Mao Goto is a Japanese freelancer who was born in Hayama, Kanagawa prefecture, and raised in Tokyo. Since 2016 she lives in the Taito Ward, home to a lot of Japanese culture hotspots such as Asakusa, Akihabara, and Ueno. She has been interested in the field of English education in Japan and got her Master’s degree in March 2020. A lover of photography, travel, sweets, and cross-stitch. Contact her via Facebook.
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Nigiri sushi is a classic Japanese sushi style made by shaping vinegared rice into a small mound and topping it with an ingredient such as fish, seafood, or egg. Popular varieties include tuna (maguro), salmon (sake), yellowtail (hamachi), shrimp (ebi), and Japanese omelet (tamago). Each offers a different flavor and texture, and not every nigiri topping is served raw.
If you’re planning a trip to Japan, trying different types of nigiri sushi is a delicious way to explore Japanese food culture. In this guide, you’ll discover 10 popular nigiri toppings, learn what they taste like, understand the Japanese names you’ll see on menus, and find practical tips for ordering nigiri at sushi restaurants in Japan.
- What Is Nigiri Sushi?
- What Is the Difference Between Nigiri and Sashimi?
- What Makes Nigiri Sushi Special?
- 10 Types of Nigiri Sushi You Should Know
- Make Your Own Nigiri Sushi in Tokyo with a Professional Sushi Chef
- Frequently Asked Questions (FAQ) About Nigiri Sushi
- Japan Wonder Travel Food Tours
- Other articles you might be interested in
What Is Nigiri Sushi?
Nigiri sushi is a type of Japanese sushi consisting of hand-shaped vinegared rice, known as shari, topped with fish, seafood, egg, or another ingredient, often called neta. The rice is shaped into a small oval and the topping is placed on top. Depending on the ingredient and the restaurant, the nigiri may be served raw, cooked, seared, or seasoned with sauce.
Unlike maki sushi, which is rolled with ingredients and usually wrapped in seaweed, nigiri highlights the flavor and texture of its individual topping.
Although raw fish is a popular choice, nigiri is not always raw. Cooked shrimp, simmered conger eel, and Japanese omelet are also common options.
What Is the Difference Between Nigiri and Sashimi?
Nigiri consists of a topping served on vinegared sushi rice, while sashimi is sliced seafood or other traditionally prepared ingredients served without sushi rice. Both are popular in Japan, but they are different dishes.
What Makes Nigiri Sushi Special?
Nigiri is valued for its balance of seasoned rice, topping, and preparation. The rice should hold together while remaining tender, and the topping should complement it without overwhelming its flavor.
At traditional sushi restaurants, the chef may adjust the amount of rice, add wasabi, brush the topping with sauce, or lightly season the piece before serving. These details vary by restaurant and ingredient.
10 Types of Nigiri Sushi You Should Know
The following 10 types of nigiri offer a useful introduction to the flavors and ingredients you’ll encounter at sushi restaurants in Japan. Some are familiar favorites, while others provide an opportunity to try something new.
| Nigiri topping | Japanese name | Typical taste and texture | Common preparation |
| Tuna | Maguro | Clean, savory; varies by cut | Usually raw |
| Salmon | Sake | Rich, buttery | Usually raw |
| Yellowtail | Hamachi | Mild, rich, firm | Usually raw |
| Horse mackerel | Aji | Savory, sometimes pronounced | Usually raw |
| Sea bream | Tai | Delicate, firm | Often raw |
| Squid | Ika | Mild, slightly chewy | Often raw |
| Conger eel | Anago | Tender, sweet-savory | Cooked |
| Shrimp | Ebi | Sweet, firm | Often cooked |
| Japanese omelet | Tamago | Sweet, soft, eggy | Cooked |
| Octopus | Tako | Mild, chewy | Commonly cooked |
Preparation varies by restaurant and species. Ask the chef or staff if you need to confirm whether a topping is raw, cooked, or prepared in another way.
▼Interested in making some? Try your hand at making nigiri sushi at Tsukiji Fish Market!
1. Tuna
Tuna, known as maguro in Japanese, is one of the classic nigiri toppings you’ll find at sushi restaurants throughout Japan. Its flavor and texture depend on the type of tuna and the cut used, making it an excellent choice if you want to explore the differences between lean and fatty sushi.
