Ingredients
- 3 sheets of rice paper
- 18 pieces of nori (salted seaweed snack)
- 4 c. oil (for frying)
Instructions
- Cut each rice paper sheet into 6 equal pieces. Use your nori to measure the size of your rice paper pieces.
- Dip one piece of nori in water and immediately adhere to a piece of rice paper. Repeat with the remaining pieces of nori and rice paper.
- Deep fry your rice paper nori chips in oil for about 10 seconds or until the rice paper is fully puffed. Remove the chips from the oil and let sit on paper towels for 5-10 minutes before serving.
Ingredients
- 1 sheet of nori
- 2 pieces of cooked spam
- 1 scrambled egg
- ⅛ c. cucumber slices
- ⅛ c. rice
Instructions
- Cut a slit in the nori sheet from the center to the bottom edge to create 4 equal quadrants for your fillings.
- Add your spam, scrambled egg, cucumber slices, and rice to each of the four sections.
- Starting at the bottom left corner, fold up to cover the top top left corner. Then fold over to the right, and fold one more time down to complete your rice wrap.
- ** You can also replace the fillings with other sushi inspired ingredients of your choice!
Ingredients
- 1 pack of pad thai rice noodles
- 4 c. oil (for frying)
Instructions
- Drop the pad thai rice noodles into hot oil. Remove once the noodles are fully puffed. This will happen within seconds so be sure to work quickly!
- Set the puffed rice noodles on paper towels for 5-10 minutes to drain the oil before serving.
Ingredients
- 4 c. cooked rice
- 2 sheets of nori, cut into 12 strips
- Muffin tin
- Cutting Board
Instructions
- Place a strip of nori in one cup of the muffin tin. Make sure the nori is centered over the cup, and the ends are long enough to fold over and seal your musubi.
- Add about ⅓ cup of rice to the muffin tin.
- Fold and press down the ends of the nori strip. Use water to seal.
- Repeat with the remaining strips of nori and rice.
- Cover your filled muffin tin with a cutting board and flip to release the musubis from the muffin tin. Carefully remove the muffin tin to reveal your completed musubis!
Ingredients
- 2 c. cooked rice
- Cooking Spray
- Waffle Iron
Instructions
- Generously cover the waffle iron with cooking spray. Add the cooked rice to the waffle iron.
- Close, press, and cook until crispy!
- Try it with a spicy tuna dip or serve any way you wish!
Ingredients
- ¼ c. persian cucumbers, thinly sliced
- 2 c. cooked rice
- Plastic wrap
Instructions
- Add your persian cucumbers to the center of a piece of plastic wrap. Layer the cucumbers to form a small overlapping circle. Add a 2-3 tablespoons of rice to the top of the cucumbers.
- Fold in the corners of the plastic wrap, twist, and form a ball shape out of the rice and cucumbers. Unwrap to reveal your sushi ball!
- Repeat with the remaining ingredients. You can also try it with your favorite sushi toppings!
Ingredients
- 2 scrambled eggs, cut into 1-inch pieces
- 2 c. cooked rice
- Ice tray
- Cutting Board
Instructions
- Add one piece of scrambled egg to each pocket of the ice tray.
- Add rice to cover the tray and pack tight into each pocket.
- Cover the ice tray with the cutting board and flip to release the nigiri sushi.
Ingredients
- 3 slices of cooked spam
- 2 c. rice
- 8 strips of nori
- 2 identical square/rectangular containers
- Cutting Board
Instructions
- Add the 3 slices of spam to the bottom of one of the containers. Layer the rice on top of the rice.
- Use the other container to press and pack down the spam and rice. Remove the second container and cover the base container with a cutting board.
- Flip to release the pack n’ press sushi. Cut the block of spam and rice into 8 rectangular pieces, and wrap each with a strip of nori.
Ingredients
- 1 head of purple cabbage
- 4 c. water
- 1 lemon
- 2 c. rice
Instructions
- Add purple cabbage to a pot of boiling water. Let boil for 5-8 minutes. Then remove the cabbage.
- Separate the purple cabbage water into two pots. Squeeze half a lemon into one of the pots of water. The water should turn pink. You should now have one pot of purple and pink.
- Boil the two pots of water, and cook one cup of rice in each. Used the colored rice to roll your two-tone sushi!
Ingredients
- 6 sheets of rice paper
- 1 c. water
Instructions
- Soak 2 sheets of rice paper in water and layer on top of each other. Roll the rice paper as tight as possible to create a small log of rice paper. Cut into small 1-inch pieces.
- Use the rolled rice cakes in a stir fry or with your favorite sauce!
