Question: How are the topping served on sushi?
About the article "Sushi", section "Nigirizushi".

Candidate passages:
  Aburi sushi (炙り寿司, "roasted sushi") consists of nigiri sushi with a fish topping that is partly grilled and partly raw  Gunkan-maki (軍艦巻, "warship roll") is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs  Maki sushi (巻き寿司, "rolled sushi") consists of rice and other ingredients rolled together with a sheet of nori and there are four traditional types of maki and a more contemporary one: * Chu maki (中巻き, "medium roll") is a medium-sized rolled maki sushi usually containing several ingredients * Futo maki (太巻き, "large or fat roll") is a thick rolled maki sushi containing multiple ingredients * Hoso maki (細巻き, "thin roll") is thinly rolled maki sushi with only one ingredient * Temaki (手巻き, "hand roll") is a cone-shaped maki sushi * Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi that is described as a roll that is "inside out"—with the rice on the outside—and has an outer layer of tobiko or sesame seeds.
This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity.
"Western style" sushi also sometimes does not include raw meat.
Nigiri sushi (握り寿司, "hand-formed sushi") consists of an oval-shaped ball of rice topped with a slice of another item  
Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the aesthetic qualities of this cuisine.
Many sushi restaurants offer fixed-price sets, selected by the chef from the catch of the day.
These are often graded as "shō-chiku-bai" (), "shō/matsu" (, pine), "chiku/take" (, bamboo) and "bai/ume"), with "matsu" the most expensive and " ume" the cheapest.
Sushi restaurants will often have private booth dining, where guests are asked to remove their shoes, leaving them outside the room; However, most sushi bars offer diners a casual experience with an open dining room concept.
Sushi may be served "kaiten zushi" (sushi train) style.
Color-coded plates of sushi are placed on a conveyor belt; as the belt passes, customers choose as they please.
After finishing, the bill is tallied by counting how many plates of each color have been taken.
Newer "kaiten zushi" restaurants use barcodes or RFID tags embedded in the dishes to manage elapsed time after the item was prepared. 
Unlike sashimi, which is almost always eaten with chopsticks, "nigirizushi" is traditionally eaten with the fingers, even in formal settings.
While it is commonly served on a small platter with a side dish for dipping, sushi can also be served in a "bento", a box with small compartments that hold the various dishes of the meal.
Soy sauce is the usual condiment, and sushi is normally served with a small sauce dish, or a compartment in the bento.
Traditional etiquette suggests that the sushi is turned over so that only the topping is dipped; this is because the soy sauce is for flavoring the topping, not the rice, and because the rice would absorb too much soy sauce and would fall apart.
If it is difficult to turn the sushi upside-down, one can baste the sushi in soy sauce using "gari" (sliced ginger) as a brush.
Toppings which have their own sauce (such as eel) should not be eaten with soy sauce.
Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and etiquette suggests eating the sushi as is, since the chef is supposed to know the proper amount of wasabi to use.
However, today wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish. 
Sushi Roku is an upscale American sushi chain restaurant.
Michael Cardenas, former Matsuhisa general manager, teams with nightclub owners on 3rd street's Sushi Roku, starting the "sushi lounge" trend. 
Among its offerings are butter fish, tuna tofu, young yellowtail with jalapeño, and pickled toro.
It offers omakase.
In addition to sushi, with modern sushi being its specialty, the restaurant offers a wide array of sake.
The food is served by a knowledgeable staff.