How to Top Sushi Rolls

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Creating specialty sushi rolls with interesting toppings is easier than you think! Some toppings such as sliced fish, avocado, or minced fish (like spicy tuna) should be added to the roll before cutting. Other toppings like sauces and garnishes (tobiko, green onion, chili crisp, etc) can be applied to the roll after cutting and plating. This guide will show you how to add a variety of toppings to your sushi rolls!

Click the links below to jump to various sections in this guide:

Sliced Fish Topping
Avocado Topping
Sliced Fish and Avocado Topping
Minced Fish Topping
Cutting and Plating
Sauces and Garnishes

Sliced Fish Topping (3 ways)

Adding sliced fish to the top of a roll is one of the best ways to make a roll more interesting! This guide is assuming you have already sliced the fish you plan to use to top the roll, so make sure you check out the How to Slice Fish for Sushi guide first!

You have a few options for how much fish you want to put on top of a sushi roll, ranging from just a little along the top, to fish wrapped all the way around the sides of the roll. All the recipes on this site with fish on top list a range for the weight of the fish topping, so you can choose to use as much or as little as you like. Keep in mind that using less will help you stretch the fish across more rolls!

Sliced Fish Topping - Light

For a light topping, place the sliced fish on top end-to-end so that it spans the length of the roll. In this example, it takes two slices to top the whole roll.

Sliced Fish Topping - Light

Sliced Fish Topping - Medium

For a slightly more loaded roll, rotate the slices so they're at an angle. You can adjust this angle based on how many slices you want to use. In this example, it takes 4 slices to cover the roll.

Sliced Fish Topping - Medium

Sliced Fish Topping - Loaded

For the most loaded roll, line the slices up perpendicular (or nearly perpendicular) to the roll so that nearly all the rice is covered. In this example, the slices are a bit too long to lay perfectly perpendicular.

Sliced Fish Topping - Loaded

Example rolls that use this technique:

California Sunrise Roll

This California Sunrise Roll is a specialty sushi roll. It's a California roll (imitation crab stick, cucumber, and avocado) topped with salmon, brushed with lemon infused olive oil, and finished with tobiko.

Check out this roll

Red Tide Roll

Specialty sushi roll - tobiko and avocado on the inside, topped with soy marinated red snapper and green onion.

Check out this roll

Fire Ant Roll

Specialty sushi roll - spicy crab salad, avocado, and cucumber on the inside topped with tuna, jalapeño slices, and chili crisp.

Check out this roll

Avocado Topping

Choosing an Avocado

One of the most important parts about preparing the avocado roll topping is picking the right avocado. You want to use an avocado that is perfectly ripe - slightly soft to the touch, but not mushy. I usually try to plan ahead and buy an avocado a few days before I plan to make sushi. I recommend purchasing the avocado while its still hard, allowing it to ripen on the counter, then transferring it to the fridge when its perfectly ripe. Avocados ripen much slower in the fridge, so it'll remain good for at least a few days once it's in there.

The size of avocados can vary greatly, I recommend using a medium to medium-small avocado for this. Do NOT buy jumbo avocados, they will end up being way too large once prepared.

Technique

Slice the avocado in half and remove the seed, then peel off the skin of the avocado. As you can see in the example below, you want to start with a peeled avocado half. Each half makes enough to top one roll, so one avocado is enough to top two rolls. Typically, I'll use half the avocado as a roll topping and the other half as a roll filling ingredient.

You want to make thin slices across the width of the avocado. The thickness of each slice can vary based on your preference, but I try to slice mine as thin as possible. As you cut, the slice will likely stick to the blade of the knife. I use my fingers to slide the slice back into place and continue with the next cut. Using a sharp knife will make this process much easier than a dull knife.

After the avocado has been sliced, use your hands to spread it out until it's the same length as your roll. Slide the knife under the avocado and place it on top of the roll. Cover the roll with cling wrap and use the sushi mat to press it neatly into place. Leave the cling wrap on the roll until after cutting.

Example rolls that use this technique:

American Dream Roll

This American Dream Roll is a specialty sushi roll. It has crab salad, avocado, and cucumber on the inside, topped with avocado, eel sauce, and tempura crunch (tenkasu).

Check out this roll

Smooth Criminal Roll

Specialty sushi roll -spicy tuna (or spicy salmon) on the inside topped with avocado and chili crisp.

