Filling options (you can of course use other fillings of your choice, these are basic ones):
Persian or Kirby cucumber, cut into 1/2-inch long strips
Takuan (pickled daikon radish), cut into 1/2-inch long strips
Avocado, pitted, cut into 1/2-inch long strips
Cooked sweet potato (don’t overcook it to the point where it’s mushy), cut into 1/2-inch long strips.
Natto (1 box)
Sashimi grade tuna, salmon, or yellowtail (about 5 oz for 8 rolls), cut into 1/2-inch long strips
4 nori sheets
Soy sauce, for dipping
Pickled ginger (optional)
Place the bamboo mat on a flat surface, facing you (you will be rolling the mat away from you). Fill a small bowl with 1/2 cup tepid water and 1 tablespoon rice vinegar. Place it next to the bamboo mat.
Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
Grab a nori sheet and place it on the bamboo mat’s edge closer to you, lengthwise, leaving 1” of bamboo space visible, shiny face down.
Dip your fingers in the dipping bowl and moisten your hands. Grab 1/2 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
Place the filling in the center of the rice, across lengthwise. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
Serve with soy sauce, wasabi, and pickled ginger on the side.
This delicious recipe and photos were created by PickledPlum.com, we simply shared it. Please check them out for more great ideas!
Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.
This recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!
In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes.
Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked.
Add the peas and the soy sauce and stir to combine.
Top with scallions if desired and serve.
This delicious recipe and photos were created by Delish.com, we simply shared it. Check them out for more great ideas!
1/4- 1/2 teaspoon cayenne pepper more or less to taste
1/3 cup fresh cilantro, chopped, plus more for serving
kosher salt and black pepper
1 (14 ounce) can coconut milk
3 cups chopped kale
2 cups cooked basmati rice
Spiced Chili Oil
1/3 cup extra virgin olive oil
4 cloves garlic lightly smashed
1 tablespoon raw sesame seeds
2-3 teaspoons crushed red pepper flakes
1 teaspoon ground cumin seed
1 teaspoon paprika
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.
Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!
Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
Finish as directed above through step 4.
This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it. Check them out for more great ideas!
Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.
Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole.
Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.
This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it! Please check them out as they have so many great ideas!
To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.
To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.
Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. Serve hot with Quick Onion Gravy.
This delicious recipe and photos were created by itdoesnttastelikechicken.com, we simply shared it. Please check them out as they have so many great ideas!
Heat canola oil in a large skillet over medium heat. Add eggs and cook, stirring, until curds are light and fluffy, 2 to 3 minutes, transfer to a plate. Add bacon to skillet and cook until crisp, 5 to 6 minutes.
Add pepper, scallion whites, and carrots, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
Reduce heat to medium-low and add peas and rice. Cook, stirring occasionally, until warmed through, 4 to 5 minutes. Fold in eggs and season with soy sauce and sesame oil. Serve immediately topped with scallion greens and more sesame oil alongside.
This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!
Heat oil in a large saucepan over mediumhigh heat. Cook tempeh, turning occasionally, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.
Add onion, celery, carrot and garlic. Stir often for 3 minutes or until softened slightly. Stir in paste until aromatic then chickpeas.
Pour milk and coconut cream into pan. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until sauce thickens slightly. Stir in silverbeet. Cook for 2 minutes or until just wilted. Remove from heat and season.
Divide rice and curry among serving plates. Top with tempeh, chilli, cashew, nigella seeds, if using, and basil. Serve with pappadums.
This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!