Chikuwa and Cucumber Sushi Roll

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

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

I saw a TV program that showed flower-shaped sushi rolls, and I wanted to try making it myself. The ones on the TV program used kampyo (strips of reconstituted gourd) and vegetables for the center of the flowers, but I like tuna, so I made a tuna version.In Step 5, set the rolls of pink rice so that the open sides are tilted a bit toward the inside of the big roll. Recipe by Nonpu

When I was young, I often asked my mother to put these in my bentos for excursions and sporting events. I love how it feels like a salad, even though it's actually a main dish.Apparently, these lettuce rolls are originally from Miyazaki prefecture!! I had no idea. I live somewhere else, but I had them all the time as a child, so I grew up thinking they were known throughout the country. If you've never had these before, please give them a try! I've heard that people in Miyazaki use boiled shrimp instead of crab sticks! That sounds good, too!I didn't include cucumbers here, but they make a great filling for these rolls as well.This dish is a great when lettuce is inexpensive! Recipe by pom130

I've been eating natto and kimchi for some time already, but I saw on a TV show that nori seaweed cleanses your blood, so I made this roll. It's been a lunch staple ever since.There's no need to use a sushi roll mat. Just roll it up, take a bite and enjoy.In order to prevent the natto from coming out as you eat it, press the opposite end of the roll tightly closed with your fingers!You won't have a dirty plate, so cleanup is easy too. Recipe by hede

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

With these tonkatsu rolls, you can enjoy two delicious dishes at once!I used the tonkatsu in, which is a multi-layered pork belly version.In Step 2, you can add mayonnaise to the tonkatsu sauce. For 1 roll. Recipe by Plus Nine

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

This is our family's regular sushi roll. For 3 whole rolls. Recipe by Nanaiku

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

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

My friend made these for me once and I wanted to try making a macrobiotic version.Place the umeboshi on top of the side of the cucumber with the skin. If the umeboshi comes into contact with the moist cucumber flesh, it will become too wet. Instead of cucumber you can fill these rolls with Japanese yams, cooked dried shiitake mushrooms, carrots boiled in salt water, tamagoyaki, etc. Whatever you want! Recipe by Ruruko

This is a dish that is easy to make.If you wet the blade, you'll be able to cut the slice pieces a lot easier. Recipe by yuurrk

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

This is the beef tataki that I usually make for New Year's. It can be eaten as it is or in a sushi roll like this. It's very popular at parties and as a post-drinks snack.When you place the sushi rice on top of the seaweed, the seaweed will suck up the moisture and become sticky. So I used baking paper and cling film to roll it, which makes it easier to peel off than a sushi mat.For Step 2 when you are evening out the layer of rice, coat your hands in a mixture of 200 ml water and 1 tablespoon vinegar. This will prevent the grains of rice from sticking to them. Recipe by piyopiyonist3

This recipe is our family's favorite.Store-bought negitoro is fine.Chopped natto works best in these rolls.Use this recipe for the natto sushi rolls, too. Recipe by Yuuyuu0221

Makizushi is a popular food in Japan. Good for a lunchbox or a potluck party. You can add eggs and tuna as fillings.

I thought up this quick dish I could make for my sons who often study late into the night for the entrance exams and says "Mom I'm hungry". It's very nice in bentos too.If you don't have a sushi mat, use a piece of plastic wrap.In Step 2, it burns easily once you add the teriyaki ingredients, so as soon as the chicken is coated with the sauce and becomes glossy, turn the heat off. For 1 sushi roll. Recipe by Plus Nine

Sweet and spicy ingredients go well together with sushi rice, so I made it using teriyaki pork.For each roll, I use 1/4 of the 3 bowls of rice to make 1. I use 1/2 clove of garlic as is when cooking the teriyaki pork, and remove it afterwards. I think it tastes great with lots of mayonnaise! For 4 rolls. Recipe by Raby

This uses cheap ingredients and is easy to make, but children love it.A fish sausage that's about 2 cm in diameter will look better and be easier to handle.In Step 5, the key is to wrap just the sausage with nori seaweed. Even if the heart is a bit crooked, the black outline will make it look nice. For 2 servings. Recipe by Mizutamahime

This is just something that I quickly put together. For those who want a more defined battleship roll taste, adding some mayo underneath the toppings may be a good idea.If the ring of nori seems to be coming off, either push it back in place with another battleship roll or stick it down using a grain of rice. The reason that you should prepare the toppings beforehand is that when you wrap the nori around the sushi rolls, it will get soft. So you don't want to leave too much time between that and adding the toppings. Recipe by HaradaKiTN

This sushi roll has all of my family's favorite things. The Ehomaki (lucky direction rolls) that we eat during the Setsubun festival is the sushi roll that has 7 ingredients, just like the The Seven Deities of Good Fortune.I'm thinking of adding one more filling to this sushi to gobble it up on Setsubun.You could also use wiener sausages or fish sausages instead of spam. Add whatever ingredients you desire. It will look nice and colorful if you consciously add red, yellow, and green ingredients. For 4 rolls. Recipe by Taunbi-

I wanted to reproduce a nostalgic item that used to be served at the school cafeteria when I was in university, so I made this.At the time, to keep up with huge demand, the dinner ladies at the cafeteria would pick up the fried chicken and make these rolls with their bare hands. Amazing!Tip 1: By microwaving the flavoring ingredients, you can weaken the sting of the vinegar.Tip 2:This will make it airy and fluffy, and the texture will improve.Tip 3: This is so that you can make the rolls with an even thickness.Tip 4: This helps make the cuts clean. For 2-3 people. Recipe by Misuke mama chan

I LOVE SUSHI.. anyone who does tries to make their own..haha. There's just something rewarding about making a successful roll. Lol. Good luck and PS. I ordered my sushi kit online if you cant find one at your local markets.

When I made fried shrimp rolls before it worked well with yuzu pepper, so I tried to go beyond it with this recipe.Scattered perilla leaves refreshes your mouth.Yuzu pepper with lettuce combined gives it a unified flavor.If you add sesame seeds to the rice, you can also enjoy its texture. Recipe by Mayugari-ta

I love making different gunkan maki sushi rolls for guests, and this is one of them.The nori may not stick well right after wrapping the gunkan maki. But if you stick the nori seaweed with some rice, or place another gunkan maki up against the sealed end, it will eventually stick together. My family actually likes to use spicy mayonnaise, but feel free to use whatever you like. Recipe by HaradaKiTN

I thought up a recipe reflecting the season.If you are making sushi rice with less than 2 small bowls of rice, you can mix it all together in the rice cooker without a problem. If making more than that, it is better to transfer it to a large bowl. For 3 futomaki rolls. Recipe by Asamato

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

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