We Start This Beautiful article with this question. Why do you try to find out is there is a Sushi near you And you know you can make your own Sushi?
Save your Money and Improve your cooking skills and discover the ingredient of the best types of sushi.

The Sushi have lots of types, today we’ll share with you recipes of those 5 Types of  Sushi:
Rice Krispie Candy Sushi And Spicy Tuna Roll  And also the Famous one Spam Musubi, and California Rolls  and in the end Mexican Sushi.

There are lots of peoples ask if the sushi is healthy or not, Let’s Talk about what the sushi does in your body. The Sushi has more than 60% just a fish, and all of us we know the fish is full of Omega-3, and the omega-3 you have to know it’s a good source of heart-healthy omega-3 fatty acids. and to find the answer by yourself, every time when you come to eat sushi, Google the natural analysis of his ingredient. Keep this advice in mind.

Rice Krispie Candy Sushi

To make candy sushi, you only need a follow those simple & easy ingredients. The kids will go crazy for this Candy Sushi. Enjoy

Photo By: myfoodandfamily.com
PREP TIME: 65 mins SERVE: 24 servings

Ingredient:

  • 4 tbsp butter
  • 4 cups miniature marshmallows
  • 6 cups crispy rice cereal
  • 20 gummy worms
  • 2 boxes green-colored Fruit Roll-Ups
  • 30 fish-shaped gummy candies

Directions:

1Prepare a 12 by 17 inch baking sheet by lining it with waxed paper and spraying the paper with nonstick cooking spray.
.

2Place 2 tablespoons of butter in a large microwave-safe bowl, and microwave until melted about 45 seconds.
.

3Add 2 cups of miniature marshmallows to the bowl, and microwave until the marshmallows are completely melted, about 1 minute, stirring every 30 seconds. Stir the mixture until it is completely smooth.

4Add 3 cups of rice cereal and stir until completely coated. Immediately pour the mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the candy into the sheet in a thin layer. Begin working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.

5With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.

6Using the waxed paper to help you, roll the cereal mixture around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal.

7
Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.

8To make the fish-topped “nigiri,” repeat steps 1 to 4 to make the rice candy base, but do not press the rice mixture as thinly. It should be about 3/4 inch thick once pressed into the baking sheet.

9Cut the candy into rectangles about 3/4 inch by 1 1/2 inches. Place a candy fish on top of each rectangle, and wrap a 1/2-inch strip of green Fruit Roll-Up around the entire package.

10For a finishing touch, decorate your sushi platter to look more authentic. Suggestions include substituting chocolate sauce for soy sauce, green-tinted whipped cream (or melted white chocolate) for wasabi, and thinly sliced pink fish for pickled ginger.​

 

 SPICY TUNA ROLL

If you have a portion of tuna that is particularly sinewy, spicy tuna is your
best option for getting the most for your money. Cut the best parts of the
tuna away and dice. Briskly drag a spoon across the surface of the sinewy
tuna portion and scrape away the desired flesh. Discard the sinew and mix
the scraped tuna with the diced tuna.

Photo by: twomarketgirls.com
PREP: RICE : : UP TO 1½ HOURS
PREP: SUSHI:  20 MINUTES
SERVE: 4 ROLLS (32 PIECES)

Ingredient: 

  • 3 cups (600 g) prepared Traditional Sushi rice or The Quick and
    easy Microwave Sushi rice
  • 8 oz (250 g) fresh tuna or fresh albacore tuna, diced
  • 2 teaspoons sliced green onions (scallions), green parts only
  • 2 teaspoons red pepper powder (togarashi) or ground red pepper (cayenne)
  • 2 tablespoons garlic chili sauce
  • 2 teaspoons Sriracha chili sauce
  • ½ teaspoon dark sesame oil
  • 1½ tablespoons mayonnaise, optional
  • ½ teaspoon salt, or more to taste
  • 4 sheets nori (4 x 7 in/10 x 18 cm)
  • 4 teaspoons toasted sesame seeds
  • One 4 in (10 cm) length English cucumber or Japanese cucumber, deseeded and cut into matchsticks
  • ½ avocado, peeled, deseeded, and cut into 12 wedges

Prepare the spicy tuna mixture.

