A report on Sushi and Raw meat

President Barack Obama and Prime Minister Shinzo Abe at Sukiyabashi Jiro

Funa-zushi (narezushi made from nigorobuna)

Several types of nigirizushi, rice hand-pressed with various seafood, including tuna, eel, and sea urchin roe gunkanmaki

Japanese cutlassfish oshizushi at a restaurant in Minamata City, Kumamoto Prefecture

Norway roll (ノルウェー巻き). A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s.

Rainbow roll, uramaki with multiple fillings including shrimp tempura, salmon, avocado, mango, with rice mixed with tobiko

Sushi chef preparing nigirizushi, Kyoto, Japan

Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.

Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel

Ebifurai-maki (エビフライ巻き) – fried-shrimp roll

Sushi in shops are usually sold in plastic trays.

Sushi served on a wooden platter at a sushi restaurant in Kanagawa Prefecture, Japan

{{transl|ja|Makizushi}} topped with {{transl|ja|tobiko}}

{{nihongo3|fatty tuna belly|鮪とろ握り|Toro nigiri}}

{{nihongo3|persimmon leaf|柿の葉寿司|Kakinoha}} sushi

{{nihongo||茶巾寿司|Chakin-zushi}}, wrapped in thin omelette

{{nihongo3|teriyaki-roasted freshwater eel|鰻寿司|Unagi}} sushi

{{transl|ja|Nigirizushi}} for sale at a supermarket in Tokyo

{{nihongo|Assorted Western sushi|盛り合わせ}}

Western California roll and tuna roll {{transl|ja|uramaki}} ({{lang|ja|カリフォルニア巻き}})

{{nihongo|Western spicy tuna hand roll|スパイシーツナロール}}

{{nihongo|Western spicy shrimp roll|スパイシー海老ロール}}

While the majority of meat is cooked before eating, some traditional dishes such as crudos, steak tartare, Mett, kibbeh nayyeh, sushi/sashimi, raw oysters, or other delicacies can call for uncooked meat.

- Raw meat

Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat.

- Sushi

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Sashimi

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Assorted sashimi: tuna, cuttlefish, and seabream

Plate of fugu sashimi (thinly sliced puffer fish)

Sashimi bōchō kitchen knives for sashimi

alt=Goat meat served raw as sashimi.|Goat meat served raw as sashimi

alt=Thinly sliced mimiga and chiraga served as sashimi.|Thinly sliced "mimigā" (near) and "chiragā" (far).

Chicken sashimi served lightly braised as tataki

$thumb|Beef liver sashimi served with sesame seed oil and salt{{Efn|Japanese regulation has banned providing or selling raw beef liver for sashimi at restaurants or stores, due to the risk of Hepatitis E and Enterohemorrhagic Escherichia coli, since July 2012.<ref>{{cite web|url= http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syouhisya/110720/index.html|title=Japanese regulation document|archive-url= https://web.archive.org/web/20150724035815/http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syouhisya/110720/index.html|archive-date= 24 July 2015}}</ref>|name=bliver2012|group=}}|alt=1$

Sashimi (刺身) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate.