#sushicravings

[drink-owlsoda]

Delicious shrimp tempura sushi rolls featuring crispy shrimp tempura wrapped in seasoned sushi rice and nori. Perfect for sushi lovers!

Ingredients: 8 large shrimp, deveined and peeled. 1 cup tempura batter mix. 1 cup cold water. 1/2 cup flour. 2 cups sushi rice, cooked. 4 sheets nori seaweed. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving. Vegetable oil, for frying.

Instructions: To make the tempura batter, mix the tempura batter mix with cold water until it is smooth. Cover all of the shrimp with tempura batter after dipping them in flour. In a deep fryer or large pot, heat the vegetable oil to 350F 175C. Fry the shrimp one at a time for about two to three minutes, or until they are golden brown and crispy. Take it off and let it dry on paper towels. On a sushi rolling mat, put a piece of nori. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. In the middle of the rice, put two tempura shrimp. Use the mat to roll the sushi up tightly, and use a little water to seal the edge. Do it again with the rest of the ingredients. Use a sharp knife to cut the sushi rolls into small pieces that are easy to eat. Serve sushi with shrimp and pickled ginger with soy sauce and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Wakefield Chorus

[rubberlatexplasticandmore]

Arts Thereafter

[lgbtfans]

A delightful fusion of Japanese sushi and succulent baked shrimp with garlic butter flavor.

Ingredients: 12 large shrimp, peeled and deveined. 2 tablespoons unsalted butter, melted. 3 cloves garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste. Nori sheets. Sushi rice, prepared. Soy sauce and wasabi for serving.

Instructions: Preheat oven to 375F 190C. In a bowl, mix melted butter, minced garlic, lemon juice, salt, and pepper. Add shrimp to the bowl and toss until evenly coated. Place shrimp on a baking sheet and bake for 8-10 minutes or until shrimp are pink and cooked through. Remove shrimp from oven and let them cool slightly. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top edge. Arrange 3 shrimp on the rice horizontally. Carefully roll the sushi using the bamboo mat, applying gentle pressure to shape it into a tight cylinder. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve with soy sauce and wasabi.

Prep Time: 15 minutes

Cook Time: 10 minutes

JANET FRAZEE WADE

[oprionet]

This veggie quinoa sushi offers a nutritious twist on traditional sushi rolls, packed with wholesome ingredients and vibrant flavors.

Ingredients: 1 cup quinoa, cooked. 4 nori seaweed sheets. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt.

Instructions: Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. Spread the cooked quinoa out evenly on a sheet of nori, leaving a little space at the top. On top of the quinoa, put slices of cucumber, carrot, and avocado. If you have a bamboo mat, roll the sushi up tight. Wet the edge of the nori sheet at the top to seal the roll. Do it again with the rest of the ingredients. With a sharp knife, cut each roll into six to eight pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Art Commissions

[porcelainart]

This veggie quinoa sushi offers a nutritious twist on traditional sushi rolls, packed with wholesome ingredients and vibrant flavors.

Ingredients: 1 cup quinoa, cooked. 4 nori seaweed sheets. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt.

Instructions: Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. Spread the cooked quinoa out evenly on a sheet of nori, leaving a little space at the top. On top of the quinoa, put slices of cucumber, carrot, and avocado. If you have a bamboo mat, roll the sushi up tight. Wet the edge of the nori sheet at the top to seal the roll. Do it again with the rest of the ingredients. With a sharp knife, cut each roll into six to eight pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Art Commissions

[lemonringtonesmp3]

This veggie quinoa sushi offers a nutritious twist on traditional sushi rolls, packed with wholesome ingredients and vibrant flavors.

Ingredients: 1 cup quinoa, cooked. 4 nori seaweed sheets. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt.

Instructions: Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. Spread the cooked quinoa out evenly on a sheet of nori, leaving a little space at the top. On top of the quinoa, put slices of cucumber, carrot, and avocado. If you have a bamboo mat, roll the sushi up tight. Wet the edge of the nori sheet at the top to seal the roll. Do it again with the rest of the ingredients. With a sharp knife, cut each roll into six to eight pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Art Commissions

[oakktree]

Uni Sushi is a delicacy featuring fresh sea urchin atop seasoned sushi rice, wrapped in nori. It offers a rich and creamy flavor with a hint of oceanic brininess, making it a favorite among sushi enthusiasts.

Ingredients: 150g sushi rice. 80g fresh sea urchin uni. 1 tablespoon rice vinegar. 1 tablespoon sugar. teaspoon salt. Nori seaweed sheets.

Instructions: Make sure the water runs clear before you eat the sushi rice. Follow the directions on the package to cook the rice. Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. After cooking the rice, let it cool down a bit and then add the vinegar mixture. Put a thin layer of rice on top of the nori. Put a little sea urchin on top of the rice. Use a bamboo mat to roll the sushi up tight. Cut the sushi roll into small pieces that you can easily eat. Do it again with the rest of the sea urchin and rice. Put it on the plate with pickled ginger and soy sauce.

Prep Time: 20 minutes

Cook Time: 20 minutes

Dhundo

[mermandos]

Sushi Pizza combines the flavors of sushi with the fun of pizza, creating a unique and delicious fusion dish. It's perfect for sushi lovers who also enjoy a crispy crust and savory toppings.

Ingredients: 4 cups cooked sushi rice. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 1 cup imitation crab meat, shredded. 1 avocado, thinly sliced. 1/2 cucumber, thinly sliced. 4 tablespoons mayonnaise. 2 tablespoons Sriracha sauce. 1 tablespoon sesame seeds. 4 sheets nori seaweed. 1/4 cup soy sauce.

Instructions: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over cooked sushi rice and mix well. Spread the seasoned sushi rice evenly on a baking sheet lined with parchment paper, pressing down firmly to form a crust. In a separate bowl, mix imitation crab meat, mayonnaise, and Sriracha sauce. Spread the crab mixture over the sushi rice crust. Layer avocado slices and cucumber slices on top of the crab mixture. Sprinkle sesame seeds over the toppings. Using scissors, cut nori sheets into thin strips and arrange them over the toppings in a lattice pattern. Bake in a preheated oven at 375F 190C for 10-12 minutes, or until the edges are slightly crispy. Slice into wedges and serve with soy sauce for dipping.

Prep Time: 20 minutes

Cook Time: 12 minutes

TEDxScrantonWomen