Sushi Hamburgers Are A Real Thing And It’s Beautiful


Foodies are going mad for a new hybrid dish: sushi hamburgers.

The creation calls for rice shaped into buns instead of bread that is then used to sandwich ingredients you’d typically expect to find at your local sushi restaurant.



It was a picture of a sushi burger posted to Instagram by food blogger So Beautifully Raw that caught the attention of users and popularized the dish among netizens.

More NextShark Stories: This Breathtaking Video Will Show You the Best of Japan in 4 Minutes


Her picture featured a vegan sushi burger that was made up of teriyaki chicken actually made from jackfruit, avocado, pickled ginger, vegan mayo and red cabbage.

She noted in its caption: “Use a fork or chopsticks to eat it! This burger is just for fun!”


Other pictures shared by Instagram users show sushi burgers made with a variety of ingredients such as salmon, tuna, chicken katsu, seaweed, tempura shrimp and wasabi.

Written by Editorial Staff, NextShark


I Went On A Five-Day Nacho Diet, And I Actually Lost Weight

Eating happens to be one of my favorite hobbies.

So, as you can imagine, going on a cleanse diet that limits you to six bottles of liquefied kale sounds like a certain kind of hell I never want to experience.

That is exactly why I decided to try a nontraditional approach to dieting back in the fall. I ditched the green vegetable concoctions for an epic diet that let me eat tacos every damn day.

I went on a “taco cleanse” and actually lost weight by stuffing my face with those tortilla-wrapped bad boys for six days straight.

Unfortunately, I put a few pounds back on since weaning myself off tacos. (I know, who would have thought, right?)

So, I recently decided it was time to go back on another insane diet. But this time, I wanted to try a diet that was nacho average cleanse.

I opted for the taco’s messy fraternal twin and went on an all-out nacho diet.

The nacho diet was just like your typical juice cleanse, except for the fact I replaced those sh*tty drinks with all sorts of insanely tasty nachos.

Yep, for five days I stuck to a strict nacho regimen and said goodbye to alcohol and all other supplementary snacks.

I was pretty sure this diet wasn’t going to work, but at the end of day five, I did the final weigh in and discovered I had actually lost weight. Three pounds, to be exact.

But before you swear off all other foods for tortilla chips and cheese, you should probably know this diet made me sick AF and the nacho-induced nausea I experienced was definitely not worth dropping a couple pounds.

Yeah, sorry to rain on your fiesta.

I recently went on a “nacho cleanse” and only ate nachos for five whole days.


Unlike my previous taco diet, I actually made an effort to be somewhat healthy this time by eating out for some meals and also making healthier versions of nachos on my own.

K. Pound

I began my cheesy endeavors with a colossal plate of nachos piled high with chicken, guac and cheese from Vamos.

K. Pound

Later on, I whipped up some apple almond butter nachos…

K. Pound

…and finished up day one with some simple cheesy chicken nachos I made myself.

K. Pound

I wasn’t feeling so great when I woke up on day two, so I started the morning by finishing the leftover apple nachos from the day before. Later in the day, I hit up El Camion Cantina for some veggie nachos loaded with four different types of cheese.

K. Pound

By dinner, I was starting to feel pretty sh*tty. But, I managed to up my nacho count with a plate of homemade Irish nachos, then went to bed with a horrible stomachache.

K. Pound

I woke up on day three feeling marginally better, so I threw together some breakfast waffle nachos.

K. Pound

For lunch, I had the remaining Irish nachos from the day before. But at this point, I had such bad heartburn, I wasn’t really able to each much.

K. Pound

Then, I finished the day by basically forcing myself to eat some Al Pastor nachos from Taqueria Diana.

K. Pound

On day four, I felt like these nachos were actually trying to kill me.

K. Pound

I’m not used to eating a lot of dairy products, so the cheese was definitely taking a toll on me; it was even making my skin break out. I decided to do some damage control by noshing on a few “naked” veggie nachos for an AM snack.

For lunch, I had a plate of bell pepper pizza nachos…

K. Pound

…and I wrapped up the day by giving myself a pep talk and going in on a plate of nachos from El Vez.

K. Pound

Needless to say, I totally regretted that dinner decision because I was nauseated AF for the rest of the night.

I woke up on day five feeling absolutely awful. But I’m no quitter, so I started the last day off on a strong note by demolishing a heaping pile of apple pomegranate nachos.

K. Pound

This was followed by a mountain of Mediterranean cucumber nachos for lunch.

K. Pound

Finally, I celebrated the end of this damn diet with a victorious plate of homemade veggie nachos.

K. Pound

Five days and 15 plates of nachos later, I guess you could say the nacho diet was a success because I lost three pounds in the process.

