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EatSmarter exclusive recipe

Egg Cup Sushi

with Smoked Salmon

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Egg Cup Sushi
50
calories
Calories

Egg Cup Sushi - Even untrained sushi chefs can make this beautiful appetizer

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easy
Difficulty
35 min.
Preparation
 • Ready in 1 hr
Ready in
Nutritions
Fat1 g
Saturated Fat Acids0.2 g
Protein3 g
Roughage0 g
Sugar added2 g
Calorie50
1 piece contains
Calories50
Protein/g3
Fat/g1
Saturated fatty acids/g0.2
Carbohydrates/g7
Added sugar/g2
Roughage/g0
Bread exchange unit0.5
Cholesterol/mg5
Uric acid/mg29
Vitamin A/mg0
Vitamin D/μg2.2
Vitamin E/mg0.3
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg1.5
Vitamin B₆/mg0.1
Folate/μg3.6
Pantothenic acid/mg0.2
Biotin/μg1.1
Vitamin B₁₂/μg0.4
Vitamin C/mg1
Potassium/mg57
Calcium/mg5
Magnesium/mg6
Iron/mg0.4
Iodine/μg5
Zinc/mg0.3

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Sieve, 1 Pot (with lid), 1 Measuring cups, 1 Kitchen towel, 2 Small bowls, 1 Tablespoon, 1 Teaspoon, 1 small Whisk, 1 shallow Bowl, 1 Cutting board, 1 Large knife, 1 high Egg cup (with foot), 1 Brush, 1 Plastic wrap, 1 Platter, 1 Slotted spatula

Ingredients

for 16 pieces
4 ounces
2 tablespoons
2 teaspoons
½ teaspoon
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
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Preparation steps

Step 1/9
Egg Cup Sushi preparation step 1

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. 

Step 2/9
Egg Cup Sushi preparation step 2

Remove pot from heat, remove lid and cover rice with a kitchen towel. Let rice rest for 10 minutes.

Step 3/9
Egg Cup Sushi preparation step 3

Meanwhile, mix rice vinegar, sugar and salt in a small bowl until sugar and salt dissolve completely.

Step 4/9
Egg Cup Sushi preparation step 4

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. 

Step 5/9
Egg Cup Sushi preparation step 5

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).

Step 6/9
Egg Cup Sushi preparation step 6

Coat egg cup with vegetable oil and line with plastic wrap.

Step 7/9
Egg Cup Sushi preparation step 7

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.

Step 8/9
Egg Cup Sushi preparation step 8

Invert the egg cup on a plate. Carefully remove plastic wrap. Repeat process to produce a total of 16 sushi pieces.

Step 9/9
Egg Cup Sushi preparation step 9

Rinse dill, shake dry and pluck 16 fronds. Garnish sushi pieces with dill fronds and serve immediately. 

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