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.

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 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

Festive occasions call for chirashi sushi.This is definitely tastier with lotus root.Wring out the dried shiitake mushrooms and usu-age, and mix with the vinegar flavored sushi rice.Make it even more extravagant with some grilled anago eel or an extra sprinkle of chirimenjako (tiny dried salted sardines). Recipe by image

I've loved my mother's chirashi sushi since I was a child.To the replicate my mother's recipe, I added lemon juice (once, I used kabosu citrus) to the sushi vinegar and adjusted the recipe for a refreshing tart flavor.The sushi vinegar becomes salty if you let it boil for too long. So only heat it enough to dissolve the sugar in residual heat. For 5 servings. Recipe by Kiyosuke

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 may be a guy, but I have a little sister, so during the Girls' Festival I was able to eat this festival sushi!When making sushi rice, mix quickly then cool with a fan to make it shiny! Don't fan while you mix (that makes it sticky). Also, mix in the ingredients before it cools! (If you do it after it cools, it won't stick together). For 6 servings. Recipe by Satorun

This one's for my family who doesn't like sugary-savory inari sushi.Use bonito flakes to make good dashi soup. Recipe by Torakopantsu

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

I always serve this sushi cake for Hinamatsuri (Girl's Day Festival) as well as for my daughter's birthday or for home parties.You can make this out of ingredients found abroad. So if you live abroad, why not try this for a potluck party?Use cherry tomatoes, broccoli, or anything you'd like for the sushi cake decorations.Arrange the filling with any ingredient you'd like; with toasted seaweed, salmon flakes, sweet cooked shiitake mushrooms, etc. Recipe by hannah_uk

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

Want to have a nice & crunchy vegan roll. I have made creative sushi every night for my experience and skill.