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EatSmarter exclusive recipe

Sushi Boats

with Salmon Salad and Seaweed

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Sushi Boats
350
calories
Calories

Sushi Boats - A full meal of artful Japanese cuisine

0
Print
moderate
Difficulty
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Nutritions
1 serving contains
Fat10 g
Saturated Fat Acids4.3 g
Protein30 g
Roughage1 g
Sugar added3 g
Calorie350
Carbohydrates/g30
Bread exchange unit2.5
Cholesterol/mg104
Uric acid/mg215
Vitamin A/mg0.1
Vitamin D/μg1.1
Vitamin E/mg2.1
Vitamin B₁/mg0.3
Vitamin B₂/mg0.2
Niacin/mg14.6
Vitamin B₆/mg1.1
Folate/μg70
Pantothenic acid/mg1.4
Biotin/μg6.1
Vitamin B₁₂/μg4.4
Vitamin C/mg7
Potassium/mg526
Calcium/mg136
Magnesium/mg75
Iron/mg2.7
Iodine/μg61
Zinc/mg1.6
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4 ounces
1 ½ tablespoons
2 ½ tablespoons
1 teaspoon
14 ounces
1 tablespoon
Soy sauce (plus more to taste)
½
4 ounces
1 tablespoon
2 sheets
2 tablespoons
Salmon caviar (about 30 grams)
Pickled ginger (to taste)
Wasabi paste (to taste)
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Product recommendation

Preparation

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

Step 1/12
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.

Step 2/12
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.

Step 3/12
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.

Step 4/12
Sushi Boats preparation step 4

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

Step 5/12
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.

Step 6/12
Sushi Boats preparation step 6

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

Step 7/12
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.

Step 8/12
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.

Step 9/12
Sushi Boats preparation step 9

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

Step 10/12
Sushi Boats preparation step 10

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

Step 11/12

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

Step 12/12

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.

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