Bad Bunnys Italian Sushi Recipe By Tasty

BAD BUNNY'S ITALIAN SUSHI RECIPE BY TASTY

Steps:

• Make the risotto: In a large, high-walled skillet, melt the butter over medium-low heat. Add the shallot and cook until soft and translucent, but not browned, 3-5 minutes. Add the garlic and salt and cook for 1-2 minutes, until the garlic is fragrant. Stir in the rice until well coated, then toast for 2-3 minutes.
• Increase heat to medium, and add the wine and cook until absorbed by the rice, 5-8 minutes. Reduce the heat to medium-low as needed if the mixture ever exceeds a low simmer. Add a ladleful of the hot vegetable stock to the rice and cook, stirring frequently, until absorbed by the rice. Continue adding the stock, a ladleful at a time, until the rice is tender, 30-40 minutes total. Turn off the heat and stir in the Parmesan cheese until melted.
• Line a baking sheet with parchment paper.
• Using a spatula, scrape the risotto onto the prepared baking sheet and spread in an even layer. Let cool for 10 minutes, then transfer to the refrigerator to chill completely, about 30 minutes.
• Once risotto has cooled, assemble the sushi: Wrap a sushi mat with plastic wrap.
• On the flat side of the mat, lay out 4 slices of prosciutto so that they overlap slightly, forming a square. Scoop about ½ cup of the cooled risotto onto the bottom half of the prosciutto square. Lightly grease your hands with nonstick spray (so the risotto doesn't stick) and gently spread the risotto at the bottom of the mat into an even layer, leaving the top 2 inches of prosciutto empty. At the bottom of the roll, lay out 3 basil leaves in a single layer. Place 2 stalks of asparagus, 3 strips of red pepper, and 3 strips of mozzarella on top. Working from the bottom, tightly roll in an upward direction and seal the roll with the overhanging prosciutto. Set the roll aside on a cutting board and repeat with the remaining ingredients.
• Once the rolls are assembled, use a very sharp knife to trim the ends, then cut each roll into 8 pieces. Wipe the knife with the damp cloth as needed to ensure clean slices.
• Serve the sushi with the balsamic vinegar, pesto, shaved Parmesan, and giardiniera.
• Enjoy!

TASTY BUNS

Steps:

• Mix 2 C flour& yeast.
• In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• Add all at once to flour mixture and beat till smooth.
• Mix in enough flour to make a soft dough (2-3 Cups).
• Mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls and place on greased baking sheet (I actually prefer to use parchment paper-- easy clean-up!) to rise till doubled in size.
• Bake in preheated 400 degree oven 12-15 minutes.

HOW TO THROW A SUSHI PARTY RECIPE BY TASTY

Steps:

• In a bowl wash the rice 3 times with water.
• In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
• In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
• Transfer the rice onto a serving bowl and pour the vinegar over the rice.
• Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
• Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
• Mix in mayonnaise and sriracha sauce. Set aside
• In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
• Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
• Cut veggies into thin slices. Cut avocado into bite size pieces as well.
• Set up the table: After placing your rice and fix-ins place each sushi rolling station with a bamboo rolling mat. Set out a bowl of water so the rice does not stick to your hands. Have a cutting board close by with a knife. Let's roll.
• On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
• Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
• Place the fix-in at the bottom row of the rice.
• Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
• Squeeze down to make a nice tight roll.
• Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
• Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe.
• NOTE: This will prevent the rice from sticking to the knife.
• Cut your roll into desired sizes.
• NOTE: Wrap mat with plastic wrap for inside out rolls.
• Repeat steps 13-20 for your veggie roll.
• Repeat steps 13-20 for your teriyaki chicken roll.
• Repeat steps 13-20 for your California roll.
• Enjoy!