Sushi Boats
Sushi Boats - A full meal of artful Japanese cuisine
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".
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 104 mg |
Ingredients
- Ingredients
- 4 ozs Sushi rice
- 1 ½ Tbsps Rice vinegar
- 2 ½ Tbsps Mirin
- 1 tsp sugar
- salt
- 14 ozs Salmon
- 1 Tbsp soy sauce (plus more to taste)
- ½ Lime
- 4 ozs Cream cheese (13% fat)
- 1 Tbsp Worcestershire sauce
- Tabasco sauce
- peppers
- 2 sheets Nori seaweed
- 2 Tbsps Salmon caviar (about 30 grams)
- Pickled ginger (to taste)
- Wasabi paste (to taste)
Kitchen utensils
Preparation steps
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.
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.
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.
Rinse salmon fillet, pat dry and cut into 2 cm (approximately 3/4-inch) cubes. Lightly season with salt.
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.
Remove salmon with a skimmer, drain well and place on a plate to cool.
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.
Cut or flake the salmon into pieces and mix into the cheese mixture with a wooden spoon until well combined.
Cut nori sheets into 12 strips, each about 3 cm (approximately 1 inch) wide.
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.
