#sushicravings

Enjoy the perfect blend of fresh salmon and creamy avocado in this delicious sushi roll!

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 8 ounces fresh salmon, thinly sliced. 1 ripe avocado, thinly sliced. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Prepare sushi rice according to package instructions and let it cool. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori, leaving about half an inch uncovered at the top edge. Arrange slices of salmon and avocado along the bottom edge of the nori. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water. Slice the roll into 6-8 pieces using a sharp knife. Repeat with remaining ingredients. Serve the sushi with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 0 minutes

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

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

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

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

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

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