JAPANESE TAMAGO EGG
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
- Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
- When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
- Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.6 g, Cholesterol 124.1 mg, Fat 3.8 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 86.7 mg, Sugar 2.6 g
TAMAGOYAKI: JAPANESE ROLLED OMELET
Steps:
- Gather the ingredients.
- Beat eggs in a bowl.
- Add dashi soup and sugar in the egg and mix well.
- Heat a tamagoyaki pan over medium heat. Oil the pan.
- Pour a scoop of egg mixture in the pan and spread over the surface.
- Cook it until half done and roll the egg toward the bottom side.
- Move the rolled egg to the top side.
- Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
- Cook it until half done and roll the egg again so that the omelet becomes thicker.
- Cook the omelet until done.
- If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
- Cut tamagoyaki into 1-inch-thick pieces.
- Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.
Nutrition Facts : Calories 255 kcal, Carbohydrate 13 g, Cholesterol 372 mg, Fiber 0 g, Protein 13 g, SaturatedFat 4 g, Sodium 176 mg, Sugar 13 g, Fat 16 g, ServingSize 2 Tamagoyaki (2 Servings), UnsaturatedFat 0 g
CALIFORNIA SUSHI ROLL RECIPE
The most popular roll sushi borned in U.S.
Time 20m
Yield 1 Roll, cut
Number Of Ingredients 7
Steps:
- Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
- Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
- Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
- Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
- When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.
CALIFORNIA ROLL DEVILED EGGS
This is one daring deviled egg recipe from Kathy Casey's D'Lish Deviled Eggs. Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. It boasts a red-orange color, a mild smoky or salty taste and a crunchy texture. Nori Komi Furikake can be purchased at any Asian market or even Amazon.
Provided by gailanng
Categories Japanese
Time 30m
Yield 24 egg halves
Number Of Ingredients 9
Steps:
- Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter.
- In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.
- Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko.
- Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per "fan.".
Nutrition Facts : Calories 60.3, Fat 4.2, SaturatedFat 1.1, Cholesterol 102.8, Sodium 114.1, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 4.1
EGG AND PESTO SUSHI
This an awesome roll that has that great taste of pesto. Serve it with soy sauce, wasabi and pickled ginger.
Provided by COOKINGDUDE89
Categories Appetizers and Snacks
Time 25m
Yield 36
Number Of Ingredients 6
Steps:
- Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until tender and water is absorbed. Leave covered, and let stand for 10 minutes. Remove to a bowl to cool completely.
- Heat a skillet over medium heat, and coat with cooking spray. Pour in the eggs, and scramble until cooked through. Season them with a little salt and pepper. Remove from heat and set aside.
- Lay one sheet of nori on a clean work surface, or if you have one, a sushi mat. Wet your hands, and press a layer of cooled rice about 1/3 inch thick onto half of the sheet. Spread a line of pesto across the edge of the rice about 1/2 inch wide. Top with a line of egg. Roll the sheet of nori over the pesto egg and rice to reach the empty part of the sheet. Wet the end, and roll up to seal. Use a knife to cut the roll into 6 small rolls.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 8.6 g, Cholesterol 31.6 mg, Fat 1.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 25.8 mg, Sugar 0.1 g
KIMBAP
Kimbap translates to "seaweed rice," and as such, it is a roll of rice -- with or without fillings -- wrapped in seaweed. It is easy to pack and is considered fast food by many. Some restaurants in Korea are dedicated solely to making kimbap fresh and to order, offering a wide array of fillings at each rolling station. This recipe features the traditional fillings I grew up eating in Korea, but the rolling method can be applied to any kimbap you decide to make.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 rolls
Number Of Ingredients 17
Steps:
- For the egg filling: Lightly beat the eggs and a pinch of salt in a medium bowl.
- Heat the oil in large nonstick pan over medium-high heat. Pour in the eggs and swirl the pan until the egg covers the entire surface area. Cook until set on the bottom, about 1 minute. Flip carefully to keep it in one piece and cook 1 minute more. Slide onto a plate or cutting board to cool, then fold the egg crepe in half and fold once more. Cut into julienne strips and set aside. Reserve the pan for the carrot filling.