Three terms are particularly useful when ordering tuna nigiri.
- Akami (赤身): Lean tuna with a clean, savory flavor and relatively little fat.
- Chūtoro (中トロ): Medium-fatty tuna that balances the flavor of the fish with a richer texture.
- Ōtoro (大トロ): Very fatty tuna, typically from the belly, with a soft texture and rich mouthfeel.
The amount of fat affects both the flavor and the price. Ōtoro is often more expensive than akami, although prices vary according to the fish, restaurant, and availability.
What should you order?
If you’re trying tuna nigiri for the first time, start with akami to appreciate its clean tuna flavor. Then try chūtoro or ōtoro if you’d like a richer, more buttery experience.
Chūtoro is a portion with a good balance of fat and lean meat and is found in the belly and back. It is a highly recommended portion for those who do not like to feel the fat as much as ōtoro, but want to eat tuna with a certain amount of fat. Chūtoro sushi is very popular in Japan, and many people prefer this part of the fish the most.
2. Salmon
Salmon, called sake in Japanese sushi-menu terminology, is known for its orange color, tender texture, and rich flavor. It is a familiar choice for many international visitors and is widely available at many sushi restaurants in Japan.
Salmon nigiri is usually served raw, with the fish placed over seasoned rice. Depending on the restaurant, you may also find seared salmon or variations with sauces and other toppings.
The natural richness of salmon makes it a good option if you enjoy a soft texture and a pronounced, savory flavor.
What should you know?
The Japanese word sake can also refer to the alcoholic drink made from rice. Context helps distinguish the two meanings on menus. Salmon is also sometimes written as sāmon in Japanese, particularly in casual dining contexts.
If you prefer cooked seafood, ask whether the restaurant offers seared salmon nigiri or another cooked salmon preparation.
3. Yellowtail (Hamachi)
Yellowtail, commonly called hamachi in sushi restaurants, is a popular topping known for its tender flesh and rich flavor. It often has a good balance of fat and a mild taste that appeals to people who enjoy richer fish without the intensity of some other varieties.
You may also see the name buri on Japanese menus. Hamachi and buri commonly refer to Japanese yellowtail at different stages of growth, although naming conventions can vary by region and commercial practice.
Buri is traditionally associated with winter in Japan, when the fish can develop a particularly rich, fatty flavor. Seasonal availability and characteristics depend on the fish and where it is sourced.
What should you order?
Hamachi is a good choice if you want to try something different from tuna or salmon. If buri is available in winter, consider asking the chef about the difference between the two.
4. Horse Mackerel (Aji)
Horse mackerel, known as aji, is a flavorful fish that offers a different experience from the mild, rich taste of salmon or yellowtail.
Aji has a distinctive savory flavor and is often served raw in sushi restaurants. Depending on the preparation, it may be accompanied by fresh ginger, green onion, or other seasonings that complement its taste.
It is particularly worth trying if you want to explore the wider range of seafood used in Japanese sushi beyond the most familiar international favorites.
What should you know?
Aji is often associated with Japanese summer cuisine, although availability depends on the region, season, and restaurant. Ask what is recommended that day if you want to try a seasonal selection.
5. Sea bream (Tai)
Sea bream, known as tai, is a popular white-fleshed fish in Japanese cuisine. It is appreciated for its delicate flavor and relatively firm texture, making it a good option if you prefer a more subtle taste.
Tai nigiri is commonly served raw, allowing the fish’s natural flavor to complement the vinegared rice. Some restaurants may offer variations such as lightly seared sea bream.
Sea bream also has cultural significance in Japan and is associated with celebratory occasions. The word medetai, meaning auspicious or fortunate, sounds similar to tai, which has helped make the fish a familiar symbol of celebration.
What should you order?
Tai is worth trying if you want a break from richer fish such as salmon or fatty tuna. Its mild flavor also makes it a useful comparison when exploring different types of nigiri.
6. Squid (Ika)
Squid, known as ika, is a common seafood topping in Japanese sushi. It has a mild flavor and a texture that can be slightly chewy, depending on the type of squid and how it is prepared.
Ika is often served raw, thinly sliced and placed over sushi rice. Some chefs score the surface of the squid to improve its texture and make it easier to bite.
