I could never make kampyo correctly, so when a sushi master gave me some tips, I decided to record them here.Our family prefers a strongly flavored kampyo.Be careful not to let it burn. 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

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

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-

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.

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 said that cooking sea bream offcuts stinks and the fish dries out, so the chef taught me this recipe. My way of cooking it was so full of mistakes, the chef laughed (I added salt, taking the odour by hot water, adding ginger and cooking in water). This turned my husband from hating sea bream offcuts to loving them.Adjust the ingredients according to the amount of fish. Before adding the soy sauce, cook the fish in the sake and sugar until there's no more smell. The flesh should turn out fluffy and tender. Recipe by Konokonomanma

I always used to make inari sushi with yuzu when I lived in Japan. I made it for the first time in ages using frozen yuzu peel, and my family loved it.You can add yuzu juice to sushi vinegar if you like to make it very fragrant, but just adding frozen yuzu peel is fine. For 2 rice cooker cups worth of sushi rice. Recipe by Cookie shiasu

I've written this home-made sushi rice recipe down for my daughter.The trick is to cook the rice using less water than usual! When you add vinegar to the freshly cooked rice, it absorbs the vinegar and becomes soft.I use less water than the measurement marked on the rice cooker for making "hard rice". Add water until it's a little below the "hard rice" line. Recipe by Hiromanma

I bought sushi rolls like this at the supermarket last year, and they were amazingly good. So this year, I made it myself without waiting for them to appear on supermarket shelves.In Step 2, just make sure to squeeze out the broccolini very well.If you prefer the flavoring to be less salty, use 1 tablespoon of shiro-dashi (dashi and soy sauce concentrate) with 1 tablespoon of water instead of the soy sauce. My husband prefers this flavoring. For 2 rolls. Recipe by Mo-ri- mama

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