Sushi, as we are all accustomed to, is made of rice, fish and vegetables. With this dessert, I had a ball creating different kinds of fruit sushi. Not only were they so much fun to create, but they were also wonderful to look at all lined up on a wooden platter. And the best part? The reaction they got. I made three kinds of fruit sushi, all quite simple to prepare, so don't be intimidated, especially with these step-by-step photos to guide you. In making these sushi balls, you will have to break out your knife skills, slicing the fruits as thinly as possible. If they are a tad thick, they tend to crack and will not take the round shape. You will need several pieces of plastic wrap to shape the sushi into perfect balls. Start by laying the plastic wrap on the table, then place the strawberries in the middle (same with kiwi), and top with the rice. If you want to be precise with the size of the balls, then weigh the rice. I use 0.7 ounces, but you can also just use 1 to 1-1/2 tablespoons.

When that is done, collect the edges of the plastic wrap, and twist them until the sushi is shaped into a compact ball. Squeeze the sushi a little bit (but not too tight). Unwrap the plastic wrap, and carefully extract the sushi ball. Place it on the serving plate, and top with a small mint leaf. Top the kiwi sushi balls with a wild strawberry, red currants or anything with a contrasting color. Among the three kinds of sushi, this is probably the one that looks like real sushi. I love sushi with tuna. It's a classic, and I can eat way too much if you don't stop me. This strawberry sushi roll is a copy of my favorite sushi. Like any sushi roll, you will need a sushi rolling mat. Cover it with plastic wrap, and put the rice in the middle of the mat. Flatten and spread it out evenly. Then place the strawberries in the middle of the rice. Strips work better, but since I still had some thinly sliced strawberries, I used them instead.Tighten as much as you can so the rice will not crumble when you slice.

Unwrap the plastic wrap, and slice with a very sharp knife. Don't worry if they don't come out as perfectly as you want them to. Just pat them back into shape after slicing. Now the fun part. On a saucer with the sesame seeds, roll the sushi on its side (not the top or bottom). And now you have sushi number two. The flavors of these rolls were inspired by my love of peanut butter, bananas, coconut and chocolate. Put them all together in one bite-size dessert, and it's heavenly. You can also replace the peanut butter with Nutella or a chocolate spread. Slice the banana to bite sizes, between 1-1/2 to 2 inches in length. Note that with one bite, the peanut butter can be overpowering if you make the banana slices too long. Using an apple corer, make holes in the centers of the banana pieces. You won't be needing the middle part that you removed, so you can munch on them while preparing the rolls. Fill the holes carefully with the peanut butter, and then sprinkle with the coconut flakes and chocolate balls.

The peanut butter tends to stick to the plate, and the bananas are slippery, so be careful when you take them off the plate. Just tilt them a bit, and support the lower part to keep the sushi intact. Strawberry and kiwi sushi ball recipe Banana and peanut butter sushi roll recipe 5 Healthy fruit saladsSea salt chocolate dipped fruit snacksWatermelon grill with fruit kabobsWednesday, October 12 | 100,000 Starting Chips | Pre-register before 3:00pm and your buy-in is only $24,000!jiro dreams of sushi restaurant nyc Player of the Seriescooking sushi rice uk Royal Flush Crew Satellitewhere to buy sushi gingerSometimes, a small cookie is enough to satisfy my food cravings. sushi tei menu indo

Other times, I need something much, much more substantial. These are the times that call for a sushirrito. Part sushi, part burrito, these oblong packages of rice, fish, and guacamole bliss are my kind of comfort food. The original Sushirrito restaurant chain is in the Bay Area. As some of you already know, I live in Sacramento now, so where is a girl to go for her sushi burrito fix? At home, of course! My version of the sushi burrito is healthier, and it’s made with ingredients that you can easily find in your supermarket. how to eat sushi with fingersJust cook some rice, chop up vegetables, grill chicken, make your guac, roll it all up, and you have a meal in about 40 minutes! online fish market in chennaiI even made a video to show you how easy it is to make all of this.how do you get into sushi high roller

If grilled chicken is not your thing, feel free to add whatever protein you like. Grilled tofu is pretty awesome in these sushi burritos, too! By the way, these burritos are incredibly filling. Half of a burrito was all it took to get me full! If you like the video, be sure to share it with your friends or like it on YouTube! Don’t forget to subscribe to my channel! Also, if you try this recipe, let me know how it goes by leaving a comment or sending me a message! Or take a photo of the food and tag me on Instagram so that I can give you a fist bump! Seeing your creations makes my day! 810 minPrep Time 30 minCook Time 40 minTotal Time Ingredients2 cups (325g) uncooked short-grain rice, or about 5 cups cooked rice3 to 4 TBS sushi seasoningpinch of kosher salt1 1/4 lbs (565g) chicken breastgenerous pinch of kosher salt1 tsp chili powder1 tsp cajun seasoning1/2 tsp granulated garlic1 TBS olive oil1 large avocado1 TBS lime juice1 garlic clove, minced1/2 TBS chopped cilantro2 TBS chopped red onion1/2 tsp kosher salt

, add more as needed1 small red pepper, seeded and sliced1 carrot, peeled and cut to matchsticks1 persian cucumber, cut to matchsticks4 sheets of roasted sushi seaweed (nori) InstructionsCook rice according to package instructions. When rice is done, spread onto baking sheet to cool off. You don't want to roll sushi with hot rice. Once it is cooled, about 15 minutes, pour into bowl and mix with sushi seasoning and a small pinch of salt.If your chicken breasts were thick like mine, slice them in half, horizontally. Sprinkle kosher salt, chili powder, cajun seasoning, and garlic on the chicken breasts. Heat olive oil in a pan over medium-high heat and cook chicken until they are no longer pink or a meat thermometer registers 165 degrees F (75 degrees C), about 8 minutes. Dish up chicken and let it rest before cutting into strips.Prep guacamole by mashing avocado and mixing with the rest of the guacamole ingredients. Take a sheet of roasted sushi seaweed, and lay the shinier side down.