@cisse.adama.060592:

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Saturday 26 September 2026 12:58:50 GMT

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@Dra. Michelle Pioker | A importância de ser GRATO #reflexão #michellepiokercy #motivação #gratidão

@Dra. Michelle Pioker | A importância de ser GRATO #reflexão #michellepiokercy #motivação #gratidão

Upside Down Sushi Cake. Recipe ↓ ■ INGREDIENTS For the sushi rice: • sushi rice - 1 1/2 cups (300 g) • rice vinegar - 3 tbsp • sugar - 1 tbsp • salt - 1 tsp For the sushi bake: • sushi-grade salmon - 10-12 oz (300-350 g), diced • cream cheese - 8 oz (225 g), softened • avocado - 1, sliced (optional) • cucumber - 1 small, thinly sliced (optional) For the pan: • avocado oil or neutral oil - 1-2 tsp On top: • furikake or black & white sesame seeds • spicy mayo - for drizzling • green onion - finely sliced To serve: • nori sheets ■ HOW TO COOK: 1. Rinse the sushi rice 3-4 times until the water runs mostly clear. Cook according to package instructions. 2. While still warm, mix the rice with rice vinegar, sugar, and salt (mix everything before adding it to the rice and stir the rice with a soft spatula to avoid turning it into mush). Let it cool slightly. 3. Lightly grease a bowl or deep dish with avocado oil (or another neutral oil). 4. Add an even layer of diced sushi-grade salmon. 5. Spread the cream cheese on top in an even layer. 6. Add sliced avocado and cucumber layers (optional). 7. Finish with the sushi rice and gently press everything down firmly with a spoon or damp hands. 8. Sprinkle a little more furikake or sesame seeds on top of the rice before flipping. 9. Let it sit for 2-3 min, then carefully flip it onto a plate. Lift the bowl slowly so the “sushi cake” drops out cleanly. 10. Drizzle generously with spicy mayo and top with green onion. Scoop some onto a piece of nori and eat it like a hand roll. ■ INFO (approx.): Prep: 25 min Cook: 20 min Serves: 3-4 ~540 kcal | 22 g protein | 28 g fat | 48 g carbs (per serving) #sushi #salmon #dinner #DinnerIdeas #recipes

Upside Down Sushi Cake. Recipe ↓ ■ INGREDIENTS For the sushi rice: • sushi rice - 1 1/2 cups (300 g) • rice vinegar - 3 tbsp • sugar - 1 tbsp • salt - 1 tsp For the sushi bake: • sushi-grade salmon - 10-12 oz (300-350 g), diced • cream cheese - 8 oz (225 g), softened • avocado - 1, sliced (optional) • cucumber - 1 small, thinly sliced (optional) For the pan: • avocado oil or neutral oil - 1-2 tsp On top: • furikake or black & white sesame seeds • spicy mayo - for drizzling • green onion - finely sliced To serve: • nori sheets ■ HOW TO COOK: 1. Rinse the sushi rice 3-4 times until the water runs mostly clear. Cook according to package instructions. 2. While still warm, mix the rice with rice vinegar, sugar, and salt (mix everything before adding it to the rice and stir the rice with a soft spatula to avoid turning it into mush). Let it cool slightly. 3. Lightly grease a bowl or deep dish with avocado oil (or another neutral oil). 4. Add an even layer of diced sushi-grade salmon. 5. Spread the cream cheese on top in an even layer. 6. Add sliced avocado and cucumber layers (optional). 7. Finish with the sushi rice and gently press everything down firmly with a spoon or damp hands. 8. Sprinkle a little more furikake or sesame seeds on top of the rice before flipping. 9. Let it sit for 2-3 min, then carefully flip it onto a plate. Lift the bowl slowly so the “sushi cake” drops out cleanly. 10. Drizzle generously with spicy mayo and top with green onion. Scoop some onto a piece of nori and eat it like a hand roll. ■ INFO (approx.): Prep: 25 min Cook: 20 min Serves: 3-4 ~540 kcal | 22 g protein | 28 g fat | 48 g carbs (per serving) #sushi #salmon #dinner #DinnerIdeas #recipes

salah siapa ya

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#cops #bodycam #copsoftiktok

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