Egg Cup Sushi recipe | Eat Smarter USA
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EatSmarter exclusive recipe

Egg Cup Sushi

with Smoked Salmon

Egg Cup Sushi

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

50
calories
Calories
35 min.
Preparation
1 hr
Ready in
easy
Difficulty
No votes yet

Ingredients

for 16 pieces
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
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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

Preparation steps

Egg Cup Sushi preparation step 1
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. 

Egg Cup Sushi preparation step 2
2

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

Egg Cup Sushi preparation step 3
3

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

Egg Cup Sushi preparation step 4
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. 

Egg Cup Sushi preparation step 5
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).

Egg Cup Sushi preparation step 6
6

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

Egg Cup Sushi preparation step 7
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.

Egg Cup Sushi preparation step 8
8

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

Egg Cup Sushi preparation step 9
9

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

Additional advice