#spicymayokick

[collegehumorgifs]

Enjoy the delicious flavors of this Dragon Roll Sushi, which is made with sushi rice, a nori sheet, and creamy avocado. The spicy mayo gives it a kick. With sesame seeds and a tasty eel sauce on top, this sushi dish is sure to satisfy your cravings and impress your guests.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1 avocado, sliced. 8 large shrimp, cooked and deveined. 1/2 cup mayonnaise. 2 tablespoons sriracha sauce. 1 tablespoon sesame oil. 1 teaspoon soy sauce. 1 teaspoon rice vinegar. 1/2 teaspoon sugar. Sesame seeds, for garnish. Eel sauce, for drizzling.

Instructions: Follow the directions on the package to make the sushi rice, then let it cool. Put sugar, sesame oil, soy sauce, rice vinegar, and sriracha sauce in a bowl and mix them together to make spicy mayo. On a bamboo sushi mat, put a sheet of nori. Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top. Place cooked shrimp and slices of avocado along the bottom edge of the nori. Using the bamboo mat to roll the sushi tightly, seal the edge with water. Separate the sushi roll into 8 equal parts. Pour eel sauce over each piece and sprinkle sesame seeds on top of each one. Serve right away and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

La Molina

[aegidoll]

These Crispy Buttermilk Baked Chicken + Corn Bread Biscuit Sliders are the perfect combination of crispy and tender chicken with the sweet and savory flavors of corn bread biscuits. The spicy mayo adds a kick to each bite, making them irresistible for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups buttermilk. 1 1/2 cups cornmeal. 1 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. 8 corn bread biscuits. 1/2 cup mayonnaise. 2 tablespoons hot sauce. 8 slices of cheddar cheese. Lettuce leaves, for serving. Sliced tomatoes, for serving. Sliced pickles, for serving.

Instructions: In a bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the chicken breasts to the buttermilk mixture, making sure they are fully coated. Marinate for at least 30 minutes or overnight for best results. Preheat your oven to 425F 220C. In a shallow dish, combine the cornmeal and flour. Remove each chicken breast from the buttermilk marinade, allowing any excess to drip off, and coat them in the cornmeal-flour mixture, pressing gently to adhere. Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is crispy and cooked through. While the chicken is baking, split the corn bread biscuits in half and toast them in the oven for a few minutes until slightly golden. In a small bowl, mix the mayonnaise and hot sauce to create a spicy mayo. When the chicken is done, remove it from the oven and immediately place a slice of cheddar cheese on each chicken breast. Return to the oven for 2-3 minutes, or until the cheese is melted. To assemble the sliders, spread a generous amount of spicy mayo on the bottom half of each corn bread biscuit. Top with a piece of crispy baked chicken, lettuce, sliced tomatoes, and pickles. Finish with the top half of the biscuit. Serve the sliders warm and enjoy!