The dudes from Good Mythical Morning are no stranger to fantastic food experiments. Their human nacho challenge is a cheesy example that they have no trouble covering each other in food for the entertainment of millions of fans.
In one of their most recent videos, the fellas decide to turn Link into a human roll of sushi.
As the co-host strips down to his underwear, Rhett covers his partner in all the essential ingredients that go inside a sushi roll as well as complimentary condiments. The foods dumped on Link’s human sushi roll includes rice, cucumbers, avocados, wasabi, ginger, spicy mayo, crab meat, soy sauce, all while he lays on top a customized nori bed.
They then proceed to roll Link, and all the ingredients, together into a sushi roll. Needless to say, it looked extremely painful. Check out the video to see the painstaking process behind a human sushi roll.
Dunno why, but despite this video, I’m really craving some sushi.
With the Christmas only a few days away, folks are scrambling to find some creative recipes to entertain friends and family with. What better to impress than Santa Sushi?
Our pal Make Sushi created this festive recipe that combines Japanese cuisine with the iconic Christmas figure. All you need are three crab sticks, a piece of Sashimi-grade tuna steak, two boiled carrots, cooked white sushi rice, cooked pink sushi rice, several Nori sheets, a sharp knife and a cutting board.
Check out the video below or go to Make Sushi’s site to see the complete recipe in extensive detail. Hopefully when we try our hand at this, it doesn’t come out looking like Krampus.
Sometimes, it can be difficult to get kids to try new foods like sushi. What if, however, that piece of sushi looked as whimsical as this Panda roll? Make Sushi, known for creating beautiful works of art contained within a sushi roll, has created a roll resembling the adorable South China bear.
All you need is a few basic ingredients: a small piece of sushi grade tuna, several Nori sheets, some cooked sushi rice, 2 heaped tablespoons of wasabi masago and 1 heaped tablespoon of chopped coriander.
Cut the tuna into four slices: two 1 cm and two 0.5 cm in thickness. Marinate the slices in a bowl of soy sauce for 30 minutes to an hour. Definitely no more than an hour or the tuna will harden.
Add the 2 tablespoons of wasabi masago to the cooked sushi rice. Then, add the chopped coriander and gently mix together with the rice and masago. Make sure the ingredients are spread evenly into the mixture. Once you’re down, set it aside.
Remove the tuna from the fridge and cut to appropriate thickness for the eyes (bigger), nose and mouth (smaller). Horizontally lay down a sheet of nori and place the first tuna strip at the edge of the nori sheet. Wrap the nori around the fish, covering the whole strip and cut off the excess nori.
Keep repeating this until you have six different strips: two parts, two eyes, a nose and a mouth.
With a new sheet of nori, add a small handful of sushi at the center and spread it into an oblong shape. Make sure the rice touches the top and bottom of the nori.
Place a think strip of wrapped tuna flat in the middle of the rice for the mouth. Then, add a think layer of rice on top of the tuna strip covering the strip. Repeat the step with another thin tuna strip.
Now, place the two thick tuna strips on top of the column to make the eyes of the panda. Then, add more rice between the two strips. Carefully mold the column with white rice to make sure that the panda has a round face.
Make Sushi says to now take one side of the nori and curl it up and around the column of rice. Repeat the step with the other side so that the two sides overlap at the top. Compress the roll with your hands gently rolling into a circular shape. Set that aside.
Taking two sheets of nori, lay them horizontally. Then, glue the sheets together by putting a thin column of sushi rice on the edge of one of the sheets and sticking it with the other nori sheet.
Now, take the GREEN sushi rice and cover about 3/4 of the large nori sheet with it. Be careful so that it stays light and fluffy.
Using two chopsticks, press them to the center of the green rice (two centimeters apart). Now, remove the chopsticks. You should have two grooves that you can now place the last two pieces of rolled tuna inside. These are the panda ears.
Place your panda face roll on top of the ears you just made. Make sure the eyes are at the bottom next to the ears.
Now, dip a sharp knife in som cold water (so it doesn’t stick to the rice), then carefully cut the roll with as little motion as possible. Cut off each end of the roll first, then section off your panda sushi in whatever thickness you want.
Mostly, the recipe is just stacking and careful rolling. You can get a play-by-play of the exact process in the video above.
