Egg Cup Sushi

Ingredients

• 125 g sushi rice
• 2 tbsp light rice vinegar
• 2 tsp sugar
• 0.5 tsp Salt
• 1 tbsp wasabi paste (or sharp 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, drain and bring to a boil with 200 ml water in a pot. Cover and simmer on very low heat for 15–20 minutes.

2. 2.

   Remove the pot from the stove, lift the lid, cover the rice with a kitchen towel and let it rest for 10 minutes.

3. 3.

   In a small bowl whisk together the rice vinegar, sugar, and salt until completely dissolved.

4. 4.

   Transfer the rice to a shallow bowl and gently flip it with a spatula while drizzling the vinegar mixture over it. Let it cool to room temperature without stirring or crushing the grains.

5. 5.

   Whisk the wasabi paste and honey together in a small bowl. Slice the salmon into 16 equal pieces (about 4 × 4 cm).

6. 6.

   Grease an egg cup with oil and line it with plastic wrap.

7. 7.

   Place a slice of salmon on the bottom of the cup, add a dollop of the wasabi-honey mixture on top, then fill the cup with rice and press lightly.

8. 8.

   Pour the filled cup onto a plate and carefully remove the plastic wrap. Repeat to make 16 sushi pieces.

9. 9.

   Wash the dill, shake off excess water, and pluck 16 tips. Garnish the sushi with dill and serve immediately.