Check out this roll

Fancy Philly Roll

Specialty sushi roll - marinated salmon and cream cheese on the inside, topped with avocado and tobiko!

Check out this roll

Sliced Fish and Avocado Topping

You can top a roll with a combination of fish and avocado, which alternate across the length of the roll. Typically, this will result in a mix of both ingredients on top of each piece when the roll is sliced.

To prepare, slice an avocado as directed in the avocado topping section, but you only need to cut about half of the avocado half. After slicing, spread out the pieces and separate them into sets of 3. Top the roll with a piece of fish, then a set of 3 avocado slices, slightly overlapping. Repeat with another piece of fish, slightly overlapping, and avocado until the whole roll is covered. Place a sheet of cling wrap over the top of the roll and press it into shape using with a sushi rolling mat, then proceed with the cutting directions detailed below.

Shrimp Killer Roll before final toppings

BBQ eel (unagi) and avocado topping for a Black Dragon roll.

Example rolls that use this technique:

Shrimp Killer Roll

Specialty sushi roll - shrimp tempura on the inside topped with avocado, sushi ebi (butterflied shrimp), spicy mayo, tempura crunch (tenkasu), and black sesame seeds.

Check out this roll

Black Dragon Roll

Specialty sushi roll - shrimp tempura and avocado on the inside topped with avocado, BBQ eel (unagi), eel sauce, and black sesame seeds.

Check out this roll

Jackpot Roll

Specialty sushi roll - shrimp tempura and cream cheese on the inside topped with avocado, tuna, and green onion.

Check out this roll

Minced Fish Topping

To top a roll with minced fish (like spicy tuna or umami salmon), carefully spoon the mixture across the top of the roll. Use the back of the spoon so make the layer as smooth and even as possible. Cover the roll with cling wrap and use a sushi rolling mat to gently press the roll into a uniform shape (don't squeeze too hard, or the topping will squeeze out the sides). Leave the cling wrap in place, then proceed with the cutting directions detailed below.

*Video of this process coming soon*

Umami Mami roll (right) with minced fish topping (umami salmon). Also, Hustler Roll (left).

Example rolls that use this technique:

High Roller Roll

Specialty sushi roll - shrimp tempura and cucumber on the inside topped with spicy tuna and green onions.

Check out this roll

Umami Mami Roll

Specialty sushi roll - a California roll (imitation crab stick, cucumber, and avocado) topped with umami salmon (or umami tuna) and crispy onions.

Check out this roll

Gunslinger Roll

Specialty sushi roll - shrimp tempura and avocado on the inside topped with spicy tuna, ranch mayo, and crispy onions.

Check out this roll

Cutting and Plating

Cutting

Cutting a topped sushi roll is similar to cutting a normal one, but I recommend you have cling wrap placed over the top of the roll. This helps keep the toppings in place, they tend to slide around as you cut. Make sure you're using your sharpest knife to make the cuts, applying gentle pressure with a sawing motion. Run your knife under water and shake off any excess before cutting and between every 2-3 cuts to prevent the rice from sticking to the knife. After cutting, fix any toppings that have slipped, then use your rolling mat to press the roll back into a neat shape. If your cling wrap has slipped significantly, you can use a new piece or readjust the cling wrap (as shown in the video) before you press it with a rolling mat. This cutting method is recommended for rolls topped with sliced fish, avocado, a mix of both, or minced fish topping.

How to slice a topped sushi roll.

Plating

I prefer to plate topped sushi rolls before applying the final sauces and garnishes. My favorite way to plate topped sushi rolls is in a long line, with each piece offset at a slight angle. See the pictures below for examples. Plate the rolls on your serving dish after cutting, then proceed with the topping step.

^{Umami Tsunami roll (top left), Firecracker roll (bottom left), Red Tide roll, Twin Sisters roll, Super Salmon Crunch roll (middle), Hot Date roll (right)}

Sauces and Garnishes

Below is an example video of applying some sauces and garnishes to sushi rolls. Note, portions of the video have been sped up for easier viewing.

The first roll is a Dragon roll. Eel sauce is added to the rolling following and over-and-back pattern, then the roll is topped with black sesame seeds.
The second roll is a Super Salmon Crunch roll. Spicy mayo is added to the roll in a side-to-side pattern, then the roll is topped with tempura crunch (tenkasu) and chili crisp. (Note, this video uses homemade spicy mayo, which came out a bit runnier than expected)
The third roll is a Fresh roll. This roll is topped with yuzu tobiko.