  • Cover the nori with the prepared sushi rice.
  • Sprinkle rice furikake over the surface of the rice.
  • Flip the nori over, add the fillings and use your hands to finish the roll. Use a bamboo
  • rolling mat covered with plastic wrap to shape the roll before cutting.

Directions: 

1
Prepare the Sushi Rice.
.

2Mix together the tuna, green onions, red pepper powder (togarashi), garlic
chili sauce, Sriracha chili sauce, dark sesame oil, and mayonnaise, if using, in a
small bowl. Stir in the salt. Cover and refrigerate until ready to use.

3Place one sheet of the nori, rough side facing upwards, directly on a cutting
board. The long end should be parallel to the bottom of the board. (You won ‘t
need a bamboo rolling mat until the end.)

4Wet your fingertips and spread ¾ cup (150 g) of prepared Sushi Rice evenly
over the entire surface of the nori. Sprinkle 1 teaspoon of the sesame seeds
evenly over the rice.

5Flip the nori over so that the rice is facing down. Place 3 of the avocado
wedges across the nori. (Place the fillings near the bottom of the nori for easier
rolling.) Add 2 heaping tablespoons or so of the spicy tuna mixture across
avocado. Top with ¼ of the cucumber matchsticks.

6Wet your fingertips and slide your thumbs underneath the nori while grasping
fillings with all your other fingertips. Roll the bottom of the nori just over the
fillings, making sure to tightly tuck the fillings under the fold.

7 Continue rolling until the seam of the roll is on the bottom. With a bamboo
rolling mat covered in plastic wrap, gently shape the roll by pressing your
forefingers on top of the mat while simultaneously pressing your thumbs and
middle fingers into the sides.

8 Repeat steps using the remaining nori and fillings. Place the rolls seam side
down on a cutting board. To cut, dip the blade of a very sharp knife in water. Use
a swift sawing motion to cut each roll into 6-8 pieces. Serve immediately with
soy sauce for dipping.

 

Spam Musubi

Another Healthy Sushi.
Getting a really good sear on the Spam is essential. When prepared
properly, the browned surface offers a crunch that can’t be beat. the simplicity of the Sweetened Soy Syrup and sesame seed topping is quite flavorful, but the Spam is wonderfully complemented by a sprinkle or two of furikake (you can make your own ) or thinly sliced green onions (scallions.) be careful about this spam musubi ingredients, because of any change even it small may change the taste of this dish, this spam sushi need careful details.
Before start making the spam musubi, be sure you have the spam musubi rice, we share with you recipes of The Microwave Sushi rice, it’s the best rice for spam sushi. all This just for your satisfaction. Enjoy

Photo By: Fadya Azhary
PREP: RICE : UP TO 1½ HOURS
PREP: SUSHI: 20 MINUTES
SERVE: 12 PIECES

Ingredient:

  • 1½ cups (300 g) prepared Traditional Sushi rice or some other sushi rice
  • One 12 oz (340 g) can of Spam
  • Oil for cooking one 4 x 7 in (10 x 18 cm) sheet of nori
  • 4 tablespoons Sweetened Soy Syrup, or more to taste  
  • 2 teaspoons toasted sesame seeds

Directions:

1

Prepare the Sushi Rice and the Sweetened Soy Syrup.
.

2 Cut the Spam lengthwise into 6 even slices. Heat enough oil in the bottom of
large skillet to completely coat it. Fry the Spam slices until each side is golden
brown, about 2-3 minutes per side. Drain the fried slices on paper towels.

3 Wet your fingertips in water and splash some across your palms. Squeeze a
walnut sized ball of prepared Sushi Rice, about 2 tablespoons, in your hand to
form a neat rectangular bed rice. Repeat to make 11 more beds of rice.

4 Cut the sheet of nori crosswise into 12 strips. Cut each piece of fried Spam in
half lengthwise. Lay one piece of Spam lengthwise over each bed of rice. Use
the strips of nori to adhere the Spam slices to the rice.

5 To serve, arrange the Spam pieces on a serving dish. Drizzle the Sweetened.
Soy Syrup over the pieces. Sprinkle sesame seeds over the serving tray. Serve
with additional Sweetened Soy Syrup, if desired.

