Top related persons:
Top related locs:
Top related orgs:

Search resuls for: "furikake"


4 mentions found


I was born and raised, and currently live, in a small city in California called Loma Linda. As a dietitian and nutritionist here, I think a lot about how the foods we eat can help us feel better and thrive into our old age. Here is everything I eat in a day to help promote longevity and overall well-being. Whole grains can help keep your blood sugar levels stable because they are absorbed more slowly into the body. If I opt for soft tofu, I'll cut it into cubes, drizzle it with Vietnamese Hoisin sauce, and sprinkle it with furikake, a seasoning made from nori seaweed, sesame seeds, sugar and salt.
Persons: Stanley, bok choy Organizations: Linda, Studies Locations: California, U.S, America
We recently published a collection of the 50 most popular recipes of the year so far on New York Times Cooking. If nothing else, I hope it reminds you to make our furikake tomato sandwiches while supplies last (and by that I mean audaciously juicy summer tomatoes), and that there are few pleasures more pure than plunging deep into a bowl of Magnolia Bakery banana pudding. I’ve included a few recipes from that collection below, and others I want you to know about before summer ends. I’m dearemily@nytimes.com if you want to reach out. I always love to hear from you.
Persons: I’m Organizations: New York Times
California Rolls for a Crowd
  + stars: | 2023-08-23 | by ( Mia Leimkuhler | ) www.nytimes.com   time to read: +1 min
For years, my party go-to has been Sheldon Simeon’s pan sushi dynamite, a recipe from his excellent cookbook, “Cook Real Hawai’i.” Pan sushi — or sushi bake — never fails to delight. It’s a generous sheet of sushi rice topped with fish that has been baked just long enough to marry with its sauce, placed on the table with palm-size squares of nori for D.I.Y. Naz’s recipe has the same sushi-casserole heart, but with California roll vibes. Imitation crab is mixed with cream cheese, mayo and Sriracha, baked on vinegary sushi rice, showered with furikake and topped with sliced cucumber and avocado. Naz notes that you can use canned tuna or salmon (or, indeed, real crab) instead; I can confidently confirm that sushi bake is a great use of canned salmon.
Persons: I’m, Naz, Sheldon, “ Cook Organizations: New York Times Locations: California, mayo
There may be no better summer sandwich than a tomato one, on white bread smeared wall-to-wall with mayonnaise and sprinkled lightly with flaky salt and a little cracked black pepper. But as he so often does when he’s cooking, Eric Kim recently came up with a few tweaks that take things to new heights. For his sandwich (above), in addition to lightly toasting the bread (that’s a yikes for some), Eric adds to his salt and pepper a sprinkle of furikake, the savory-sweet Japanese spice blend and rice seasoning. The seaweed in the mixture, he wrote for The New York Times Magazine, “amps up the tomato’s savoriness, intensifying the harmony of fruit, carb and condiment.”Excellent! (Will I go further off-piste and add a sautéed soft-shell crab to each of the sandwiches?
Persons: Eric Kim, Eric, Will Organizations: The New York Times Magazine Locations: furikake
Total: 4