- For the spinach filling: Bring a pot of water to a boil and prepare an ice water bath. Add the spinach to the boiling water and blanch until it turns bright green, about 30 seconds. Transfer the spinach to the ice bath and let it sit for 5 minutes, then remove and squeeze it dry. Place in a medium bowl, add the sesame oil and season with salt. Mix well and set aside.
- For the carrot filling: Wipe the egg pan clean with a dry paper towel, add the sesame oil and heat over medium-high heat. Cook the carrots until just tender and soft, 2 to 3 minutes. Season with salt. Set aside.
- For the rolls: Prepare a small bowl of water on the side both to help prevent the rice from sticking to your hands and for sealing the kimbap at the end.
- Add the rice, sesame oil and 1/4 teaspoon salt to a large bowl and mix until combined. The rice should be cool enough to handle. If not, let cool for 5 minutes.
- Lay a sheet of gim rough-side up (smooth/shiny-side down) on a bamboo sushi mat with one of the shorter sides closest to you. Spread 3/4 cup of the rice mixture (about the size of a baseball) across the entire sheet in an even layer, leaving 1/4 inch of gim on the bottom and 1/2 inch on the top empty. Make sure the rice is evenly distributed and that no spot is empty.
- Spread one-quarter of the egg, spinach and carrot filling horizontally in rows in the middle of the rice, covering only about a third of the rice. Leaving the rest of rice completely empty, continue layering one-quarter of the crab stick, burdock root and danmuji on top.
- Using your thumb and index finger and with the help of the bamboo mat, start rolling slowly from the side nearest you, while using your middle and ring fingers to secure and tuck in the filling. As you roll and the kimbap begins to enclose onto itself, pull the bamboo mat toward you and continue to roll until completely closed. When you reach the end of the rice, lightly brush a small amount of water at the top edge of the gim (to ensure sealing) and continue rolling, gently pressing down and squeezing on the bamboo mat. Slowly unroll the bamboo mat and re-center the kimbap. Reroll and gently press down on the bamboo mat one last time to secure everything in its place. Lightly brush the rolls with sesame oil and sprinkle with sesame seeds. Set aside and repeat for the remaining rolls.
- Using a sharp, clean knife, cut the kimbap into 1/2-inch pieces, making sure to keep the fillings intact. Wipe and clean the knife each time to cut. Serve immediately.
COOKED SWEET POTATO SUSHI ROLL RECIPE
Sweet Potato Sushi Rolls are one of my favorite cooked sushi recipes. They're sweet, savory, and creamy. So delicious!
Provided by Izzy
Number Of Ingredients 7
Steps:
- Wash the rice and add it to the rice maker together with water. Cook according to the instruction.
- Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar.
- Lay out the bamboo mat with an optional piece of plastic wrap on top sticking.
- Cut off 1/3 of the nori seaweed sheet using kitchen scissors. Then place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
- Take 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the vinegar water to spread the rice in a thin layer.
- Sprinkle sesame seeds on top of the rice, and then place sweet potato strips and avocado slices on top.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and press the rice and filling together. Use the bamboo mat to continue rolling until reaching the blank nori on the edge.
- Peeling the mat back away as you continue to roll, so that the nori can be rolled into a cylinder. Press the mat gently so that the roll won't fall apart when you cut it.
- Place the roll on a cutting board and use a long sharp knife to cut off the edges on each side. Then cut each roll into 8 pieces. Serve and enjoy!
KETO SUSHI
This keto sushi is made with seasoned cauliflower rice and takes seconds to make! No rice needed, it's low carb but full of flavor!
Provided by Arman
Categories dinner
Time 12m
Number Of Ingredients 10
Steps:
- In a food processor, add your chopped cauliflower florets and pulse until it reaches the consistency of rice.
- Transfer the rice into a microwave safe bowl and sprinkle with salt. Microwave for 4-5 minutes, until soft and tender. Remove excess moisture and let it cool completely. Once cool, add the vinegar and powdered sugar and mix until combined.
