#spicy salmon maki bowl

[foodfuck]

spicy salmon maki bowl · simply scratch

[briar-ffxiv]

FFXIV Write #02 - Horizon

FFXIV Write 2024 Master Post

Prompt #2 - Horizon

Briar looked at the plate before him, struggling to keep the uncertainty off his face. Baatu was beaming at him, the tip of his tail flicking back and forth gently. What was on the plate was quite pretty and Briar wouldn't deny that, but he was more than a touch puzzled by what he was being offered.

The rice was familiar, although it was short white grains when he was more used to brown or wild rice. He was fairly certain that the slices of meat were fish, although the colour of one hinted at eel. However, one pinkish meat was unrecognizable to the half-Elezen. He wasn't sure what to make of the dark green covering some of the food had wrapped around it. Briar watched as a humming Baatu set down several little bowls in front of him that seemed to hold sauces: two thin brown sauces, one of a green paste, and the last was creamy and orange. It was artistic and lovely against the black plates, but Briar could only stare with puzzled anxiety.

Biting his lip, he looked up at the tall half-Elezen, half-Xaela and nervously smiled. "I, ah, um… W-what is it, Baatu?"

"Sushi!" Baatu said, booming voice echoing a bit in Briar's ears. "I just made you some simple ones since I didn't think you had it before. Still, you've liked to try things and broaden your horizons so…" He took a moment to point to each one. "This is nigiri with salmon and prawn. This is tuna sashimi. And maki rolls with eel, bream, and more salmon!"

Briar was relieved he'd been correct about the eel and knew what salmon was. He hadn't had prawn before and frowned a bit. "What is prawn?"

"Um, sort of like a shrimp…or a crayfish."

Briar nodded and gestured to the small bowls. "And these?"

"Dipping sauces! It's traditional to dip sushi into sauces, although you don't have to. Soy sauce, ponzu sauce, wasabi and that's spicy mayo." Baatu gave a deep, bone-rumbling laugh. "Spicy mayo is a bit more western, but popular in Kugane."

"Oh," Briar said again, relaxing a bit. While it was different, at least he had an idea of what to expect and could draw at least parallels to foods he was used to. "Thank you, Baatu. I do like to try new things."

"Here." Baatu passed him what Briar knew to be training chopsticks. Briar had been fascinated the first time he'd seen the big man use a pair and Baatu had indulged him. Still, between the scars on Briar's hands and not being used to them, he was a little clumsy still. So he was happy to use the training ones if only so as not to waste food.

Murmuring a thanks, Briar accepted them and eyed the plate, trying to pick which one was the 'safest'. He decided on the tuna sashimi, popping the bite-sized piece in his mouth. The texture of it, being uncooked, was a little odd but the flavour was mild.

Baatu chuckled. "Try some with one of the sauces. It's a bit plain without."

Briar nodded, picking up a salmon nigiri, he considered the sauces and dipped sushi into the green one. The one Baatu called wasabi.

"Oh! Briar, wait, that's--" Baatu made a little face as he warned the redhead too late. He watched with a hint of worry as Briar chewed.

"Hmm, that's--" Briar froze, eyes widen and cheeks flushing. He gave a muffled squeak and looked around, dropping the chopsticks in surprise.

"Here, here!" Baatu said, trying not to laugh as he slid the poor Shroudborn a glass of water. He bit his lip to keep from chuckling as Briar drained most of it. "That's wasabi, Briar," he repeated. "It's rather spicy so a little might be best."

Briar wheezed as he set down the nearly empty glass, blinking and reaching for a napkin to wipe his face, half-sweat and half-dripped water. Not to mention he was blushing rather hard. "I…noticed."

Baatu gave a sympathetic noise, still swallowing a chuckle. "Maybe try the ponzu sauce next? It's a little tangy and sweet and a bit salty, but not spicy."

Briar swallowed and took a deep breath. "That…might be better," he managed, bravely reaching for his chopsticks to take another sushi from the plate. This time most definitely with ponzu sauce.

Baatu belongs to @shadesofblades!

[hueylengyong15]

My top three memorable moments of February.

Since the second month of the year is over. I decided to do this post what I did in February.

Making my own ice cream sundae at Le Meridian Hotel:

After dinner on the eve of Chinese New Year, I decided to make myself an ice cream sundae by scooping out medium scoops of Vanilla, Chocolate, and Strawberry, adding a fudgy brownie, gummy bears, three of the Hershey's syrups including chocolate from the fountain, Golden Smarties, strawberry, marshmallow, and a Kit Kat wafer to top it all up.

I wanted to add the chocolate bark, but it was enough for me, as I would get a sugar rush and have cavities in my teeth. So, I decided not to get any more toppings as my mom would scold me when she got back from Taiping.

As I sat down to eat my dessert, I tried the brownie paired with the ice cream coated with the toppings I selected. The best part was selecting my own ingredients on what I could come with instead of copying someone's DIY bowl of ice cream.

Once the Reunion dinner was over, I was full of eating my sweet treat, I remembered not to add a lot of ingredients to the Sundae and learned to take only the things I could finish instead of wasting them.

Hopefully, next year I will learn my lesson about what I can eat instead of throwing away my food into the trash and being mean to the unfortunate people who can't afford to eat at a nice restaurant.

2. Trying out Senjyu Japanese restaurant in One Utama for the first time:

On Thursday after Valentine's Day. I decided to watch the Cantonese version of Disney Pixar's Turning Red. Once we got to TGV Cinemas to get the tickets, we found out that there were no regular seats available to watch the movie as there were only Junior seats available. After hearing the news, I was sad, that I didn't get a chance to watch the Cantonese version of the movie as there were too many kids playing on the playground.

To cheer myself up, I decided to eat at Senjyu, the newest Japanese restaurant that recently opened one month ago. Once we got to this place, I ordered the Spicy Salmon Mayo Temaki Taco with Shimchi Yakiniku Don set with a citrusy and icy Lemonade Bliss drink.

The taco which was made with rice and seaweed coated in a tempura batter had an excellent crunch that paired perfectly with the spicy salmon and the shredded tamago had a good texture that reminded me of a burrito mixed with sushi that gave it a nutty and irresistible texture.

As for my dad, he ordered the Hotate and Salmon Mentai kettle rice set. The Japanese Scallops were delicious and not so spicy including the salmon seared with Mentaiko sauce that makes it a perfect pairing when being eaten in one bite.

The Sashimi was one of the best side dishes that we ate with our meals. The Salmon was tasty and great while the cut-up fruits and Chawanmushi were savory along with the flower-shaped carrot, grated imitation crab, and eggy custard which was on the sweeter side when being served hot and fresh.

Overall, I gave this Japanese restaurant eight stars due to their homemade high-quality recipes, and peaceful ambiance. And next time, when I eat at the Japanese restaurant again, hopefully, I will try their Gyoza dry ramen with Unakyu Sushi Maki.

3. Lunch at the Teddy Cafe:

Four days ago, I decided to go to the Teddy Cafe for a Sunday lunch after working on some of my assignments. After arriving at this place in the afternoon, I saw a white teddy carrying a gift box with a bouquet, a miniature teddy in an ice cream cone, and two pink teddy bears with a lemon wedge hat holding a white heart with a happy little cub waving hello to the people who come into the cafe.

The decorated restaurant which had many teddies was excellent as it was suitable for people of all ages to enjoy eating at this cafe. I also liked the dressed-up teddy toys in different outfits such as Snow White, the Prince, Kawaii style bear, and many other clothing for the cute bears.

As we found a table, we ordered the Nachos with Tom Yum Gravy, teddy-shaped garlic rice with grilled chicken, Mango, and Lime blended ice bear drink, and the Teddy beef burger with fries.

The Teddy burger was adorable to devour, especially with the fries and salad. The beef patty was juicy and went well with the veggies, cheese sauce, and mayonnaise. As for the Tom Yum Gravy, it had a spicy kick especially the tomatoes and lime were not too sour and made it a good combo with crispy Nachos.

The grilled chicken, garlic rice, and garden salad with sweet soy dressing sauce were sweet, tasty, and not so garlicky. The Mango and Lime drink topped with a marshmallow bear was excellent as it reminded me of Ice Bear from the show, We Bare Bears.

Once we finished our lunch, I ordered an ice cream dessert for two called Teddy on Island. The strawberry ice cream and syrup are very sweet and delicious.

On the other hand, the chocolate waffles were crunchy and delicious when paired with the mixed fruit and the two happy vanilla ice cream bears. I loved the left side of the two waffles being the dirt and the sweet cream being the sand.

After finishing our dessert, we decided to go home to rest before class tomorrow. This day was the best because I got to see a collection of teddy bears which people of all ages enjoyed. Hopefully, I will come back to this place to have a cup of 3D bear coffee with a bowl of mushroom soup when I have time.

