The easiest way to read a sushi menu is to separate the style of the roll from the ingredients inside it. A California roll, for example, is an uramaki filled with crab, avocado, and cucumber, while a tuna roll is usually a simple hosomaki. This guide explains each roll type, breaks down 15 popular sushi rolls and what’s inside them, shows which rolls are cooked, and finishes with the best sushi rolls to order.
What Is a Sushi Roll?
A sushi roll, called makizushi or maki in Japanese, is vinegared rice and fillings wrapped in a sheet of nori (roasted seaweed), rolled into a tube with a bamboo mat, and sliced into bite-size pieces. The rice is seasoned with rice vinegar, salt, and sugar, which gives sushi its tangy flavor and sticky texture. Fillings can be raw fish, cooked seafood, egg, or vegetables, so there’s a roll for every kind of eater.
Sushi Rolls vs. Other Types of Sushi
Not all sushi is rolled. Nigiri is a hand-pressed mound of rice topped with a slice of fish. Chirashi is a bowl of rice with scattered toppings. Inari is rice stuffed into a sweet fried tofu pouch. Oshizushi (hako sushi) is pressed in a wooden box and cut into squares, and gunkan is rice wrapped in a strip of nori with a soft topping like fish roe. Sashimi isn’t technically sushi at all, because it’s sliced fish served without sushi rice. For all of these styles, see our types of sushi guide. This guide covers sushi rolls only.
The 4 Main Sushi Roll Types
The four roll types differ in size, in whether the rice or the nori is on the outside, and in how many fillings they hold.
1. Hosomaki (Thin Rolls)
Hosomaki are thin rolls, about one inch across, with nori on the outside and usually just one filling, such as tuna (tekka maki), cucumber (kappa maki), or salmon. They’re typically cut into six pieces and are the simplest, most traditional roll in Japan.
2. Futomaki (Thick Rolls)
Futomaki are large rolls, about two inches or more across, packed with four or more fillings such as tamago (sweet omelet), cucumber, shiitake mushroom, and kanpyo (simmered gourd). Each slice shows a colorful cross-section with a different texture in every bite. Medium rolls with two or three fillings are sometimes called chumaki.
3. Uramaki (Inside-Out Rolls)
Uramaki reverses the traditional maki structure: rice on the outside, nori on the inside, often coated with sesame seeds, tobiko, or masago. The style took off in Los Angeles in the 1960s and ’70s, when sushi chefs adapted rolls for American diners who disliked the look and texture of seaweed. The California roll is most often credited to chef Ichiro Mashita of Tokyo Kaikan in Little Tokyo. Today, most specialty rolls on U.S. menus, including dragon and rainbow rolls, are uramaki.
4. Temaki (Hand Rolls)
Temaki is a cone of nori filled with rice, fish, and vegetables, eaten by hand as a single serving. Unlike maki and uramaki, it isn’t sliced into rounds, and it’s best eaten right away while the nori is still crisp.
15 Popular Sushi Rolls (Names and What’s Inside)
Most rolls on a sushi menu are named for their fillings and toppings, not their style. Here are the most popular sushi rolls and what goes into each one.
California Roll
An uramaki roll with imitation crab (kanikama) or real crab, avocado, and cucumber, often topped with tobiko, masago, or sesame seeds. It’s one of the most popular sushi rolls in the United States and a go-to for anyone avoiding raw fish.
Spicy Tuna Roll
Chopped raw tuna mixed with spicy mayo or sriracha, usually with cucumber or scallions, made as maki or uramaki. It’s creamy, savory, and a little hot.
Philadelphia Roll
Salmon, cream cheese, and cucumber (sometimes avocado), rolled uramaki style. The classic version uses smoked salmon, but some restaurants use raw salmon, so it isn’t automatically a no-raw-fish roll.
Shrimp Tempura Roll
Crispy fried shrimp with avocado and cucumber, made as maki or uramaki. The crunch is the draw, and it’s often finished with sweet eel sauce.
Dragon Roll
Recipes vary by restaurant, but a dragon roll usually has shrimp tempura or eel inside, thin slices of avocado layered on top like dragon scales, and a drizzle of eel sauce.
Rainbow Roll
A California roll topped with alternating slices of raw fish (usually tuna, salmon, yellowtail, and white fish) plus avocado. It’s an easy way to sample several fish in one roll.
