No existe una sola forma correcta de comer sushi. Más allá de los tradicionales rollos existen infinidades de maneras de servir sus ingredientes básicos para, incluso, combinarlos con otros sabores poco convencionales pero no por esto menos apetitosos. Así que suelta tus palillos por un momento y atrévete a disfrutar de estos híbridos únicos y deliciosos.

1. Tacos de sushi de salmón

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cravingsinamsterdam.com

2. Rosquilla de sushi de tartar de verdel

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Tasty Japan

3. Tacos crujientes de california roll

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dinnerthendessert.com

4. Sushi-hamburguesa de aguacate y atún

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grilledcheesesocial.com

5. Rosquilla de atún

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Tasty Japan

6. Sushi-hamburguesas negras

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aime-mange.com

7. Sándwiches de sushi

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potluck.ohmyveggies.com

8. Sushi-hamburguesa de salmón ahumado

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paprikas.fr

9. Rosquilla de erizo de mar

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Tasty Japan

10. Pastel de sushi

goodmorningcali.com

11. Rosquillas de sushi vegano

12. Hamburguesa de pollo Katsu

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Curious Nut

13. Burrito sushi

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foodblogs.com

14. Sushi-hamburguesa de pollo teriyaki

@sobeautifullyraw made this amazing vegan sushi burger for the #BESTOFVEGANBURGER contest! We’re impressed!! TERIYAKI ‘CHIK’N’ SUSHI BURGER by the amazing Sam aka @sobeautifullyraw: To make the Sushi Rice Bun: Prepare your desired amount of sushi rice (I used around 2.5 cups COOKED sushi rice for 2 burgers) and season it with sushi vinegar. Let the rice completely cool in the fridge before moulding. Grab a small dome bowl and quickly rinse it with water (this will stop the rice sticking) then press some mixture into the bowl, filling it around 3/4 of the way (this is for the top bun). Turn it upside down and gently bang the rice out of the bowl onto a chopping board or flat surface. You now have your first bun top! Place it in the fridge and complete the same process using a little less rice for the bottom of the bun. Repeat as many times as necessary depending on how many ‘buns’ you’d like. For the filings: Avocado Vegan Mayo Pickled Ginger Shredded purple cabbage Sesame seeds for decoration To make the Teriyaki Chick’n: 1 can of young green jackfruit in water or brine 1 tbsp coconut oil 1/3 cup tamari 1 tbsp mirin 1 tbsp brown sugar 2 tsp garlic powder 1 tsp onion powder Break apart the sinewy edges of the jackfruit away from the hearts so you are left with pieces of the fruit that resemble shredded chicken. Don’t worry if it’s not all broken up yet – it will be shortly! Rinse it with water and place the jackfruit in a frying pan with the rest of the ingredients and simmer on a medium hear for 5-10 minutes, slowly ‘pulling’ the jackfruit with a fork to shred it further. After around 10 minutes, remove it from the heat. To assemble your buns, place a layer of avocado on the bottom of one of your rice buns followed by some pickled ginger, teriyaki chicken, vegan mayo and then the cabbage. VERY gently place the tip bun on tup. Be gentle! They can be a little fiddly depending on how much your rice has set in the fridge, so the cooler – the better. Enjoy straight away! I ate mine with chopsticks and a fork #bestofvegan

A photo posted by Best Of Vegan (@bestofvegan) on Mar 28, 2016 at 11:44am PDT

15. Bloque de camarones picantes con aguacate y arroz

16. Rosquilla de salmón ahumado

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Tasty Japan

17. Suhi-hamburguesa de filete teriyaki

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theflavorbender.com

¿Cuál de todas las preparaciones te apetece más?