Egg Cup Sushi
Egg Cup Sushi - Even untrained sushi chefs can make this beautiful appetizer
Healthy, because
Even smarter
Nutritional values
Thanks to the salmon, the mini-cup hides a maximum portion of valuable omega-3 fatty acids and plenty of bone-strengthening vitamin D. Omega-3 fatty acids from fatty fish such as salmon or mackerel improve the flow properties of the blood and thus support healthy cardiovascular function.
If you don't have wasabi paste or hot mustard at hand, simply prepare the cup sushi with spicy horseradish.
(Percentage of daily recommendation)
| Calorie | 50 cal. | (2 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 3.6 μg | (1 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 57 mg | (1 %) | ||
| Calcium | 5 mg | (1 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 ozs Sushi rice
- 2 Tbsps light Rice vinegar
- 2 tsps sugar
- ½ tsp salt
- 1 Tbsp Wasabi paste (or hot mustard)
- 1 Tbsp liquid honey
- 16 slices Smoked salmon (200 grams, preferably organic quality)
- vegetable oil (for the egg cup)
- 4 sprigs Dill
Kitchen utensils
Preparation steps
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.