[whatsonmedia]

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Discover boundless savings and unforgettable offers spanning dining delights to wellness treats. Dive into a week of exhilarating adventures, tap now for irresistible offers, and craft enduring memories. Seize the finest deals in town with WhatsOn – your journey of enjoyment starts today! For £9.99, you can have any hot dish, miso soup, hosomaki, and a beverage. The Sushi Co. offers a quick and tasty grab-and-go lunch solution at 18 branches. Choose from a variety of Hosomaki rolls, hot food options, and add a drink or miso soup. Indulge in items like chicken katsu curry rice, crispy gyozas, stir-fried noodles, and avocado maki for a satisfying meal on the go. Highlights: - Experience authentic Japanese cuisine at The Sushi Co. - Choose from over 16 locations for your convenient meal. - Special offer: Usually £23.49, now only £9.99. Menu Options: - Any Hosomaki Roll (Salmon, Avocado, Spicy Tuna, Kappa, Cheese, etc.). - Hot Food Choices (Chicken Katsu Curry Rice, Crispy Gyoza Chicken, Sweet Chilli Chicken Rice, Black Pepper Chicken Rice, etc.). - Choice of Drink or Miso Soup. Locations: - Brentwood, Camden, Canary Wharf, Chiswick, Colchester, Ealing, Holborn, Lewisham, Marylebone, Notting Hill, Putney, Shoreditch, South Kensington, Streatham, Victoria, Waterloo, Wimbledon, and Woodford. Need to Know: - Voucher valid for any crunch roll from The Sushi Co. - Availability: Monday to Sunday, 11 am - 11 pm. - Present voucher on arrival. - Voucher valid until March 31, 2024. - Terms and conditions apply; check here for details. Tickets for the return of Garage Brunch start at £10. The Award-Winning Garage Brunch transforms secret London locations into UKG daytime raves with brunch. Enjoy old-school anthems, an hour of bottomless cocktails, and a two-course feast. 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Ensure the voucher, security code, and QR code are clear. - Garage Brunch events at various secret London locations (revealed on Monday before the event). - Age restriction: 18 and over. - Booking valid only for the selected date/time option. - Garage Brunch entry at 12 pm, and Garage Party entry from 2 pm (no brunch or bottomless cocktails). - Event finishes at 5 pm. - Present booking confirmation at the box office on arrival. - Note: Garage Brunch cannot cater to coeliacs. Get a dish at Mercato Metropolitano for £2.99 to commemorate the Lunar New Year. Head to Elephant & Castle’s Mercato Metropolitano for a Lunar New Year celebration featuring over 40 passionate independent traders. Indulge in a culinary journey with dishes from Japanese Katsu Curry, Vegan Ramen, Thai cuisine, Vietnamese Boa Buns, and Korean Chicken Rice Bowl. Savor these East and South East Asian delicacies using fresh, seasonal ingredients. Enjoy traditional dances, DJs, and more in London’s Leading Sustainable Community Market. Redeem your ticket for a dish at your chosen vendor (Yamazaki Curry Lab, I-Khai, Wrap Mi Up, WOK, Green Choi Korean Street Food). Highlights: - Choose from five East and South East Asian delicacies. - London’s Leading Sustainable Community Market. - Exclusive to Time Out. When and Where: - Date: February 15, 2024. - Time: 6 pm to 10:30 pm. - Location: Mercato Metropolitano, 42 Newington Causeway, London SE1 6DR. Note: This voucher is valid for a ticket for a dish at Mercato Metropolitano Elephant & Castle. Visit Heliot Steak House to get a £20 steak, side dish, and wine of your choosing. Heliot Steak House, Leicester Square's award-winning gem, celebrates one million guests with a limited-time prix fixe offer! Dig into a succulent 350g Argentinian rib-eye with garlic butter mushrooms or savor pumpkin-stuffed vegan ravioli, both paired with a side and a glass of Malbec. Experience West End charm – book now! Highlights: - Triple award-winning best restaurant in the heart of bustling Leicester Square. - Indulge in a 350-gram Argentinian Rib-Eye Steak at Heliot Steak House. - Enjoy the immersive Magic Mike show at Leicester Square’s Hippodrome Casino. - Limited-time offer to celebrate one million guests. Need to Know: - Voucher valid for a steak dinner, side, and glass of wine at Heliot Steak House, Hippodrome Casino. - Strictly for those aged 18 and over. - Availability: Sunday to Thursday (5 pm - 10 pm), Friday (5 pm - 7 pm). - To redeem, email booking confirmation to heliot@hippodromecasino.com with preferred date and time. - Voucher, security code, and QR code must be clear. - Maximum of six people per booking. - Present voucher upon arrival. - Voucher valid until April 31, 2024. Read the full article

[junicafe]

Spicy Salmon Maki Bowl

[menuandprice]

Ra Sushi Happy Hour

Ra Sushi is a Japanese restaurant chain owned by Benihana that serves sushi, ramen, and other Asian cuisine, along with delicious cocktails. The restaurant has a number of locations across the United States as well as franchises in other countries.While it may be a little pricy, Ra Sushi has food and drink specials throughout the week so you can enjoy a high-class meal on a budget. On Mondays through Saturdays, Ra Sushi happy hour takes place from 3:00 p.m. to 7:00 p.m and 10 p.m. to close, as well as Sunday from 3 p.m. to close.  Their happy hour specials include deals on cocktails, wines, appetizers, and sushi.  Just remember that happy hour specials may be different depending on your location, so be sure to confirm with your local spot. 

  Ra Sushi Happy Hour Drink Specials

Ra Sushi also has a list of drink specials during happy hour, including cocktails, beer, and wine. While each Ra Sushi location has different deals, here’s a look at some of the most common ones: Beer - Budweiser – $3.80 - Bud Light – $3.80 - Miller Lite – $3.80 - Sapporo (12 oz) – $4.80 - Sapporo Light (12 oz) – $4.80 - Corona Extra – $4.80 - Stella Artois – $4.80 - Kirin Ichiban (22 oz) – $6 - Kirin Light (22 oz) – $6 - Asahi Super Dry (21.4 oz) – $6 Signature Spirts & Cocktails - Well Mixed Drinks – $5.30 - Tito’s Handmade Vodka – $6.80 - Tanqueray Gin – $6.80 - Jim Beam Bourbon – $6.80 - 1800 Silver Tequila – $6.80 - Bacardi Superior Rum – $6.80 - Blushing Geisha – $7 - Dragon Bite – $7 - Baby Umami Punch – $7 - Sake Sangria – $7 - White Peach - Red Blackberry - Frozen Fuzzy Momo Bellini – $7 - Ra Frozen Margarita – $7 - Patron Emperor’s Margarita  – $8 - Shisho Naughty – $8 - Tokyo Sour – $8 - Japanese Mule – $8 - Mango Margarita – $8 Sake - Hot Sake – $3 - Sake Bomb with Kirin or Kirin Light – $8 Wine - $2 off wine by the glass

Ra Sushi Food Specials

Ra Sushi serves a variety of Japanese entrees, appetizers and, sushi. During happy hour, the restaurant discounts some of their most popular menu items. While your local Ra Sushi restaurant may have different happy hour deals than those listed below, here are common food specials that typically take place during happy hour. - Edamame – $3.49 - Salmon Nigiri – $4.49 - Seaweed Salad – $4.49 - Tuna Nigiri – $5.29 - Yellowtail Nigiri – $5.29 - Spicy Salmon Roll – $5.29 - Crispy Fried Rice – $5.29 - Spicy Tuna Roll – $5.69 - Spicy Shrimp Roll – $5.69 - California Roll – $5.69 - Pork Gyoza – $5.69 - Pineapple Cheese Wontons – $5.69 - Tootsy Maki – $5.99 - Spicy Yellowtail Roll – $5.99 - Crunchy Calamari Roll – $5.99 - Spring Rolls – $5.99 - Chicken Yakitori – $5.99 - Seared Tuna – $5.99 - Garlic Ponzu Yellowtail – $5.99 - Shrimp Tempura Roll – $6.99 - Crispy Spicy Tuna – $6.99 - Calamari Tempura – $6.99 - Shrimp Tempura – $6.99 - Ra Chips & Salsa – $6.99 - Shishito Peppers – $6.99 - Viva Las Vegas Rolls – $8.99 - Tuna Tataki – $8.99 - Rainbow Roll – $8.99 - Ra’ckin’ Shrimp – $8.99  

  Reverse Happy Hour

Some Ra Sushi locations also host “reverse happy hour,” an event that takes place Monday through Thursday from 10 p.m. to midnight. At participating locations, you can get sushi, appetizers, and tapas for just $2-$7.  

Other Ra Sushi Specials

And finally, here are a few drink specials that are seasonal specials you can enjoy for a limited time:  “Ra”ckin’ Long Island Punch Bowl is a punch bowl made with HAKU Japanese Vodka, Casamigos Tequila, ROKU Japanese Gin, Bacardi Rum, Combier Liqueur d’Orange and lemon sour; topped with their tea-infused cola. This punch bowl can be enjoyed by two persons. Love U So Matcha is made of RumHaven Coconut shaken with a burst of lime juice, matcha, and passion fruit; topped with Mionetto Prosecco. Lychee Mule consists of Wheatley Craft Vodka and Hana Lychee Sake combined with sweet lychee purée and lemon; crowned with Owen’s Ginger Beer. For more ways to save at your favorite restaurants, check out our Fast Food Happy Hour page. The post Ra Sushi Happy Hour appeared first on Fast Food Menu Prices. Read the full article

[merv606]

🤤

Spicy Salmon Maki Bowl

[spicevillageeu]

Step by Step Guide to Make Delicious Sushi at Home

If you are a food enthusiast who loves cooking, and trying new cuisines and dishes every day you have come to the right place. The popularity of the world famous Asian cuisine has reached heights. The flavours, methods of cooking and the ingredients used to make dishes of the Asian cuisine catches every foodie’s eye. A chef or a person who loves spending time in the kitchen trying new recipes, admires the uniqueness of each dish. The huge variety and combinations used to make dishes from the Asian cuisine make them irreplaceable. 

The key to make any dish is knowing its ingredients and the step by step recipe. Get authentic, traditional Asian ingredients from Spice Village, an Asian supermarket in Germany and follow the step by step recipe mentioned below to make one of the most famous Asian dishes, Sushi. This delicious Japanese dish is famous all around the world and can be found at various restaurants but nothing tastes better than a home cooked meal. 