- Place your nori sheets on a flat surface. Divide the cauliflower sushi rice amongst the two sheets, reserving 1/4 of an inch around the perimeter of it.
- Spread the mayonnaise on each roll, followed by the salmon and cucumber, then sprinkle with sesame seeds. If using wasabi, spread a thin layer down the side.
- Roll up each roll very tightly, removing any of the filling that seeps out. Using a sharp and slightly wet knife, slice the sushi into pieces.
Nutrition Facts : ServingSize 1 serving, Calories 219 kcal, Carbohydrate 12 g, Protein 11 g, Fat 15 g, Sodium 963 mg, Fiber 8 g
More about "egg filling for sushi food"
EGG SUSHI ROLL - HONEST COOKING - RECIPES
From honestcooking.com
Author Honest CookingEstimated Reading Time 3 mins
RECIPE FOR ONIGIRAZU WITH HAM, CHEESE, AND EGG FILLING ...
From bostonglobe.com
Estimated Reading Time 4 mins
QUICK INARI SUSHI (INARIZUSHI ... - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (1)Category Main, RiceCuisine JapaneseTotal Time 20 mins
EGG FILLING FOR SUSHI - KITCHENPC
From kitchenpc.com
SUSHI ROLLS - MEDITERRASIAN
From mediterrasian.com
GREEN EGGS AND HAM SUSHI • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
Reviews 31Estimated Reading Time 4 minsServings 24-36
- Make the sushi rice : Place rice in fine-mesh colander and rinse well to remove excess starch; drain. Transfer to a 2 1/2- to 3-quart heavy saucepan. Add water. Cover with tight fitting lid and bring to boil. Reduce heat to low or medium-low. Very gently simmer, covered, about 20 minutes or until water is absorbed. Remove from heat. Let stand, covered, for 15 minutes. Transfer rice to a large baking dish or large bowl. Slightly cool. Sprinkle with rice vinegar; very gently toss until combined. Cool to room temperature. Cover with damp towel to prevent rice from drying out. When making sushi, you want the rice to be close to room temperature (hot, steaming rice will make the seaweed soggy).
- Finely chop the spinach. Gently fry the eggs with the spinach and season with salt. Let cool before rolling sushi.
EGG SUSHI - THE KOREAN VEGAN
From thekoreanvegan.com
Reviews 4Estimated Reading Time 4 mins
- Add carrots, scallions, jalapeno, salt, and pepper to JUSTEgg and stir. Add oil to a nonstick pan (see notes below) over medium heat and pour approximately 1/2 of the mixture. Add 1/3 of a slice of cheese.
15 EASY SUSHI RECIPES FOR BEGINNERS - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
Estimated Reading Time 7 mins
- Traditional Sushi Rolls (Hosomaki) Ingredients: 2 cups of Japanese short grain rice. 4 tablespoon seasoned rice vinegar. For fillings: 1 Japanese or Persian cucumber.
- Spicy Tuna Rolls. Ingredients: 2 cups cooked sushi rice. ¼ cup seasoned rice vinegar. 4 sheets of Nori (half size) For fillings: 1 can drained tuna. 1 ½ tbsp mayonnaise.
- Futomaki Sushi Rolls. Preparing cooked dried daikon radish(Kanpyo) 1 ounce dried daikon radish (kanpyo) Water (for soaking) 2/3 cup dashi soup stock. 2 tbsp sugar.
- Cucumber Roll (Kappa Maki) Ingredients : 2 cups of cooked sushi rice. ¼ cup of seasoned rice vinegar. 4 sheets of Nori (cut in half) 2 Japanese cucumbers. Step 1: Prepare sushi rice by mixing seasoned vinegar with cooked sushi rice.
- Yellowtail Sushi Roll. Ingredients: 4 oz hamachi yellowtail (sushi-grade) 1/2 cup cooked sushi rice. ¼ cup seasoned vinegar. 1 tsp Sriracha sauce. 1 1/2 tbsp spicy mayo.