I took Pillsbury Cinnamon Rolls and flattened them out with a layer of Black Pepper Bacon Jam. On top of the jam, I added thin pieces of pancetta and shredded Gruyere. I rolled them up and sliced them.
The rolls were baked for about 20 minutes at 400 degrees. I took them out of the oven and placed them in the freezer for 20 minutes to cool down. I then threw some egg wash on the rolls and coated them with crushed Cinnamon Toast Crunch. Did a quick flash fry for 20 seconds and topped them with powdered sugar.
Tasted surprisingly bomb.
Check out this quick video showcasing all the steps it took to make my Monte Cristo Cinnamon Roll.
This terrifying monster is what happens when you combine a Reuben sandwich and a sushi roll.
Food blogger Tym Bussanich has made some crazy rolls before, but never with a sandwich as its main component.
Bussanich said he flattened the rye bread with a rolling pin, stuffed it with an insane amount of roast beef, sauerkraut, and swiss cheese, rolled it up, breaded it and deep fried it.
Of course, he topped it with a little mustard and it was good to go.
You’re standing in line at your local donut shop deciding what to order. No one wants to be that customer who doesn’t know the difference between a cruller and a fritter. Rather than take a stab at your donut of preference, you just play it safe and order a plain, halfheartedly eating it on the morning commute.
In honor of National Doughnut Day, Foodbeast put together a video of some of the most common donuts you’ll find in shops and what they’re called. We know your morning minutes are precious, so we definitely don’t want you wasting them on donut confusion. Sit back and enjoy some intimate shots of donut porn. Hopefully not on an empty stomach:
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Cake Donut
SHAPE: Round, ring donut
NOTES: Dense, Muffin-type donuts called “Sinkers”.
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Crullers
SHAPE: Twisted, ridged surface
NOTES: Pronounced “Kruhl-er”. It’s name is derived from Dutch Krullen, or “to curl”.
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Fritters
SHAPE: Lumpy, circular.
NOTES: Pan-fried cakes made with cornmeal
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Long John
SHAPE: Long, bar-shaped
NOTES: Filled long johns are sold as “éclairs”.
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Bear Claw
SHAPE: Rectangular with slices along one side to resemble a bear’s toes.
NOTES: While the bear claw is sometimes considered a donut, it’s common for bear claws to be almond-flavored pastries more similar to fritters in texture.
___________
Cake Sprinkle
SHAPE: Round, ring donut
TASTE: Glazed donuts covered in confectionery sprinkles.
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Glazed
SHAPE: Round, ring donut.
NOTES: Made with sugar, vanilla, salt, cold milk and water.
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Boston Cream
SHAPE: Round, filled. A mini version of the Boston cream pie.
NOTES: Called a “Boston Cream” when frosted in chocolate, but called a “Bavarian Creme” when dusted with powdered sugar.
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Maple Bar
SHAPE: Long, bar-shaped.
NOTES: Coated with a maple glaze. Goes great with bacon!
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Twist
SHAPE: Two pieces of dough twisted together.
NOTES: Twists must be made in opposite directions for optimal texture and tension.
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Roll
SHAPE: Spiral, circular.
NOTES: Rolled in a cinnamon and sugar mix.
___________
Chocolate Glaze
SHAPE: Round, ring donut
NOTES: Glazed donut made with corn syrup, bittersweet chocolate and confectioner’s sugar.
___________
Cinnamon Crumb
SHAPE: Round, ring donut
NOTES: One of the most underrated donuts. Covered in crunchy, cinnamon-sugar crumbs. Fantastic dipped in coffee.
___________
Powdered Sugar
SHAPE: Round, filled
NOTES: Donuts covered in confectioner’s sugar or “snow sugar” that doesn’t melt.
There’s something about summer in America that just screams “let’s take everything in our kitchens and deep fry those sons o’b*tches.” Cheesecakes, ice cream, butter, mashed potatoes – if it’s meant to be eaten on a plate, chances are some fair master somewhere is currently coating it with batter and dropping it into vats of scalding oil. But who knew our bizarre obsession would translate so well overseas?
KFC Singapore’s latest menu offering is called the “Cheesy Pasta Shrimp,” and is “basically pieces of shrimp, pasta, and cheese, shaped into a cylindrical roll before battered and deep-fried,” according to Brand Eating. It will be served with fries and a drink for S$3.95, or about $3.12 USD.