Sushi is a seafood and rice dish staple to one of the richest cuisines found under the Asian cuisine bracket. Japanese cuisine is known and admired for tangy and vinegary dishes. Sushi is made using cooked rice in vinegar, veggies, eggs or seafood garnishes and is served cold. From mild spicy to super spicy the flavour of sushi is highly determined by the ingredients used to make it. The hand technique used to make sushi is called Nigiri-zushi. The outer layering of the rice is a sheet of seaweed and the famous spread used is wasabi. 

Over the years people of Japan have used various different combinations of fillings and methods of preparation to make 5 main types of sushi rolls. Namely these types are 

Nigiri: Sushi rice with raw fish topping

Sashimi: No rice just raw fish rolled 

Maki: Rice filled with seafood, eggs, or veggies     wrapped in seaweed

Uramaki: Filling wrapped in seaweed and then the rice     on the top

Temaki: A cone shaped, hand rolled sushi

The making of a sushi roll is a rather satisfying process performed with utmost precision and perfection. Experts spend many hours of their lives perfecting the art of making a sushi roll. So don’t be disappointed if you cannot perfect it on the first try but it will surely look and taste better eventually with practice. 

Spice Village supermarket has taken over the Asian market in Berlin by providing premium quality Indian and Asian groceries, ingredients and snackables at super affordable and reasonable prices. Making a market that has helped people living in Germany make their home a multi cuisine friendly one, Spice Village is winning hearts. 

Mentioned below is an easy beginner level recipe of how to make Japanese Sushi at home: 

Preparation time: 10 minutes 

Cook time: 35 minutes

Total time: 45 minutes

Ingredients: 

Sushi rice or sticky rice 

Seaweed sheet

Dark Vinegar or sushi vinegar 

Soy sauce

Sugar

White sesame seeds 

Filing options: 

Raw tuna

Raw salmon

Avocado

Cucumber

Prawns

Tuna mixed with mayo

Vegetables

For this recipe let us try a simple vegetarian sushi recipe. You can use any vegetables you want. 

Instructions: 

Thinly slice your veggies like carrots, cucumbers, avocados, etc. 

add salt to the vegetables and set aside

Take a mixing bowl and add vinegar, white sesame seeds, sugar and cooked rice

Carefully pick and place one seaweed sheet on a non sticky surface like cling wrap 

Spread rice mixture evenly on the seaweed sheet leaving out the edges

Place each strip of vegetable on the rice one by one

Avoid overcrowding the vegetables 

Roll the mixture gently and tightly in the sheet

Once through with rolling, without applying pressure use a sharp knife to cut the roll

Serve with wasabi, or soy sauce as dip. 

Sushi is best served cold and enjoyed thoroughly when raw fish is used. The flavour of raw fish takes time to develop but once you start liking the taste there is no going back. Sushi is the perfect dinner or lunch dish to serve with some other dishes too. 

Asian cuisine dishes are all very unique and delicious and perfect to serve to leave your guests in awe. The method of cooking most Asian dishes requires time and a lot of effort which make them even more tempting to eat. The blend of spices and ingredients used to make dishes in the Asian cuisine along with the method of preparation used makes these dishes truly a chef’s delight. Pairing Asian dishes with sides, other main course dishes and beverages is also very important. To reach every corner of a person’s palette, one has to make the best possible combination which becomes easier when it comes to the Asian cuisine

thanks to the wide range of edibles and authentic ingredients from supermarkets like Spice Village in Germany. 

[normal-thoughts-official]

See I think the problem is sweden is just.. cold amshnsdhdj we can’t really grow spices here so throughout the times it’s just been salt and pepper (until we started importing spice from the colonies like we thought we were the brits lmao) but traditional swedish food is like??? Potatoes and meatballs with lingonberry jam and sometimes you make the sauce out of the fat you fried the meatballs in and it’s gross. I’ve never been to Germany actually but that restaurant sounds disgusting I’m so sorry what are they doingggg. THANKFULLy we have so much food imported from pretty much everywhere that most people’s favourite foods is almost always something that didn’t originate here. Like tacos!! It’s a staple in pretty much any household here, at least where I grew up, and one of my friends is obsessed with Indian food, specifically vindaloo which is so so spicy but so good. As for the cream cheese sushi, at the restaurant here they put it in the maki rolls with veggies and a piece of omelet, i cannot stress how good it is ahaha. I love food so much!!! I don’t think I’ve ever eaten anything Brazilian specifically, but since we’re talking about it I’m really curious. If you have a specific dish or anything you think I should try let me know!! I’m gonna ask google but it’s always fun to get tips from someone who is living with the culture behind it and everything!! - salmon anon (salmnon? salmanon? Swenson? I actually wrote swenon but my phone corrected me so I’m leaving it skhdkshd)

aaaa okay so when it comes to brazilian food you gotta understand that there’s...... so much stuff. our cuisine is super varied and rich and there’s just... a lot. so it all depends on what strikes your fancy. but i have a few suggestions, although keep in mind that again, brazilian cuisine is varied and rich and it’s a big country, so i have the mos contact with food from my region (the southeast), although i’ve been to the northeast, north, and south as well

so the basis of culinary in most brazilian households is the rice + beans + farofa combo. farofa is basically cassava flour with spices, it is made to add Big Crunch to the meal. we eat that in every meal, except for breakfast. it’s kinda the foundation/pillar of the plate. i do recommend trying it, absolutely. the most likely version of that for you to find is feijoada, which is a little stereotypical as far as brazilian dishes go, but i doubt you’d find regular rice beans and farofa around in a small town in sweden. in feijoada the beans come with pork parts, and it’s black beans, not regular beans. it is also traditionally served with kale and orange slices. it’s really good, personally i love it

[image ID: a plate with kale, rice, farofa (which is sandy-colored and has a grainy consistency), orange slices, and feijoada. end ID] 

another great dish worth a try is moqueca. moqueca is (usually) fish/shrimp, coconut milk, dendê oil, bell peppers, and other spices. it takes cilantro so if you are a little bitch, i mean, if you don’t like it, you might skip that one. it is also usually served with farofa or pirão, which is essentially farofa but moist 

[image ID: a pot of moqueca. it looks soup-like and has very vibrant colors, particularly red, yellow, ad green. you can see pieces of bell pepper and chopped cilantro in it. end ID]

i do recommend trying anything palm-heart related if you haven’t. palm heart pies are one of my favorite things. and okay i know that you probably won’t be able to find this but i doubt you’ll be able to find most things i’m talking about so i’m just gonna dream big here: catupiry is this kind of brazilian... cream cheese, except it’s creamier and tastier and just superior in general. we love putting it on shit, and when it comes to stuffing, palm heart + catupiry or chicken + catupiry are my favorites

i also love bobó de palmito na moranga, which is essentially palm heart inside very creamy squash. the most common version actually takes shrimp instead of palm heart, but i don’t like shrimp and they’re not super accessible in my city anyway lol

[image ID: a carved pumpkin with shrimp swimming in a creamy mixture of squash, coconut milk, and catupiry inside. end ID]

escondidinho is another great dish. it means “little hidden one” in portuguese and it is cassava puree with dried meat inside, gratinated. there’s also a version with mashed potatoes, ground beef, and tomato sauce, but cassava is better. honestly just go for anything cassava. it’s the basis of native brazilian culinary and it’s fucking delicious. fried cassava, roasted cassava, cassava puree.... if you’ve never had them, they’re like potatoes, but better in every way. and don’t get me wrong, cuz i love potatoes

anything from the state of minas gerais FUCKS and is highly recommendable. tutu de feijão might look bad for a gringo but i promise it’s worth a try. feijão tropeiro is amazing, and chicken with okra is one of my fave brazilian dishes. it’s also easy to make so you can make it at home, even. just don’t forego the rice beans and farofa. my eastern european friend had never seen okra so if you look it up, no, that is not pepper. it’s not spicy. seriously i know yall are afraid of everything but it’s not

as for snacks! one of the greatest institutions in brazil is coxinha. coxinha is a potato-based batter stuffed with chicken (and usually catupiry as well although coxinha without catupiry is also commonly found) and deep fried. you cannot have a kids party and not serve it, it is absolutely essential. but it is also eaten as a regular snack commonly. it is super good, everyone loves it, and i highly recommend

[image ID: a plate of coxinhas. they are round-ish thingies with a “beak” on top, making it look almost like a pyramid. they are orange-golden in color and have a distinctly deep fried texture. end ID]

another great institution is pão de queijo, which i’ll admit i’m not a fan of because i don’t like cheese (catupiry doesn’t count) but i can’t just forego mentioning it. it takes polvilho, which is tapioca (which is a derivation of cassava, i’ll get there in a minute) flour, with cheese, basically. it gets a fluffy consistency that is hard to describe and that many people love. it is most traditional in the state of minas gerais, but you can find it all over brazil and also in other places in south america although recipes vary

[image ID: a bowl of pão de queijo. they are small, round, and white-ish. they have a very thin hard-looking layer on the exterior, but it also has cracks that make you able to see that the inside is fluffy. end ID]

tapioca! you might have heard of tapioca as the bubbles in bubble tea are made of it. it is a kind of cassava flour, but it’s very different from the cassava flour used to make farofa. it is white in color. you just put that motherfucker in a frying pan (no oil needed) and the grains stick to each other, making a sort of... taco-like thing? it doesn’t taste like a taco but it looks slightly like one. then you just stuff it with Whatever You Want. can be savory or sweet, personally i prefer savory but the "classic” one is coconut and condensed milk. another good stuffing to try is what we call romeu e julieta (literally “romeo and juliet”), which is a cheese that we know as queijo minas, but if you have contact with mexican food you might know as queso fresco, and guava paste. i know it sounds weird which is why it has the name as these two things are not supposed to be together but they go WELL together. romeu e julieta is a common dessert and the basis for thousands and thousands of other recipes in brazil

