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.

I just love zucchini, so I'm always thinking of various ways to eat it.You will have a lot of delicious juices left over from the zucchini after you fry it in Step 2, but don't throw it all away. Spread it on top of the sushi to finish, using a spoon. The sushi will look shiny and become even more delicious. It goes well with lemon juice and black pepper, too! Recipe by Mama fio

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

Okayama, where I live, is famous for chirashi sushi (barazushi)... so my mother and grandmother used to make sushi a lot when I was growing up. This is a recipe they perfected by learning from the pros and adjusting it to their liking. We make it like this with this ingredient ratio in our house. This is also a memo for myself.※Add the salt when you cook the rice.This sushi rice is not so sweet and has an accentuated vinegar flavor. It will taste just right when you add other ingredients for chirashi sushi, sushi rolls and so on. If you prefer a sweeter tasting sushi rice, you can add more sugar.※Don't use a wooden sushi oke (barrel); just use a large Tupperware container or a bowl (a big one with a lid) to mix the rice.※The vinegar will sink into the rice better if you warm it up beforehand.※Once you mix the vinegar in, let the rice steam so that the vinegar flavor settles in for a better end result. Recipe by rie-tin

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

This sushi vinegar using lots of kombu is full of umami, and is perfect for chirashi-zushi and hand-rolled sushi.Since the point is to preserve the sourness of the vinegar, the ingredients should not be heated, and so the sugar must dissolve (not melt). Please be sure to mix well in the beginning, then mix again the next day. For 2 batches of 3 rice cooker cups of rice (540 ml uncooked). Recipe by FarmersK

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!

I wanted to make good sushi rice.You can use a bowl, but I recommend using a sushi rice tub if available. The wood absorbs any excess moisture, preventing the rice from becoming too pasty.In Step 5, the rice may appear too wet, but after 10 minutes (Step 6), the texture should be just right. Recipe by youichie

Watch for full details of making temari sushi👉🏼https://youtu.be/4S9wBlHnQ48The best party foods & the enjoyable dishes to make with kids.use what you have, make creative sushi and share with me❤️

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