9 Popular Sushi Toppings, From Salmon to Eel

A long sushi menu can be easier to understand when you know the characteristic flavor of a few familiar toppings. Some fish are delicate and firm, others are rich and soft, and cooked toppings can provide sweet-savory contrast.

Quick take: These nine popular choices offer a range of textures and flavors. You can use them to build an order that starts light and ends with richer or more heavily seasoned pieces.

Salmon has a recognizable richness that pairs well with lightly acidic rice. Some restaurants offer it with onion or a small amount of sauce, but it is worthwhile to try a plain piece first.

Tuna can feel like several different fish depending on the cut. Akami is lean and savory; chutoro is moderately fatty; otoro is especially rich and buttery. A light touch of soy sauce is usually enough to complement good tuna.

Eel is commonly grilled or otherwise cooked, then coated with a sweet-savory tare sauce. Its bold flavor often works well near the end of a meal. Shrimp and tamago provide gentler choices for people who do not want raw fish.

Alternating cooked options with lighter seafood helps create variety. The key is to let each topping’s character come through without overpowering it with added condiments.

Begin with a delicate white fish such as flounder or sea bream. Continue to salmon, tuna or yellowtail, then finish with cooked eel or sweet tamago if that sounds appealing.

The order is a suggestion, not a requirement. Taste, seasonality and personal preference should decide your final selection.