a lot of work if you plan on find a number of people but its fun to make and it will always impress!

Sushi originated from China between the 5th and 3rd centuries BC. Narezushi appeared in Japan in the 8th century and still survives today (www.eat-japan.com)I absalutely love sushi. So much variations exist in creating such a delite. Nothing special about my creation here as I will be using common ingredients to make this recipe. Follow Ole Donk as I make some sushi in hillbilly country! Enjoy

Makizushi is a popular food in Japan. Good for a lunchbox or a potluck party. You can add eggs and tuna as fillings.

Ehou-maki is usually quite pricey. My husband doesn't like usual fillings such as kanpyo or denbu. I like thin sushi rolls with just cream cheese and bonito flakes served with soy sauce but for making a proper ehou-maki I put together other ingredients. I don't like the crispy texture of cucumber so much so I always cut into small pieces first. If you like, just cut into 1/4 lengthwise."Temizu" (for Steps 9 & 13) is the mixture of equal portions of water and vinegar. The 7 fillings here are eggs, bonito flakes with soy sauce, cucumber, cream cheese, crab sticks, lettuce and black sesame seeds. Cover the rest of sushi rice with a moistened tea towel while making a sushi roll. The key to rolling a sushi roll is to do it quickly. When you place the fillings put the messy ones in first. It's easier that way. For 2 rolls (using 1.5 rice cooker cups, or about 270 ml). Recipe by Run.

I wanted to make these after hearing about them from a Kansai-born friend.You can rehydrate the shiitake and kanpyo in the refrigerator the night before. This makes a rich dashi broth. Recipe by chrysanthemum

Since my kids don't like eating 'battera' (pressed mackerel sushi), I made nori-maki rolls with the mackerel. It's easier for the kids to handle than fish-topped sushi.Store-bought cured mackerel (shimesaba) is fine (if the mackerel is large, cut it in half and adjust the size by slicing it evenly). Prepare the sushi rice to your liking. Recipe by Mangetsu152000

Hi !Sharing Caring CULTURE wants to share some Japanese food recipes used in our Japanese cooking class for foreigners in Tama-plaza Yokohama.Taught by Naoko Yamazaki, qualified ,experienced instructor in the comfort of her own home. She has a passion for offering easy recipes that can cook with simple steps and recreate at home.Ehomaki (Futomaki) is a long sushi roll which you eat all in one go on the night of Setsubun, while facing silently toward the year's "lucky" direction, wishing for perfect health and praying for prosperity of business. Actually, Futomaki is eaten on any occasion. Each family choose different fillings for futomaki, but common ingredients include cucumber, seasoned kanpyo (gourd strips), simmered shiitake mushrooms, tamagoyaki (Japanese rolled egg omelette).Why not try making healthy thick sushi rolls at home?

I made these ♪ for Setsubun (the first day of spring)!I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

I've been making this recipe for the past 29 years.I love konbu, so I make this regularly. I use herring as the filling for New Year's, but I usually use salmon for the other occasions as it's easier to cook than herring.This time, I used 15 cm pre-cut kombu. It's just the right size to sit inside the pot. If you don't have pre-cut, then it's a good idea to cut your kombu to 15 cm before using.This also tastes delicious made with salmon in place of the herring. Recipe by Sougenusagi

My daughter she is half Japanese and those are one of her favourite,

I made this along with salad rolls for the Setsubun festival.This recipe uses plenty of avocado, mayonnaise, and thick egg omelet slices. Use a generous amount of avocado mayonnaise in your roll. As for the sushi vinegar, check and adjust the seasoning accordingly. Recipe by Abebe