I am bored of making the same thing again, so this year I set my theme for my ehoumaki as lucky colours. I should be super lucky...Do not use too much fillings or it will be very difficult to roll. This one big sushi roll feeds two people easily. Recipe by ochikeron

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

I tried making this sushi roll for my son before his exam after my mother's friend told me that she got into her first choice school after eating one of these lucky rolls. Whether it helps or not, I wanted to make something that looked like it contains flower petals anyway.When placing the sausages on the rice make sure to press down the rice over the top firmly to fix them in place. This will stop them from moving during rolling and keep the v-cut on the outside of the roll. Be careful not to pack too much rice between the sausages. I have a feeling I used quite a lot in the photograph. Recipe by Pata mama

I make this occasionally when we get tired of the usual sushi.You can make 20 inarizushi using the same amount of ingredients.You can add black sesame seeds, shirasu, imitation crab sticks or your favorite fillings. Recipe by umemodoki

I made these ♪ for Setsubun (the first day of spring)!I am using lots of avocado mayo and atsuyaki tamago omelette. Avocado mayo is delicious♪ so use lots!! Add vinegar to the sushi rice and taste as you go. For 2 servings. Recipe by Abebe

Since year after year, my family won't eat store-bought ehomaki, so I make them at home with seafood filling. By serving home-made ehomaki, I can save money, too.With about 720 to 900 ml of uncooked rice I was able to make 5 sushi rolls with a little bit of leftover sushi rice. Wrapping them with a sushi mat is, of course, OK! My kids and husband don't really like futomaki with dried gourd shavings or denbu (dried fish flakes), so I made ones that they would like. For those using store-bought sushi vinegar, please use 135 ml. For 5 servings. Recipe by Kyoku.

I came up with this decorative variation of temari sushi (ball-shaped sushi bites), as I make these often for my family.I used half an egg to make an egg crepe, and the other half to make a rolled omelet.I used seasoned rice vinegar, but you can make your own.While it looks complicated, these are actually very easy to make! A perfect time-saving party dish. Recipe by Kou mama

I made sushi rolls out of leftover tonkatsu, and it was actually tasty.Because I wanted to serve it with veggies, I added cabbage that's sweetened with honey mustard sauce.You can omit the cabbage if it's too much trouble.Please adjust the amount of rice if it's too much or not enough when you're rolling it up.Serve as it is, or with soy sauce, mayonnaise, or any other sauce of your choice. For 2 whole rolls. Recipe by Kikka mama

I make sushi rice a lot. You can prepare sushi rolls with all kinds of ingredients with it, so it's fun!Make the rolls in one go without hesitating. Press firmly over the sushi mat to tidy up the shape of the roll. Recipe by Sanipan

Ginger pork and rice go so well together, so I made a sushi roll with the combination.Make sure to wrap the sushi roll securely, and leave it for a while after it's rolled up so it settles down! Thinly sliced pork is easier to roll than pork cut for ginger pork. Recipe by Azumin25

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

I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since.These sushi rolls are made easy by using commercial chirashi sushi mix.You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen