Sushi Shenanigans

Food Prep, styling, and Photography by Sina Mizrahi

This fresh, flavorful recipe is a modern twist on a deconstructed sushi roll, combining the best of a rice bowl and spicy cucumber salad served in individual cups or layered on a party platter for a striking presentation. It’s light, bold, and totally customizable — perfect for a graduation party where everyone wants something trendy, delicious, and fun to eat.

Serves 8–10

• 3 carrots, julienned
• 6 Persian cucumbers, thinly sliced
• 1 sheet nori, sliced into small strips
• black sesame seeds, for garnish
• spicy mayo, for garnish (optional)

Sushi Rice

• 2 cups basmati rice
• 3 cups water
• 2 Tbsp oil
• 2 tsp rice vinegar

Roasted Mushrooms

• 1 Tbsp oil
• 8 oz (225 g) sliced baby bella mushrooms
• ¼ tsp salt
• ¼ tsp pepper

Kani Spring Rolls

• 20 spring roll wrappers
• 20 kani sticks
• oil, for frying
• jarred roasted red pepper strips, for garnish

Sweet-and-Spicy Dressing

• ½ cup oil
• ¼ cup soy sauce
• ¼ cup honey
• 3 cubes frozen ginger
• 2 cubes frozen garlic
• ½–1 tsp crushed red pepper
• ¼ tsp chili powder

Cook rice with water and oil, according to package instructions. When done and slightly cooled, add rice vinegar and mix. Set aside.

Heat oil in a small skillet and sear mushrooms. Add salt and pepper. Alternatively, toss mushrooms, oil, salt, and pepper in a bowl and place in the Betty Crocker. Cook until mushrooms are seared.

Defrost the spring roll wrappers and kani sticks. Wrap each stick in a spring roll wrapper, egg-roll style. Fry in hot oil until golden. Once done, wrap a piece of roasted pepper around the spring roll to achieve a diploma look.