Mediterranean Diet Tamago Nigiri
Elevate your sushi game with a unique fusion dish: Mediterranean Diet Tamago Nigiri! This innovative recipe blends Japanese culinary tradition with Mediterranean flavors for a healthy and delicious twist on classic tamago nigiri. Instead of the typical sushi rice, quinoa serves as the base, infused with the vibrant flavors of olive oil, lemon juice, fresh parsley, and juicy cherry tomatoes. Topped with a sweet and savory omelet strip and secured with a delicate nori band, each piece is a bite-sized masterpiece. Quick to prepare and bursting with nutrients, this dish is perfect for fans of fusion cuisine or those seeking Mediterranean diet-friendly recipes. Garnish with sesame seeds for a delightful crunch and serve as a captivating appetizer or light lunch that’s as eye-catching as it is flavorful!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons Chopped parsley
- 0.5 cup Chopped cherry tomatoes
- 4 large Eggs
- 1 teaspoon Honey
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 sheet Nori sheets
- 1 teaspoon Optional sesame seeds (for garnish)
Instructions
Rinse the quinoa under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
Fluff the cooked quinoa with a fork and transfer it to a bowl. Stir in 1 tablespoon of olive oil, lemon juice, chopped parsley, chopped cherry tomatoes, and a pinch of sea salt. Set aside to cool slightly.
In a medium bowl, whisk the eggs with honey, sea salt, and black pepper until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook slowly, tilting the pan to spread the eggs evenly. Cook until the eggs are just set, but avoid browning. Remove from the heat and let cool briefly.
Once cool, cut the omelet into rectangular strips approximately 2 inches wide and 1 inch tall to resemble the tamago nigiri topping.
Using wet hands, shape the cooled quinoa mixture into small oval mounds to form the base of the nigiri.
Place a strip of tamago on top of each quinoa mound.
Cut thin strips of nori sheet and wrap one strip around the middle of each nigiri to secure the tamago in place.
Optional: Garnish each piece with a sprinkle of sesame seeds for added texture and flavor.
Serve immediately or store in an airtight container in the refrigerator for up to 1 day. Enjoy this Mediterranean twist on a Japanese classic!
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 9.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
