Atlantic halibut nigiri sushi

It’s a small mound of vinegared sushi rice topped with a slice of Atlantic halibut, usually served raw. Wasabi may be placed between the fish and rice.

Turn the nigiri on its side and dip the fish lightly into the soy sauce, rather than soaking the rice, which can fall apart. Pickled ginger is usually eaten between pieces to refresh your palate.

No: a standard fresh fillet isn’t automatically suitable to eat raw. Buy fish specifically prepared for raw eating and ask the fishmonger whether it has been frozen appropriately to deal with parasites.

Refrigerate it promptly at 5°C or below, and eat it within 24 hours. Don’t leave sushi sitting at room temperature for a long time, as both the fish and cooked rice need careful handling.

Serve it with soy sauce, wasabi and pickled ginger; miso soup or edamame makes a familiar Japanese-style accompaniment. Keep the dipping sauce light so it doesn’t overwhelm the mild fish.

Yes. Put a small piece of thoroughly cooked, cooled halibut on the vinegared rice; it won’t be traditional raw-fish nigiri, but it makes a handy cooked version.

Nigiri comes with rice, while sashimi is sliced fish served without it. Sashimi has 0 g carbohydrate per 100 g, compared with 17 g in Atlantic halibut nigiri.