Whether you’re stepping into a sushi restaurant for the first time or seeking to deepen your appreciation of Japanese cuisine, understanding the different types of sushi is essential. From the elegant simplicity of sashimi to the creativity of maki rolls, each preparation tells a unique story of tradition, technique, and flavor.
At our sushi restaurant in Oʻahu, we believe that sushi is not just food—it’s an experience. Here’s a guide to help you confidently explore the sushi menu and appreciate every bite.
1. Nigiri: Balance in Every Bite
Nigiri (pronounced nee-gee-ree) is a minimalist and refined form of sushi that places the spotlight on fresh fish. It consists of a small, hand-formed oval of seasoned rice (shari) topped with a thin slice of raw or cooked seafood (neta). Some pieces may be brushed lightly with soy sauce or topped with wasabi, scallions, or a garnish.
Why It’s Special:
Nigiri emphasizes texture, temperature, and balance. The warmth of the rice paired with the coolness of the fish creates a harmony that showcases the chef’s precision and the quality of ingredients. Common toppings include salmon, tuna, yellowtail, shrimp, and unagi (eel).
Best for: Guests looking to experience the purity of flavor and the traditional spirit of sushi craftsmanship.
2. Sashimi: Pure and Unadorned
Sashimi is not technically sushi because it doesn’t include rice, but it’s an essential part of the menu. Sashimi consists of thinly sliced raw fish or seafood, served alone with garnishes like shredded daikon, shiso leaves, or wasabi.
Why It’s Special:
Sashimi is all about quality and knife work. Each slice must be uniform, delicate, and perfectly cut to highlight the natural flavor and texture of the fish. Popular sashimi options include ahi (tuna), hamachi (yellowtail), tako (octopus), and scallops.
Best for: Guests who want to taste the purest expression of seafood, with no distractions.
3. Maki: Rolled and Creative
Maki refers to sushi rolls made by wrapping ingredients in a sheet of nori (seaweed) with rice and other fillings, then slicing them into bite-sized pieces. There are different types of maki, including:
- Hosomaki – Thin rolls with one filling (e.g., cucumber or tuna)
- Futomaki – Thick rolls with multiple ingredients
- Uramaki – Inside-out rolls where the rice is on the outside (e.g., California roll)
- Temaki – Hand-rolled cones of nori filled with sushi ingredients
Why It’s Special:
Maki allows for creativity and variety. From classic combinations to modern fusions, there’s something for every palate—vegetarian options, spicy rolls, and rolls topped with sauces or crunch.
Best for: Guests who enjoy texture, layered flavors, and a fun visual presentation.
What Should You Try First?
If you’re new to sushi, try starting with a few familiar maki rolls before branching out to nigiri and sashimi. As your comfort level grows, experiment with different types of fish and seasonal offerings from the chef.
At our Oʻahu sushi restaurant, our team is always happy to guide you through your order and help you discover new favorites.
Sushi Is an Invitation to Explore
Whether you prefer the simplicity of sashimi, the elegance of nigiri, or the variety of maki, each type of sushi offers a distinct experience rooted in Japanese culinary tradition. Understanding the differences helps you order with confidence and appreciate the skill and care that goes into every plate.
Ready to explore sushi with us?
Visit our Oʻahu location and discover how fresh ingredients, expert technique, and cultural tradition come together—one bite at a time.