However, I definitely wouldn’t recommend going on this diet because eating an endless amount of nachos will straight up make you feel like sh*t.

If we can learn one thing from this, it’s you can probably lose weight by eating almost anything as long as you cut alcohol and sugar out of your diet.

Written by Kaylin Pound, EliteDaily

Features Tastemade/Snapchat

Limes Can Cause Second Degree Burns But Don’t Stop Eating Them

No matter where you may discover limes on a menu, they always invoke a feeling of freshness with a little bite to it. For far too long, limes have played second, third, and (typically) twelfth fiddle in recipes, but it’s time to shine some light on them.

But not too much light.

The History

A photo posted by Armando Tell (@armandotell) on

 Nothing quite says “sexy sailors and pirates,” like missing teeth, yellow skin, and swollen limbs, or so thought the scurvy-plagued seafarers of the 17th century. In 1747, tired of being surrounded by these stud muffins, Dr. James Lind performed the first clinical trial determining that limes were integral in preventing and curing scurvy. When the British Royal Navy finally started enforcing lime rations in the 1790s, its sailors began to be pegged as “Limeys” and thus began the age-honored tradition of making fun of people for being healthy.   1880 – In Louisa May Alcott’s Little Women, Amy, the youngest was punished at school for flaunting her first love: pickled limes. 1971 – Harry NIlsson told us all where to put our limes in the earworm “Coconut.” 2015 – Justin Timberlake starred as an out-of-work lime in a Sauza 901 Tequila ad campaign.

The Science

The vitamin C and ascorbic acid in limes is as good for keeping  your insides scurvy-free as they are at hydrating and rejuvenating your skin. Lime juice often finds its way into various skincare products, but you should use these products cautiously in the summer if you don’t want a rash or second-degree burns.  Phytophotodermatitis or “margarita dermatitis” is typically a summertime ailment that occurs when your skin is exposed to the sun after it comes in contact with lime juice or oil from the peel. #NotAllLimes are coming after your skin, but it’s better to be safe and apply some serious sunscreen.  

Fast Facts

  • Liminoids, compounds found in limes and other citrus fruit, have been shown to help fight most organ-related cancers.
  • The lime oil used in skin products is usually steam distilled to avoid causing margarita dermatitis.
  • Limes are considered evolutionarily older than lemons, hence their lower vitamin C levels.

How to Eat It


Don’t be afraid to show those limes who’s boss. Whether adorable Mexican limes or deceptively lemon-like Tahitian limes, you wield the knife and iron fist. Mix some fresh lime juice with chilli powder and throw that shit on anything:Corn, chicken, the faces of your enemies. Wherever chilli lime sauce lands, it’s sure to make you happy. You can also:

  • Stuff your limes with shredded coconuts.
  • Hell, stuff your coconut cake with a key lime pie and make yourself a margarita.
  • Skip the coconuts and a light tanginess to any sauce.

But, seriously, invest in some sunscreen.

Features Recipes Tastemade/Snapchat

Guide To Drinking Like A Motherf*ckin’ Pirate

Set sail for the high seas with these contemporary takes on classic pirate cocktails, based on your swashbuckler level.

If you’ve seen every Pirates of the Caribbean movie:


6-drinks-that-are-sure-to-bring-out-the-pirate-in-you-02 Photo: Edsel Little / Flickr  

The Daiquiri gets an undeserved reputation for being a weak vacation drink — mostly due to its slushy sister — but this cocktail is essentially a modern interpretation of grog. Pirates often mixed rum, sugary water, and lime juice to make the alcohol easier to drink, rid their casks of water of bacteria, and stave off scurvy.   And that’s exactly what you tell people the next time your order one.  

  • 1 1/2 oz White rum


  • 1/2 oz Simple syrup



  • 1 oz Lime juice




Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail glass.



6-drinks-that-are-sure-to-bring-out-the-pirate-in-you-03  Photo: Jeremy Noble / Flickr  

Yet another oldie, but goodie, the Bumbo is another health-conscious cocktail created by pirates of yore, but can be surprisingly sweeter than daiquiris.     

  • 2 oz Dark Rum


  • 1 oz Lemon Juice



  • 1/2 tsp Grenadine



  • 1/4 tsp (grated) Nutmeg




In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.


If you’ve always had a fondness for treasure maps and scavenger hunts:


Dark and Stormy

6-drinks-that-are-sure-to-bring-out-the-pirate-in-you-04 Photo: Peter Sheik / Flickr

This drink didn’t surface until the mid-20th century, but its Caribbean roots and seafaring imagery made it worthy of joining this list. The ginger beer takes the warming bite out of the rum while maintaining the integrity of the spice.

