Ingredients: Rice, seaweed, barbecued eel, avocado, tempura shrimp, burdock root, cucumber, flying fish roe

Preparation: Inside-out

Popularity: Moderate in the US

Another in the long line of sushi rolls in which decoration on a theme is almost as important as taste, the Dragon Roll tends to come with a slightly higher price tag, but if it’s done right, it’s worth every penny.

The avocado is usually draped across the top of the roll to give a ‘dragon scales’ effect, with the bright orange roe going on top of that to give contrast.

Inside, it’s all good stuff – BBQ eel, crunchy tempura shrimp, and the burdock root/cucumber combo to fill things out.

The Dragon Roll is a bit of a fatty dish, due to the deep-fried tempura, and while some variations might include hot sauce, or chili, to give it a fire-kick, generally at most sushi houses it’s a very mild menu item.

Ingredients: Rice, seaweed, eel, cucumber, avocado, smelt roe

Preparation: Inside-out

Popularity: Moderate

No, it’s not actually made of caterpillars; the caterpillar roll is dressed up to look like an insect by virtue of the green avocado, sesame seeds, and bright red masago (smelt roe) laid across the top.

Inside, it’s unagi (eel) and cucumber, which is a pretty one-dimensional combo, but it’s the good stuff on top that makes this a sushi dish to remember.

Some restaurants take the caterpillar theme to extremes, adding octopus suction cups as eyes, and bizarre additions as legs shooting out the sides… but none of this helps make the dish more palatable.

Just forego the extras and enjoy the meal.