Blog Bites X

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave your guests in awe? Look no further than Blog Bites X, a dish that combines the best of international flavors into a single, unforgettable bite. In this recipe article, we’ll guide you through the steps to create this mouthwatering masterpiece in the comfort of your own kitchen.

NameBlog Bites X
CuisineFusion
Prep Time20 minutes
Cooking Time15 minutes
Total Time20 minutes
Servings4 servings
YieldApproximately 32 pieces of sushi

Ingredients

  • 1 cup of cooked sushi rice
  • 4 ounces of fresh Atlantic salmon, thinly sliced
  • 1 ripe avocado, thinly sliced
  • 1 small cucumber, julienned
  • 1/4 cup of pickled ginger
  • 2 tablespoons of toasted sesame seeds
  • 2 sheets of nori seaweed
  • Soy sauce for dipping
  • Wasabi paste (optional)

Instructions

Prepare Your Workspace:

Gather all your ingredients and place them within reach. You’ll need a bamboo sushi rolling mat and a sharp knife for this recipe.

Roll the Sushi:

Lay a sheet of plastic wrap on top of your bamboo sushi rolling mat.

Place one sheet of nori seaweed on the plastic wrap, shiny side down.

Wet your hands to prevent the rice from sticking, and then spread half of the cooked sushi rice evenly over the nori, leaving about half an inch of nori uncovered at the top.

Sprinkle toasted sesame seeds over the rice.

Flip the nori sheet over so the rice is facing down on the plastic wrap.

Arrange thinly sliced salmon, avocado, and cucumber on the nori sheet.

Roll the nori sheet tightly, using the bamboo mat to shape it into a compact cylinder.

Repeat the process for the second nori sheet.

Slice and Serve:

Use a sharp knife to slice each sushi roll into bite-sized pieces.

Arrange the Blog Bites X on a plate, and garnish with pickled ginger.

Serve with soy sauce and wasabi paste on the side for dipping.

Enjoy the Fusion Feast:

Now, it’s time to savor the fruits of your labor. Blog Bites X offers a delightful combination of textures and flavors. The creaminess of the avocado, the freshness of the cucumber, and the richness of the salmon complement each other perfectly. The pickled ginger adds a tangy kick, while the sesame seeds provide a satisfying crunch.

Whether you’re impressing guests at a dinner party or simply indulging in a culinary adventure on your own, Blog Bites X is the recipe to elevate your dining experience. So, grab your ingredients, roll up your sleeves, and embark on a journey of flavor that transcends borders.

Estimated Nutrition per Serving

Calories: 290

Total Fat: 14g

Cholesterol: 25mg

Sodium: 370mg

Total Carbohydrates: 30g

Dietary Fiber: 4g

Sugars: 2g

Protein: 15g

Vitamin D: 1%

Calcium: 2%

Iron: 6%

Potassium: 6%

Well here we are at the tenth installment of my Blog Bites series! I have been making many recipes from other blogs this summer, (while we’re not traveling, which was the case nearly every week in July), but haven’t been very diligent about documenting all of them.

Here is a small round-up of what I did happen to capture with my camera:

I enjoyed this Triple Berry Kale Salad with Fresh Strawberry Vinaigrette – courtesy of Jessica at How Sweet It Is – on a beautifully sunny day out on our deck.

I used baby kale, which does not need to be massaged into submission like its tough cousin. I think I actually prefer the chewy texture of regular kale, but the tender baby variety works in a pinch.

The combination of fresh summer flavors in this salad was delightful!

Blog Bites X

Just this past weekend I made Blackened Salmon Tacos with with Corn Salsa from Cooking Classy (I omitted the cilantro lime ranch and just used Greek yogurt to top the tacos after taking the pics).

I have the most difficult time finding taco-sized flour tortillas, so I opted for Middle Eastern flatbreads from Trader Joe’s instead. They’re super thick and doughy, and made for a nice substitute.

The tacos were tasty, though I think I’ll omit the flour next time and just use the spice rub on the salmon.

Blog Bites X
Blog Bites X

I’d been meaning to bake a loaf of this Avocado Zucchini Bread with Olive Oil from Cooking on the Weekends‘ Valentina for some time, and the perfect cool summer morning presented itself a couple of weeks ago.

Now don’t be scared… I could taste neither the avocado nor the olive oil in this bread. What these ingredients do add is wonderful moisture from the healthy fats inherent in each.

I subbed in whole wheat pastry for the all-purpose, added in a couple handfuls of chocolate chips for good measure, and poured the entire batch of batter into one 9 x 5 loaf pan (baked for approximately 40-45 minutes); the resulting bread was incredibly delicious!

Sayonara butter and vegetable oil. This is now my go-to zucchini bread recipe.

Blog Bites X
Blog Bites X

Aaaaand last but absolutely not least, we have these Chicken Avocado BLT Sandwiches from the always-creative Kerstin of Cake, Batter, and Bowl.

Tender pecan-crusted baked chicken, creamy mashed avocado, crunchy bacon, crisp lettuce, juicy tomato, and soft whole wheat rolls are the makings of a fantastic dinner (or lunch)! John and I both really enjoyed these CABLTs, and I know you will too =).

Blog Bites X

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