5 Classic Sushi Fillings You Already Have at Home

5 Classic Sushi Fillings You Already Have at Home
Jun, 27 , 25 Oishii Kit Admin

New to sushi-making and worried you’ll need obscure fishmongers or specialist sashimi knives? Relax. Your next maki roll is probably sitting in the fridge already. Below are five easy fillings that turn a basic nori roll into a genuine crowd-pleaser—no specialist shops or sushi-grade tuna required.

1. Cucumber Crunch

  • Why it works: Fresh, juicy contrast against seasoned rice.

  • Prep: Slice a 10 cm piece of cucumber into long matchsticks (remove watery core if you’re fussy).

  • Extra zing: Dust lightly with salt and leave for five minutes to draw out excess water—your roll stays tight, not soggy.

2. Tinned Tuna Mayo (Brit-style Tekka)

  • Why it works: Creamy, protein-packed and always in the cupboard.

  • Prep: Drain a small tin of tuna, mix with a dollop of Kewpie or standard mayo, add a splash of soy and a crack of pepper.

  • Upgrade: Fold in a teaspoon of sriracha for homemade spicy tuna.

3. Avocado Velvet

  • Why it works: Buttery texture balances vinegared rice.

  • Prep: Quarter, peel and slice half an avocado into 1 cm sticks. Brush with lemon juice so it doesn’t oxidise mid-roll.

  • Pro tip: Place avocado slices tight together for an Instagram-worthy green stripe down the centre.

4. Smoked Salmon Strips

  • Why it works: UK-friendly, no raw-fish anxiety, luxe flavour.

  • Prep: Cut a single smoked-salmon slice into 2 cm strips. Pat dry with kitchen roll—excess oil makes rice slip.

  • Pairing: Layer with cucumber for a classic combo or add cream cheese for a faux-Philadelphia roll.

5. Cooked Prawn & Sesame

  • Why it works: Sweet, firm texture plus a hint of ocean.

  • Prep: Take four cooked prawns, slice lengthways, arrange in a line.

  • Finishing touch: Sprinkle toasted sesame seeds for subtle crunch and nutty aroma.

Balancing flavours: rice, crunch, cream

Aim for three textures per roll: something creamy (avocado or mayo), something crisp (cucumber), and a flavour hero (smoked salmon or prawn). It keeps every bite interesting.

Assembly refresher (30-second recap)

  1. Lay shiny side of nori down on your bamboo mat.

  2. Spread rice to 1 cm from the top edge.

  3. Arrange chosen fillings in the bottom third.

  4. Roll tightly, seal with a dab of water, slice into six. Done.

(If you’ve got an Oishii Kits Starter Sushi Kit, all the tools—including the bamboo mat and rice paddle—are in the box.)

Frequently Asked “Can I…?”

Can I mix fillings?
Absolutely. Avocado + smoked salmon or cucumber + tuna mayo are classics.

Raw fish worries?
Stick with smoked salmon, tinned tuna or prawns until you find a trusted fishmonger.

No sesame seeds?
Crushed roasted peanuts or even crispy onion flakes add a similar crunch.

One last thing…

Snap a photo of your fridge-raid rolls, tag @oishiikits, and show the world that good sushi doesn’t have to be complicated—or expensive.

Happy rolling!

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