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

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

Rolling each sushi ball by hand can be annoying. These are easy to eat and easy to make. They're great for parties, and since they look so brilliant, everyone will love them.I wrote down everything you need to know about making these. Recipe by Yumi mama

This is an adaptation of inari sushi that were packed in a bento I got from a ryoutei (high-end Japanese restaurant). These are seven-color inari sushi featuring purple, sticky and beautiful black rice.The seven colors are: Black rice (black and purple); shirasuboshi (white, boiled salted tiny sardines); carrots (orange); corn kernels (yellow); sesame seeds (gold); and edamame (green).(Note: the number 7 is a lucky number in Japan)Simmer the aburaage while the rice cooks.The total cooking time is about 60 minutes.It depends on how you pack the inari skins, but with 2 rice cooker cups worth of sushi rice there will be a bit left over. Leftover rice can be frozen.Use commercial sushi vinegar if you prefer.You can add gingko nuts, finely scrambled egg, or kinshi tamago (finely shredded thin omelette) instead of the corn kernels. For 10 inari sushi using 2 rice cooker cups of rice. Recipe by soyumina

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.

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

This is my son's favorite eel sushi. When I want to fill him up with eel sushi, it's too expensive to buy packaged sushi. Nigiri sushi is hard to make but pressed sushi is easy to make with seasoned eel, and he can eat to his heart's content. I started making this filling dish at home.There are no difficult steps. You just put the eel on top after making the sushi rice. For 2 servings. Recipe by rokuro

You can use any kind of avocado for this dish, but you want to use just ripened fruit that's still pretty firm.To make the sushi rice, just make one cup of uncooked rice according to package instructions and fold in sushi rice seasoning vinegar in the amount suggested on the bottle - it's usually something like 4 to 5 Tablespoons per 2 cups of uncooked rice, so you'd just halve that if you're only making 1 cup - right after you fluff the rice, while it's still warm. That way, the seasoning soaks in better.One cup of uncooked rice will actually yield 2 to 3 servings, FYI, but it's kinda tricky cooking rice in fractions of cups because the water evaporates much more quickly.If you have some leftover steamed rice (brown or white), you can take a cup of it, cover it with a slightly damp paper towel, microwave it until warm, and fold in 2 teaspoons of sushi seasoning vinegar.You can double the avocado topping recipe if you want to make 2 servings.It's good to go meatless from time to time! :)

I'd been interested in nigiri sushi from quite some time, but I hadn't been able to make anything besides temaki sushi (hand-rolled sushi). But with time and lots of help from various TV programs and magazines, I was able to improve my skills. Here are some of my suggestions to guide you on how to make some fun nigiri sushi to entertain your guests.Try to look at some videos to study how real sushi chefs move and use their hands. Slightly pressing down on the rice in the center will let your sushi stand better on its own. In Step 4, if you align the top of the sushi just under your left thumb and on the base of your left forefinger, you'll be able to give your sushi prettily tapered ends. Recipe by Kumirabu

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