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Sushi boats with surimi and sweetcorn

Ingredients for 4 portions

Per portion: 235 kJ / 56 kcal

  • 360 g cooked and seasoned sushi rice
  • 100 g surimi
  • 140 g sweetcorn (canned)
  • 2 tbsp. mayonnaise
  • 1/2 tsp. wasabi paste
  • 3 nori sheets
  • A little lettuce (curly or lollo rosso)
  • Approx. 20 cherry tomatoes

For dipping:


Preparation time: 10 mins

Cut the surimi into approx. 1 cm long pieces and tear them into strips using your fingers. Drain the sweetcorn well, then combine with the mayonnaise, wasabi paste and surimi.

Divide the sushi rice into 20 x 18 g portions. Roll the sushi rice between your hands into 20 small cylinders. Cut the nori sheets into strips (approx. 3x15 cm) and wrap them around the sushi cylinders. Put the surimi mixture on top of the rice cylinders.

Wash the tomatoes. Garnish the sushi with tomatoes, season with Kikkoman naturally brewed soy sauce and serve.