Sushi Newbies, Here Are the Best Kinds You Need to Try Now

Mar 1, 2017 at 6:30 a.m. ET

OK, OK, you might be a little late to the party, but that doesn't mean you shouldn't start eating sushi! The thought of downing raw fish is kinda scary at first, however some of the best sushi goes down really easy — even for beginners.

The California Roll is probably the safest place to start, but we've rounded up all the info on the most popular types of sushi for when you're ready to expand your horizons.

First, let's learn about the base of almost all sushi.

Rice and Nori

Rolls are the most popular form of sushi, and usually include a variety of vegetables like chopped scallions, cucumber and avocado rolled up in rice and nori.

Sushi rice is prepared with a short-grained Japanese rice known for its sticky consistency. If not available, short-grain brown rice or wild rice is sometimes substituted.

The black seaweed wrappers are called nori. Nori is a type of algae traditionally cultivated in the harbours of Japan. Today, this commercial product is farmed, processed and toasted, and sold in sheets. Higher quality nori is thick and smooth, without any holes, and a glossy dark green color. By itself, nori is an edible snack available salted or flavored lightly.

More: 3 Ways to Use Tuna for an Easy, Filling Meal

Now, with no further ado, some of the most popular sushi rolls are:

1. Alaska Roll

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A variant of the California Roll with raw salmon inside or layered on the outside.

2. B.C. Roll

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Contains grilled salmon skin, cucumber, sweet sauce; sometimes with roe.

3. California Roll

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Consists of avocado, crab or imitation crab meat, cucumber and tobiko, often made with rice on the outside and nori on the inside.

4. Dynamite Roll

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Includes yellowtail and/or prawn tempura, with fillings such as bean sprouts, carrots, avocado, cucumber, chili and spicy mayonnaise.

5. Hawaiian Roll

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Contains shoyu tuna (canned), tamago, kamaboko, and the distinctive red and green hana ebi (shrimp powder).

Up next: Philadelphia Roll

Originally published March 2012. Updated February 2017.

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