#delicatesushi

[styleframesny]

A fusion twist on traditional sushi, combining the delicate flavors of sweetbreads with the classic sushi rice and nori.

Ingredients: 100g sweetbreads, cooked and diced. 1 cup sushi rice, cooked and seasoned. 2 nori sheets. 1/4 cup soy sauce. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon sesame oil. 1/4 cup pickled ginger, for serving. Wasabi, for serving.

Instructions: To make sushi vinegar, put rice vinegar, sugar, and sesame oil in a bowl and mix them together. Evenly cover one nori sheet with half of the sushi rice. On top of the rice, put small pieces of sweetbread. When you roll the nori sheet up tight, you have a sushi roll. Do it again with the rest of the nori sheets and ingredients. Cut the sushi rolls into small pieces that you can easily eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 30 minutes

Cook Time: 10 minutes

Paralysed

[easychefrecipes]

This crunchy tempura sushi combines the delicate flavors of sushi with a crispy, golden tempura coating, creating a delightful contrast in textures. It's perfect for sushi lovers looking to add a bit of crunch to their rolls.

Ingredients: 1 cup tempura flour. 1 cup ice-cold water. 1/2 cup panko breadcrumbs. 4 sheets nori seaweed. 2 cups sushi rice, cooked. Assorted sushi fillings e.g., cucumber, avocado, cooked shrimp.

Instructions: Prepare sushi rice according to package instructions and let it cool. Mix tempura flour and ice-cold water until just combined. Dip sushi fillings into tempura batter, then coat with panko breadcrumbs. Heat oil in a deep fryer or large pot to 350F 175C. Fry tempura-coated fillings until golden brown and crunchy, about 2-3 minutes. Lay a sheet of nori seaweed on a bamboo sushi mat, spread a thin layer of sushi rice, leaving a border at the top. Arrange tempura-coated fillings in the center of the rice. Roll sushi tightly using the bamboo mat, moistening the top border of the nori to seal. Slice sushi roll into bite-sized pieces using a sharp knife. Serve immediately with soy sauce, wasabi, and pickled ginger.

Prep Time: 20 minutes

Cook Time: 10 minutes

my wales