There’s something to be said for a cool, satisfying plate of sushi at the end of another scorching summer week in Chucktown. Plus, you can hope that you won’t have to wait too long for a table with so many of the College of Charleston sorority girls still out of town.

Wasabi Downtown has three special rolls tonight: the Subarashi, the Damyo, and the Big Daddy. The Subarashi keeps it simple with seared tuna and sweet onion. The Damyo’s packed with yellowtail tuna, salmon, asparagus, scallion, and masago and then wrapped in seaweed. If you’re looking for a heftier roll, the Big Daddy consists of asparagus, tuna, salmon, snapper, crab, and cream cheese wrapped up, dusted in bread crumbs, and fried.

O-Ku, Upper King’s newest Far East fine dining destination, is featuring a few specials as part of Chef Sean Park’s summer menu. First there’s the Summer Roll, featuring Big Eye Hawaiian tuna and mango wrapped with cooked shrimp and topped with daikon sprout and a mango remoulade.

The White Dragon mixes spicy seafood and walu and tops it with a spicy aioli and eel sauce. Park’s also got your fry fix with the Firecracker: crab, asparagus, and avocado wrapped in Japanese tempura and fried as a whole roll before being individually sliced and topped with tuna, salmon, and whitefish and seasoned with hot sauce and Thai and Serrano peppers.

Sushi Hiro, also on King Street, is running several daily specials on their rotating menu. Hideya Ishibashi and his team are serving up the Dragon Roll, cucumber and crab wrapped and topped with eel and avocado; the Dynamite Roll, salmon, cream cheese, and cucumber flash fried in a tempura batter and topped with spicy mayonnaise; and the Rainbow Roll, cucumber and crab meat rolled and topped with tuna, salmon, avocado, and three different fish eggs.