  • 2 ounces Gosling’s or Myers’s dark rum


  • 5 ounces ginger beer



  • Lime wedge




Pour the rum over ice in highball and fill with ginger beer. Squeeze in the lime wedge.

(Nouveau) Sangaree

6-drinks-that-are-sure-to-bring-out-the-pirate-in-you-05 Photo: Daniel García Capel / Flickr

This is not Sangria. Though there are several variations, sangarees are typically less involved than their Spanish counterparts.

  • 2 oz Beaujolais nouveau wine (you may substitute another red wine)


  • 1 ½ oz apple brandy



  • ½ oz gin



  • ¼ oz dark maple syrup



  • 2 dashes of Angostura Bitters



  • thin apple slices



  • grated cinnamon




Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with thin apple slices and grated cinnamon.


If you’re wearing a hook and eyepatch right now:


Barbary Coast

A photo posted by Natalie (@nataliehadley) on

This is one of those “I’m mostly alcohol and you’re about to call your ex” cocktails. If It’s good enough for 19th century San Franciscan sailors, it’s good enough for you.

But you should probably give your phone to someone else beforehand.

  • ¾ oz. scotch
  • ¾ oz. gin
  • ¾ oz. creme de cacao
  • ¾ oz. cream
  • grated nutmeg


Combine ingredients in a shaker, shake well and strain into a chilled glass. Garnish with grated nutmeg.

Fog Cutter (Trader Vic’s version)


Photo: Paul Stumpr / Flickr

“After two of these, you won’t even see the stuff.”

These are terrifying words from the Fog Cutter’s creator, “Trader Vic” Bergeron. This cocktail bullied the Long Island Iced Tea in middle school. You can swap out the sherry from grenadine if you want to lessen the alcohol content, but this will still hit you where it hurts without apologizing the next day.

  • 1/2 oz Orgeat
  • 2 oz gold rum
  • 1 oz Pisco (a strong, colorless grape brandy)
  • 1/2 oz gin
  • 1 oz orange juice
  • 2 oz lemon juice
  • 1/2 oz sherry float


Place all ingredients with ice in a cocktail shaker, shake until chilled. Strain into a cocktail glass filled with crushed ice and float sherry on top.


These Olive Garden ‘Piadinas’ Look An Awful Lot Like Quesadillas


OK, it’s not really a quesadilla, but it’s close enough. Olive Garden has added the Piadina. a kind of wrap with Italian ingredients, to the menu. Because its striking similarities to the Mexican dish of cheese between two tortillas, the Piadina will undoubtable draw comparisons.

Made with two pieces of Italian flatbread, the Piadina features cheese and vegetables. Patrons can choose between grilled chicken or more vegetables in their Piadina.

The vegetable option with feature mushrooms and roasted red peppers. The chicken will feature spinach and an Italian cheese sauce.

The Piadina will be served at all participating Olive Garden locations from Monday through Friday until 4pm.


This Danish Supermarket Only Sells Expired Foods and Everyone Loves It


First World countries are striving to end world hunger, yet they are guilty of wasting a ridiculous amount of food themselves.

Now one country is launching an initiative to change that irony by opening its first food waste supermarket. Denmark has opened its first-ever charity market, which sells surplus produce that are past their fresh date or damaged in such a way that they wouldn’t be sold on the shelves of a typical grocery store.


The store called WeFood in Denmark’s capital city of Copenhagen sells their produce for 30 to 50% of their value at normal markets. The store is designed for the environmentally conscious and budget-limited consumers who are looking to save money and the planet. Per Bjerre from the Danish NGO behind the initiative, Folkekirkens Nødhjælp, explained to the Independent:

“WeFood is the first supermarket of its kind in Denmark and perhaps the world as it is not just aimed at low-income shoppers, but anyone who is concerned about the amount of food waste produced in this country. Many people see this as a positive and politically correct way to approach the issue.”

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According to statistics, 700,000 metric tons of food are thrown away in Denmark annually. That is the figure after the country reduced its food waste by 25% over five years. Worldwide, 1.3 billion metric tons of food is wasted each year. The number is “ridiculous,” Danish Food and Agriculture Minister Eva Kjer Hansen remarked.

WeFood is collaborating with other supermarkets, chains and importers to provide the products. Volunteers pick up the supplies to help stock WeFood’s shelves. France has taken a similar course of action by banning food waste and requiring supermarkets to donate unwanted food to food banks and charities.

Written by Editorial Staff, NextShark

Features Recipes Tastemade/Snapchat

How Tuna Is Prepared Around The World

Seafood lies at the heart of any coastal community or island nation. Historically, cultural and geographical differences have shut sea creatures out of the cuisines of landlocked locales while inspiring creativity in others. Even before globalization and flash freezing made fish accessible, tuna had managed to work its way into diets across the globe.

