I posted this recipe since I received a sushi nori as a gift.Feel free to add other ingredients such as mitsuba (Japanese parsley), spinach, takuan (pickled daikon), or burdock root, too! The ratio of one cup of rice, 20 ml vinegar, 15 g sugar, 1 pinch of salt is an estimate.It may be easier to make three rolls from two cups of rice (adjust to your liking). Recipe by Pecchin

I love simmered shiitake mushrooms.It's a family favorite!If you allow the shiitake mushrooms to reconstitute overnight, they'll become tender.I made 5 sushi rolls with this amount. Recipe by Pecchin

Bought sushi nori but waited too long and got too much stale for making sushi rolls? Here is a solution! Tsukudani is one of the Japanese authentic foods.

For Inari, abura-age is simmered and seasoned very sweet. Some may think it's too sweet but the sweetness of abura-age makes Inari Sushi the perfect taste. Soak abura-age in the sweet sauce as long as possible and don't squeeze too much.

I loved this simmered beef that my mom used to make all the time.This simmered beef is great when eaten with Korean lettuce in hand rolled sushi, when eaten with wrapped beef sushi, when eaten with scrambled eggs and broth topped on rice, as a plain rice topping, and as a bento lunchbox filling! Adding a little bit of garlic makes it more satisfying. Recipe by LaLaHappy1

My friend gave me large-sized loquats from Awaji. You could also make bite-sized sushi with smaller fruit.If you add some salt, with lightly salted cucumber, thinly sliced pickled daikon, or shiba-zuke (Kyoto style pickles) to the sushi rice, this will help bring out the sweetness of the fruit. Recipe by Hiramekimei

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

Nankan-age is a type of flat fried tofu or aburaage, that is a traditional food speciality from the town of Nankan in Kumamoto prefecture. Each piece of Nankan-age is big, about 30cm long. They keep well, and have a different texture from regular aburaage. I combined sushi rice flavored with homemade new harvest ginger pickled in sweet vinegar and fragrant roasted sesame seeds with sweet-salty simmered Nankan-age for a "aburaage sushi roll with a twist."By simmering the Nankan-age, it absorbs lots of dashi stock and the flavoring ingredients and improves in flavor and texture. I wrapped ginger and sesame-accented sushi rice with richly flavored Nankan-age. The fillings of asparagus, crab stick and tuna are minimally flavored, to feature the inherent umami of the ingredients themselves. Recipe by Marire-nu

My mom's pickled ginger was a bit tough and sour, so I make it with the pickling liquid that I learned how to make after I got married. I enjoy making this each year.If you have leftover pickling liquid, try this:.This pickled ginger shouldn't really be kept a long time (it has moisture); this is something to be made fresh every season. It'll keep longer if you use a clean spoon for every use. Since the ginger is tender, this can be eaten right away.Since the pickling liquid is heated, it takes on the pink color right away. Recipe by Gachamaru

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

Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls.Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie-

Tried making sushi for the first time. Note to self cut the rolls right away, use a very sharp wet knife to avoid nori from tearing.