- Tiger Roll Sushi. Ingredients: 250g Japanese short-grained rice. 4 tbsp seasoned rice vinegar. 8 large tiger prawns. 2 tbsp roe (flying fish) 4 tbsp Japanese mayonnaise.
- Dragon Roll. Ingredients: 1 Japanese or Persian cucumber. 2 Avocados. 1/2 lemon. 2 Nori sheets cut in half. 2 cups sushi rice. 8 pieces of shrimp tempura. 2 tbsp Tobiko.
- Temaki Sushi (Hand roll) 2 cups of cooked sushi rice. ¼ cup of seasoned rice vinegar. 4-5 Nori sheets cut into half. Sushi-grade Salmon. Lettuce. Sushi- grade Tuna.
- Inari Sushi. 2 cups of short-grained rice. 4 tablespoons of seasoned rice vinegar. 2 sheets Korean seaweed laver. 10 square inari tofu pockets. Step 1: First, you need to cook short-grained rice in rice cooker or in a pot.
- California Rolls. Ingredients: 2 cups of cooked sushi rice. ¼ cup seasoned rice vinegar. Juice of 1/2 lemon. 1 avocado, peeled, pitted, and sliced into thick pieces.
10 MUST-TRY TRADITIONAL JAPANESE SUSHI ROLLS - YOUR JAPAN
From itsyourjapan.com
Estimated Reading Time 8 mins
- Tuna Sushi Roll (Tekka Maki) Tuna Sushi Roll, known as Tekka Maki in Japanese, contains only one filling and in this case, it is raw tuna. Interestingly, meat from various parts of tuna fish looks and tastes different due to the amount of fat in them.
- Cucumber Sushi Roll (Kappa Maki) Cucumber rolls are known as Kappa Maki in Japanese and they comprise of thin strips of Japanese cucumber in between seasoned rice, wrapped in nori sheets.
- Dried Gourd Sushi Roll (Kanpyo Maki) If you are hearing this for the first time, I don’t blame you because this is one of the most traditional forms of Japanese sushi rolls that you will not usually find in every American sushi restaurant.
- Eel Sushi Rolls (Unagi or Anagi) Eels, both saltwater (anagi) and freshwater (unagi) are considered as delicacies in Japan and they are used in a variety of traditional dishes including sushi.
- Tuna And Scallion Sushi Roll (Negitoro Maki) Known as Negitoro Maki in Japanese, Tuna and Scallion Roll is one of the traditional classics you can find in any authentic sushi restaurant.
- Fermented Soybean Sushi Roll (Natto Maki) If you have eaten westernized sushi rolls, you will be surprised at some of the weird traditional options available in Japan and one such delicacy is the fermented soybean roll.
- Pickled Plum And Cucumber Roll (Umekyu) If you are game for trying all the traditional Japanese sushi rolls, you must not miss this one. This dish is called Umekyu because it contains two ingredients – pickled plum (umeboshi) and cucumber (kyuri).
- Pickled Daikon Sushi Roll (Oshiko Maki) Vegetarians often live under the misconception that sushi means raw meat, which is not true. There are several varieties of fresh fruits, vegetables and pickled options used in making sushi rolls, and pickled daikon is an amazing example.
- Futomaki Sushi Rolls. This is a thick and fat sushi roll comprising of several delicious fillings, hence it is much bigger than any other sushi rolls mentioned above.
- Temaki (Hand Rolls) These are hand rolls that are folded in the shape of a cone instead of a cylinder. They comprise of less rice and the fillings are arranged diagonally over the rice, slightly protruding out of the cone.
30 GOOD IDEAS FOR SUSHI ROLL FILLINGS - EASY HOMEMADE …
From easyhomemadesushi.com
Estimated Reading Time 4 mins
- Japanese Cucumbers. Cucumbers are perhaps the most common filling used in sushi that lends a crunchy feel to it. I prefer Japanese cucumbers because they have fewer seeds.
- Ripe Avocado. Avocados are an excellent filling that gives an amazing flavor to sushi rolls ranging from the California rolls to the shrimp tempura rolls.
