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🍽️ Sushi in an Egg Cup

50 kcal · 30 min · 4 servings

Ingredients

• 125 g sushi rice
• 2 tbsp light rice vinegar
• 2 tsp sugar
• 0.5 tsp salt
• 1 tbsp wasabi paste (or hot mustard)
• 1 tbsp liquid honey
• 200 g smoked salmon (16 slices; preferably organic quality)
• oil (for the egg cup)
• 4 sprigs dill

Instructions

1. 1. Rinse the rice in a sieve under running water and let it drain well. Place it in a pot, add 200 ml of water, and bring everything to a boil. Reduce the heat to the lowest setting, cover the pot, and let the rice swell for 15 to 20 minutes.
2. 2. Remove the pot from the stove, take off the lid, and place a kitchen towel over the rice. Let it continue to swell under the towel for another 10 minutes.
3. 3. In the meantime, stir rice vinegar, sugar, and salt together in a small bowl until the sugar and salt have completely dissolved.
4. 4. Place the rice in a shallow bowl. Gently turn it with a spatula while drizzling it with the vinegar-sugar mixture. Let the rice cool to room temperature while turning it occasionally. Do not stir too vigorously and do not crush the rice grains.
5. 5. Stir wasabi paste and honey in a small bowl until smooth. Cut the salmon into 16 equal cubes (approximately 4 x 4 cm).
6. 6. Grease an egg cup with a little oil and line it with cling film.
7. 7. Place a piece of salmon on the bottom of the egg cup and add a dollop of the wasabi-honey mixture on top. Fill the egg cup with rice and press it down slightly.
8. 8. Invert the egg cup onto a plate and carefully remove the foil. Repeat this process until you have made a total of 16 sushi.
9. 9. Wash the dill, shake it dry, and pluck 16 small dill tips. Garnish the sushi with them and serve immediately.

Nutrition per serving

• kcal: 50
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 7 g