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EatSmarter exclusive recipe

Sushi Bowl

with Cucumber, Salmon, and Shrimp Omelet

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Sushi Bowl
525
calories
Calories

Sushi Bowl - A Far East delicacy without the wrap and roll

0
Print
moderate
Difficulty
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Nutritions
1 serving contains
Fat16 g
Saturated Fat Acids3.5 g
Protein35 g
Roughage2 g
Sugar added3 g
Calorie525
Carbohydrates/g56
Bread exchange unit4.5
Cholesterol/mg291
Uric acid/mg211
Vitamin A/mg0.2
Vitamin D/μg11.8
Vitamin E/mg5.6
Vitamin B₁/mg0.5
Vitamin B₂/mg0.3
Niacin/mg15.3
Vitamin B₆/mg0.9
Folate/μg85
Pantothenic acid/mg2.3
Biotin/μg19.6
Vitamin B₁₂/μg3.3
Vitamin C/mg6
Potassium/mg603
Calcium/mg157
Magnesium/mg1.4
Iron/mg5.7
Iodine/μg111
Zinc/mg4.3
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
9 ounces
4 tablespoons
3 tablespoons
1
1 teaspoon
3
2 teaspoons
3 tablespoons
sparkling Mineral water
3 sprigs
2 teaspoons
Vegetable oil (pitted; about 30 g)
8
Shrimp (each about 30 grams)
2 tablespoons
1 sheet
9 ounces
very fresh Salmon (skinless)
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Product recommendation

Preparation

Kitchen utensils

1 non-stick Skillet (with lid), 1 non-stick Small skillet, 2 large Bowls, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 Slotted spatula, 1 Kitchen shears, 1 Pot (with lid), 1 fine Sieve, 1 Large knife, 1 small Pot, 1 Measuring cups, 1 Wooden spoon, 1 Kitchen towel, 1 small Bowl, 1 Whisk

Preparation steps

Step 1/12
Sushi Bowl preparation step 1

Place the sushi rice in a sieve and rinse with cold water unti the water runs clear. Drain in a colander for about 20 minutes. Place rice and 500 ml (approximately 2 cups) of water in a pot and bring to a boil.

Step 2/12
Sushi Bowl preparation step 2

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

Step 3/12
Sushi Bowl preparation step 3

In a small pot, bring 3 tablespoons rice vinegar, 1 tablespoon mirin, 2 teaspoon sugar and 1 teaspoon salt to a simmer, stirring until sugar and salt have dissolved. Place the rice in a bowl and fluff with a fork to cool quickly. Add the vinegar mixture to the rice and let cool completely, about 30 minutes.

Step 4/12
Sushi Bowl preparation step 4

Rinse cucumber, wipe dry and cut into very thin slices. In a bowl, mix cucumber with a pinch each of salt and sugar, the remaining vinegar and sesame oil. Let marinate for 15 minutes.

Step 5/12
Sushi Bowl preparation step 5

Whisk together eggs, soy sauce and mineral water in a bowl until frothy.

Step 6/12
Sushi Bowl preparation step 6

Rinse cilantro, shake dry and pluck leaves.

Step 7/12
Sushi Bowl preparation step 7

Heat 1 teaspoon oil in a non-stick pan. Pour half of the egg mixture into the pan and allow to cook until omelet is set. 

Step 8/12
Sushi Bowl preparation step 8

Sprinkle the omelet with half the cilantro. Roll up the omelet firmly and let cool on a plate. Repeat with remaining oil, egg and cilantro to make a second rolled omelet. Cut the cooled omelets into pieces, about 2 cm (approximately 3/4 inch) thick. 

Step 9/12
Sushi Bowl preparation step 9

Peel the shrimp, leaving tail intact. With a small sharp knife, cut a slit along the back of the shrimp and devein. Rinse shrimp and pat dry.

Step 10/12
Sushi Bowl preparation step 10

Fill the pan with about 2 cm (approximately 3/4 inch) water. Season with salt and add remaining mirin. Bring to a boil, add shrimp and cook for 2 minutes.

Step 11/12
Sushi Bowl preparation step 11

Remove shrimp with a slotted spoon and plunge them into a bowl of ice water to cool. Drain well.

Step 12/12
Sushi Bowl preparation step 12

Toast sesame seeds in a small dry pan. Use kitchen shears to cut the seaweed sheets into very thin strips.

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