The sushi platter in the above picture consists of four kinds of nigiri sushi (tuna, avocado, surf clams and crab sticks), three kinds of maki sushi rolls (California roll, inside-out tuna and cucumber roll, and vegetarian roll), and 2 pieces of gunkan maki (also called battleship sushi) topped with tobiko. According to tradition, when arrainging a sushi platter you must keep same kinds of sushi together and not scatter them around the platter. For decoration you can make some pickled ginger rosettes or cut-up plastic leaves.
The large sushi platter below consists of fresh salmon nigiri, ahi tuna nigiri, avocado nigiri, bbq eel (unagi) nigiri, and several different sushi rolls such as: spicy salmon roll, unagi roll, tuna and avocado roll.
The sushi platter picture below consists of asparagus rolls, salmon and avocado rolls, unagi rolls and four kinds of nigiri sushi: salmon, red pepper, ebi (sweet shrimp), and unagi (bbq eel).
The sushi roll below is the Rainbow roll. I usually make it with avocado, surf clam, tuna and salmon on the outside, but sometimes I use snapper or shrimp as well.
The sushi roll below is a smoked salmon wrapped roll with asparagus, carrots, cucumber and red peppers.
The image below is of a sushi roll I call "Fineworks". It is slightly caramelized on top under the broiler.
The reason I call it fireworks is because I serve it warm, after it had been flashed under the broiler for a couple of minutes.
The sushi roll above is made of ahi tuna, red peppers, shredded carrots and avocado.
The roll above is the famous California roll served with pickled ginger, wasabi and goma sauce for dipping. The black dots are black sesame seeds and the orange stuff is tobiko caviar. The goma sauce is a sweet Japanese sauce. I also like serving it with low-sodium sweet soy sauce.