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

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

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.

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-

Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing.I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do.

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

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

Due to COVID19 I’ve been nervous about eat out and was craving a spider sushi roll. Amazon prime to the rescue I ordered a sushi making kit and voila!

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

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

I bought sushi rolls like this at the supermarket last year, and they were amazingly good. So this year, I made it myself without waiting for them to appear on supermarket shelves.In Step 2, just make sure to squeeze out the broccolini very well.If you prefer the flavoring to be less salty, use 1 tablespoon of shiro-dashi (dashi and soy sauce concentrate) with 1 tablespoon of water instead of the soy sauce. My husband prefers this flavoring. For 2 rolls. Recipe by Mo-ri- mama