Cook the rice as usual, then add the kombu dashi later—it's easy! (Score: 90)About this recipe:The ratio of ingredients in the sushi vinegar and how much to mix with the rice is where a cook's skill really shows, and it can vary a lot depending on the quality of the rice. Especially for sushi, the type and condition of the fish or toppings make a big difference, so there's a lot to learn.

When I was a student living in Tokyo, there used to be a shop that served soboro and mayonnaise sushi rolls. My friends and I all loved that sushi roll and frequented that shop. This family favorite sushi roll is the result of my attempts to recreate that flavor. You can serve these as ehoumaki (lucky direction rolls) on Setsubun (the first day of spring), and chomp down on the whole rolls!When you make the roll, do so in one go without hesitating. If the rolls fall apart a bit, it'll still be delicious, so don't worry! Recipe by Mirusuke

With a rice cooker, this recipe is incredibly simple and quick. I usually start my Zojirushi rice cooker in the morning and it keeps the rice perfectly cooked, hot, and ready to use all day. Thaw sushi grade tuna when you’re ready, and you’ll have perfect sushi in 5 minutes.

I had a huge craving for avocado sushi!There's no need to fan the rice; just let it cool down naturally.If the rice is still hot when you wrap the nori, the nori will wrinkle, so be sure to bring the rice to room temperature first.If you're making temaki sushi (hand rolls), wrap the rice with nori after Step 2.It should also taste great on rice together with shrimp or salmon. Recipe by Ryo---ko

I attempted to make simple and healthy wrapped avocado sushi.If you use too much tofu, it will ruin the thick texture of the avocado, so try not to overdo it ok? Recipe by Ryo---ko

Assorted sashimi packs were on sale at the supermarket, so I made my favorite seafood don. Make this when your favorite sashimi is available.I used store-bought sushi vinegar to keep it simple. Sushi vinegar on its own is sweet, so I added sudachi juice for a refreshing flavor. Lemon juice is delicious too.Mix the sushi vinegar into the rice when it's freshly cooked and piping hot. You can use lemon instead of sudachi. I let the rice cool down (to about body temperature) before adding the sashimi. I used soy sauce that's meant to be used with sushi and sashimi. If you get a big pack of assorted sashimi, you can make 2 servings I think. Try crabsticks in addition to the sashimi. Recipe by Crepemeter

I changed the temari sushi ingredients to those I love and simplified the cooking method. That shortened the recipe accordingly.Spread wasabi if desired when shaping the rice firmly.It might be easy and cute if you make chirashi sushi, not temari sushi balls, in a square container and wrap with very thin omelets and cucumber slices. I will give it a try next time. Recipe by yakopuyo

I love this combination in my futomaki.If you make the sushi vinegar in advance, the flavors blend together and become more tasty. If you cook the rice with a piece of kombu, you don't need to add the kombu based dashi stock to the sushi vinegar. Be careful not to drink the sushi vinegar by mistake when it's stored in the refrigerator! This happened once in our house, so ever since then I've written "Do Not Drink. Sushi Vinegar" on the label with a thick pen. For 6 fat sushi rolls. Recipe by Naopu

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 my mom's recipe! Both my husband and I hate shiitake mushrooms in generic sushi rolls, so we often eat salad rolls instead. Even me, being the klutz that I am, can easily make this using ingredients I have on hand!When laying the rice on the nori, I tend to add more rice to the center than the edges. So to combat this, I consciously spread more rice along the edges (maybe it's just me). When you wet the rice-less nori portion on the top with vinegar, it binds the roll like glue. For 4 futomaki rolls. Recipe by Okansan

Inspired by the Raw Chefs parsnip sushi rice but tweaked to suit my taste and love of toasted sesame oil.

Turn affordable eel into restaurant-quality flavor! Kids will love this chirashi sushi with seafood and rice. It looks beautiful and festive, too.Recipe background:I wanted to make eel for my husband when he came home tired, but instead of serving it as a rice bowl, I made chirashi sushi.