Sushi night is calling, but are you stuck in a California roll rut? Don’t worry, we’ve all been there! It’s time to expand your horizons and explore the wonderful world of sushi.
To help you on your delicious journey, we’ve ranked the 18 best types of sushi, from the familiar favorites to the adventurous options.
1. Fatty Tuna (Otoro) Nigiri
Melt-in-your-mouth goodness from the fattiest part of bluefin tuna belly. The buttery texture and rich flavor make this the king of sushi.
Chefs slice this prized cut with extra care. The pink marbled appearance signals its luxurious taste. One bite explains why it commands top dollar at sushi restaurants.
2. Salmon Nigiri
Bright orange slices of fresh salmon rest on warm rice. The smooth, buttery texture makes it perfect for sushi beginners.
Salmon offers healthy omega-3 fatty acids with each bite. Many chefs add a thin slice of lemon or a touch of salt to enhance its natural flavor. This popular choice balances richness with a mild taste.
3. Uni (Sea Urchin) Gunkan
Golden tongues of sea urchin wrapped in crisp nori create an ocean explosion. The creamy, custard-like texture delivers sweet and briny flavors.
Harvested from spiky sea creatures, uni is a delicacy in Japan. The melt-away consistency surprises first-timers. True sushi lovers consider this an acquired taste worth pursuing.
4. California Roll
America’s gateway sushi features crab, avocado, and cucumber. The inside-out design hides seaweed under rice, making it approachable for newcomers.
Created in Los Angeles during the 1960s, this roll changed how Americans view sushi. The creamy avocado pairs perfectly with sweet crab meat. Many restaurants add tobiko (flying fish roe) for extra pop.
5. Unagi (Freshwater Eel) Nigiri
Grilled freshwater eel glazed with sweet soy sauce creates caramelized magic. The smoky-sweet flavor profile offers comfort food vibes in sushi form.
Unagi contains beneficial nutrients that boost stamina. Japanese tradition suggests eating eel during summer for extra energy. The tender flesh contrasts beautifully with the crisp outer layer from grilling.
6. Spicy Tuna Roll
Raw tuna mixed with spicy mayo creates this vibrant roll. The heat level varies between restaurants, offering customizable spiciness.
Chefs use scraped tuna bits mixed with sauce for efficiency. The crunchy cucumber inside adds refreshing contrast to the spicy kick. Great for those wanting traditional sushi with an exciting twist.
7. Tamago (Sweet Egg) Nigiri
Fluffy Japanese omelette sweetened with mirin and dashi creates a dessert-like sushi. The bright yellow color brings sunshine to any sushi platter.
Making perfect tamago requires serious skill from sushi chefs. The layered cooking technique creates a distinctive pattern when sliced. Many consider this simple option the true test of a sushi restaurant’s quality.
8. Rainbow Roll
California roll upgraded with colorful fish slices on top. The beautiful presentation showcases several fish varieties in one bite.
Typically includes tuna, salmon, yellowtail, and avocado. The variety offers a tasting tour of different fish flavors. Visually stunning roll makes a perfect centerpiece for sushi platters.
9. Ikura (Salmon Roe) Gunkan
Glistening orange pearls of salmon eggs burst with salty ocean flavor. Each translucent sphere pops in your mouth for a unique textural experience.
Traditionally served in gunkan-style with seaweed wrapped around rice. The name comes from the Russian word for caviar, “ikra.” Fresh ikura should taste clean and briney without fishiness.
10. Yellowtail (Hamachi) Nigiri
Buttery slices of yellowtail deliver mild flavor with a hint of sweetness. The clean taste makes it a favorite among sushi enthusiasts.
Hamachi comes from young Japanese amberjack fish. The pale pink flesh feels silky against your tongue. A touch of wasabi between fish and rice creates perfect flavor balance.
11. Dragon Roll
Spectacular presentation mimics a dragon’s spine with avocado scales. Inside holds shrimp tempura for crunch, while eel sauce creates sweet drizzle patterns.
This creative roll emerged from American sushi innovation. The contrasting textures make each bite interesting. Often garnished with tobiko eggs for color and pop.
12. Scallop (Hotate) Nigiri
Sweet, tender scallops offer delicate ocean flavor. The clean taste highlights the natural sweetness of fresh seafood.
Sometimes served raw, other times lightly torched for complexity. Chefs might add a sprinkle of sea salt or yuzu citrus. The buttery texture melts away, leaving a subtle sweetness that lingers pleasantly.
13. Spider Roll
Crispy soft-shell crab legs stick out like spider legs. The crunchy texture contrasts with soft avocado and cucumber inside.
Usually wrapped with cucumber, avocado, and spicy mayo. The tempura-fried crab gives satisfying crunch in every bite. This roll offers playful presentation with serious flavor payoff.
14. Tuna (Maguro) Nigiri
Deep red tuna offers clean, meaty flavor without overwhelming fishiness. The firm texture provides satisfying resistance when bitten.
Considered the classic sushi choice in Japan. The lean meat contains healthy protein with minimal fat. High-quality maguro should look vibrant and smell fresh like the ocean.
15. Philadelphia Roll
Cream cheese adds unexpected richness to this smoked salmon roll. The creamy texture balances perfectly with smoky fish flavor.
Created for American palates seeking familiar ingredients. Often includes cucumber for fresh crunch. Beginner-friendly option serves as a gateway to more traditional sushi varieties.
16. Shrimp (Ebi) Nigiri
Sweet, plump shrimp boiled to perfection tops warm rice. The gentle curve mimics the shrimp’s natural shape.
Chefs butterfly the shrimp for beautiful presentation. The mild flavor makes this an excellent choice for beginners. Sometimes served with a thin strip of nori as a belt around the middle.
17. Vegetable Roll
Colorful mix of cucumber, avocado, and carrots creates plant-based delight. Perfect for vegetarians or anyone wanting lighter options.
Some versions include pickled radish or sweet tofu. The refreshing crunch offers palate-cleansing qualities between stronger flavors. Healthy and satisfying without seafood.
18. Inari Sushi
Sweet fried tofu pouches filled with vinegared rice create unique pockets. The slightly sweet outer layer complements tangy rice inside.
Named after the Shinto god Inari, who loved fried tofu. The triangular or oval pouches look like little purses. A break from fish-focused sushi varieties.