California Rolls Sushi

In the early 1970s, early sushi bars in Los Angeles catered mostly to traveling Japanese businessmen. When the fatty belly of bluefin tuna, toro, became scarce, one chef combined crab and avocado to create the feel of tuna belly on the tongue. The name California roll was given to honor the plentiful, local Californian ingredient—the avocado.
as a NOTE: Sushi expert Trevor Corson told us that despite the name, the California roll was not originally created for American tastes.
NOTE2: simple rule, if you don’t do it, be like all people, and google this simple sentence sushi restaurants near me . Enjoy

Photo by: rasamalaysia.com
PREP: RICE : UP TO 1½ HOURS
PREP: SUSHI: 10 MINUTES
SERVE: 2 ROLLS (16 PIECES)

Ingredient:

  • 1½ cups (300 g) prepared Traditional Sushi rice or The Quick and easy Microwave Sushi rice 
  • 2 sheets nori (4 x 7 in/10 x 18 cm)
  • 1/4 avocado, peeled, deseeded, and cut into 6 slices
  • 1 English cucumber or Japanese cucumber, deseeded and cut into 4 in (10 cm) length
  • matchsticks
  • 2 imitation crab sticks
  • 1 teaspoon sesame seeds, toasted
  • 4 tablespoons capelin roe (masago)

Directions:

1Prepare the Sushi Rice.
Place one sheet of the nori, rough side facing upwards, directly on a cutting
board. The long end should be parallel to the bottom of the board.

2Dip your fingertips lightly in cold water and spread 3/4 cup (150 g) of the
prepared Sushi Rice evenly over the entire surface of the nori.
.

3Flip the nori over so that the rice is facing down. Place 3 avocado slices across
the nori. (Place the fillings near the bottom for easier rolling.) Top with 1/2 of the cucumber matchsticks. Tear 1 imitation crab stick in half lengthwise. Place the
torn pieces end to end over the cucumber. Sprinkle 1/2 teaspoon of the sesame
seeds over the crab.

4Wet your fingertips and slide your thumbs underneath the nori while grasping
fillings with all your other fingertips. Roll the bottom of the nori just over the
fillings, making sure to tightly tuck the fillings under the fold.

5Continue rolling until the seam of the roll is on the bottom. With a bamboo
rolling mat covered in plastic film wrap, gently shape roll by pressing you
rforefingers on top of the mat while simultaneously pressing your thumbs and
middle fingers into the sides.

6Repeat the steps to complete another roll. Place rolls seam side down on the
cutting board before cutting into 8 pieces. Spread the capelin roe evenly across
the pieces of sushi with a spoon. Serve immediately with soy sauce for dipping.

Mexican Sushi

A new recipe that we just decided to make in friday of the next week. We originally were going to make these with chicken but we made a vegetarian version for my family event and they were so yummy that we decided to keep them vegetarian. your family’s health is depend on what you cook for them, Keep it in mind. These are easy to make, they look really pretty and best of all they taste delicious.
NOTE: Instead of search on Google about “Mexican Sushi near me”, Visit us, And Make your own by following the ingredients and directions step by step. Enjoy

Photo By: Robert Sentinery
PREP: RICE : UP TO 1½ HOURS
PREP: SUSHI: 10 MINUTES
SERVE: 2 ROLLS (16 PIECES)

Ingredients:

  • 3 ounces low-fat cream cheese, softened
  • 1 1/2 tablespoons seeded and finely chopped chipotle in adobo
  • 1 large plain flour tortilla
  • 1 large tomato-flavored tortilla
  • 1 large spinach-flavored tortilla
  • 3/4 cup low-fat refried black beans
  • 6 tablespoons pico de gallo salsa
  • 1 1/2 Avocados from Mexico, peeled, pitted and diced
  • 3/4 cup chopped cilantro

Directions:

1Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp.  

2chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.Chef John’s Mexican Shrimp Cocktail. 

3Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

We hope we give you some inspiration to start cooking your own healthy sushi, by the way if you see this article deserve sharing, Share it. and also don’t forget to take a look on our website , i’m sure you’ll find some recipes you’ll never heard about it, as a example Protect and Improve your Dog’s Eyes Healthy With This Easy and Tasty Recipe.