Shrimp & Artichoke Sushi

A new take on sushi that combines the tastes of shrimp and artichoke hearts that have been marinated to make a tasty and unique roll.

Ingredients:

1 cup sushi rice
1 1/4 cups water
4 nori seaweed sheets
1/2 cup cooked shrimp, chopped
1/2 cup marinated artichoke hearts, chopped
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
Soy sauce, for serving
Wasabi, for serving
Pickled ginger, for serving

Instructions:

Run cold water over the sushi rice until the water runs clear

In a rice cooker, put rice and water together and cook according to the manufacturer's directions

Put rice vinegar, sugar, and salt in a small saucepan and mix them together

Warm it up until the salt and sugar mix

Take it off the heat

On a nori sheet, spread cooked rice out leaving a 1-inch border on one side

On top of the rice, put chopped shrimp and artichoke hearts

Make a sushi roll by rolling the nori sheet tightly from the edge with the toppings to the middle

Use a sharp knife to cut the sushi roll into small pieces that are easy to eat

You can put soy sauce, wasabi, and pickled ginger on top of your sushi

Comments

Chocolate Brownies with Bourbon Pumpkin Swirl Dairy Free

Enjoy these rich chocolate brownies with a pumpkin swirl flavored with bourbon. Not made with dairy and tastes great! Ingredients: 1 cup all-purpose flour 1 cup granulated sugar cup cocoa powder teaspoon baking powder teaspoon salt cup pumpkin puree cup coconut oil, melted 3 tablespoons bourbon 1 teaspoon vanilla extract cup dairy-free chocolate chips Instructions: Set the oven to 350F 175C and heat it up Put parchment paper inside an 8x8-inch baking dish that has been greased Mix the sugar, cocoa powder, baking powder, and salt in a large bowl with a whisk Put the pumpkin puree, melted coconut oil, bourbon, and vanilla extract in a different bowl and mix them together until they are well mixed Add the wet ingredients to the dry ones and mix them together until they are just mixed The chocolate chips should be carefully mixed in Cover the baking dis...

Four-Alarm Grilled Cheese and Jalapeno Sandwiches

Thanks to the fresh jalapenos, cayenne pepper, and creamy cilantro mayo, these vegan sandwiches are both spicy and cheesy. Great for people who like it hot! Ingredients: 8 slices of vegan bread 8 slices of vegan cheese 2-3 fresh jalapeno peppers, sliced 1/4 cup vegan butter 1/4 cup vegan mayo 1/4 cup chopped fresh cilantro 1/4 cup sliced red onion 1/4 cup pickled jalapeno slices 1 teaspoon cayenne pepper adjust to taste Salt and pepper to taste Instructions: Set your grill or grill pan on medium-high heat to get it ready to use On one side of each piece of bread, spread vegan butter On the side of 4 bread slices that hasn't been buttered, put a slice of vegan cheese On top of the cheese, put fresh jalapeo slices Add salt, pepper, and cayenne pepper to the jalapenos To make sandwiches, put the last few slices of bread on top, buttered side up Toast the...

Crockpot Paleo Minestrone Soup

A hearty and nutritious Paleo minestrone soup cooked in a crockpot, filled with ground beef and a variety of vegetables. This comforting soup is perfect for a cozy meal on a chilly day, and it's Paleo-friendly! Ingredients: 1 lb ground beef 1 onion, diced 2 carrots, peeled and chopped 2 celery stalks, chopped 3 cloves garlic, minced 1 can 28 oz crushed tomatoes 4 cups beef broth 1 zucchini, diced 1 cup green beans, chopped 1 cup cauliflower florets 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme Salt and pepper to taste 2 cups spinach, chopped 1/4 cup fresh parsley, chopped 2 tablespoons olive oil Instructions: In a large skillet, heat olive oil over medium-high heat Add ground beef and cook until browned, breaking it apart as it cooks Add diced onion, carrots, celery, and minced garlic Cook for 5 minutes until...

Mathematics Secondary Level

Search This Blog