"Nigirizushi" (, "hand-pressed sushi") consists of an oblong mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the "neta") draped over the ball. It is usually served with a bit of "wasabi"; "neta" are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of "nori", most commonly octopus ("tako"), freshwater eel ("unagi"), sea eel ("anago"), squid ("ika"), and sweet egg ("tamago"). One order of a given type of fish typically results in two pieces, while a sushi set (sampler dish) may contain only one piece of each topping.