Know your sashimi from your sabazushi? It’ll be all rice on the night with our handy guide
A western style of sushi, so called because of its ‘scales’ of avocado topping, rather than its (mild) flavour, which is unlikely to make you breathe fire.
Inside-out rolls, with nori on the inside. These were supposedly devised to get Americans to eat their seaweed, making them the courgetti of their day.
Traditional to Kyoto, salt-cured mackerel with pressed rice – use your knowledge of this lesser- known sushi to impress maki-guzzling friends.
Something fishy about this item and that’s because it’s not actually sushi at all. The two are frequently mistaken, sashimi is raw fish, served without rice.
Named after the Shinto god of fertility, rice, agriculture and foxes (his favourite food). No foxes are harmed in the making of these tofu pouches.
Small but perfectly formed sushi rolls with nori on the outside. Originally using only one filling, this example is spruced up with caviar.
The fat boy of the sushi roll world. Big is beautiful in this case - they’re prized for their attractive combination of fillings.
The ‘warship’ roll means you can go into battle with softer toppings, such as roe, oysters and scallops. A strip of nori puts up the defence.
Raw fish served over a rice ball. Soy sauce etiquette agrees that only the fish side should get a dip.
Find out more about sushi and see the full Sushi Rolls menu at sushirolls.co.uk/2016