Sushi Boats

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 (plus extra for serving if desired)
• 0.5 lime
• 125 g cream cheese (13% fat)
• 1 tbsp Worcestershire sauce
• a splash of Tabasco
• Pepper
• 2 sheets nori seaweed
• 30 g caviar (2 tbsp)
• optional: pickled ginger
• optional: wasabi paste

Instructions

1. 1.

   Rinse sushi rice in a sieve until the running water runs clear. Let it drain in the sieve for about 20 minutes, then bring to a boil with 250 ml water in a pot.

2. 2.

   Cook uncovered for 2 minutes, then cover and let stand on a turned-off burner for 20 minutes. Remove from heat, lift off the lid and place a kitchen towel over the pot. Let rest for 10 minutes.

3. 3.

   In a small saucepan warm rice vinegar, 1/2 tbsp mirin, sugar, and 1 tsp salt just before boiling, stirring until dissolved. Transfer rice to a bowl, spread out slightly to cool faster. Pour the vinaigrette over the rice and let it cool at room temperature for about 30 minutes.

4. 4.

   Meanwhile rinse salmon fillet, pat dry with paper towels, cut into 2 cm cubes and lightly season with salt.

5. 5.

   Cover the bottom of a small pan with water up to 2–3 cm high. Add 1 tbsp soy sauce and remaining mirin, bring to a boil. Add salmon and poach covered for 5–6 minutes just below boiling point.

6. 6.

   Lift salmon with a slotted spoon, drain well, and place on a plate to cool.

7. 7.

   Squeeze half a lime. In a small bowl whisk together 1 tbsp lime juice, cream cheese, Worcestershire sauce, and a few dashes of Tabasco. Season with salt and pepper.

8. 8.

   Cut the cooled salmon into smaller pieces and stir into the cream cheese mixture with a wooden spoon until a creamy salad forms.

9. 9.

   Trim the edges of nori sheets and cut lengthwise into 12 strips about 3 cm wide.

10. 10.

    Using fingers or two teaspoons, shape the cooled sushi rice into 12 long oval dumplings.

11. 11.

    Wrap each rice dumpling in one strip of seaweed, smoothing the inside edge outward. Stick 1–2 rice grains to the lower edge of the strip and seal the end with them.

12. 12.

    Place the boats on a plate, press the rice slightly inward. Spoon the salmon‑cream mixture into each boat. Garnish each with caviar and serve with optional pickled ginger, wasabi paste, and soy sauce if desired.