Nigiri sushi is a traditional type of sushi in Japan and one of the most popular and widely recognized forms of sushi. It consists of vinegared rice, known as sumeshi or shari, which is hand-pressed into a small, bite-sized shape. On top of the rice, a fresh piece of seafood or other ingredients is placed. Common toppings include tuna, salmon, shrimp, sea urchin, and salmon roe.

Nigiri sushi originated during the Edo period in Tokyo (formerly Edo) and is also referred to as Edomae sushi. At that time, sushi was a type of fast food served from street stalls, where sushi chefs would quickly prepare and serve nigiri to customers. The hallmark of nigiri sushi is its simplicity and the speed with which it can be prepared.

When eating nigiri sushi, it is customary to dip it lightly in soy sauce. Wasabi is typically placed between the rice and the topping, adding a bit of spiciness and enhancing the flavor. Nigiri sushi can be eaten with hands or chopsticks, and both methods are acceptable.

The quality of nigiri sushi heavily depends on the freshness of the ingredients and the skill of the sushi chef. Despite its simplicity, it offers a profound and refined taste experience. Nigiri sushi can be enjoyed in a variety of settings, from high-end sushi restaurants to casual conveyor belt sushi (kaiten-zushi) establishments, and it is beloved by people both in Japan and around the world.