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17.06.2026

Nigiri, Maki, Uramaki and Sashimi: Geena from MIZU explains the difference

Ordering sushi sometimes sounds a bit like a vocabulary test in Japanese. Nigiri, Maki, Uramaki, Sashimi, Aburi, Hamachi, Chutoro, smile briefly and hope you've ordered the right thing. Don't worry, that's exactly why we have Geena. Our restaurant manager at MIZU not only knows the menu by heart, she also knows what really happens on the plate. So, curtain up for Sushi Basics, MIZU Style.

First of all, quite simply: What exactly is Sashimi?

“Sashimi is sushi without rice. Sounds simple, but it's the royal class,” explains Geena. Because here there is no hiding. No rice, no roll, no sauce covering everything. Just finely sliced fish or selected ingredients of the best quality.

 

On the MIZU menu, you can find Sashimi, for example, with "Balfegó" Tuna Chutoro, which is a delicately melting belly fillet of Bluefin tuna, or with "Balfegó" Tuna Akami, the velvety fillet. Also, Label Rouge wild salmon and Hamachi, the Japanese yellowtail mackerel, are on the menu.

 

Geena's tip: "If you love pure fish and really want to taste what quality means, start with Sashimi. It's direct, elegant, and quite confident."

Nigiri: small rice bed, big appearance

Nigiri is probably what many immediately picture when they think of sushi. An oval-shaped rice bed topped with fish, vegetables, or another fine ingredient. Minimalistic, but with maximum flavor.

 

At MIZU, there is Nigiri with salmon, Hamachi, Eringi, which are Japanese forest mushrooms, or avocado. It gets particularly exciting with the Special Nigiri. Here comes a bit of drama, for example with the Aburi Wagyu with flambéed Wagyu or the Aburi Salmon with flambéed wild salmon.

 

“Aburi means that the surface is lightly flamed,” says Geena. “This creates roasted aromas, the fish becomes even creamier, and suddenly there's this little wow moment.”

Maki: the classics among the rolls

Maki are the classic rolled sushi. Inside rice and filling, outside nori, which is a seaweed sheet. They are compact, clear, and perfect if you want to slowly explore the world of sushi.

 

On the MIZU menu, you can find, for example, Salmon Maki with wild salmon, Tamago Avo Maki with omelette and avocado, or Kuri Maki with cucumber. For a more refined taste, check out Aka Taka Maki with Bluefin tuna, radish, and caviar.

 

Geena says: "Maki are ideal for sharing. Or for not sharing, if they are too good. Happens to us often."

Uramaki: inside out, but deliciously logical

Uramaki are often also called Inside Out Rolls. The name already tells you what happens. The rice is on the outside, the filling inside. This makes them appear somewhat more modern, often a bit more lavish, and usually quite photogenic.

 

At MIZU, things get really exciting here. The Kimono Roll comes with tuna, chili mayo, sesame oil, and black tobiko. The Salmon Avocado Roll brings together salmon, avocado, cream cheese, and caviar. The Rainbow Roll plays with tuna, salmon, madai, avocado, teriyaki, and chili mayo. And then there's the Dragon Roll with shrimp tempura, avocado, kimchi, and crispy nori.

 

“Uramaki are for everyone who loves sushi but likes to have a bit more texture, sauce, and surprise on their plate,” explains Geena. “Creamy, crunchy, spicy, fresh, that's where MIZU is really fun.”

And what can you particularly look forward to at MIZU?

Honestly? Not just sushi. MIZU is not a conventional sushi bar, but a combination of Asian cuisine, Japanese precision, and a little tendency to go wild in a good way.

 

To start, Geena recommends edamame with truffle teriyaki sauce and Manchego cheese, roti with the dip of the day, or the wakame salad with crispy fried octopus. If you prefer it spicier, you'll quickly land on the crispy rice with tuna tartare, spicy tuna, teriyaki sauce, wasabi mayo, and tobiko.

 

Even beyond sushi, it's worth taking a look at the menu. Gyoza yasai, gyoza tori, Korean street food taco, miso soup, and of course the robata dishes bring plenty of fire to the table. The smoke beef ribs with Korean BBQ sauce, the fabulous salmon teriyaki with wild garlic gnocchi and salmon caviar, or the duck breast with bao bun and plum sauce are particularly popular.

 

And then there's the Wagyu beef selection. 150 grams, marbling A5, grilled on the Japanese robata grill. Geena sums it up: “This is not a side dish. This is a moment.”

Discover MIZU
Smiling chef in a dark uniform stands behind a metal rack, handling skewers of grilled meat in a modern kitchen with dark marble walls.
Smiling person with round glasses and hoop earrings holds a pen over a notebook, conversing with another person in a dim indoor setting.

“Whoever comes to MIZU doesn't have to be a sushi pro. You just have to be willing to try things out. Sashimi is pure and fine. Nigiri is elegant. Maki are the classics. Uramaki are the wild rolls. And in the end, you usually order more than you planned to. Sounds like a good plan? We think so too. So: grab your chopsticks, bring friends, and try the whole menu. At MIZU, you're not just waiting for sushi, but an evening with flavor, speed, and lots of fun on the plate."

Geena's Conclusion

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