- Cucumbers and Avocado. Another fun and easy vegan filling for your sushi is a mix of cucumbers and avocado. You can make thin or thick strips of both based on your preference (following the cutting technique mentioned above).
- Carrots and Cucumbers. Carrots add beautiful color and texture to your sushi roll fillings. They are one of the easily available vegetables so just go for it.
- Sushi-grade raw Tuna or Salmon. Always make sure you buy sushi-grade raw fish from a trusted fishmonger or you can get frozen fish from my favorite website.
- Mango and Cucumber. Pick ripe but firm mango to make slices. The fruit not only adds an excellent flavor to the sushi but also makes it look colorful.
- Shrimp, Sriracha hot sauce, Mayonnaise, Masago. To try this filling, take 1lb of cooked or frozen deveined shrimp. You may use salad-sized shrimps, raw shrimps, full-size shrimps, or cooked shrimps.
- Spicy Crab and Masago. You will need imitation crab sticks, Sriracha hot sauce, Mayonnaise and Masago(optional). To prepare the filling, cut the crab sticks into half and peel out thin strips.
- Smoked Tofu. For this filling, use 1/4 lb. tofu drained and pressed for 15 minutes. Make thin slices of tofu and marinade with 1 tsp. canola oil, 1/2 tsp.
- Salmon, Avocado, Cheese. Get sushi-grade raw salmon from a trusted fish seller. Make slices of the raw fish and then cut out thin strips to use as fillings.
9 POPULAR FILLING AND TOPPING FOR SUSHI - MR T'S BAKERY
From mrtsbakery.com.au
- Cucumber. This perhaps is the most commonly used filling that gives out a refreshing and crunchy bite to sushi. Japanese cucumber is commonly used as a filling because it has fewer seeds and does not moist easily.
- Fried egg. Sushi toppings can be as simple as an egg which can create a full meal. Tamago sushi or egg sushi is topped with an egg omelet that has a sweet taste and a light texture wrapped around a strip of Nori sheet.
- Salmon and avocado. This is a classic filling for sushi and the combination of serving them together is one of the most popular sushi roll fillings. The delicious salmon and avocado maki sushi is rich in good omega fatty acid and perfect for a light meal.
- Egg and pickle cucumber. Tamagoyaki or sweet egg omelet and pickled cucumber are some of the fillings that are in Futomaki sushi which is a type of Japanese sushi that is rolled in a thick cylinder with its rice and fillings wrapped in Nori sheet and then cut in small bite-size.
- Pickle seaweed. If you want a vegan filling in your sushi, try this pickled seaweed wrapped in Nori sheet with a sprinkling of sesame seeds on top. The taste of pickled seaweeds in bite-size sushi is what you need to boost up your healthy way of eating without sacrificing all the yumminess because seaweeds are a nutritional powerhouse.
- Beef and red onion. Negimaki sushi or beef sushi are fit for meat lovers. The fillings for this type of sushi are not raw but seared to have a brown crispy appearance and medium-rare center.
- Pulled pork with coleslaw. You can find endless sushi fillings in whatever way you want it. In this case, pulled pork with coleslaw can be described as east meets west.
- Fish roe and cucumber. Tobiko or flying fish roe is one type of eggs that is most recognized. It is a red-orange small clustered egg that has a mild smoky or salty taste that has a little sweetness and a crunchy texture.
- Crumbed prawn with salad. Ebi fry or Japanese deep-fried shrimp or prawn is just irresistibly delicious! Plump and juicy prawns are crumbed with bread crumbs that are deep-fried into a crunchy slightly brown goodness.
15 FOODS THAT ARE INCREDIBLY FILLING - HEALTHLINE
From healthline.com
- Boiled potatoes. Potatoes have been demonized in the past, but they’re actually very healthy and nutritious. Cooked, unpeeled potatoes are a good source of several vitamins and minerals, including vitamin C and potassium (11, 12).
- Eggs. Eggs are incredibly healthy and nutrient-dense. Most of the nutrients are found in the yolks, including the antioxidants lutein and zeaxanthin, which may benefit eye health (17).