Photo: Takashi Hososhima / Flickr

Here are a few of the easiest tuna recipes from around the world:

Poke – Hawaii

The idea of raw fish salad may sound off-putting, but in reality, Poke is a genuinely stunning salad. Originally this Hawaiian dish was made with fish scraps from raw, cubed yellowfin tuna and a plethora of condiments. In recent years, poke’s simple construction has reached a new level of sophistication.

Photo: Photoskate

Ahi Shoyu Poke

  • 1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
  • 1/4 cup soy sauce (shoyu)
  • 1/4 cup chopped green onions (tops included)
  • 1/4 cup chopped Maui onion (or yellow onion)
  • 2 tsp. sesame oil
  • 1 tsp. grated fresh ginger
  • 1 chili pepper, cored, seeded and diced (optional)
  • Sea salt, to taste
  • 2 tsp. toasted sesame seeds
  • 2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.

Recipe from Hawai’i Magazine

Ceviche – Peru

Are you ready for more raw tuna? Good.

Ceviche is the undisputed national dish of Peru that has inspired numerous variations throughout Latin America and the Caribbean. While the OG recipe is over 2,000 years old and doesn’t discriminate against other types of fish, tuna tends to be favored.

Yummy! Photo: leyla.a

Ahi Tuna Ceviche

  • 1/2 pound Ahi tuna steak (sashimi grade if possible), diced
  • 2 Tablespoons soy sauce
  • 1 Tablespoon toasted sesame oil
  • 1/2 Tablespoon rice vinegar (I used O Yuzu rice vinegar, see Cook’s note)
  • 1/2 of a Serrano pepper, very thinly sliced
  • Juice of 1 lime
  • 5 small leaves of fresh mint
  • sprinkle of black sesame seeds (optional)

In a medium bowl, mix soy sauce, toasted sesame oil, rice vinegar, Serrano pepper, lime juice, mint, and sesame seeds.

Next, add diced tuna and toss to coat. Serve immediately.

Recipe from The Enchanted Cook.

Canned Tuna – United Kingdom

Though the US consumes a significant amount of canned tuna, with only 20 percent of our population, the UK enjoys a surprisingly comparable tonnage. Brits love canned tuna more than colonialism or cricket combined. It would be remiss not to include a sandwich so integral to the British way of life.

tuna-prepared-sandwhich Wash it down with a pint. Photo: Parker-Knight

Tuna Cucumber Sandwich

  • One can of tuna fish in oil (preferably filet)
  • 3-4 tbsp of mayonnaise (or to your preference)
  • ⅛ cup diced onions OR 2 tsp of onion powder
  • ⅛ cup diced celery (optional, for peasants)
  • ¼ cup thinly sliced cucumber
  • 2 tsp butter
  • salt and pepper, to taste
  • Sliced white or sourdough bread

Open the can of tuna and strain excess oil using the lid. DO NOT use a strainer unless you greatly dislike flavor.

In a medium-sized bowl, mash chunks out of tuna with a fork, but don’t go crazy because this isn’t pate.

Add mayonnaise, onions and, if you really must, celery. Mix until combined, adding salt and pepper as you see fit.

Butter both slices of bread. Trust me.

Spread tuna mixture over a slice of bread and drape with cucumber slices.

Place the other slice atop the cucumbers. If you’re an adult not going to a tea party, don’t cut the crusts off.

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Jack In The Box Beefs Up Newest Burger With Double The Patties


The all new Double Jack burger (Photo by Pete Pham)

In its recent Declaration of Delicious campaign, Jack in the Box has announced some major changes they’ll be implementing to their menu this year.

These tasty upgrades are part of Jack’s #DeclarationofDelicious – their commitment to making every burger better. In fact, the shift has been over a year in the making, with Jack conducting extensive rounds of research and feedback collection to find the perfect ingredient combinations.

Starting yesterday, Jack in the Box burgers and sandwiches will now feature freshly sliced tomatoes and hand-leafed lettuce, real mayo, 100% beef patties, and all-new buttery bakery buns to replace the old-school sesame seed buns. Now isn’t that a mouthful?

Hope you came hungry, because on top of these upgrades, Jack’s also presenting us with a brand new burger to kick off the new wave of deliciousness, and it’s arguably their best—the DOUBLE. JACK.

Within the Double Jack, you’ll find that real mayo, crispy lettuce, fresh tomatoes, two slices of American cheese, and two 100% beef patties to honor the Double Jack name, all safely contained in a buttery toasty bun.

Right about now you’re probably wondering how/when you’ll be able to declare this deliciousness for yourself. Answer: right now. As of January 28, 2016, the Double Jack is officially on the Jack in the Box menu with a suggested retail price of $4.79. Yes, really.

Created in partnership with Jack in the Box.