EatSmarter exclusive recipe

Sushi Boats

with Salmon Salad and Seaweed
Average: 3 (1 vote)
(1 vote)
Sushi Boats

Sushi Boats - A full meal of artful Japanese cuisine

share Share
bookmark_border Copy URL
Health Score:
7,6 / 10
50 min.
ready in 1 hr 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Salmon supplies omega-3 fatty acids, which ensure that the blood flows well and thus have a positive influence on the cardiovascular system. The fine fish also contains the often scarce trace element iodine.

If you shop in an Asian store: The Japanese call the sweet and sour pickled sushi ginger "gari". And the sushi boats with salmon are called "Gukan Maki".

1 serving contains
(Percentage of daily recommendation)
Calorie350 kcal(17 %)
Protein30 g(31 %)
Fat10 g(9 %)
Carbohydrates30 g(20 %)
Sugar added3 g(12 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin14.6 mg(122 %)
Vitamin B₆1.1 mg(79 %)
Folate70 μg(23 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C7 mg(7 %)
Potassium526 mg(13 %)
Calcium136 mg(14 %)
Magnesium75 mg(25 %)
Iron2.7 mg(18 %)
Iodine61 μg(31 %)
Zinc1.6 mg(20 %)
Saturated fatty acids4.3 g
Uric acid215 mg
Cholesterol104 mg
Development of this recipe:


4 ounces Sushi rice
1 ½ tablespoons Rice vinegar
2 ½ tablespoons Mirin
1 teaspoon sugar
14 ounces Salmon
1 tablespoon soy sauce (plus more to taste)
½ Lime
4 ounces Cream cheese (13% fat)
1 tablespoon Worcestershire sauce
Tabasco sauce
2 sheets Nori seaweed
2 tablespoons Salmon caviar (about 30 grams)
Pickled ginger (to taste)
Wasabi paste (to taste)
How healthy are the main ingredients?
Salmonsugarsoy saucesaltLime

Kitchen utensils

1 small Skillet (with lid), 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spoon, 1 Citrus juicer, 1 Plate, 1 Pot (with lid), 1 Sieve, 1 Measuring cups, 1 Kitchen towel, 1 Small pot, 1 Paper towel, 1 large Bowl

Preparation steps

Sushi Boats preparation step 1

Place sushi rice in a sieve and rinse with cold water until the water runs clear. Drain in a sieve for about 20 minutes. Place rice and 250 ml (approximately 1 cup) water in a pot and bring to boil.

Sushi Boats preparation step 2

Cook uncovered for 2 minutes, then cover and cook until rice is tender and liquid is almost completely absorbed, about 20 minutes. Remove the pot from the heat, remove lid and cover with a kitchen towel. Let stand for 10 minutes.

Sushi Boats preparation step 3

In a small pot, bring the rice vinegar, 1/2 tablespoon mirin, the sugar and 1 teaspoon salt to a simmer, stirring until the sugar and salt have dissolved. Place the rice in a bowl and fluff with a fork to let it cool faster. Pour the vinegar mixture over the rice and allow to cool completely, about 30 minutes.

Sushi Boats preparation step 4

Rinse salmon fillet, pat dry and cut into 2 cm (approximately 3/4-inch) cubes. Lightly season with salt.

Sushi Boats preparation step 5

Fill a small pan with 2-3 cm (3/4 to 1 inch) water. Add 1 tablespoon soy sauce and the remaining mirin and bring to a boil. Add salmon, cover and simmer until cooked through, 5-6 minutes.

Sushi Boats preparation step 6

Remove salmon with a skimmer, drain well and place on a plate to cool.

Sushi Boats preparation step 7

Squeeze juice from the lime half. Mix together 1 tablespoon lime juice with the cheese, Worcestershire sauce and a few dashes of Tabasco in a bowl. Season with salt and pepper.

Sushi Boats preparation step 8

Cut or flake the salmon into pieces and mix into the cheese mixture with a wooden spoon until well combined.

Sushi Boats preparation step 9

Cut nori sheets into 12 strips, each about 3 cm (approximately 1 inch) wide.

Sushi Boats preparation step 10

With moistened fingers, form the cooled rice mixture into 12 small oval shapes.


Wrap each rice oval with a nori strip, smooth side out. Stick 2-3 rice grains on end of strip to help it adhere. 


Place the "boats" on a plate. Spoon the salmon mixture into each boat. Garnish with caviar. Serve with pickled ginger, wasabi paste and soy sauce.