Sushi boats with surimi and sweetcorn

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Naturally Brewed Soy Sauce Sushi & Sashimi Soy Sauce Main courses Seafood Vegetables Rice Japanese Sushi Spring

Preparation time: 10 mins

Calorific value (per portion): 235 kJ / 56 kcal

360 g cooked and seasoned
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:

Kikkoman naturally brewed soy sauce or Kikkoman naturally brewed sushi & sashimi soy sauce

Preparation

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.