These simmered shiitake mushrooms are essential for sushi. They are juicy and free from the typical dried mushroom smell.The origin of this recipeI created this recipe because I wanted my daughter, who dislikes shiitake mushrooms, to enjoy them. The flavor is not too strong, so it pairs well with other ingredients in sushi rolls or chirashi sushi.

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 simmered dried kanpyo in a sweet and savory sauce. Perfect for kanpyo rolls, chirashi sushi, or Ehomaki for Setsubun.The story behind this recipeAlthough I didn't like kanpyo rolls as a child, I developed a craving for them as an adult. I decided to make them easily at home.

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

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.

This is my method for making steamed shrimp for sushi. It's an easy extra dish for homemade sushi. Some of you might already know this, but I uploaded it as a personal note.The origin of this recipeI learned it from a friend who owns a restaurant. I uploaded it as something to add color when making sushi at home.

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'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

My mother used to make this for me a lot. She puts chicken in the sushi rice, but I used shrimp as a topping so I omitted the chicken.Sushi vinegar is ready to use, so it's really convenient!You just need to simmer the ingredients added to the rice, so make the toppings while they are simmering.If you use shrimp for salads, you don't need to peel, wash and boil the shrimp. Easy and scrumptious! Recipe by usaco3

I was taught how to make bamboo rice without the bother of pre-boiling the bamboo,and I arranged it into inari-style sushi. It's just perfect to bring in a lunchbox to a Hanami party, as it tastes delicious, even cold!At Step 4, you only need the liquid of the daikon radish. Use around 150ml and the same amount of water. You can use the grated daikon radish for another dish.This time I used the rice for inari-sushi,but of course you can serve as it is. Recipe by yaburie

Due to acid reflux, eating glutinous rice products often makes my stomach uncomfortable. Today, I've modified the glutinous rice dish... It's still delicious and doesn't cause bloating! You can enjoy it with peace of mind...

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.