- Oatmeal. Oats, eaten as oatmeal (porridge), are a popular breakfast choice. Oatmeal is fairly low in calories and a great source of fiber, particularly a soluble fiber called beta glucan.
- Fish. Fish is loaded with high quality protein. It’s also rich in omega-3 fatty acids, which are essential fats that must be obtained from food. According to one 2008 study, omega-3 fatty acids could increase the feeling of fullness in people with overweight or obesity (24).
- Soups. Liquids are often considered to be less filling than solid foods, although the evidence is mixed (26, 27). However, soups are a bit different. Research shows that soups may actually be more filling than solid meals containing the same ingredients (27, 28).
- Meat. High protein foods like lean meats are very filling (4, 5). For example, beef can have a powerful effect on satiety. It scores 176 on the satiety index, which is the second highest of the protein-rich foods, right after fish (3).
- Greek yogurt. Greek yogurt is very thick compared with regular yogurt and typically higher in protein, too. Greek yogurt is a great breakfast option. It’s also a popular afternoon snack that can help fill you up until your next meal.
- Vegetables. Vegetables are incredibly nutritious. They’re loaded with all sorts of vitamins, minerals, and beneficial plant compounds. Vegetables are also high volume, low calorie foods.
- Cottage cheese. Cottage cheese is usually low in fat and carbs, yet high in protein. Its high protein content can help you feel full, even while consuming relatively few calories.
- Legumes. Legumes like beans, peas, lentils, and peanuts have an impressive nutritional profile. They’re loaded with fiber and plant-based protein, yet they have a relatively low energy density.
RECIPE OF THE WEEK: NORI EGG SUSHI ... - MOVE NOURISH BELIEVE
From movenourishbelieve.com
Estimated Reading Time 1 min
EGG ROLL SUSHI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4.7/5 Servings 8Cuisine AsianCategory Appetizer
SPICY SALMON EGG ROLLS - EASY SUSHI SWAP - FED BY SAB
From fedbysab.com
4.7/5 (3)Total Time 20 minsCategory AppetizerCalories 234 per serving
TAMAGO SUSHI RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
Servings 12
KIMBAP (KOREAN SUSHI ROLLS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 237Calories 179 per servingCategory Appetizer, Dinner, Lunch, Entree
EASY TAMAGOYAKI (EGG SUSHI) : 8 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 4 mins
HOW TO MAKE EGG FOR SUSHI ROLL? – FOOD & DRINK
From smallscreennetwork.com
SUSHI RECIPES EGG FILLING - RESTO COOKING IDEAS
From restocook.blogspot.com
GRILLED EGG GIMBAP WITH ANNUAL SALES OF 1 BILLION / KOREAN ...
From youtube.com
TIGER SUSHI ROLL | ASIAN INSPIRATIONS
From asianinspirations.com.au
SOBORO SUSHI ROLLS – HIROKO'S RECIPES
From hirokoliston.com
GREEN EGGS & HAM SUSHI RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
IS SUSHI CONSIDERED SEAFOOD? - FOODS ALTERNATIVE
From foodsalternative.com
EGG FILLING FOR SUSHI
From tfrecipes.com
HOW TO MAKE SUSHI EGG FILLING? – FOOD & DRINK
From smallscreennetwork.com
EGG FILLING FOR SUSHI RECIPE - FOOD.COM | RECIPE | VEGGIE ...
From pinterest.co.uk
ONIGIRI FILLING RECIPES - BUSY IN BROOKLYN
From busyinbrooklyn.com
EGG AND VEGETABLE SUSHI | UNIMED LIVING
From unimedliving.com
EGG FILLING FOR SUSHI - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SUSHI ROLL WITH EGGS, SALMON, AVOCADO AND STRAWBERRIES
From burnbraefarms.com
EGG FILLING FOR SUSHI JAPANESE COOKING RECIPE – THE BEST ...
From cookingrecipedb.com
CURRIED EGG FILLING – FOOD FORAGE
From foodforagedotnet.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love