EatSmarter exclusive recipe

Sushi Boatswith Salmon Salad and Seaweed

Sushi Boats - Sushi Boats - A full meal of artful Japanese cuisine
Sushi Boats - A full meal of artful Japanese cuisine

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Calories:350 kcal
Difficulty:moderate
Preparation:50 min
Ready in:110 min
Low-sugar
Low-fat
Vitamin-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories350 kcal(18%)
Protein30 g(60%)
Fat10 g(13%)
Carbohydrates30 g(12%)
Added Sugar3 g(3%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For servings

4 ouncesSushi rice
1 ½ tablespoonsRice vinegar
2 ½ tablespoonsMirin
1 teaspoonSugar
Salt
14 ouncesSalmon
1 tablespoonSoy sauce (plus more to taste)
½Limes
4 ouncesCream cheese (13% fat)
1 tablespoonWorcestershire sauce
Tabasco sauce
Pepper
2 sheetsNori seaweed
2 tablespoonsSalmon caviar (about 30 grams)
Pickled ginger (to taste)
Wasabi paste (to taste)
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Kitchen Utensils

1 Skillet, 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, 1 Sieve, 1 Measuring cups, 1 Kitchen towel, 1 Small pot, 1 Paper towel, 1 Bowl

Directions

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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.
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.
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.
4 Rinse salmon fillet, pat dry and cut into 2 cm (approximately 3/4-inch) cubes. Lightly season with salt.
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.
6 Remove salmon with a skimmer, drain well and place on a plate to cool.
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.
8 Cut or flake the salmon into pieces and mix into the cheese mixture with a wooden spoon until well combined.
9 Cut nori sheets into 12 strips, each about 3 cm (approximately 1 inch) wide.
10 With moistened fingers, form the cooled rice mixture into 12 small oval shapes.
11 Wrap each rice oval with a nori strip, smooth side out. Stick 2-3 rice grains on end of strip to help it adhere. 
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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