[image ID: a plate with tapioca. it has the form of a taco, but the “batter” is thinner and white. the inside is coconut and condensed milk. end ID]

speaking of tapioca, DADINHO DE TAPIOCA (tapioca dice) is where shit’s at. it is tapioca flour with cheese rolled into a dice format and fried, served with pepper jam, altho you can forego it, but i DO recommend trying it with the pepper jam. it is not super spicy and so so very good. don’t waste an opportunity to try it

[image ID: dadinhos de tapioca. they are small cubic snacks with a golden color and granulated-looking texture. there is also a little bowl with pepper jam in it. end ID]

and an ESSENTIAL brazilian institution: pastel and caldo de cana. pastel is a flour-based batter with a bit of cachaça (sugarcane liquor) stuffed with Whatever You Want (most common tho are ground beef, and cheese. but personally i’m always a slut for palm heart and there’s a local pizza place near my home that also makes pastel with whatever flavor you could possibly want and broccoli with catupiry pastel? PEAK) and deep fried. it is kinda big for a snack but bro it is so very good. and then we usually have it with caldo de cana, which is sugarcane juice. now, caldo de cana is very sweet, so personally i like to put a little bit of lemon in it, which is how we usually make it in the state of São Paulo, but other states lowkey look down on that (brazilians as a whole have a sweet tooth, many of our desserts are Really Sweet) but they are wrong and we are right. anyway, pastel and caldo de cana are usually served at street markets, so once you are done with your groceries, you can sit down and enjoy some. highly recommended altho again i’ll be surprised if you can find any in sweden. but pastel is not hard to make! caldo de cana is tho, you have to have kind of a machine to extract the juice from it

[image ID: pastel and caldo de cana. pastel is a long, golden-colored, thin rectangle with, in this case, cheese inside. caldo de cana is of a brownish-green with a regular juice consistency. end ID]

onto desserts! an all-time brazilian favorite is brigadeiro. that is condensed milk, butter, and cocoa with chocolate sprinkles, essentially. i recommend using dark chocolate as it is otherwise really sweet but it depends on your tastes. do try it tho

[image ID: brigadeiros. they are little balls completely covered in chocolate sprinkles, each places in a smal paper holder. end ID]

romeu in julieta as i already mentioned is very popular and seriously, give it a try

if you’re into sweet stuff, try rapadura, which is our version of piloncillo. it is like 90% sugar tho so seriously, you gotta like sweets

pé de moleque, which literally translates to “boy’s foot”, is rapadura and roasted peanuts, and it’s one of my all time favorite desserts

[image ID: a plate of pé de moleque. they are thick rectangles with almost entire roasted peanuts parts stuck together by a rich brown sort of batter - rapadura. end ID]

paçoca is also grounded peanuts with a little bit of salt and sugar, usually coming in a cork format. they are absolutely amazing and i can’t recommend them enough

[image ID: paçoca. it literally just looks like a small cork, even the color is similar. looks like something totally underwhelming but i promise you it’s so so very good and worth a try. end ID]

and okay i think that’s what i have!! at least off the top of my head (yeah that’s just what i came up with off the top of my head. like i said. brazilian cuisine is RICH) sorry for the gigantic answer that is probably not very helpful, but welp, now you know what to look for, at least lol also if you’ve followed me for over a year you should have known i would do this. BITCH I’M LATINO FOOD MATTERS TO ME

[welcometophu]

Not Your Guardian Angel: Chapter 24

Marked Book 3: Not Your Guardian Angel

Chapter 24

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Pels is still on the phone when the door opens, and Jess and Shane come in. She says a quick goodbye and locks her phone before she stands up to drop it on Jess’s desk. Dad makes a face, and Pels sighs. “There are no texts for you to read anyway,” she points out.

“Hey, Dad,” Jess says. “I can’t see you, but I’m figuring you’re who Pels is talking to.” She slides Pels’s phone to the back of the desk and starts pulling containers from the plastic bag she carries. Shane leaves another bag on the floor near her before digging into the closet and emerging with three plates and three bowls.

Pels sits slowly on the edge of the bed again, reaching out when Jess hands her something. The extremely large paper cup is piping hot, despite the cardboard collar around it, and she inhales the rich, dark, caffeinated scent.

“I just assumed you’re one of those people who can drink caffeine at all hours,” Jess says with a small grin.

She starts unloading the second bag, and Pels is amazed at the amount of food on the desk. “I can,” she says, taking a too-hot sip because it just smells too good to resist. It burns, but it tastes wonderful. “Did you buy an entire restaurant?”

“We were indecisive, and we went to the Asian fusion place that just opened a block past Teas Please,” Shane says. He leaves the plates and bowls on the bed and returns to the closet to find a handful of large spoons. “Plum Pagoda. They have a little of everything, and we might have gone overboard. On the other hand, you’re healing, and you seem to be hungry every time we ask, so we figured storing the leftovers for midnight snacks wouldn’t be a bad idea.”

“So, what kind of a mood are you in?” Jess asks. Dad’s leaning over the table, reaching out to nudge the lid for one low, flat container. “Pad Thai? Szechuan chicken? Sushi? Dumplings?”

Dad wiggles his fingers, like someone is actually going to see him and pass him a plate.

Fine.

Pels puts a bowl on top of a plate and hands them both to Dad. “Apparently someone either thinks he knows what I want, or he wants to live vicariously through my taste buds. Please don’t destroy those taste buds, Dad.”

“It’s nice not having to worry about who sees me,” he says mildly, ladling rice into the bowl. “Or rather, who doesn’t see me, but sees what I’m doing.”

Jess quickly opens all the paper and plastic containers, while Shane puts a spoon in each. They stand back while Dad adds the spicy chicken over the rice, along with something that smells vaguely sour and sweet and that Pels thinks might be Thai. He avoids the Pad Thai for now, but places several different kinds of dumplings and a spring roll on the plate, along with a selection of maki. Shane holds out both a fork and disposable chopsticks, and Pels grabs the fork.

“Okay, you’re right, I’m starving, and this is probably going to be round one of, well, more than one,” she mumbles as she takes the plate and bowl from Dad. She grabs one of the salmon rolls and shoves it into her mouth, sighing happily. “Yep. Hungry. Thank you for feeding me.”

Jess ends up on the floor, her shoulder bumped up against Shane’s legs where he sits on the edge of the bed. Pels is cross-legged, not touching either of them, but it still makes her feel vaguely warm inside seeing how comfortable they are with each other.

Okay then. That’s a thing.

“This is good,” Shane says with his mouth full, jabbing his chopsticks at the pile of noodles on his plate. “They have a buffet on weekdays. Which I think is supposed to be for the businesses, but it’s really cheap and it’d be great for students, too. Can’t you just see any of the sports teams there?”

Pels snorts, and has to grab her coffee because burning her mouth is the right idea after snorting spicy chicken.

She starts coughing, because really, it’s not.

Dad pats her back, hard, and she pushes him away. “I’m fine, not choking,” she assures everyone. “Just. My sinuses are burning. Is there water?”

Shane grabs a pitcher from Jess’s very large dorm fridge and pours a glass. Pels wishes it helped more than it does, but at least she no longer feels like she’s choking. Maybe she just needs to slow down a little.

“I am definitely going back,” Jess says around a mouthful of spring roll. “Will Nate be jealous? Are we going to single-handedly destroy the Teas Please economy if we switch allegiance to this new place?”

“We can split our time, I’m sure.” Shane pokes at noodles with his chopsticks. “Not to abruptly change the subject or anything, but—”

“That would be abruptly changing the subject,” Jess points out. She slides away from him, turning so she can see them both. When Pels moves to slide off the bed, onto the floor, Jess scoots backwards. They form a loose triangle with no one quite touching, while Dad stands near the desk, still looking at the food.

“I’ve just been thinking about the marks,” Shane says. “And what they mean for all of us. I’ve been figuring that everything started because Pels is our,” he gestures between himself and Jess, “soulmate. That this is a V relationship.”

“I’ve touched you both,” Pels says slowly. “The marks aren’t… done. Or whatever they’re supposed to do.”

“Which means this equation isn’t stable,” Jess says firmly. “I’m attached to you. Shane’s attached to you.”

“But you aren’t attached to each other.”

They look at each other when Pels points out the obvious.

“It’s not like we haven’t tried—”

“Shane told you about the kisses,” Jess interrupts him. “I’m just—gay.”

Pels isn’t sure she should put her opinions out there, all things considered. “If you’d asked me when I got to PHU if I was into guys or girls, I honestly would’ve answered that I didn’t know,” she says quietly. “Can sexuality evolve? And is this about sex, or is it about something else?”

When they both just look at her, it feels like they’re waiting for her to expand on her thoughts. She feels heat in her face, and she pulls her knees up, arms around her legs. “So. When I just look at Jess it’s like she’s a volcano,” she whispers. “You’re not a mountain. You’re on fire. You’re stable, yes, but you’re also waiting to rumble to life, and when you kiss me, I feel the lava under my skin. And Shane… You’re like bees and honey. There’s this sweetness in my belly, but also a buzzing like my entire body’s come to life. I can feel you both and you’re amazing, but different. And it wasn’t like this before. I didn’t feel like that the first time I saw you. It’s only now, after I’ve gotten to know you, and mostly after we’ve become well, a we. An us.”

