I made a zesty version to my favorite sushi rice by adding lemon juice.Make sure to let the rice cool down at the 4 process when you add the lemon juice. The lemon flavor would be gone if you add to hot rice.The lemon juice depends on how sticky and soft the rice is. Recipe by naonaos

This is light and delicious even on a hot day. You'll be able to eat a bunch of it!Use a generous amount of grilled salmon and shiso leaves, to taste.I've received feedback that it's best not to add too much lemon juice.If you just taste a hint of lemon, it's more refreshing and delicious. For 2 servings. Recipe by Kinta kitchen

Love sushi but don’t want to spend and arm and a leg! This is your recipe!!!!🍣🍣🍣

Perfect snack or dish to bring to a potluck!

My mother used to make this sushi a lot.My daughter doesn't like shiso, so I take out her portion before adding the shiso, and just mix it in the rest for the adults.My mother used to add myoga ginger. Try that when it's in season! For 4 to 5 servings. Recipe by Naosuke

A standard unrolled sushi recipe from my home.Add the shiso leaves from the 1 process after the rice cools down.Cut the smoked salmon into bite-sized pieces. Recipe by Shampoo hat

This is a summer version of chirashizushi.This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves. For 2 servings. Recipe by commeline

I often make simple nigiri sushi. This time I had some leftover salmon, so I made some with it.Use a small portion of sushi rice, so that they're easier to eat.You can use other types of fish for the topping instead, but I think that salmon looks the nicest.Don't forget to make a little hollow and fill it with a dab of wasabi, this will make the sushi look even more attractive. Recipe by Shurutui

I thought of this when I wanted to eat sushi, but wanted a quick recipe.It's easier if you make finely scrambled eggs instead of shredded egg crepes.I used daikon radish sprouts avoid chopping vegetables, but you can add salt rubbed cucumber slices (or shiso leaves)You can use imitation crab sticks instead of salmon flakes. Recipe by Orange Day

I made these temari sushi for International Food Evening.You can make 50 bite sized sushi out of 3 cups of rice. Recipe by Fiyorudo

My mother used to make this recipe for me when I was a child.It is easy to eat because it is light even when you don't have so much appetite.I recommend it for when you don't have much of an appetite.I adjust how much vinegar and sugar I use to make the sushi vinegar because the vinegar can be too sour.You can even just buy the seasoned sushi vinegar if you want.Make sure that you fan the rice when you mix it while adding the vinegar to it.Do not mix the rice too much because the rice will become sticky and stick to each other. Recipe by Yumekochan

This salmon oyako chirashi sushi has been inspired by the brunch in Melbourne. Especially the purple flower for decoration, since natural ingredients have been used a lot for decoration in Australia. Chirashi sushi is really easy, just remember the ratio of sushi rice.1cup of rice : 1 tbsp of rice vinegar : 1 tbsp of sugar : 1 tsp of salt, if you are using sushi vinegar, you can follow this ratio as well without sugar. Hope you like this easy recipe of chirashi sushi, ENJOY!!! Here's the link of chirashi sushi youtube video: https://youtu.be/trVYdDV6-ao