15 Popular Types of Sashimi

Whether you’re unfamiliar with the different types of sashimi or not, there’s likely a world of flavors you have yet to explore. Sashimi are cuts of raw, fresh fish accompanied by a side of grated wasabi and soy sauce. And not to worry – raw fish is safe to consume!

Some kinds of sashimi are more popular than others and favored for their sweet, delicate, and familiar tastes. However, exploring the less common types of sashimi can make for an exciting culinary experience.

Learn the different kinds of sashimi for an authentic Japanese dining experience.

15 Popular Types of Sashimi

There are numerous types of sashimi, depending on the fish or seafood used. Some popular kinds of sashimi include:

1. Maguro Sashimi

Maguro Sashimi contains thinly sliced, raw tuna with a fresh, clean flavor and tender texture. Maguro tuna can be categorized into different cuts, with variations in fat content, such as akami (lean), chu-toro (medium-fatty), and o-toro (fatty), each offering a unique taste experience when enjoyed as sashimi.

2. Sake Sashimi

Sake Sashimi is made from thinly sliced, raw salmon. It is known for its delicate flavor and smooth, buttery texture. Sake (salmon) sashimi is a popular choice among enthusiasts and is often served with soy sauce, wasabi, and pickled ginger to enhance its taste.

3. Hamachi Sashimi

Hamachi Sashimi contains thinly sliced, raw yellowtail fish. It has a melt-in-your-mouth buttery texture and mild, slightly sweet flavor. Hamachi sashimi is famous in Japanese cuisine for its clean and delicate taste when served with soy sauce, wasabi, and pickled ginger.

4. Tai Sashimi

Tai Sashimi is made from thinly sliced, raw red snapper fish. It has a delicate and slightly sweet flavor served with soy sauce, wasabi, and pickled ginger to enhance its natural taste.

5. Hotate Sashimi

Hotate Sashimi is prepared from thinly sliced, raw scallops. It has tender and sweet flesh, offering a delightful melt-in-the-mouth experience. Hotate sashimi is often served with soy sauce, wasabi, and pickled ginger to complement its fresh and delicate flavor profile.

6. Ika Sashimi

Ika Sashimi is made from thinly sliced, raw squid. It boasts a unique texture, which is both tender and slightly chewy. It has a mild, subtly sweet flavor. Ika sashimi is often enjoyed with soy sauce, wasabi, and pickled ginger to add some zesty notes.

7. Amaebi Sashimi

Amaebi Sashimi is made from thinly sliced, raw sweet shrimp known for their pleasingly sweet flavor and delicate, translucent appearance. Amaebi sashimi includes the shrimp's heads deep-fried for added texture and flavor contrast, creating a delightful combination of tastes and textures in each bite.

8. Uni Sashimi

Uni Sashimi is a sea urchin roe served in raw form. It has a creamy, briny, and slightly sweet flavor, with a melt-in-the-mouth texture. Uni sashimi is often presented as a delicacy, appreciated by those who enjoy the unique taste and rich, oceanic essence of sea urchin.

9. Ebi Sashimi

Ebi Sashimi is made from thinly sliced, raw shrimp. It has a fresh and slightly sweet flavor, with a tender and succulent texture. Ebi sashimi is often served with the shrimp's tails attached, making it an elegant and visually appealing addition to a sashimi platter.

10. Saba Sashimi

Saba Sashimi consists of thinly sliced, raw mackerel with a bold and robust flavor and a slightly oily and meaty texture. Saba sashimi is rich and is typically served with soy sauce, wasabi, and pickled ginger to balance its intense flavors.

11. Tako Sashimi

Tako Sashimi contains thinly sliced, raw octopus. It has an unusual, chewy, tender texture, and a mild, slightly sweet flavor. You can enjoy tako sashimi iswith a dipping sauce, such as ponzu or soy sauce.

12. Mirugai Sashimi

Mirugai Sashimi is made with thinly sliced, raw geoduck clam with a distinctive and crisp texture, offering a mild, sweet, and slightly briny flavor. Mirugai sashimi brings a welcome, unique flavor to a traditional sashimi platter.

13. Anago Sashimi

Anago Sashimi consists of thinly sliced, raw sea eel served with a sweet soy-based sauce.. Anago sashimi offers a delightful combination of textures and tastes, with a tender yet slightly firm texture and a rich umami profile.

14. Kani Sashimi

Kani Sashimi is made from thinly sliced, raw crab. It often features crab meat from king crab or snow crab with a sweet, delicate flavor. Enthusiasts typically have it chilled, allowing the natural sweetness of the crab meat to shine through.

15. Katsuo Sashimi

Katsuo Sashimi is made from thinly sliced, raw bonito fish, which is a type of tuna. It has a smoky and savory flavor profile, with a meaty yet tender texture. Katsuo sashimi is often paired with soy sauce, wasabi, and pickled ginger to complement its rich flavors.

Frequently Asked Questions

What is the difference between sashimi and sushi?

Sashimi and sushi differ in their composition and preparation. Sashimi consists of thinly sliced raw fish or seafood, served without rice. It highlights the purity and natural flavors of the seafood and is typically accompanied by soy sauce, wasabi, and pickled ginger. Sushi, on the other hand, has vinegared rice combined with various ingredients, which may include raw fish, vegetables, or cooked elements, often wrapped in seaweed (nori) or presented as bite-sized pieces.

Are there vegetarian or vegan options for sashimi?

Many creative chefs and restaurants have developed plant-based alternatives. Vegan sashimi may include thinly sliced vegetables, marinated tofu, or even fruit slices, offering a similar presentation and texture to traditional sashimi while catering to a vegetarian or vegan diet.

What is the best sashimi to try first?

If you're new to sashimi, it's a good idea to start with a mild and approachable option such as Maguro (tuna) sashimi. Maguro has a clean, mild flavor and tender texture, making it a great introduction to the world of raw seafood.

As you become more comfortable with sashimi, you can gradually explore more adventurous and flavorful options like Hamachi (yellowtail), Sake (salmon), and others to discover your personal favorites.

Summary

While sashimi isn’t for everyone, it’s often worth a try. If you’re new to the art of consuming raw fish, it’s best to start with a mild fish, working your way toward more adventurous flavor profiles.

Are you trying your hand at a homemade sushi or sashimi platter? Learn how to shop for sushi-grade fish in our guide!