Spider Roll
Deep-fried soft-shell crab with cucumber, avocado, and spicy mayo. The crab legs often poke out of the ends, which is how the roll got its name.
Caterpillar Roll
Grilled eel and cucumber inside, covered with overlapping avocado slices so the roll looks like a caterpillar.
Boston Roll
Cooked shrimp, avocado, and cucumber in uramaki style. Its red or orange color comes from a coating of tobiko or masago.
Eel (Unagi) Roll
Grilled freshwater eel glazed with sweet-savory eel sauce (kabayaki), usually with cucumber or avocado. With avocado, menus often list it as an eel avocado roll.
Volcano Roll
Recipes vary, but a volcano roll is usually a California-style roll topped with a baked mix of scallops or crab in spicy mayo that “erupts” over the top. It’s warm, creamy, and spicy.
Tekka Maki (Tuna Roll)
A thin hosomaki with just raw tuna, rice, and nori. It’s a classic Japanese roll that lets the fish speak for itself.
Salmon Roll (Sake Maki)
Raw salmon, rice, and nori, rolled thin as hosomaki or inside-out with avocado as a salmon avocado roll. It’s buttery, mild, and a good first raw-fish roll.
Kappa Maki (Cucumber Roll)
Cucumber rolled in rice and nori. It’s light, crisp, fully vegetarian, and often eaten as a palate cleanser.
Vegetable Roll
Ideal for first-time sushi eaters, vegetable rolls can be made as maki or uramaki with cucumber, avocado, carrot, asparagus, red pepper, or pickled vegetables. They contain no fish, though the vegetables may be fresh, cooked, or pickled.
Cooked Types of Sushi Rolls
If you don’t eat raw fish, plenty of rolls use only cooked or fried fillings. The California roll, shrimp tempura roll, and Boston roll are the classic picks. The dragon, caterpillar, and eel rolls use grilled eel, the spider roll uses fried soft-shell crab, and the volcano roll has a baked topping. Vegetable rolls and kappa maki contain no fish at all.
Two things to watch: the Philadelphia roll’s salmon is smoked or raw rather than cooked, and fish-roe toppings like tobiko and masago are raw, so ask for them to be left off if you need a fully cooked roll. For fried, baked, and seared options, see our guide to types of cooked sushi.
Types of Sushi Roll Chart
Use this types of sushi roll chart to compare the four roll styles and 15 popular rolls at a glance: how each one is made, what’s inside, whether it’s raw or cooked, and how it tastes.
| Sushi roll | Roll style | What’s inside | Raw or cooked | Taste |
| Hosomaki | Thin roll, nori outside | One filling: tuna, cucumber, or salmon | Either | Simple, clean |
| Futomaki | Thick roll, nori outside | 4+ fillings: egg, vegetables, seafood | Either | Varied, hearty |
| Uramaki | Inside-out, rice outside | Crab, avocado, cucumber, fish | Either | Depends on filling |
| Temaki | Cone-shaped hand roll | Rice, seafood, vegetables | Either | Crisp, fresh |
| California roll | Uramaki | Imitation or real crab, avocado, cucumber | Cooked | Mild, creamy |
| Spicy tuna roll | Maki or uramaki | Raw tuna, spicy mayo, cucumber | Raw | Spicy, savory |
| Philadelphia roll | Uramaki | Smoked or raw salmon, cream cheese, cucumber | Not cooked | Rich, creamy |
| Shrimp tempura roll | Maki or uramaki | Fried shrimp, avocado, cucumber | Cooked | Crunchy, savory |
| Dragon roll | Uramaki | Eel or shrimp tempura, avocado, eel sauce | Usually cooked | Sweet, rich |
| Rainbow roll | Uramaki | California roll + tuna, salmon, yellowtail | Raw | Fresh, varied |
| Spider roll | Futomaki or uramaki | Fried soft-shell crab, avocado, spicy mayo | Cooked | Crunchy, rich |
| Caterpillar roll | Uramaki | Grilled eel, cucumber, avocado | Cooked | Sweet, buttery |
| Boston roll | Uramaki | Cooked shrimp, avocado, cucumber, tobiko | Cooked | Mild, fresh |
| Eel (unagi) roll | Hosomaki or uramaki | Grilled eel, eel sauce, cucumber, or avocado | Cooked | Sweet, smoky |
| Volcano roll | Uramaki | California base + baked scallop or crab | Cooked | Warm, spicy |
| Tekka maki | Hosomaki | Raw tuna | Raw | Clean, simple |
| Salmon roll | Hosomaki or uramaki | Raw salmon, sometimes avocado | Raw | Buttery, mild |
| Kappa maki | Hosomaki | Cucumber | No fish | Light, crisp |
| Vegetable roll | Maki or uramaki | Cucumber, avocado, carrot, asparagus | No fish | Fresh, crunchy |
What Is the Best Sushi Roll?
