What's your favorite sushi roll, Hivemind?

We're staying in for NYE and I'm thinking we'll just hang out and make ourselves sick on tons of sushi and sparkling wine (sparkling cider for the kids). I can make fairly decent sushi, but I always make the same couple rolls and I'd like to try some new stuff. I'm hesitant about finding sashimi grade fish in my area, so preferably not raw. I think previously frozen tuna steaks are safe, but if anyone knows for sure one way or the other, that would be nice too.