Jess glances sideways at Shane. “So you think that even though we’ve been together since forever, maybe our relationship’s changed now because we have you?”

“Maybe?” Pels isn’t sure if that’s what she was saying, or if it’s something else entirely. Magical metaphysics is never going to be her strong suit. “I don’t really know anything about Ritual, or how it could change things.”

“It can’t make us do anything we don’t want,” Shane says firmly.

“But what if we do want, but don’t really think about it?” Pels says quickly, before he can lean too far back. She gestures between them. “What if you—can anything change? Just because it’s all of us here?”

“Fine,” Jess says, setting her plate aside. She crooks one finger at Shane. “Come on. Kiss me.” When he approaches, crawling rather than getting up off the floor, she adds, “Like you mean it. Not like we’re testing it out, but kiss me like you’d kiss me if I was, well—” Her gaze flicks sideways. “Kiss me like I’m her.”

He stops right in front of her, sitting back on his heels as his eyes go wide. “Are you sure? I don’t want to do anything you’re not comfortable with—”

“Just kiss me already,” Jess says. She surges forward, framing Shane’s face in her hands, leaning in to press her lips to his. Pels leans forward as Shane’s breath hitches, his hands coming up to cradle Jess’s head, mouth moving over hers. Jess nips at Shane’s lip, and warmth spreads through Pels as she watches. She curls her fingers together over her heart, trying to keep it from escaping.

Jess sits back with a rough exhale, her pale skin flushed beneath her freckles. “That was not bad,” she admits.

“It was different,” Shane says. “And I don’t mean that in a bad way. Jess—you’re you. You’re already a part of my life, and even if Pels were my only soulmate, you’d be part of that. Right?”

Jess’s brow furrows, and when she pulls her knees up, it’s almost as if she’s mirroring the way Pels sits. “True,” she says. “You and I are always going to be you and I, no matter what. That hasn’t changed.”

Pels can’t stand the suspense. “But did anything else change?” She holds up her wrist, because she didn’t feel a thing and her mark is exactly the same as it was before they kissed.

Shane’s gaze drops to his own wrist and he shakes his head. “I held Jess’s hand when we were walking to get food,” he says, voice low. “I don’t think kissing is actually that big a difference.”

“So that’s not what the equation needs in order to balance,” Jess mutters to herself. She rubs her thumb against the mark on her skin as if she can somehow push it into being more visible than the scattered ink that it is. “We’re still not stable.”

Pels wants to ask if Jess is attracted to Shane, but she feels like that must be a complicated thing. She’s not sure she understands it herself, and they’ve already kissed, so… she’s not sure what to do next. She hunches over, pulling her knees closer to her chest.

“Hey.” Shane tilts towards her, one hand on her shoulder; the bees spread under her skin and through her chest. “You okay?”

She nods quickly. “I’m not good at this.”

She feels a touch to the top of her head, fingers in her curls oh so briefly as Dad murmurs, “You’re doing better than you think, Pels. You’re right where you need to be.” A moment’s pause, his voice even lower as he says, “You’ve got this.”

When she looks up to find him, he’s gone.

She blinks. “…we’re alone.”

“What?” Shane looks at her, confused.

“Dad has actually left the three of us alone,” Pels clarifies. “He’s not in the room. He’s not watching over me. I’m alone. With the two of you.”

“C’mere.” Shane motions to her, and she meets him halfway, kissing him lightly before she sits back.

When Jess gestures, Pels goes to her instead. This time the kiss is stronger. Firmer. Like Jess is more sure of herself and wants to slip inside of her skin with her. Pels pulls back, an exhalation on her lips and her heart hammering.

Jess smirks.

“We should—” Pels gestures at the food, then gestures between them. “Or we could—?”

“Let’s finish eating.” Jess picks up the spring roll she set down, grinning around another bite. “We have plenty of time, right? There’s no point in rushing anything.”

“I don’t want to push either of you into anything you’re not ready for,” Shane says firmly.

“I wouldn’t mind seeing you two kiss again.” When they both look at her, Pels can feel the heat staining her skin. “I just like—I like both of you. And together, I just… I like that, too.”

“I can’t deny I like watching the two of you make out. It’s hot,” Shane admits.

“Because we’re girls?” Jess throws the remains of her spring roll at him.

Shane catches it and pops it in his mouth. “Nope. Because I like you, and you both look happy. Jess looks like she’s found a treasure, and Pels looks about ready to combust. So. I like watching the two of you make out.”

“When we’re done eating, that could be a thing,” Pels says shyly. She focuses on not burning her sinuses again with her spicy food, while also trying to eat it as quickly as she can. “Just practicing the kissing parts. Getting used to it. Since I’m getting the idea that as long as everybody’s got a chance to be kissed, we all kind of enjoy seeing it happen, too.”

It’s a physical thing, sure. She can feel it shivering through her body in ways she doesn’t completely understand. But as Shane leans over for a quick kiss to Jess’s forehead, it makes Pels’s heart bloom, hot and fast and hungry to see more of it.

She eats quickly, more awake and energized than she’s felt in a while. She watches Shane and Jess as she eats, taking in the casual affection. The moments when Jess reaches for Shane—simple things like stealing a bite from his plate, or offering a bite from her own—those affect Pels as much as the physicality of kissing.

She wants to see them like this. Together.

Maybe it’s not sexuality that affects her; maybe it’s emotions.

She sets her plate aside, closes her eyes. That might take some time to process.

“Hey.” Fingers ghost over her knee and she opens her eyes to find Shane sitting close. Jess is cleaning up their plates, packing up what remains of the food they brought home. There is a lot of food left; Pels is pretty sure it could be a midnight snack, and several meals tomorrow as well.

Shane coughs, and Pels realizes he must have said something. “Um. What?”

“You seem lost in thought.” He turns his hand palm up on her knee, and she slides her hand over his. Her is so much smaller than his, but their hands curve together and it feels nice the way the bees buzz under her skin. “Want to talk about it?”

“Still processing,” she admits. “But every time—every step—I’m doing better with this. With all of us. I may not be prepared to go further than we have, but everything we’ve done so far is on the table pretty much any time you want. We can hold hands. Kiss. All of that. Just… I’m good with it. And I really like seeing how comfortable you guys are together.” She flushes because like might not be the right word for it. She’s warm all over when she thinks about how they touch so easily, like emotions flow between them as if Jess really is made of lava. “It’s like you’re already one person. One soul in two bodies. It makes sense. I couldn’t have matched with Jess without you, could I have? Because you’re a package deal. We… we already talked about this.”

In the background, Jess stands in front of the fridge, the door open, a container in her left hand, her right hand lifted as she makes invisible notes in the air.

“Sometimes looking at the exact same thing from a different angle helps,” Shane says. He shifts so he’s sitting against the side of the bed with her, their hands still tangled and their bodies pressed together from shoulder to ankle. “Movie night, or sleep?”

Pels is not expecting the change in topic, and she doesn’t have an immediate answer.

Jess turns around, her brow furrowed and the fridge still open behind her. “What if…? No, that’s not it.”

“Put the container in and close the fridge,” Shane directs.

Jess seems surprised to realize she’s still holding food, and finishes cleaning up. She joins them on the floor, leaving space between where they sit and herself. Pels appreciates it—she’s not sure she could manage cuddling both of them at the same time. She’s not there yet.

Although.

“I am wide awake,” she admits. “And I feel like I could fall asleep at any moment. Would it be okay if I put on pajamas and crawled into bed? We could watch a movie, but then if I fall asleep no one has to move me.”

Jess looks over her head at Shane, and Pels is positive they are having a silent conversation that she can’t hear. They really are one soul in two bodies.

“I’ll be back in a minute; you guys get changed.” Shane pushes to his feet and grabs a pair of pants out of his bag before leaving.

Pels changes into shorts and a t-shirt quickly, her back to Jess, and is under the covers of Jess’s bed before Shane returns. Shane shakes out a sleeping bag on the floor, creating a makeshift bed, while Jess climbs over Pels to lie against the wall. Jess wraps an arm around Pels, holding her safely so she won’t fall off the narrow twin.

It’s almost too warm, and it makes focus on the movie Shane picks difficult. But it’s safe, and every once in a while Jess kisses her shoulder, and that’s just so nice that Pels floats along in soft bliss.

The Healers said she needed rest to heal, and she can’t think of anything more restful than this. She’s going to be fine for class in the morning.

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[galaactic]

recipe ideas:

dinners:

- chickpea bowl with bulgur rice, roasted red peppers, and a lemon feta crema (a classic)

- pan seared scallops with lemon parmesan brussel sprouts and homemade cheesy garlic rolls

- homemade sushi (simple maki and special maki, some hand rolls and nigiri if buying high quality fish)

- 2 pizzas with homemade dough: one with a garlic base sauce, EVOO, spinach, roasted garlic, sautéed mushrooms, fresh mozzarella? or different cheese; and one with homemade red sauce, pepperoni, seasoned sausage, mozzarella, stuffed crust?

