For the love of newshi
    Photos by Brennan Anderson / North by Northwestern. Illustration by Alexis N. Sanchez / North by Northwestern

    “Let’s grab some sushi!” is a dinner invite reserved for those with an acquired taste for the Japanese delicacy. If you haven’t come to love spicy tuna and seaweed or are on a student budget, restaurant sushi isn’t always possible. Enter “Newshi,” a do-it-yourself alternative to going out for sushi, but with nontraditional ingredients at a fraction of the cost. Those who squirm at the idea of raw fish, fear no more—there’s a variation for every taste and price range. Whether it’s a tasty twist from across the globe or the introduction of bacon into the equation, creativity is key.

    Mexican Sushi Bites
    16 ounces cream cheese, softened
    ½ cup salsa, plus more for dipping
    1 tablespoon chili powder
    ¼ teaspoon salt
    1 avocado, thinly sliced
    1 tablespoon lime juice
    8 8-inch flour tortillas
    2 cups fresh baby spinach
    1 red bell pepper, sliced into thin strips
    1 yellow bell pepper, sliced into thin strips

    We’re heading south of the border for this recipe’s inspiration. To begin, mix together cream cheese, salsa, chili powder and salt. In another bowl, slice avocados and sprinkle with lime. Cut tortillas into 6 half-inch squares. Put three tablespoons of salsa mixture onto tortillas. Create two rows of spinach in center of tortillas and add peppers and avocado. Roll up tortillas and wrap in plastic wrap. Refrigerate rolls for at least one hour. Before serving, slice into half-inch pieces. Serve with salsa for dipping. 

    1 tablespoon unsalted butter
    ⅔ cup mini-marshmallows
    2 cups cooked rice (brown or white)
    Nonstick vegetable oil spray
    1 banana, thinly sliced
    ½ pint fruit medley (such as strawberries, pineapple, kiwi and cantaloupe)
    Thinly-sliced mini chocolate chips and toasted shredded coconut for topping, optional
    Special equipment: Nigiri sushi mold or plastic ice cube tray

    This sweet twist has all the fun of fresh sushi but none of the uncertainty of raw fish. To begin, melt butter and marshmallows in saucepan over medium heat. Heat mixture until completely soft. Remove from heat and stir in cooked rice until thoroughly mixed. Spray ice cube tray with non-stick spray and place fruit medley slices into each section. Spoon in rice and press gently into fruit. Remove from ice cube tray and top with chocolate chips and coconut flakes. 

    Breakfast Sushi (Part I)
    1 banana, sliced
    2 tablespoons peanut butter
    ½ cup cocoa crisp rice cereal

    For those who love the most important meal of the day, it just got much easier to get creative with it. Slice a banana, slather the edges in peanut butter and roll in cereal. Hint: You’ll feel more authentic if you use chopsticks. 

    Breakfast Sushi (Part II)
    6 strips bacon
    3 eggs, scrambled

    Here’s another take on sushi for breakfast, for bacon fans. Scramble three eggs in a frying pan. Fry bacon strips until they are slightly crispy but soft enough to shape. Roll bacon strips in circles and fill with eggs. Place rolls back in the pan and fry for one minute to ensure the roll will hold, adding cheese and strawberries in the last minute of frying. Possible additions: peppers or hash browns. Go wild!


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