Sushi lovers, what is your favorite sushi roll. Alaska roll a variant of the California roll with raw salmon on the inside, or layered on the outside. British Columbia roll contains grilled or barbecued salmon skin, cucumber, sweet sauce, sometimes with roe. Also sometimes referred to as salmon skin rolls outside of British Columbia, Canada. California roll consists of avocado, kani kama (imitation crab/crab stick) (also can contain real crab in "premium" varieties), cucumber, and tobiko, often made as uramaki (with rice on the outside, nori on the inside) Dynamite roll includes yellowtail (hamachi) and/or prawn tempura, and fillings such as bean sprouts, carrots, avocado, cucumber, chili, spicy mayonnaise, and roe. Hawaiian roll contains shoyu tuna (canned), tamago, kanpyō, kamaboko, and the distinctive red and green hana ebi (shrimp powder). Philadelphia roll consists of raw or smoked salmon, cream cheese (the name refers to Philadelphia cream cheese), cucumber or avocado, and/or onion. Rainbow roll is a California roll uramaki with multiple types of fish (commonly yellowtail, tuna, salmon, snapper, white fish, eel, etc.) and avocado wrapped around it. Seattle roll consists of cucumber, avocado, cream cheese and raw or smoked salmon. Mango roll includes fillings such as avocado, crab meat, tempura shrimp, mango slices, and topped off with a creamy mango paste. Spider roll includes fried soft-shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and sometimes spicy mayonnaise. Michigan roll includes fillings such as spicy tuna, smelt roe, spicy sauce, avocado, and sushi rice. Is a variation on spicy tuna roll. Oshizushi A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Nigirizushi consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Narezushi a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). Makizushi Sushi rice and various ingredients are rolled in nori (dried seaweed) as maki means rolling in Japanese. Inarizushi a pouch of fried tofu typically filled with sushi rice alone. Chirashizushi a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi). *NOT FOR SUSHI HATERS* cool) IF I AM MISSING ONE, LET ME KNOW.