Because squid has a relatively subtle flavor, it may be seasoned with a little salt, citrus, or soy-based sauce, depending on the restaurant.
What should you know?
If you usually prefer mild seafood, ika can be a good option. However, its texture differs from softer toppings such as salmon, so it may take some getting used to if you’re new to squid.
7. Conger Eel (Anago)
Conger eel, called anago, is a popular cooked topping in Japanese sushi. It is usually simmered or otherwise prepared until tender, then served with sushi rice and sometimes brushed with a sweet-savory sauce.
Anago is known for its soft texture and delicate flavor. Its preparation differs from that of unagi, freshwater eel, which is often grilled and glazed with a richer sauce.
Both types of eel are enjoyed in Japan, but they are not the same ingredient.
What should you order?
Anago is an excellent option if you prefer cooked seafood or want to try nigiri without raw fish. Its tender texture and sweet-savory seasoning make it a useful contrast to raw tuna, salmon, and white-fleshed fish.
8. Shrimp (Ebi)
Shrimp nigiri, known as ebi, is a common choice at sushi restaurants in Japan. It is often made with cooked shrimp, which has a firm texture and naturally sweet flavor.
The term ebi refers to shrimp generally, so the exact ingredient and preparation may vary. Some restaurants also offer amaebi, or sweet shrimp, which is typically served raw and has a softer texture and a sweeter taste.
The distinction is worth knowing when reading a Japanese menu, as the two preparations offer different experiences.
What should you order?
If you prefer cooked seafood, start with standard ebi nigiri. If you’re comfortable trying raw seafood and the restaurant offers amaebi, you can compare the two.
If you have a shellfish allergy, avoid shrimp and confirm ingredients and cross-contact precautions with the restaurant before ordering.
9. Japanese Omelet (Tamago)
Tamago nigiri is made with tamago, a Japanese omelet that is typically cooked, seasoned, and placed on top of sushi rice. Unlike fish-based nigiri, it offers a soft texture and a mild, slightly sweet flavor.
The omelet is often prepared using eggs, sugar, and other seasonings, with recipes varying between sushi restaurants. Some establishments serve it as a final piece in a sushi course, allowing diners to finish with a gentler flavor.
Tamago is also a useful introduction to the wider range of sushi ingredients, showing that nigiri is not limited to raw seafood.
What should you know?
Tamago is a good choice if you prefer cooked ingredients or want to take a break from seafood. However, recipes and preparation methods vary, so ask about ingredients if you have an allergy or dietary restriction.
10. Octopus (Tako)
Octopus, called tako, is another common topping found at sushi restaurants in Japan. It is usually cooked before being sliced and placed on sushi rice, resulting in a firm, slightly chewy texture.
Tako has a mild, savory flavor that makes it different from richer fish such as salmon or tuna. The texture can vary according to the octopus and how it has been prepared.
Octopus nigiri is worth trying if you want to explore more seafood options and are comfortable with a firmer texture.
Make Your Own Nigiri Sushi in Tokyo with a Professional Sushi Chef
Take your love of Japanese sushi one step further with a Tokyo sushi-making class in Tsukiji! Join Japan Wonder Travel for a hands-on experience where a professional sushi chef will teach you how to make two popular types of sushi: nigiri and rolled sushi. An English-speaking guide will assist you throughout the class as you learn about sushi-making techniques and Japanese food culture.
Frequently Asked Questions (FAQ) About Nigiri Sushi
- QWhat is the main difference between Nigiri and Sashimi?
- A
Nigiri consists of a slice of fish served on top of hand-pressed vinegared rice (shari). Sashimi refers to raw fish or meat served completely on its own, without any rice.
- QIs Nigiri sushi always raw?
- A
No. While many nigiri toppings feature raw fish (like tuna and salmon), several popular types are cooked or seared—such as Anago (boiled conger eel), Ebi (cooked shrimp), and Tamago (rolled omelet).
- QIs it difficult to learn how to make Nigiri sushi for beginners?
- A
Nigiri takes years to master professionally, but forming delicious pieces for fun is easy and enjoyable with proper instruction. In our Tsukiji Sushi Class, our expert chefs guide absolute beginners step-by-step.
Japan Wonder Travel Food Tours
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