Egg Cup Sushi
with Smoked Salmon
- 4 ounces Sushi rice
- 2 tablespoons light Rice vinegar
- 2 teaspoons Sugar
- ½ teaspoon Salt
- 1 tablespoon Wasabi paste (or hot mustard)
- 1 tablespoon liquid Honey
- 16 slices Smoked salmon (200 grams, preferably organic quality)
- Vegetable oil (for the egg cup)
- 4 sprigs Dill
Rinse the rice in a sieve, drain and then bring to a boil in a pot with 200 ml (approximately 3/4 cup) of water. Reduce heat and simmer covered for 15-20 minutes.
Remove pot from heat, remove lid and cover rice with a kitchen towel. Let rice rest for 10 minutes.
Meanwhile, mix rice vinegar, sugar and salt in a small bowl until sugar and salt dissolve completely.
Place rice in a shallow bowl and gently turn the rice with a spatula, drizzling vinegar mixture over the rice. Thoroughly mix and allow rice to cool to room temperature.
Mix wasabi paste and honey in a small bowl until smooth. Carefully cut salmon into 16 equal slices (about 4 x 4 cm) (approximately 1 1/2 x 1 1/2 inches).
Coat egg cup with vegetable oil and line with plastic wrap.
Place a slice of salmon on the bottom of the cup. Lightly dab salmon with wasabi honey mixture. Fill egg cup with rice and press gently.
Invert the egg cup on a plate. Carefully remove plastic wrap. Repeat process to produce a total of 16 sushi pieces.
Rinse dill, shake dry and pluck 16 fronds. Garnish sushi pieces with dill fronds and serve immediately.