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🍽️ Salmon Cream Cheese Sushi Boats

350 kcal · 30 min · 4 servings

Ingredients

• 125 g Sushi rice
• 1.5 tbsp rice vinegar
• 2.5 tbsp mirin
• 1 tsp sugar
• salt
• 400 g salmon fillet
• 1 tbsp soy sauce (and a little more to taste for serving)
• 0.5 lime
• 125 g cream cheese (13% fat)
• 1 tbsp Worcestershire sauce
• a little tabasco
• pepper
• 2 sheets nori seaweed
• 30 g keta caviar (2 tbsp)
• to taste: sushi ginger
• to taste: wasabi paste

Instructions

1. 1. Place the sushi rice into a fine-mesh sieve.
2. 2. Rinse the rice under cold water.
3. 3. Continue rinsing until the running water runs clear.
4. 4. Let the rice drain in the sieve for about 20 minutes.
5. 5. Transfer the drained rice into a pot.
6. 6. Pour in 250 ml of water.
7. 7. Bring the mixture to a boil.
8. 8. Cook the rice for 2 minutes with the lid off.
9. 9. Turn off the heat.
10. 10. Cover the pot with a lid.
11. 11. Let the rice steam in the pot for 20 minutes.
12. 12. Remove the pot from the stove.
13. 13. Remove the lid.
14. 14. Place a clean kitchen towel over the pot opening.
15. 15. Let the rice sit under the towel for another 10 minutes.
16. 16. Pour the rice vinegar and 1/2 tbsp mirin into a small saucepan.
17. 17. Add sugar and 1 tsp salt.
18. 18. Warm the mixture over heat while stirring until just before boiling.
19. 19. Continue stirring until the sugar and salt have completely dissolved.
20. 20. Transfer the cooked rice into a large bowl.
21. 21. Spread the rice out in the bowl to help it cool faster.
22. 22. Pour the vinegar mixture over the rice.
23. 23. Let the rice cool down to room temperature for about 30 minutes.
24. 24. Rinse the salmon fillet under cold water.
25. 25. Pat the salmon dry thoroughly with kitchen paper.
26. 26. Cut the salmon into cubes of about 2 cm.
27. 27. Lightly salt the salmon cubes.
28. 28. Fill the bottom of a small frying pan with 2-3 cm of water.
29. 29. Add 1 tbsp soy sauce and the remaining mirin to the water.
30. 30. Bring the liquid to a boil.
31. 31. Add the salmon cubes to the pan.
32. 32. Cover the pan with a lid.
33. 33. Poach the salmon for 5-6 minutes.
34. 34. Keep the temperature just below the boiling point.
35. 35. Lift the salmon out with a slotted spoon.
36. 36. Let the salmon drain well.
37. 37. Place the salmon on a plate to cool.
38. 38. Squeeze the half lime.
39. 39. Put 1 tbsp lime juice into a small bowl.
40. 40. Add cream cheese.
41. 41. Add a few dashes of Worcestershire sauce.
42. 42. Add a few dashes of Tabasco sauce.
43. 43. Whisk the ingredients together in the bowl.
44. 44. Season the mixture with salt and pepper to taste.
45. 45. Chop the cooled salmon finely.
46. 46. Stir the salmon into the cream cheese mixture with a wooden spoon.
47. 47. Ensure a creamy salad-like texture is formed.
48. 48. Straighten the edges of the nori sheets.
49. 49. Cut the nori sheets lengthwise into 12 strips.
50. 50. The strips should be about 3 cm wide.
51. 51. Shape the cooled sushi rice into 12 oblong oval balls.
52. 52. Use your fingers or 2 teaspoons to do this.
53. 53. Take one nori strip.
54. 54. Wrap the strip around one rice ball.
55. 55. Make sure the smooth side faces outward.
56. 56. Stick 1 or 2 grains of rice to the bottom edge of the strip.
57. 57. Secure the end of the strip using the rice grains.
58. 58. Repeat this for all 12 balls.
59. 59. Place the boats on a plate.
60. 60. Press the rice inside the boats slightly to firm it up.
61. 61. Spoon the salmon cream cheese mixture into the boats.
62. 62. Garnish each boat with keta caviar.
63. 63. Serve the boats as desired.
64. 64. Serve with sushi ginger, wasabi paste, and soy sauce on the side.

Nutrition per serving

• kcal: 350
• Protein: 30 g · Fett/Fat: 10 g · Carbs: 30 g