When people think of sushi, they might only picture rolls, but sushi in Japan is quite different from what you’ll find at most local sushi spots outside Japan. In this collection, I’m sharing Japanese sushi recipes that showcase how sushi is actually prepared and enjoyed in Japan!
1. Temaki Sushi (Hand Roll Sushi)
Temaki sushi is a fun, hands-on way to enjoy sushi at home. Each person rolls their own cone-shaped nori wrap filled with sushi rice and their choice of fillings.
It’s the go-to sushi style in Japanese homes for family meals. Since everyone builds their own, it’s interactive and relaxed, perfect for casual gatherings and kids too.
2. Inarizushi
Inarizushi is a comforting classic made by filling sweet and savory tofu pouches with vinegared rice. My version takes it further with colorful toppings like crab, shrimp, or salmon.
I know some people think it’s a bit boring, but I wanted to give inarizushi a fresh spin. My recipe includes topping ideas that add flair and variety, making it more exciting and modern.
3. Chirashizushi
Chirashizushi is all about its festive presentation and meaningful ingredients that celebrate spring and good fortune. My recipe includes traditional elements like marinated tuna, boiled shrimp, and a decorative lotus root, along with some modern touches.
I love that it looks special but requires no rolling. Even beginners can create something beautiful with very little effort.
4. Temari Sushi
Named after traditional Japanese handballs, these Temari Sushi spheres showcase endless creative possibilities through varied toppings and decorative arrangements.
Like chirashizushi, I recommend this for anyone who wants cute, beautiful sushi. It’s also beginner-friendly with simple steps and tips for easy shaping.
5. Ehomaki
This festive sushi roll features a mix of colorful ingredients rolled into a large, uncut log. It’s designed to be eaten silently while facing a lucky direction. The blend of flavors and symbolism makes it truly special.
For many Japanese like me, Ehomaki represents the quintessential Setsubun sushi roll eaten on February 3rd.
6. Kappa Maki
Kappa maki is a simple sushi roll filled with crisp cucumber wrapped in nori and rice. It’s light, refreshing, and has a satisfying crunch.
While some might think “just cucumber?!” this is actually extremely popular sushi in Japan due to its affordable price and refreshing taste.
7. Tekka Maki
This classic sushi roll uses only raw tuna, offering a pure and rich flavor in each bite. The lean fish contrasts perfectly with the vinegared rice. It’s elegant, unfussy, and deeply satisfying.
I consider Tekka Maki sushi in its purest form. It may look plain, but its flavor and balance make it exceptional.
8. Salmon with Takuan Pickles & Green Onion
While traditional sushi restaurants in Japan avoid salmon due to preferences for wild fish, this home-style creation demonstrates how accessible ingredients can achieve restaurant-quality results.
The moment I created this Salmon Maki recipe, I knew it was “incredibly delicious”. The harmony of texture, flavor, and aroma achieves perfect balance through careful ingredient selection.
9. Negitoro Maki
Originally derived from scraping meat around tuna spines, modern negitoro has evolved into an art of texture manipulation.
I created this negitoro roll to prove that you can easily make delicious negitoro at home. With my secret ingredient combination, you can achieve surprisingly smooth, mouth-melting negitoro from budget-friendly lean tuna.
10. Natto Maki
Natto maki is filled with sticky, fermented soybeans wrapped in vinegared rice and seaweed. It’s strong in flavor, with a unique texture and nutty aroma. For fans of natto, it’s deeply satisfying and packed with umami.
It’s definitely a love-it-or-hate-it roll, but as a natto lover myself, I see it as one of the finest sushi options.
11. Ume Shiso Maki
Ume shiso maki is simple but powerful. It’s made with just umeboshi and shiso, which give it a strong sour and herbal flavor. The combination is sharp, cooling, and intensely Japanese. It’s light yet unforgettable.
If you love sour flavors or umeboshi, this is the ultimate sushi. The pairing with shiso is classic and absolutely harmonious.
12. Kanpyo Maki
Kanpyo maki features sweet-simmered strips of dried gourd wrapped in sushi rice and seaweed. Its texture is soft yet chewy, with a gently sweet flavor. The taste is both delicate and deeply nostalgic.
The distinctive texture of kanpyo and the harmony of sweet simmering sauce create something truly one-of-a-kind!
13. Ebikyu Maki
Using “ebi” (shrimp) and “kyū” (cucumber) to create “ebikyu” maki, I’ve crafted a modern yet universally enjoyable sushi.
The texture is lively and the flavor is clean and light. It’s modern, simple, and crowd-pleasing.
14. Shinko Maki
Shinko maki only contains one ingredient: crunchy, tangy takuan (pickled daikon). It’s bright, refreshing, and surprisingly satisfying.
The flavor is strong enough to stand on its own, so you don’t even need to dip it in soy sauce.
15. Vinegared Sushi Rice
This foundational recipe creates properly seasoned vinegared rice that forms the base for all authentic sushi.
Sushi starts here! This is the foundation of every recipe I share. If you want to follow my style, this rice is the first step.
16. Sushi Ginger (Gari)
Homemade gari has a crisp bite and delicate sweetness that clears the palate. It’s made with tender new ginger and a simple pickling mix.
Ever wonder if you could make that sushi restaurant ginger at home? With the right ginger, this recipe makes it surprisingly easy.
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