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🍽️ Sushi Nigiri with Steamed Egg Custard

114 kcal · 30 min · 4 servings

Sushi Nigiri with Steamed Egg Custard Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Lightly beat the eggs and the egg yolk in a bowl.
  2. 2. Stir in the sugar, soy sauce, and a pinch of salt into the egg mixture.
  3. 3. Stir until the sugar has completely dissolved.
  4. 4. Do not whisk too vigorously to avoid making the mixture foamy.
  5. 5. Brush a small rectangular mold with some oil.
  6. 6. Pour the egg mixture into the prepared mold.
  7. 7. Cover the mold tightly with plastic wrap.
  8. 8. Place the mold in a pot with nearly boiling water.
  9. 9. Let the egg custard set in the water bath for 30 minutes.
  10. 10. Turn out the finished egg custard from the mold.
  11. 11. Let the egg custard cool down completely.
  12. 12. Divide the sushi rice into 12 equal portions.
  13. 13. Moisten your hands with vinegar water.
  14. 14. Shape each rice portion into an elongated ball.
  15. 15. Slice the cooled egg custard into 12 long slices.
  16. 16. Spread a little wasabi on one side of an egg custard slice.
  17. 17. Place the smeared slice in your palm.
  18. 18. Place a rice ball on the smeared side of the egg custard.
  19. 19. Press the rice ball down gently.
  20. 20. Press down on the rice ball from above with the tip of your left thumb.
  21. 21. Maintain the shape of the rice ball while doing so.
  22. 22. Turn the nigiri sushi over.
  23. 23. Reshape the nigiri with two fingers if necessary.
  24. 24. Repeat this process for all 12 portions.
  25. 25. Cut the nori sheet into 12 narrow strips.
  26. 26. Wrap a nori strip around one nigiri sushi.
  27. 27. Lightly moisten the ends of the nori strip on the underside.
  28. 28. Press the ends of the nori together so they stick.
  29. 29. Arrange the finished nigiri sushi with the rice side facing down.

Nutrition per serving