Some of the best sushi dishes aren’t the flashiest or most photographed. Still, they leave a lasting impression. For food lovers who crave depth and discovery, the next level of sushi is waiting. Here are 20 dishes that just might change your usual order.
Bluefin Tuna Nigiri
Bluefin tuna is prized for its deep red hue and refined texture. The cut used for this nigiri typically comes from the upper portion of the fish, offering a firm yet tender feel. Unlike the buttery richness of toro, this lean slice delivers a more oceanic flavor.
Salmon Belly Sashimi
Like silk dipped in flavor, salmon belly sashimi brings a luxurious touch to the table. Cut from the fatty underbelly of the salmon, this sashimi has significantly more omega-3 richness than the upper fillet. Consequently, the fat marbling gives each slice a creamy feel that rivals toro.
Uni Sea Urchin Gunkan
“Sea custard” might sound strange, but uni has that kind of texture. Harvested from inside the spiny sea urchin, uni is the animal’s reproductive organ. It ranges from pale yellow to deep orange and offers a briny, slightly sweet richness often compared to the ocean foie gras.
Eel Avocado Roll
Unagi, or freshwater eel, is fully cooked and glazed in a sticky sweet tare sauce made of soy, mirin, sugar, and sake. The eel is grilled to achieve a smoky, slightly charred surface that pairs perfectly with creamy avocado slices.
Spicy Scallop Hand Roll
This hand roll features raw scallops mixed with Japanese mayo and chili oil, giving it a creamy heat that doesn’t overpower the seafood’s sweetness. Typically, chefs wrap it in crisp nori just before serving to maintain its crunch.
Tamago Sweet Omelet
Not every sushi dish is raw or fish. Tamago is a layered Japanese omelet traditionally made by folding multiple thin layers in a square pan, called a makiyakinabe. What sets it apart is its delicate sweetness, achieved through dashi, soy, mirin, and sugar.
Toro Fatty Tuna Roll
If sushi had a luxury model, this would be it. Toro is taken from the underbelly of bluefin tuna and divided into chutoro (medium-fat) and otoro (extra-fat). Because of its high-fat content, toro has a marbled appearance and a melt-in-your-mouth quality rarely found in other seafood.
Ikura Salmon Roe Gunkan
Ikura are large, glossy salmon eggs that pop like tiny flavor balloons. They’re often marinated in a light soy or sake mixture, which softens the brininess and adds depth. Traditionally, ikura was considered a special occasion item, especially in Japanese New Year celebrations.
Yellowtail Jalapeno Roll
Sushi doesn’t always whisper. Sometimes, it talks back with a kick. This roll brings together buttery hamachi (yellowtail) and thin slices of jalapeno, usually topped with a citrus-based sauce like yuzu or ponzu. What makes it special is the harmony between the fish’s smoothness and the pepper’s sharp edge.
Shrimp Tempura Roll
There’s nothing subtle about fried shrimp wrapped in rice. The shrimp is coated in a light tempura batter and deep-fried until golden to give it a crispy snap that contrasts with the cool, soft rice. Often accompanied by a cucumber or spicy mayo, the roll hits every texture zone.
Octopus Tako Nigiri
Chewy in the best way, tako is a lesson in texture and subtlety. Octopus is first tenderized before being sliced thin and draped over rice. Though firmer than most sushi toppings, it carries a gentle sweetness that surprises many first-timers.
Soft Shell Crab Roll
Crunchy legs spilling from the sides give this roll an unmistakable swagger. Known as Spider Roll in many Western sushi bars, this dish features whole soft-shell crab that’s deep-fried and rolled with crisp veggies and creamy sauces. Because soft-shell crabs are only available during a short molting season, it’s often considered a treat.
Mackerel Saba Nigiri
Saba, or mackerel, is known for its assertive flavor and high omega-3 content. Due to its quick spoilage, it’s often cured in vinegar and salt before being served as nigiri. This process gives it a slightly tangy, pickled edge that contrasts beautifully with warm rice.
Snow Crab California Roll
Now, this is a glow-up. The traditional California roll made with imitation crab (kanikama) gets a major upgrade with real snow crab meat. The difference is immediate: sweeter, juicier, and more textured. Often paired with avocado and cucumber, the real crab version gives the roll a more natural flavor.
Smoked Salmon Sushi
It’s sushi with a brunch vibe, and it totally works. Smoked salmon brings a bold, smoky richness that appeals to both sushi newcomers and cured fish fans. Although not traditional in Japan, it has gained global popularity for its familiar flavor profile.
Futomaki Vegetable Roll
Futomaki means “fat roll,” and it lives up to the name. This oversized sushi features a variety of vegetables like pickled radish, spinach, shiitake mushrooms, and tamago. While many versions are vegetarian, others may include fish cake or cooked seafood, depending on region or occasion.
Tuna Tataki Roll
Tuna tataki is lightly seared using a hot flame or pan and then cooled quickly to preserve its core texture. The result is a smoky exterior and sashimi-style interior, often seasoned with citrus-soy sauces and scallions. The roll version typically adds creamy elements like avocado or spicy mayo for contrast.
King Crab Nigiri
This one wears a crown and earns it. King crab, known for its meaty legs, is steamed or boiled before being sliced for nigiri. The meat is naturally sweet and rich without being oily. Because it’s so delicate, sushi chefs often serve it with minimal seasoning.
Natto Fermented Soybean Roll
Natto is fermented soybeans with Bacillus subtilis, which gives it a pungent smell and a slimy texture that puts off some eaters. Yet those who enjoy it say it’s nutty and full of umami. Moreover, natto is packed with protein and probiotics, so it’s one of the healthiest sushi options out there.
Wagyu Beef Sushi
Marbled beef on rice? Yes, please. Wagyu beef is revered for its fat distribution and tenderness. In sushi, it’s usually seared with a torch to melt the fat slightly to release an intense aroma and silky texture. Though unconventional, wagyu sushi respects the same principles as fish-based nigiri: quality, balance, and restraint.
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