Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle (shamoji).
Sashimi is a Japanese delicacy. It primarily consists of very fresh raw seafood, sliced into thin pieces, and served with only a dipping sauce (soy sauce with wasabi paste or such condiments as grated fresh ginger, or ponzu), and such garnishes as shiso and shredded daikon radish. Dimensions vary but are typically about 2.5 cm (1") wide by 4 cm (1.5") long by 0.5 cm (0.2") thick.
The word sashimi means "pierced body", This word had used from Muromachi period, withheld the word Cut, the culinary step, by Samurai for inauspiciousness. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.