My Version of Sushi

My version involves with less buying and more alternatives from our pantry or kitchen... the traditional ingredients such as rice wine vinegar, japanese rice and kewpie mayo...

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

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

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.

Tastes great and looks even better

shiny rice

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

:hungry

#新年菜因為胃食道逆流，吃糯米製品，胃很敏感…經常胃不舒服！今天把糯米油飯改版了…美味依然不減，胃不漲氣！可安心食用…

I made this with various ingredients, so I don't have step photos, and a lot of the ingredients were added in random amounts, but I jotted it all down, and uploaded this recipe.You can also serve this as chirashi sushi instead of packing the cake into a mold. Or use normal rice. Recipe by santababy

This is a recipe for use with rice cooker only.

Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls.Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie-

This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds).Step 1: Cook the rice so that it's on the firm side.Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221

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

An easy way to make and enjoy "sushi"! A great potluck dish too :))

Buying enough sushi for everybody is expensive. If you prepare lots of other ingredients other than the sashimi, your seafood-wary kids will have a blast, too, and everyone will end up happy and well-fed.One time, I messed up my cooking, so we only had just a bit of ingredients left. What we did then was play a guessing game to make things fun -- one person would wrap up a secret sushi ingredient in a hand roll, and another person would eat it and try to guess what was in it. Recipe by Shomusan

I received some Koshihikari rice and it was delicious even when cold, so I thought it would be perfect for sushi! It'd be great to make for Christmas, End of the Year Party, New Year's Party, house parties, etc. Recipe by Waai dekitayo