握(にぎ)り寿司(ずし)

にぎりずし
noun
hand-pressed sushi; nigiri sushi
1. hand-pressed sushi; nigiri sushi
A style of sushi made by pressing a small mound of vinegared rice by hand and topping it with a slice of raw fish, seafood, or other ingredients. The most iconic form of sushi, originating in Edo (old Tokyo).
握(にぎ)り寿司(ずし)を食(た)べたい。
I want to eat nigiri sushi.
この店(みせ)の握(にぎ)り寿司(ずし)は新鮮(しんせん)でおいしい。
The nigiri sushi at this restaurant is fresh and delicious.
寿司(すし)職人(しょくにん)が目(め)の前(まえ)で握(にぎ)り寿司(ずし)を作(つく)ってくれた。
The sushi chef made nigiri sushi right in front of us.

The most iconic form of sushi, made by pressing vinegared rice by hand and topping it with a slice of fish or seafood. Also called 握(にぎ)りずし or simply 握(にぎ)り.

COUNTING:
一貫(いっかん)、二貫(にかん) — pieces are counted with 貫(かん).

COMMON TOPPINGS (ネタ):

  • 鮪(まぐろ): tuna
  • 鮭(さけ)/サーモン: salmon
  • 海老(えび): shrimp
  • 烏賊(いか): squid
  • 玉子(たまご): egg

OTHER SUSHI TYPES:

  • 巻(ま)き寿司(ずし): rolled sushi
  • 散(ち)らし寿司(ずし): scattered sushi
  • 押(お)し寿司(ずし): pressed sushi

CULTURAL NOTE:
Originated in the Edo period as a quick street food. Eating at a 回転(かいてん)寿司(ずし) (conveyor belt sushi) restaurant is an affordable way to enjoy 握(にぎ)り寿司(ずし).

general
Added 2026.3.24 20:20 · Revised 2026.3.28 18:49
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