- scallion pancakes topped with a creamy shrimp and crab bake

- baked lemon basil chicken breasts on a bed of arugula with rosemary garlic spiral potatos

- pan seared salmon with a garlic lemon butter sauce and roasted asparagus

- pita wrap with grilled chicken seasoned with pepper, coriander, basil, and thyme (among others), feta cheese, cucumbers, red onions, tzatziki sauce, lemon, dill, EVOO, cilantro, and arugula

- pork buns (bao!) steamed buns with a (spicy or bbq) pork tenderloin filling made with soy sauce, ginger, garlic, honey, and green onion

lunches or appetizers:

- peppered tuna slices with homemade ponzu sauce

- bacon wrapped scallops served with a lemon garlic butter

- crostinis: onion and mushroom with thyme, basil, and a french onion puree drizzle; ricotta, balsamic vinaigrette, pickled onions, arugula; caramelized onions, goat cheese, figs; apples, brie, and honey; pesto, arugula, parmesan, and mozzarella

- puff pastry wrapped brie topped with dried figs, honey, served with jams and crackers

[gaycapeman]

My dinner tonight a spicy salmon Poké bowl and fire cracker sushi! From my favorite Poké place Maki and Poké.

[victorl0]

Japanese food makes me feel particularly good. 😋😋⁣ ⁣ Come by 𝐘𝐮𝐁𝐚 𝐇𝐮𝐭 (ユバ屋) which is a Japanese fast casual dining restaurant serving a broad range of traditional and fusion Japanese cuisine, such as maki rolls, donburi rice bowls, fresh sashimi and signature Aburi style dishes.⁣ ⁣ The restaurant uses only the freshest of ingredients, so that quality is always assured even through the prices are very affordable.⁣ ⁣ Featured dishes:⁣ ⁣ 🥢 𝐒𝐚𝐥𝐦𝐨𝐧 𝐀𝐛𝐮𝐫𝐢 𝐌𝐚𝐤𝐢 (8pcs @ S$15.90) - It is neat-fully arranged with torched salmon slices around a ‘hill’ of Japanese rice, topped with ikura and tobiko then drizzled with sauce. 👍🏻😋😋⁣ 🥢 𝐂𝐡𝐚𝐦𝐩𝐢𝐨𝐧 𝐅𝐥𝐨𝐬𝐬 𝐌𝐚𝐤𝐢 (8pcs @ S$16.90) - This sushi roll is piled with ingredients. Loving the creaminess of the sauce sliding with the fluffy flossy and crunchy ikura! 👍🏻😋😋⁣ 🥢 𝐒𝐚𝐥𝐦𝐨𝐧 𝐀𝐛𝐮𝐫𝐢 𝐃𝐨𝐧 (S$14.90) - Salmon was cooked nicely, can taste the smokiness of the aburi salmon! 👍🏻😋⁣ 🥢 𝐒𝐩𝐢𝐜𝐲 𝐒𝐚𝐥𝐦𝐨𝐧 𝐀𝐛𝐮𝐫𝐢 𝐃𝐨𝐧 (S$16.90) - Spicy food lovers will love this as it has this special kind of spicy taste to it.🔥🔥👍🏻😋⁣ 🥢 𝐁𝐮𝐭𝐚 𝐘𝐚𝐤𝐢 𝐃𝐨𝐧 (S$10.90) - The pork goes well with the soya sauce. 👍🏻😋⁣ 🥢 𝐓𝐨𝐫𝐢 𝐊𝐚𝐫𝐚 𝐔𝐝𝐨𝐧 (S$12.50) - Loving the tender and juicy chicken served with thick chewy udon noodles! 👍🏻😋⁣ ⁣ [𝐏𝐫𝐨𝐦𝐨𝐭𝐢𝐨𝐧]⁣ Enjoy Champion Floss Maki at S$9.90 (U.P. S$16.90) on every Tuesday, that’s 40% OFF! What a great deal, don’t miss it!⁣ ⁣ YuBa Hut is also available for delivery on foodpanda and GrabFood.⁣ ⁣ 📍YuBa Hut @ Heartland Mall Kovan⁣ 205 Hougang Street 21⁣ # 01-19⁣ Singapore 530205⁣ ⁣ 📍YuBa Hut @ The Rail Mall⁣ 454 Upper Bukit Timah Road⁣ Singapore 678071⁣ ⁣ 📍YuBa Hut @ The Poiz Centre⁣ 51 Upper Serangoon Road⁣ # 01-09⁣ Singapore 347697⁣ ⁣ 📍YuBa Hut @ Guoco Tower⁣ 1 Wallich Street⁣ # B2-29⁣ Singapore 078881⁣ ⁣ 🕚 Mondays to Sundays: 11am to 10pm (Last order at 9.30pm) (at YuBa Hut) https://www.instagram.com/p/CdCVP2phr9W/?igshid=NGJjMDIxMWI=

[menuandprice]

Yo! Sushi Menu With Prices [Updated February 2023]

Yo! Sushi menu with prices may slightly vary according to your nearest location. We have provided the menu of Yo! Sushi from the Edinburgh, United Kingdom. The menu is updated from 1st February, 2023.

For the accurate prices, you might have to look for the menu of your nearest Yo! Sushi outlet from its official website, android app or iOS app, or any other food delivery app. Yo! Sushi menu with prices is loaded with appetizing Japanese food. You will find sushi’s, sushi rolls, katsu curry, new ramen, small plates, salads, and sides, on Yo! Sushi menu. But the most famous dish on their menu is salmon sashimi which will costs you £25. This was just an overview of Yo! Sushi menu. Find the detailed menu with prices below. Besides this, you will also find the franchise details, their contact information and the nutritional information. But first, let’s check their history. Yo! Sushi is a Japanese-inspired sushi restaurant belt. It was started in the year 1970. Yo! Sushi was started by an entrepreneur named Simon Woodroffe and the first restaurant was opened in Soho, London. At present, they have more than 100 restaurants in 8 countries with its headquarters in Soho, London, United Kingdom.

Yo! Sushi Menu With Prices

It is very obvious that Yo! Sushi is an abode of yummy sushi sets like plant power & maki mix; healthy sushi rolls like yasai rolls, & crunchy cali roll. In addition to that, the place also serves you tempting katsu curry of chicken, prawn to pumpkin, & tofu in case you have your choices. For ramen lovers, Yo! Sushi has spicy seafood ramen & shiitake mushroom ramen; if you want to have small portions they have small plates, chicken gyoza, & pumpkin katsu; for plant-eaters. They have an endless variety of vegan food like yasai roll & avocado maki. Yo! Sushi menu also has finger snacks like chili crackers, chili peanuts; for healthy eaters, they have salads and sides like edamame & miso soup. On top of that, they have delicious desserts like chocolate brownie, fresh fruit, and much more. Yo! Sushi food includes traditional classics to innovative fusion dishes. The ingredients they use in their dishes are supplied from the experts and artisan suppliers. Yo! Sushi serves food that is affordable as their price range of dishes starts from £2.00 and ends at £25.00. So, without waiting, let’s check the latest Yo! Sushi menu prices below. Picked For You Menu With Prices YO! Fries£ 4.95YO! Meal Deal£ 7.95Korean Fried Chicken£ 7.85Japanese Fried Chicken£ 7.50Chicken Gyoza£ 7.95 Also, check out the official Zaxby’s menu with prices. Meal Deals Menu With Prices Yo! Meal Deal £ 7.95 YO!nuts Menu With Prices Katsu Chicken YO!nut£ 4.50Cheese YO!nut£ 4.50Korean Chicken Rice Bowl Korean Menu With Prices Korean Chicken Rice Bowl£ 12.95 Poke Bowls Menu With Prices Spicy Tuna Poke Bowl£ 12.95Hoisin Mock ‘Duck’ Poke Bowl£ 12.95Sriracha Chicken Poke Bowl£ 12.95Dynamite Salmon Poke Bowl£ 12.95 Teriyaki Menu With Prices Beef Teriyaki£ 7.50Teriyaki Beef Bowl£ 12.95Teriyaki Chicken Bowl£ 12.25 Katsu Curry Menu With Prices Pumpkin Katsu Curry£ 7.95Chicken Katsu Curry£ 8.95Prawn Katsu Curry£ 9.25 Also, read the complete Mang Inasal menu with prices. Firecracker Rice Menu With Prices Veggie Firecracker Rice £ 5.95Chicken Firecracker Rice£ 6.50Salmon Firecracker Rice£ 6.95 Yakisoba Menu With Prices Chicken Yakisoba£ 6.45Veggie Yakisoba £ 5.35 Gyoza Menu With Prices Chicken Gyoza£ 7.95Veggie Gyoza£ 7.95Prawn Gyoza£ 8.25 Sushi Rolls Menu With Prices Avocado Maki£ 3.95Cucumber Maki£ 3.50Yasai Roll£ 9.50Spicy Chicken Katsu Roll£ 9.50Crunchy Cali Roll£ 9.50Hoisin Duck Roll£ 9.50YO! Roll£ 9.95Salmon Dragon Roll£ 10.50Crunchy Prawn Roll£ 9.60Dynamite Roll£ 10.50Spicy Tuna Roll£ 10.30Veggie Volcano Roll£ 9.95 Also, check out the complete Jimmy John’s menu with prices. Street Food Menu With Prices YO! Fries £ 4.95Spicy Pepper Squid£ 8.10Mighty Duck Fries£ 5.95Japanese Fried Chicken£ 7.50Korean Fried Chicken£ 7.85Pumpkin Katsu£ 5.85Prawn Katsu£ 7.50 Sushi Sets Menu With Prices Super Salmon£ 11.95YO! Top Hits£ 11.95TokYO! Mix£ 11.75Plant Power£ 8.95Simply Salmon£ 8.95O-mega Salmon£ 8.95Maki Mix£ 8.25 Also, read the latest Mandarin Restaurant menu with prices. Sushi Sharers Menu With Prices Sushi Sharer£ 20.95 Also, read the latest Benihana menu with prices. Nigiri & Sashimi Menu With Prices Inari Taco£ 4.25Salmon Sashimi£ 7.50 Salmon & Tuna Sashimi£ 7.90 Also, check out the official Wagamama menu with prices. Salads & Sides Menu With Prices Kaiso Seaweed£ 4.25Miso Soup£ 3.50 Plants-Based Picks Menu With Prices Avocado Maki£ 3.95Cucumber Maki£ 3.50Inari Taco£ 4.25Yasai Roll £ 9.50Veggie Volcano Roll£ 9.94Hoisin Duck Roll£ 9.50Classic Edamame (Ve)£ 4.00Hot Edamame (Ve)£ 3.80Kaiso Seaweed £ 4.25Plant Power (Ve)£ 8.95Veggie Bites£ 7.75Pumpkin Katsu Curry£ 7.95Veggie Firecracker Rice £ 5.10Veggie Yakisoba£ 5.35Veggie Gyoza£ 7.95Mega Korean Gyoza£ 6.20Mega Teriyaki Gyoza£ 6.20Meatless Farm Chick’n Katsu£ 6.00Pumpkin Katsu £ 5.85YO! Fries (ve)£ 4.95Miso Soup£ 3.50 Also, check out the updated Loving Hut menu with prices. Desserts Menu With Prices Cherry Dough-chi£ 5.50Strawberry Cheesecake Little Moons Mochi (V) £ 4.95Chocolate Little Moons Mochi (V) £ 4.95Custard Dorayaki £ 5.50 Soft Drinks Menu With Prices Coke (330ml)£ 2.95Coke Zero (330ml)£ 2.85Sprite (330ml)£ 2.85Fanta (330ml)£ 2.85Irn Bru (330ml)£ 2.80Chu- Lo Apple (330ml)£ 3.50Cawston Press Ginger Beer (330ml)£ 2.60Belu Sparkling (500ml)£ 1.95Belu Still (500ml)£ 2.25 Also, read the updated Hoka Hoka Bento menu with prices. Stronger Drinks Menu With Prices Two Tribes Tokyo Ipa (330ml)£ 5.50Ellc Vodka Rhubarb (250ml)£ 6.75Rose Wine (187ml) 12% abv£ 6.60Red Wine (187ml) 12% abv£ 6.60White Wine (187ml) 12% abv£ 6.60 Extra Sauces Menu With Prices Soy£ 0.20Wasabi£ 0.10Ginger£ 0.10

