Frequently Asked Questions

It’s all trial and error—nori that won’t stay crisp, fillings that clash, rice that only sticks if you drown it in vinegar. I’ve lost track of how many “hacks” only work if you ignore the package instructions and common sense.

What are some unique filling combinations that professional sushi chefs recommend?

Chefs sneak in pickled plum with seared beef, or smoked trout with yuzu kosho—stuff I’ll never pull off on a Tuesday. This one Tokyo-trained guy put wasabi under apple slices next to raw scallop. Everyone was confused except him. Tuna and mango? Texture’s weird, but somehow it works. Or doesn’t. Depends on the day.

Skipping sweet omelet with shiso leaf was a mistake. It’s half amazing, half what-the-heck. Prosciutto in sushi? Apparently that’s a thing now, according to this trend. I don’t get it, but I’ve seen it.

Can you suggest some creative and unconventional sushi fillings?

Every time someone suggests blue cheese or roasted butternut squash in sushi, I just stare at them and wonder, like, do you even eat sushi? Kimchi sneaks into everything these days—yeah, I know, it’s punchy, but does it belong here? Then I tried miso-marinated eggplant and mango chutney and, honestly, nobody protested (except my friend who’s allergic to mango, but that’s on them, right?).

I once threw together jalapeños and canned sardines because the fridge was basically empty and I was hungry. It worked…ish? Not repeating that. I saw a chef load up a roll with sweet potato fries and drown the whole thing in sriracha mayo. I’m not saying it was good, but I remember it. If wasabi peas didn’t feel like dental roulette, I’d be all over that as a topping.

How do the experts achieve that perfect crunch in sushi toppings?

Panko crumbs toasted in butter—classic, but someone always burns them. One chef told me he dumps fried leeks on his rolls because he gets bored of the usual textures. I stole that move, and now my apartment smells like burnt onions for days. Tempura bits (tenkasu) are everywhere, and I get obsessed with picking them out from under my fingernails. Worth it for the crunch, though.

Rice crackers smashed up under sashimi? Genius until you bite wrong and the whole thing explodes. Some sushi spots just throw on flash-fried shallots or crispy seaweed and see who can make the loudest sushi. It’s like a weird competition. Insiders say crispiness only works if you mess up everything else a little, like using slightly stale rice so it doesn’t get soggy (I don’t know, maybe check out expert sushi topping tips, they explain it better).

Could you share a comprehensive list of popular sushi fillings?

Listing all of them? I’ll forget half, but here goes: raw tuna, salmon, yellowtail, cooked shrimp, cucumber, avocado, fake crab, egg (tamagoyaki), eel, pickled radish, spicy mayo, and that spicy tuna mash that’s never the same twice. I always miss one. Sometimes people throw in shiso leaves when they’re out of ideas, and then there’s the classic canned tuna with mayo for the “I don’t do raw” crowd.

Pickled stuff—carrot, daikon, burdock root—shows up, but honestly, who can slice those at home? If “popular” means “I’ve wiped it off my shirt,” then yeah, add flying fish roe, scallions, roasted bell pepper, and cream cheese (which still confuses me). If you want to spiral down a rabbit hole, there’s a list at comprehensive sushi fillings. I can’t keep up.

What are the secrets to crafting delicious vegetarian sushi at home?

Vegetarian sushi? That’s my “oops, forgot to buy fish” move. Roasted mushrooms with sesame oil—solid. Tempura zucchini strips, or that one time I overdid it with wasabi and asparagus, somehow worked. Sweet potato with peanut sauce? Maybe illegal in Japan, but I liked it. Grilled tofu, but only if you dry it out enough, otherwise it just falls apart and looks sad.

Nori gets weird and floppy when it’s humid, and avocado turns brown instantly—why is that? My chef friend swears by squeezing lemon on everything, something about pH, I don’t remember. Also, try putting pickled ginger inside the roll, not just on the side. It makes the whole thing taste brighter and less like you’re eating leftovers (see, professional vegetarian sushi tips, if you don’t believe me)..

What ingredients do sushi masters use to elevate the flavor of sushi rice?

Okay, so, look—anyone who says it’s just “rice and vinegar” is either lying or has never actually eaten decent sushi. I mean, I tried that once (big mistake, trust me), and the result was basically bland wet cardboard. Every sushi chef I’ve ever annoyed with questions gets weirdly intense about the rice vinegar thing—like, don’t even think about using the cheap stuff unless you want to be exiled from polite society. There’s always a little sugar, but if you overdo it? You might as well just eat dessert and call it a day. Salt, too, but not the table kind—sea salt, which, I guess, is supposed to taste like the ocean but not in a gross way.

Kombu. Don’t even get me started. They’ll toss a strip of that kelp in the pot and act like it’s some ancient secret, but honestly, half the time I can’t even taste it. Maybe I’m missing something? Oh, and then there’s the fanning ritual. I watched a chef do it for what felt like an eternity, insisting it made each grain “gleam,” whatever that means. I made it to two minutes and then gave up because my arm nearly fell off. Mirin shows up sometimes—supposedly for “umami,” but I swear the ratio changes every single time I ask anyone. No one’s giving up the real numbers. If you’re into spreadsheets or want to go full sushi nerd, there’s this whole breakdown at perfecting sushi rice techniques. Me? I just want rice that doesn’t suck.