The best sushi roll depends on whether you eat raw fish: if you do, start with the spicy tuna roll; if you don’t, order the California roll. Both are among the most ordered rolls in American sushi restaurants because they balance creamy, savory, and fresh flavors without tasting too fishy. Beyond those two, the best roll is the one that matches your taste in spice, texture, and sauce.
Sushi purists often prefer simple rolls like tekka maki, where the quality of the fish comes through.
Best-Tasting Sushi Rolls (By What You Like)
- Best overall: Spicy tuna roll. Creamy, savory, and gently spicy.
- Best for beginners: California roll. Mild, cooked, and no raw fish.
- Best crunchy roll: Shrimp tempura roll or spider roll.
- Best rich and savory roll: Dragon roll, with eel sauce, avocado, and tempura in every bite.
- Best for fish lovers: Rainbow roll, for several kinds of fish in one roll.
- Best creamy roll: Philadelphia roll.
- Best light or vegetarian roll: Kappa maki or a vegetable roll.
How to Choose Your First Sushi Roll
If you’re new to sushi, choose by ingredient rather than by name. To avoid raw fish, start with a California, shrimp tempura, Boston, eel, or vegetable roll. If you already enjoy raw seafood, move on to a salmon, spicy tuna, or rainbow roll. Before your first visit, read our guide on how to eat sushi like a pro.
Try the Best Sushi Rolls at STIX ASIA.
Now that you know your sushi roll types, taste them fresh. Visit STIX ASIA in Waikiki at 2250 Kalākaua Ave (Lower Level) for sushi rolls and other Asian favorites under one roof, and find out what makes authentic sushi in Honolulu worth the trip.
FAQs About Sushi Roll Types
What are the 4 main types of sushi rolls?
The four main types of sushi rolls are hosomaki (thin rolls with one filling), futomaki (thick rolls with several fillings), uramaki (inside-out rolls with rice on the outside), and temaki (cone-shaped hand rolls). Named rolls like the California roll or dragon roll are built on one of these styles.
What is the most popular sushi roll?
In the United States, the California roll is widely considered the most popular sushi roll, followed closely by the spicy tuna roll. In Japan, simple hosomaki such as tekka maki (tuna) and kappa maki (cucumber) are the more traditional choices.
Which sushi rolls are cooked?
The California shrimp tempura, Boston, dragon, caterpillar, eel, spider, and volcano rolls all use cooked fillings. Vegetable rolls and kappa maki contain no fish. Recipes and toppings vary, so confirm with the restaurant if you need every ingredient fully cooked.
What is the difference between maki and uramaki?
Maki has nori on the outside and rice inside. Uramaki is inside-out, with rice on the outside and nori wrapped around the fillings. Uramaki is usually thicker and is often coated with sesame seeds or fish roe.
Is nigiri a sushi roll?
No. Nigiri is sushi, but it isn’t a roll. It’s a small hand-shaped mound of seasoned rice topped with a slice of fish, seafood, or egg.
Is sashimi a type of sushi roll?
No. Sashimi is sliced fish or seafood served without sushi rice, so it’s neither a sushi roll nor technically sushi.
Which sushi roll is best for beginners?
The California roll is the best sushi roll for most beginners because it’s mild, creamy, and made with cooked crab. Shrimp tempura, Boston, eel, and vegetable rolls are other easy starting points if you want to avoid raw fish.
How many pieces are in a sushi roll?
Most sushi rolls are cut into 6 to 8 pieces. Thin hosomaki rolls are usually cut into 6, while uramaki and specialty rolls are typically cut into 8. Temaki is served whole.