How To Order Online From Yo! Sushi?

Want to enjoy your favorites from Wild Willy’s Burger at home? Well! Now, you can have such a delightful experience. Wanna know how? Try ordering Food from Wild Willy’s Burger by referring to their official website, android app, iOS app, or any other food delivery app. To order food from Yo! Sushi online, you can also refer some of the leading food delivery service apps like Doordash, Grubhub, Seamless, Postmates, and UberEats. We have shared the detailed screenshots that shows how to order food online from Yo! Sushi. Finding The Latest Yo! Sushi Menu With Prices Of Your Nearest Location 1. Open the official website of UberEats and begin to place the order from Yo! Sushi. 2. Add the address of any nearest outlet of Yo! Sushi and the complete menu will be displayed. 3. Choose your favorite Japanese delicacies from the complete menu of Yo! Sushi and add it to the cart. 4. Select the food items and click to add the items to the cart. 5. Once you have added the food items to the cart, proceed to checkout. 6. While proceeding to checkout, add your personal details and registered number to confirm the order.

Yo! Sushi Nutritional Information

Nutritional Information yosushi.com/nutritionalinformation To check the nutritional information of the items present on Yo! Sushi click on the link I’ve mentioned.

Yo! Sushi Franchising Details

Yo! Sushi has more than 100 locations in the countries like United Kingdom, Republic of Ireland, Russia, United Arab Emirates, Saudi Arabia, Bahrain, Kuwait and Australia. If you are interested in opening their franchise then here is the cost in the table below. Franchise Cost£ 250,000 – £ 550,000

Yo! Sushi Contact Information

Yo! Sushi Corporate Office Address: YO!Level 5 2 More London Riverside London SE1 2AP United Kingdom Yo! Sushi Corporate Office Phone Number: 0207 841 0700 To contact the team of Yo! Sushi you can fill the contact form also.

Important Links

Official Websiteyosushi.comCareersyosushi.com/careersGift Cardsyosushi.com/gift-cardOffersyosushi.com/offersLocationsyosushi.com/loactions

Social Media Handles

Facebook: facebook.com/yosushi Instagram: instagram.com/yosushi Twitter: twitter.com/yosushi

Frequently Asked Questions Related To Yo! Sushi

Where does YO! Sushi originate from? Yo! Sushi originated in London. Is there alcohol in YO! Sushi? The nature of our delicious Japanese food is that we use authentic ingredients such as soy sauce, mirin and rice vinegar which do contain small amounts of alcohol.  Is YO! Sushi made fresh? All the food items served at Yo! Sushi are fresh. What is the signature food items on Yo! Sushi menu? The signature food items offered on Yo! Sushi menu is Salmon Sashimi. What type of food is served at Yo! Sushi? Fresh and flavorsome Japanese food is served at Yo! Sushi. Image CreditsUbereats News.sky Liverpoolecho Read the full article

[bunlai]

Here’s our newest menu that goes live tomorrow!

This menu is a culmination of decades of hard work—that I couldn’t have done without your support—that are real and tasty solutions to the problems that have come to define our times.

The menu ordering platform won’t be done for ten days so text me on my cell and I’ll make it happen. Text me with any of your questions too: 310 720 0709

This is my love letter to you, my friends, and all the other people and living things we share the planet with. Thank you!

MIYA’S SUMMER 2020 MENU

WELCOME TO MIYA’S!

Today, in a world where our cruelty

to our fellow human and to other living things has given rise to a pandemic, living and eating in a way that helps heal our suffering planet is the most important thing we can do with our lives; and, it just so happens that doing it all a better way—which takes hard work, sacrifice, commitment, and openness to change—makes life so much more fulfilling and delicious! I’m confident you’ll taste the difference in everything we create for you in our humble little kitchen

In the year 2150, people will be eating in a way that is healthier not only for their bodies but also for our whole planet. People will be eating fewer animals, since they will have learned that a plant-based diet is the healthiest way to eat; and they will hunt and farm animals in a way that is more humane. At Miya's, you will experience a kinder and more caring future, where sushi has evolved to become a way of eating that honors and celebrates all life on Earth

Chef Bun

SUMMER HOURS 2020

Tuesday, Wednesday, Thursday, Friday, Saturday

4 to 9pm

If you know someone who is hungry, lonely, or sad that could use a nourishing meal to cheer them up, let me know, and it will be on the house

Chef Bun

OUTDOOR SEATING

In the interest of protecting public health, our outdoor dining is available by reservation only, with orders placed a day in advance. Each table is intended for people who live together. For people who want to get together—but don’t live together—we can arrange tables in a socially-distanced but still fun and engaging kind of way. Food and beverages will be served in compostable take-out containers—picnic-style. Tables will be positioned 6 feet apart. During rainy days, we will have seats available beneath our awning, which are our orchestra-level seats

Please make reservations through our ordering platform at miyassushi.com; and feel free to text me if you have any questions: 310 - 720 - 0709

MIYA’S SUMMER 2020 MENU

Please help us keep our food waste and operational costs lower by ordering a day in advance. If you forget to, we won’t hold it against ya

GREENS, BEANS, WEEDS & BUGS

EDAMAME

Steamed organic soybeans

4.5

SALAD DAYS

Organic leafy greens and watercress in a wild ramp ginger sesame carrot dressing

Small 5

Large 8

BUZZIN’ BACON

Like a cross between bacon bits and roasted nuts. Made from super-nutritious black soldier fly larvae raised on Miya’s leftovers.

Add to your soup, salad, or sashimi

3

CHIRPIN’ CHICHARRÓN

Wild grasshoppers, roasted and seasoned with spices and citrus.

Add to your soup, salad, or sashimi

3

MOM’S POTATO SALAD

The best in the world

8

CHILLED TOFU SALAD

Organic tofu (made locally at The Bridge) with a ginger and green onion soy dressing

8

CANNONBALL SALAD

Georgia cannonball jellyfish seasoned with a sesame vinaigrette

8

Due to climate change and ocean oxygenation, jellyfish—a low calorie, protein and collagen-rich food—are poised to take over; so we should learn to enjoy this food that used to be the food of royalty in China for millennia. Jellyfish has one of the most incredible textures of any food

SEAWEED SALAD

Roasted sesame-seasoned wakame and ogonori. Served with quick-pickled cucumbers

10

This ain’t the highly processed, sugary, day glow-green seaweed they fed ya. Only real seaweed, a treasure trove of micronutrients, flavors, and textures

FROM THE STOVE

RICE

Multigrain

1.75

AGEDASHI

Organic tofu (made locally at The Bridge) in a kelp shiitake broth

8

TOKYO FRO

Crispy potato curls with a spicy tomato aioli sauce

10

KARMA VIRTUE CHICKENOTS

A box of chicken-less Southern fried chicken—made from spore-bearing wild toadstools/farmed oyster mushrooms

Small 8

Large 14

UDON

Plump wheat udon noodles with kelp shiitake broth

Just noodles and broth 8

With tempura veggies 12

RAMEN

Wheat noodles in our spicy home-grown Szechuan pepper miso broth

Just noodles and broth 8

With sautéed veggies 12

THE HEALTHIEST NOODLES EVER

High-fiber, zero-calorie, slippery and jiggly konyaku noodles in our spicy homegrown Szechuan pepper miso broth

Just noodles and broth 8

With sautéed veggies 12

SUMMER SOBA

A big bowl of chilled buckwheat noodles topped with shredded cucumber, carrots, daikon, red cabbage kraut, green onions, avocado, seaweed salad, and tofu. Your choice of roasted sesame sauce or chilled ginger broth

14

FROM THE SUSHI BAR

PLANT-BASED SUSHI

Health-optimized recipes for herbivores featuring seasonal vegetables, edible weeds, nuts, and whole grains

UMEBOSHI ONIGIRI

Ancient Japanese recipe of pickle plum stuffed rice ball

3.25

KISS THE SMILING PIG

Sweet potato, mango chutney, sunflower seeds

8

CHINESE SUPERHERO

Broccoli and salt-cured Chinese jumping beans

8

KILLER SQUID

Rhode Island-style spicy calamari-fried-udon-noodles

Tastes just like fried squid!

