I made this light sushi rice with a slightly strong vinegar taste and some salt, so that it would go well in a hand roll.Use freshly cooked rice, which should be on the slightly harder side (use the same amount or 1 to 1.1 times the amount of rice). Recipe by ryueru

I made these for Setsubun... to fill my home with good fortune.Cooking the rice with kombu gives it a wonderful flavour. Recipe by tsrRisa

My 99 year old grandmother who died last year gave this recipe to my mother, who then taught it to me.This family sushi rice has a strong vinegary flavor that doesn't get obscured by the sushi toppings. It will probably give you energy during the hot summer days. But be careful not to eat too much!I written all my hints in the actual steps. Recipe by Fuchicchi

I a cook on TV straining her egg mixture for tamagoyaki in one of her selected recipes, so I thought I would try it too.This is a tamagoyaki on the sweet side so feel free to adjust the amount of sugar to your liking. Recipe by mogom

Sushi is of course one of the most popular Japanese food. But generally speaking, Nigiri is still a bit special which to be eaten in the restaurant. At home, we casually enjoy this freestyle sushi. There's no rule about the fillings and no need to be nervous how to roll. Make your original one in your hand!#eikoskitchen

This is my husband's recipe for Spicy Tuna. After eating this at Genki Sushi in Honolulu, he wondered what was in it, and decided to try making it himself. This is Marc's original recipe, settled on after many revisions.Be sure to taste and adjust the spices as you go along. It turns out differently depending on this. The taste of sansho Japanese pepper should be subtle, but sansho is a must! Recipe by paytongin

I made these with my kids and enjoyed them for lunch.There's a lot of ingredients, so be sure to balance the amount of rice and filling.If it's too full, the ingredients will pop out.Great for sports events or in lunch boxes. For 4 rolls. Recipe by Taunbi-

:hungry

Adapted from: https://peasandcrayons.com/2012/10/homemade-sushi-tips-tricks-and-toppings.html

Usually we have hand rolls with sashimi, but I wanted to try out this combination for a while. Recipe by Nanaiku

I thought about making beef gyuudon for lunch, and had thawed out beef. However, I had eaten too much for breakfast and wouldn't be able to eat all of it, so I hurriedly decided to make beef rolls.Before when I finished rolling these up, the nori seaweed wouldn't hold together very well; however, this time I left the left edge of the seaweed rice-free, and piled up the left edge of the rice to about 1cm thick. Using this trick, I learned that you can wrap up the ingredients without slipping. For 2 people. Recipe by Yuuchikun

We had a party at home with temakizushi because the next day was a holiday.The tamagoyaki is made my mother's way.The ume-shiso roll is my father's recipe!Use whatever fillings you like. You could use fish sausage, pork sautéed in yakiniku sauce, and so on - anything would be tasty. Recipe by Shodai hako