This is a slightly sweet tamagoyaki with the flavor of sushi-style egg.About this recipe:I made this for my child who started living alone in Tokyo. I had never done this before, but I carefully measured the eggs and seasonings in tablespoons so they could make it on their own. Good luck living on your own!

A rice dish for anyone from non-Japanese to kids. It looks great, making this an attention-getter at parties or when entertaining guests. It also has a well-defined, delicious flavor.If using an 18 cm cake mold, then use half the amounts listed in this recipe.Use whatever you like for the topping. I used shrimp and edamame, which are easy to obtain even overseas. Recipe by Arii-channo haha

When I was young, I often asked my mother to put these in my bentos for excursions and sporting events. I love how it feels like a salad, even though it's actually a main dish.Apparently, these lettuce rolls are originally from Miyazaki prefecture!! I had no idea. I live somewhere else, but I had them all the time as a child, so I grew up thinking they were known throughout the country. If you've never had these before, please give them a try! I've heard that people in Miyazaki use boiled shrimp instead of crab sticks! That sounds good, too!I didn't include cucumbers here, but they make a great filling for these rolls as well.This dish is a great when lettuce is inexpensive! Recipe by pom130

These colorful egg and nori rolls, made without rice, are perfect for lunchboxes or as a side dish. Leftover veggies can be used for another dish the next day, which is really helpful.Recipe background:When I didn't feel like making thin omelets, I started wrapping leftover side dishes (like sesame spinach or namul) in egg for my own dinner (using leftovers works great, too❢). I decided to make it a lunchbox item. You can easily change up the seasonings and fillings, making this a versatile recipe.

I am bored of making the same thing again, so this year I set my theme for my ehoumaki as lucky colours. I should be super lucky...Do not use too much fillings or it will be very difficult to roll. This one big sushi roll feeds two people easily. Recipe by ochikeron

Perfectly pairs with sushi rice! You can make a sweet and tender tamagoyaki with a hint of dashi aroma.The story behind this recipeI've tried several times before, but this is the closest I've come to making tamagoyaki nigiri sushi like you get at a restaurant! I'm finally satisfied with it and feeling quite pleased with myself (*´꒳`*).

Love sushi but don’t want to spend and arm and a leg! This is your recipe!!!!🍣🍣🍣

Bonito tastes really good as a nigiri sushi.●If you make this sushi at home, eating sushi will be much cheaper.●Make sure not to cover the rice in too much vinegar.●If you shape the sushi rice into balls beforehand it will make things easier in the long run. Recipe by Cooking S Papa

I simmered dried kanpyo in a sweet and savory sauce. Perfect for kanpyo rolls, chirashi sushi, or Ehomaki for Setsubun.The story behind this recipeAlthough I didn't like kanpyo rolls as a child, I developed a craving for them as an adult. I decided to make them easily at home.

I made this sushi so that my husband who is following a keto diet could enjoy it as well. Tastes great whether you are on keto or not and its really easy to make. If you would like, you could double the cream cheese to boost the fat content and make the rolls a little bigger. I recommend using a bamboo rolling mat. I didnt have one, so in this case I just hand rolled them.

I made this for the 2nd Annual International Food Evening.Since the carrots and shiitake mushrooms are mixed into the rice, they should be chopped into small pieces to make it easier to roll the rice balls with your hands.If there's too much filling, the rice balls will break easily, so be careful. The shiitake mushrooms have a rather rich, sweet and salty taste, so the refreshing taste of the carrot gives the rice a nice balance. Recipe by Fiyorudo

I wanted to serve up a good-looking chicken teriyaki dish for a party, so I came up with this.Don't overcook or undercook the chicken. Pack the ingredients into a mold, then press down on them firmly to get a well-formed pressed sushi. If you don't press hard enough, the sushi will fall apart easily when you slice it. Recipe by Rirapen