Classic Sushi Boat with Salmon Roe

2020-04-12
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

    690
  • Fat

    34 g
  • Saturated Fat

    1 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    54 mg
  • Sodium

    560 mg
  • Potassium

    0 mg
  • Carbohydrate

    4.2 g
  • Fiber

    2 g
  • Sugars

    9 g
  • Protein

    25.5 g
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Classic sushi boat with salmon roe. Very popular Japanese sushi with rice and salmon caviar. Easy and tasty appetizer! You may also like California Sushi Rolls

Classic Sushi Boat with Salmon Roe

Ingredients

  • 1/3 quantity freshly cooked sushi rice (see recipe below)
  • 2 sheets of toasted nori, each cut into 4 strips lengthwise
  • wasabi paste
  • 8 tablespoons salmon caviar
  • soy sauce and pickled ginger,to serve
  • For Sushi Rice:
  • 10 oz (300 g) sushi rice
  • 1½ cups (370 ml) water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

Method

Step 1

Divide cooked rice into eight equal batches. Wet your hands to stop the rice sticking. Shape each batch of rice into oval.

Step 2

Wrap a strip of nori round each oval of rice and trim off any excess. Place a drop of vinegary water on the underside of the join to seal it. Dab a little wasabi on top of each sushi boat and top with 1 tablespoon of red caviar.

Step 3

Repeat with the rest of the ingredients. Serve classic sushi with soy sauce, pickled ginger and wasabi paste on the side.

Step 4

Sushi Rice: In a mixing bowl, combine rice vinegar, sugar and salt. Mix well and set aside.

Step 5

Place the rice in a strainer and rinse under cold water until water runs completely clear. Drain the rice and place in a pan with water.

Step 6

Cover tightly pan with a lid and bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove from the heat and set aside for 15 minutes.

Step 7

Turn the cooked rice into a large, flat-bottomed, nonmetallic bowl. Pour the rice seasoning evenly over the surface of the rice, then mix it in with spatula (do not stir or you'll break the rice grains). Fan the rice with either a hand-held fan or an electric one set the lowest setting. Keep slicing and fanning until the rice has reached room temperature and looks shiny. Cover with a damp cloth and use the same day.

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