served without rice. Though technically not sushi, sashimi is enjoyed with chopsticks and often precedes other dishes to prepare the palate. Exploring different sashimi varieties reveals a broad spectrum of flavors.

Sushi Restaurant

Dining at a sushi restaurant engages the senses with vibrant colors, textures, flavors, aromas, and conversation. Relax and take your time to savor the experience. Upon arrival, greet the host and the itamae, the sushi chef. Even when seated at a table, visiting the sushi bar to view fresh selections and request recommendations is customary. Avoid questioning the freshness of ingredients, as this can be seen as disrespectful.

Sushi Bar

Sitting at the sushi bar offers an entertaining view of the chef's skill. You may be served agari, hot green tea for cleansing the palate, and an oshibori, a warm, damp towel for cleaning hands. When busy, ordering edamame or miso soup is common; the latter is consumed by holding the cup and sipping directly. Chopsticks are used for tofu, seaweed, or mushrooms, and a gentle slurp is acceptable for hot soup or noodles. Special or seasonal items not listed on the menu can be requested from the chef, but non-sushi items and drinks should be ordered from the waitstaff.

Ordering

Menus sometimes include a checklist to mark desired sushi quantities. At the sushi bar, orders may be placed by specifying omakase or okonomi.

Omakase /oh-mah-kah-say/: Omakase means it is up to you and entrusts the chef with selecting dishes based on the freshest ingredients and creative skill. Chefs typically respect allergies and preferences. Omakase usually involves a higher price point due to the bespoke experience.
Okonomi /oh-koh-no-mee/: Okonomi means what I like and reflects orders chosen according to personal preference. Adjustments such as wasabi quantity or sushi size can often be requested.

Dining

Beginning with sashimi and lighter flavors before moving to richer, fattier dishes enhances the tasting experience. Sushi should be eaten promptly to enjoy ideal temperature and texture. When served together, maki rolls are best eaten before nigiri to prevent seaweed from becoming soggy. Nigiri usually comes in pairs, allowing variety without overindulgence. Moderation is key to avoid dulling the palate. Leaving food uneaten may signal dissatisfaction to the chef.

Condiments

Soy Sauce: Shoyu is served in a small dish for dipping the fish side of sushi only. Pouring soy sauce over sushi or dipping the rice side is discouraged as it can cause the rice to fall apart or become overly salty. Removing fish from nigiri to dip is considered disrespectful to the chef's presentation.
Wasabi: Nigiri typically includes wasabi between rice and topping. Fresh wasabi has a mild flavor that differs from common horseradish paste. Extra wasabi can be requested, but mixing it into soy sauce is frowned upon except with sashimi. Applying wasabi directly to sushi before a light soy sauce dip preserves flavor balance.
Gari /gah-ree/: Pickled ginger is served alongside sushi and eaten between pieces to cleanse the palate. It is usually off-white or pink and handled with chopsticks.

Technique

Using Your Hands: Hold nigiri like a computer mouse, with thumb and middle finger on opposite sides and index finger at the front. Flip the piece over with the index finger, dip the fish side in soy sauce if desired, and eat it fish side down.
Using Chopsticks: Chopsticks are often wooden and disposable. Guidelines include rubbing chopsticks only if splinters occur, using the thick ends to pick from shared plates, avoiding passing food directly from chopsticks to chopsticks, and never stabbing food or standing chopsticks upright in rice due to funeral associations. When resting chopsticks, place them on a holder, the soy sauce dish, or in front of you with tips pointing left if right-handed.

Pairing Drinks

Green tea and beer offer mild flavors that complement sushi well. Sake shares rice as a base but is best reserved for before or after the meal or with sashimi to avoid overloading with rice. Alcoholic beverages are customarily poured for tablemates rather than oneself. Refilling others and accepting refills politely are important social practices. Offering a drink to the sushi chef is considered courteous. Toast with Kanpai but avoid saying cin cin, as this phrase has a different meaning in Japanese culture.

Sushi presents a unique blend of tradition, flavor, and social ritual that can transform a simple meal into an unforgettable experience. Becoming familiar with the various types of sushi, mastering the etiquette of eating it properly, and knowing how to navigate ordering can deepen appreciation and enjoyment. These practices honor the skill and care sushi chefs pour into their craft while inviting diners to connect more authentically with this iconic cuisine. Whether exploring sushi for the first time or refining one's approach, embracing these insights allows each bite to be savored with greater understanding and delight.