10

HOT-HEADED COWGIRL

Coconut, cashew cheese, apricots, and Japanese pickles

13

SUSHI SALAAM

Roasted eggplant—a native species—combined with invasive butterbur and a medley of vegetables

13

Through arts, literature, science, and religion, the cultures of the Middle East have been profoundly influential worldwide. Rumi, the 13th-Century Persian poet, who no doubt dined on Ghormeh Sabze, wrote some of the greatest love poems of all time. Our recipe, Sushi Salaam, incorporates tastes and aromas that would have colored Rumi’s world over 700 years ago.

As-salāmu alaykum translates to “peace be upon you” in Farsi and Arabic. This recipe was created in the hope that one day we will live in a world without violence and retribution

GINGER EGGPLANT TERIYAKI MAKI

Eggplant and a medley of vegetables with ginger teriyaki sauce

13

HOWE STREET BLOCK PARTY

Baked invasive garlic mustard falafel, eggplant, and miso tahini

13

SUSTAINABLE SEAFOOD SUSHI ROLLS

ASHKENAZI ONIGIRI

Ancient Lost Tribe of Japan’s recipe of Great Lakes smoked whitefish stuffed into a rice ball

3.25

CATCH OF THE DAY

A surprise of something fishy!

8

BAD-TEMPERED GEISHA BOY

Fried New Zealand green-lipped mussels

8

SILVER CARP

Kentucky invasive Asian carp seasoned with Thai pepper, sesame, and flying fish caviar

10

KRAKEN

Fried Rhode Island squid

10

THE BEST SCALLOP ROLL EVER

Massachusetts deep-sea scallops, flying fish roe, avocado, Korean chili

15

BAGELS & LOX

Bristol bay sockeye salmon, plant-based cream cheese, green onions

15

CHESAPEAKE SOFT-SHELLED CRAB

One whole fried Maryland soft-shelled crab, Old Bay seasoned and served with a side of tartar sauce

18

THE BEST LOBSTER ROLL EVER

A grain-free roll of steamed Maine lobster, cucumber, fresh dill, wrapped in fresh daikon radish

30

PLANT-BASED SUSHI MEDLEY

Health-optimized recipes for herbivores featuring seasonal vegetables, edible weeds, nuts, and whole grains

Light meal: 12 pieces, 3 varieties 12

Big: 20 pieces, 6 varieties 20

SUSTAINABLE SEAFOOD SUSHI MEDLEY

Ocean-friendly, health-optimized recipes featuring Kentucky invasive carp, Massachusetts scallop, Rhode Island squid, Maine lobster, New Zealand mussels, and the catch of the day.

Light meal: 12 pieces, 3 varieties 15

Big: 20 pieces, 6 varieties 25

SASHIMI

HAPPY FISH SASHIMINOT

Fish-free, vegan and organic soybean sashimi

8

THE WORLD ACCORDING TO CARP

Kentucky silver carp served with a spicy citrus and wild onion soy sauce

14

DESSERTS

DREAMCATCHER MOCHI

Mugwort mochi stuffed with sweet azuki bean

2.25 each

GOOD SPIRTS

FLAMING COCK

Set the patriarchy ablaze with Chef Bun’s Flaming Cock, a spicy sake-based elixir made from a proprietary combination of ingredients grown and foraged on Miya’s Farm. Every sip of Flaming Cock ignites your inner desire to make the world a better place and sponsors the work of people who fight for social and ecological justice. Pour some Flaming Cock out onto the ashes of the old world, and raise a glass to those building it anew!

Bottle 17.5

FARMHOUSE RED or WHITE WINE

An organic Sonoma Valley wine that goes perfectly with our sushi

Bottle 18.5

GINGA NINJA BEER

Black Hog Brewery’s gingery IPA that goes fabulously with our cuisine

Can 2.25

BEVERAGES

PINK KNOTWEED LEMONADE

Invasive knotweed, fresh lemons, and stevia

Pint 5

SASSAFRAS

Wild sassafras root, soda water, and stevia

Pint 5

[recipearcade]

Boston Roll [Break the Myth] Your #1 Sushi without Raw Fish

Boston Roll Sushi is popular among shrimp lovers and ideal for those who hate raw fish. Hence breaking the famous myth that all sushi being made with raw fish folded in seaweed. This popular Sushi is similar to California Roll with a subtle difference. In Boston roll, we use poached shrimp instead of crab. Boston roll is the easiest of all Sushi to make at home and usually served with soya sauce, wasabi, and pickled garlic. It is unique for its rare taste and spicy flavor. Sliced avocado adds a fresh essence into the roll while Masago makes in crunchy and much more delicious. Tobiko adds a nice splash of color to the roll. Ingredients 6 sheets nori3 cups sumeshi1 small avocado1 small cucumber36 small shrimp, with the tails, cut off1 cup tobiko (tiny orange flying fish eggs)2-4 tsp Masago

How to make a Boston Roll: Step by Step Guide Wrap the Bamboo mat with a plastic sheet to avoid rice sticking to the mat.Place Nori sheet over the mat with the shiny side facing the mat. Rinse the rice, soak in the water for 30 minutes, and drain. Put the rice in a rice cooker bowl and add the required water level (a bit less than regular). Combine the sushi vinegar ingredients in a bowl and mix together. You saute the mixture in a saucepan over the stove to dissolve the sugar completely and to remove the strong vinegar taste/smell.Take a handful of rice and spread it over the nori sheet. Don't press the rice over nori. Just spread it to cover the entire nori sheet. Sprinkle 1-2 teaspoon of masago to evenly spread over the rice. Make sure not the break the roe bit by gently spreading it as roe being sticky.Flip the nori so that the rice is now facing the bamboo mat.Slice the avocado and cucumber into long, thin slices. Lineup the Shrimps and arrange Avocado- cucumber slices by side.Roll it inside out using the bamboo mat. Cut into 8 pieces using wet knife to make the cut smoother.

Masago

You can make Maki Boston Roll by reverse rolling. Serve Boston Roll with shoyu, wasabi, and ginger. https://www.youtube.com/watch?v=66WfvTpbKW0 How to make Boston Roll Sushi? Difference between Boston roll and Philadelphia roll A Philadelphia roll is makizushi (also classified as a kawarizushi) type of sushi usually made with smoked salmon, cream cheese, and cucumber. Other ingredients, such as other types of fish, avocado, scallions, and sesame seed may also be included in it. But Boston roll Sushi is made out of poach shrimp, avocado, and cucumber. This Boston sushi roll is then coated with a thin layer of masago, the small, sweet, crunchy roe.

Boston Roll Your #1 Sushi without Raw Fish

Boston Roll Sushi is popular among shrimp lovers and ideal for those who hate raw fish. Hence breaking the famous myth that all sushi being made with raw fish folded in seaweed. This popular Sushi is similar to California Roll with a subtle difference. "6 sheets nori""3 cups sumeshi""1 small avocado""1 small cucumber""36 small shrimp (with the tails, cut off",)"1 cup tobiko (tiny orange flying fish eggs",)"2-4 tsp Masago" "Wrap the Bamboo mat with a plastic sheet to avoid rice sticking to the mat.","Place Nori sheet over the mat with the shiny side facing the mat.","Rinse the rice, soak in the water for 30 minutes, and drain. Put the rice in a rice cooker bowl and add the required water level (a bit less than regular). Combine the sushi vinegar ingredients in a bowl and mix together. You saute the mixture in a saucepan over the stove to dissolve the sugar completely and to remove the strong vinegar taste/smell.","Take a handful of rice and spread it over the nori sheet. Don't press the rice over nori. Just spread it to cover the entire nori sheet.","Sprinkle 1-2 teaspoon of masago to evenly spread over the rice. Make sure not the break the roe bit by gently spreading it as roe being sticky.","Flip the nori so that the rice is now facing the bamboo mat.","Slice the avocado and cucumber into long, thin slices.","Lineup the Shrimps and arrange Avocado- cucumber slices by side.","Roll it inside out using the bamboo mat.","Cut into 8 pieces using wet knife to make the cut smoother."

Nutritional Facts

Boston Roll Sushi

Servings Per Recipe: 4 Calories: 370 % Daily Value * total fat:10 g 15 % saturated fat: 1.5g cholesterol: 85mg 28 % sodium: 970mg 40 % potassium: 288mg 8 % carbohydrates: 66g 22 % fiber: 5g 20 % sugar: 1g protein: 11g  exchange other carbs:   vitamin a iu:   niacin equivalents:   vitamin b6:   vitamin c:   folate:   calcium:   iron:   magnesium:  thiamin: 0mg *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Read the full article