Ingredients: Rice, seaweed, spicy tuna, salmon, white tuna, scallions, gold tobiko (flying fish caviar)

Preparation: Inside-out

Popularity: Small, but growing

This is one tasty piece of sushi roll, especially if you like yourself a little seafood in your diet.

The inner portion varies from restaurant to restaurant, but our default dish has two types of tuna (white and spicy, but you could use yellowtail or, really, any kind of flavorful fish), with salmon alongside for a flavor contrast, and the bite of the scallions giving it a little tang to finish.

The gold tobiko is more for looks than taste, but it does the job and completes a really memorable sushi roll menu item. We likey! 

Ingredients: Rice, seaweed, yellowtail tuna, scallions, mayonnaise, sometimes lettuce

Preparation: Standard

Popularity: Low

A neat little dish, the Hamachi (Yellowtail) Roll is a creamy delight, with the scallions and mayonnaise combining beautifully, and the yellowtail (and sometimes lettuce) finishing it off with a taste explosion.

On occasion, shiso (sometimes known as perilla, beefsteak plant, or Japanese Basil) is added to the mix.

Ingredients: Rice, seaweed, cream cheese, scallions, smoked salmon, cucumber, avocado, sometimes onion

Preparation: Inside-out

Popularity: Moderate 

Named after the home of Philly cream cheese, this Americanized sushi dish would almost be an hors d’oeuvre, if not for the seaweed and rice.

Made inside-out (or in the Urumaki style, as such sushi is known), and usually topped with sesame seeds or flying fish roe, the cream cheese replaces the usual Japanese mayonnaise in this mild dish, with the flavor of the smoked salmon making its presence felt in no uncertain terms.